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Red velvet is a mild chocolate flavoured cake that's smothered in cream cheese frosting. I've wanted to do a cheesecake version for a while, and for some reason I always associate red velvet with either Halloween or Valentine's Day, so here it is! This Red Velvet Cheesecake is no bake which makes it so easy to whip up, then you just pop it in the fridge to set. It's flavoured with a hint of cocoa, and of course being a cheesecake it's already packed with tasty cream cheese (which really is the best bit of red velvet cake!) I've gone for a bright red colour, which some people like in a red velvet cake, while others prefer them darker and more natural. However for this Red Velvet Cheesecake, I think bright red really suits it and it creates a perfect contrast with the white chocolate and whipped cream decoration!
Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You will need to use a professional grade food colouring to get the same shade of red that you can see in my photos. Brands I recommend are Pro Gel and Sugarflair. I have also heard good things about Colour Mill and Americolor.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Red Velvet Cheesecake
To make the base use a food processor to whizz up the biscuits into crumbs. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set. For the cheesecake filling, use an electric whisk to mix together the cream cheese, cocoa powder, red food colouring and icing sugar. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it’s shape.
Then smooth the mixture into the tin on top of the biscuit base and put it in the fridge for 3-4 hours to set. Remove it from the tin and smooth the sides. Pipe melted white chocolate all over the top and decorate with whipped cream and red sprinkles.
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Can this recipe be made in a different sized tin?
This recipe is for a 23cm (9") springform tin, if you would like to convert this recipe for a smaller or larger tin, please check out my Conversion Guide.
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Electric hand mixer
- Mixing bowls
- Angled palette knife
- Kitchen scales
- Food processor
- Piping bags
- Red food colouring
- Red sprinkles
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More red velvet recipes...
- Red Velvet Cupcakes
- Red Velvet Cake
- Red Velvet Traybake
- Red Velvet Cheesecake Brownies
- Halloween Red Velvet Drip Cake
- Bleeding Brain Cupcakes
- Cheesecake Stuffed Red Velvet Cookies
Red Velvet Cheesecake (No Bake)
Delicious creamy cheesecake with a hint of cocoa, decorated with white chocolate and whipped cream
4.75 from 4 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Setting time: 4 hours hours
Total Time: 4 hours hours 30 minutes minutes
Servings: 16
Author: thebakingexplorer
Ingredients
For the biscuit base
- 300 g Digestive biscuits
- 135 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese I used Philadelphia
- 125 g Icing sugar
- 3 tbsp Cocoa powder
- 300 ml Double cream
- Red food colouring I used Pro Gel
For decoration
- 75 g White chocolate
- 200 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- Red sprinkles optional
Metric - US Customary
Instructions
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth with no lumps
Add the red food colouring and double cream and whisk until it is very thick and holds it's shape, and is a bright red colour
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, melt the white chocolate and pipe or drizzle it all over the cheesecake, then whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake. Then add red sprinkles if you like
Serve immediately, store any leftovers in the fridge and eat within 2 days
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!
Notes
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You will need to use a professional grade food colouring to get the same shade of red that you can see in my photos. Brands I recommend are Pro Gel and Sugarflair. I have also heard good things about Colour Mill and Americolor.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 486kcal | Carbohydrates: 29g | Protein: 5g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1378IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
