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No-Bake Red Velvet Cheesecake

Swirls of red velvet and creamy vanilla all nestled inside an Oreo crust make up this No-Bake Red Velvet Cheesecake.
Course: Dessert, Snack
Cuisine: American
Keyword: buttercream, cheesecake, chocolate, heart candy, no bake, oreo, red velvet, swirls, valentines day
Servings: 12

Ingredients

The Oreo Crust:

  • 28 Double Stuffed Oreos (regular or gluten free)
  • ¼ Cup Salted butter, melted

For the Red Velvet Cheesecake Filling:

  • 24 Ounces Cream Cheese, softened to room temperature
  • ¼ Cup Sour Cream
  • 2 Cups Granulated Sugar
  • 1 Tablespoon Pure Vanilla Bean Paste or Pure Vanilla Extract
  • 1 Cup Heavy Cream
  • ¼ Cup Unsweetened Cocoa Powder
  • Red Food Coloring (you can leave this out if you prefer but it will be brown instead of red in color)

Vanilla Bean Buttercream:

  • ½ Cup Salted Butter, softened to room temperature
  • 1 Cup Powdered Sugar, sifted
  • 1 Teaspoon Pure Vanilla Bean Paste

Topping:

  • Dark Chocolate Hearts, optional

Instructions

  • For the Crust:
    Crush 28 Double Stuffed Oreos.
    Combine crushed Oreos with ¼ cup melted salted butter.
    Press the mixture into the base of a springform pan.
    Chill in the refrigerator while preparing the filling.
  • For the Cheesecake Filling:
    In a large bowl, blend 24 ounces softened cream cheese until smooth.
    Add ¼ cup sour cream, 2 cups granulated sugar, and 1 tablespoon pure vanilla extract. Mix well.
    In a separate bowl, whip 1 cup of heavy cream to stiff peaks.
    Gently fold the whipped cream into the cream cheese mixture.
    Split the filling into two parts.
    To one part, add ¼ cup sifted unsweetened cocoa powder and several drops of red food coloring. Start with less and add more until the desired red is achieved.
    In the chilled crust, alternate spoonfuls of the two fillings, creating a swirl effect with a spatula.
  • For the Buttercream:
    In another bowl, beat ½ cup softened salted butter.
    Gradually add 1 cup sifted powdered sugar and 1 teaspoon pure vanilla bean extract. Mix until smooth.
    Once the cheesecake has set, spread vanilla bean buttercream on top.
  • Optional: Decorate with homemade dark chocolate heart toppers. make dark chocolate hearts using a silicone mold, begin by melting dark chocolate using a double boiler.
    Chop the chocolate into small, uniform pieces for even melting.
    Place the chocolate in the top bowl of the double boiler and stir continuously until smooth.
    Once melted, carefully pour the dark chocolate into the heart-shaped silicone mold, ensuring each cavity is filled.
    Gently tap the mold on the counter to remove air bubbles.
    Place the mold in the refrigerator for at least 30 minutes to an hour to allow the chocolate to set.
    Once solidified, carefully pop the dark chocolate hearts out of the mold.
    Chill the no-bake red velvet cheesecake in the refrigerator for at least 4 hours or overnight before serving.
    Enjoy this delightful and visually appealing treat!

Notes

See blog for dietary subs on gluten and dairy.