Introduction

This red velvet cheesecake is a stunning dessert that combines the rich creaminess of cheesecake with the deep, chocolatey flavor of red velvet. Perfect for special occasions or when you want to impress your guests with a show-stopping treat.

A three-layer dessert sits on a wooden stand against a gray background. The bottom layer is dark brown and crumbly like a cookie crust. The middle layer is smooth and bright red, thick and solid. On top, there is a thick layer of white whipped cream with a soft, fluffy texture. Thin, dark chocolate shavings are scattered over the whipped cream in an uneven pattern. In the lower left corner, part of the dessert is cut, showing the same layers inside. The surface under the stand is covered with a white marbled cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (7oz) Oreo cookies (about 1.5 standard packs)
60g (4 tbsp) unsalted butter, melted
2 tsp gelatine powder (unflavoured)
2 tbsp water
1 cup heavy/thickened cream, fridge cold
500g (1 lb) cream cheese, softened (block form)
3/4 cup caster sugar / superfine sugar
1 tsp vanilla extract
150g (5 oz) 70% chocolate (or dark chocolate)
6 tsp red food colouring
1 1/4 cups heavy/thickened cream, fridge cold (for whipping)
3 tbsp caster sugar / superfine sugar
1 tsp vanilla extract
Optional: 2 tbsp shaved or grated dark chocolate (for decoration)

Instructions

Step 1: Prepare the pan by flipping the base of a 20cm (8″) springform pan upside down. Lightly butter the pan base and press a square sheet of baking paper on it. Clip the pan sides onto the base, letting excess paper stick out for easy removal later. Butter and line the pan sides with more baking paper.
Step 2: For the Oreo biscuit base, roughly break up the Oreos and blitz them in a food processor until fine crumbs form. Add the melted butter and blitz again to combine.
Step 3: Press the Oreo crumb mixture evenly and firmly into the base of the prepared pan using the underside of a flat-bottomed cup or similar tool.
Step 4: Bloom the gelatine by sprinkling it over the water in a small bowl. Stir to partly dissolve and set aside for 5 minutes. Microwave for 15 seconds until liquid, stir, and let cool for 3 to 5 minutes. Ensure it remains liquid when added to avoid lumps.
Step 5: Whip 1 cup of cold heavy cream until stiff peaks form, about 2 to 3 minutes on high speed.
Step 6: In a separate bowl, beat the cream cheese and caster sugar on high for 2 minutes until fluffy. Add the cooled gelatine liquid and vanilla extract, and beat for another 30 seconds to combine.
Step 7: Add the lukewarm melted chocolate and red food colouring to the cream cheese mixture. Beat well for 1 minute until the color is a deep scarlet red.
Step 8: Fold one third of the whipped cream into the cream cheese mixture gently until just combined, then fold in the remaining cream carefully.
Step 9: Pour the filling into the prepared pan and refrigerate for at least 6 hours to set.
Step 10: When ready to serve, release the sides of the springform pan and use the baking paper to slide the cheesecake off the base onto a serving platter. Peel off the paper from the sides and underneath.
Step 11: Whip 1 1/4 cups cold heavy cream with 3 tbsp caster sugar and 1 tsp vanilla extract until softly whipped, about 2 minutes.
Step 12: Pile the whipped cream on top of the cheesecake, leaving a 2.5cm (1″) border around the edge. Sprinkle with shaved or grated dark chocolate if desired. Serve immediately.

Tips & Variations

Use dark chocolate with at least 70% cocoa for the best flavor balance and richness.
To prevent gelatine lumps, ensure the gelatine liquid is fully melted and cooled before adding.
For a stable whipped cream topping, you can add a stabilizer such as gelatin or cream of tartar while whipping.
Red food coloring can be adjusted to your preferred intensity, but using less may yield a softer color.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it well covered to prevent it from absorbing other fridge odors. When ready to serve again, let it sit at room temperature for about 15 minutes for the best texture. The whipped cream topping is best fresh but can be re-whipped if needed.

How to Serve

A close-up image of a three-layered dessert slice resting on a wooden board. The bottom layer is a dark, rich chocolate crust with a crumbly texture. Above that, the thick middle layer is a smooth, bright red cheesecake-like filling with sharp, clean edges. The top layer is a thick swirl of white cream, decorated with dark chocolate shavings scattered on top and around the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can substitute gelatin sheets for powder. Use about 3 sheets, soak them in cold water until soft, then dissolve in warm water before adding to the mixture.

How do I prevent the cheesecake from cracking?

This no-bake cheesecake is less prone to cracking, but avoid overmixing and do not freeze it. Chill thoroughly and handle gently during removal from the pan.