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Red Velvet Oreo No-Bake Cheesecake Recipe

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4.2 from 14 reviews

This luscious Red Velvet Oreo Cheesecake is a no-bake delight featuring a rich Oreo crust and a creamy red velvet-flavored cheesecake filling topped with whipped cream and Oreo crumbs. Perfect for any occasion, it requires chilling overnight to achieve its velvety texture without any baking.

Ingredients

Cheesecake Crust

  • 2 cups (266 grams) Oreo cookies crushed
  • 1 stick (113 grams) unsalted butter melted

Cheesecake Filling

  • 2 cups (480 ml) heavy cream cold
  • 16 oz (455 grams) cream cheese room temperature
  • ¼ cup (60 grams) sour cream room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (113 grams) confectioners’ sugar sifted
  • 3 tablespoons cocoa powder
  • red food dye (Americolor Tulip Red recommended)

Topping

  • 6 Oreos crushed
  • 1 cup (240 ml) heavy cream cold
  • ¼ cup (50 grams) sugar

Instructions

  1. Prepare the Crust: In a large mixing bowl, whisk the crushed Oreo cookies with the melted unsalted butter until all crumbs are moist with no dry patches. Press the mixture evenly into a 9-inch springform pan, allowing the crumbs to go slightly up the sides. Place the pan in the freezer for 20 minutes to set.
  2. Whip the Cream: Using a stand mixer with the whisk attachment or a handheld electric mixer, whip 2 cups of cold heavy cream for about 5 minutes until stiff peaks form. Set aside carefully.
  3. Make the Cream Cheese Mixture: In a separate bowl, beat the room temperature cream cheese with a paddle attachment on medium speed until smooth and lump-free. Add sifted confectioners’ sugar, vanilla extract, cocoa powder, sour cream, and red food dye, then beat on medium-high speed until smooth and fully incorporated.
  4. Combine Whipped Cream and Cream Cheese Mix: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture, taking care to preserve the airiness and avoid deflating the whipped cream.
  5. Assemble the Cheesecake: Pour the combined filling into the chilled Oreo crust. Use a small offset spatula to smooth the surface evenly. Cover the pan with plastic wrap and refrigerate overnight (about 12 hours) for the cheesecake to set properly.
  6. Prepare the Topping: Just before serving, whip 1 cup of cold heavy cream with ¼ cup sugar until stiff peaks form. Sprinkle crushed Oreos evenly over the cheesecake. Transfer the whipped cream into a piping bag fitted with a Wilton 1M tip and pipe decorative swirls along the sides of the cheesecake.
  7. Serve: Remove the sides of the springform pan carefully and serve chilled. Store leftovers covered in the refrigerator for up to 5 days. Do not freeze as it affects texture.

Notes

  • If you are in the UK, use double cream in place of heavy cream.
  • Use Americolor Tulip Red food dye for vibrant red color.
  • Ensure cream cheese and sour cream are at room temperature before beginning for a smooth filling.
  • For cream cheese varieties with higher moisture content (such as UK or European tubs), squeeze out excess moisture using kitchen paper before use.
  • Keep the cheesecake refrigerated for up to 5 days; it does not freeze well.

Find it online: https://flavorspath.com/red-velvet-oreo-no-bake-cheesecake-recipe/