This no-bake red velvet cheesecake features a creamy vanilla cheesecake marbled with ribbons of red velvet, all sitting pretty on a chocolate cookie crust, with no oven time at all. It is a creamy, dreamy dessert, perfect for Christmas or Valentine’s Day, that’s as beautiful as it is delicious.
The no-bake filling sets up perfectly firm without any cracks, water baths, or temperature guessing. You get that tangy cream cheese richness swirled with cocoa-kissed red velvet flavor. The chocolate crust adds just enough bitter-sweet crunch to balance all the sweetness, and those red swirls against white make every slice look like edible art.
I know red velvet can be controversial, because some people think it’s just chocolate cake with food coloring. But the red isn’t just for show, it signals that hint of chocolate that keeps this from being too sweet, too rich, and too much.
This cheesecake is perfect for entertaining because you can make it up to 3 days ahead, and it only improves as the flavors meld in the fridge. It takes just 20 minutes of hands-on time, requires zero baking skills, and looks fabulous.
Today, I’m walking you through every simple step to create this show-stopping dessert, for those times when you need something special but can’t deal with complicated recipes. Once you see how easy this is to pull together, you’ll be making it for every occasion, and probably a few non-occasions too, because who needs an excuse for cheesecake?
Reader Review
What a delightful recipe for a wonderful Cheesecake!! This is not difficult to make. I would venture to say that even newbie bakers could make this cheesecake, following the directions as written. And it’s just a delicious dessert, too! Anybody would be proud to present this anytime. It doesn’t need to be Christmas or Valentine’s Day, although I’m planning to make one for my family for next Saturday, Valentine’s Day! I highly recommend this recipe! Try it…You’ll love it!!
— Roberta
Ingredient Notes
For exact amounts needed see the recipe card below
- Oreo cookies: You’ll need about one standard package.
- Butter
- Cream cheese: You need four 8-ounce blocks, and they absolutely must be softened to room temperature.
- White sugar
- Heavy whipping cream
- Vanilla extract
- Cocoa powder
- Red food coloring: I recommend gel food coloring over liquid. Gel gives you that rich, vibrant red; liquid will give you more of a pink.
- Sprinkles: Use jimmies or nonpareils, whatever you like. I’ve made this with red and green for Christmas, pink and red for Valentine’s Day, and rainbow sprinkles just because.
Looking for more holiday desserts? Try my recipes for tiramisu, strawberry upside-down cake, or plum crisp.
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How to Make No-Bake Red Velvet Cheesecake
- Toss the Oreo cookies into a food processor and pulse until they’re fine crumbs. If you don’t have a food processor, put them in a zip-top bag and crush them with a rolling pin.
- Mix the crumbs with the melted butter in a medium bowl, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of an 8 or 9-inch springform pan. Put it in the fridge or freezer while you make the filling.
- Pour the heavy whipping cream into a mixing bowl. Beat it with a hand mixer or stand mixer until stiff peaks form. You’ll know you’re there when you lift the beaters and the cream stands up on its own without drooping. This usually takes about 3 to 5 minutes. Set this aside.
- In another large bowl, beat the softened cream cheese and sugar until smooth and creamy, with no lumps. This takes a minute or two. Add the vanilla extract and mix until it’s thoroughly combined.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Don’t stir aggressively or you’ll deflate all that air you just whipped in. Fold slowly until everything is light and fluffy and combined.
- Split your cheesecake batter evenly between two bowls. I just eyeball it.
- To one bowl, add the cocoa powder and red food coloring. Mix until the batter is smooth and you’ve reached your preferred shade of red velvet. I usually start with about one teaspoon of gel coloring and go from there.
- To the second bowl, gently fold in the sprinkles. Don’t overmix or the colors will bleed into the batter.
- Put alternating spoonfuls of the red velvet batter and the white sprinkle batter into your chilled crust. Once all the batter is in the pan, take a butter knife or skewer and gently swirl the two colors together.
- Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours. I usually make this the night before I need it and let it chill overnight.
Serving Ideas
This no-bake red velvet cheesecake is one of my favorite make-ahead desserts because it sits in the fridge, looking festive and ready to go whenever you need it. I love pulling it out for holiday parties when I’m already juggling a dozen other things.
The red velvet and white swirl catches everyone’s eye before they even taste it. Top each slice with a dollop of whipped cream, a mini Oreo, and a sprinkle of those festive sprinkles right before serving.
For smaller, cozy family moments, I often make individual cheesecake cups instead. Press some Oreo crumbs into the bottom of small glasses or Mason jars, then layer in the swirled filling. Your family gets their own little dessert without needing to slice anything.
Get creative with the toppings if you like. Swap the mini Oreos for crushed candy canes if you’re leaning into a peppermint vibe, or add white chocolate curls for extra elegance. This dessert looks intentional and impressive, no matter how you finish it off.
How to Store
Store your covered cheesecake in the fridge for up to 4 days. I usually cover mine with plastic wrap or pop the whole springform pan into a large container.
Or you can freeze the cheesecake without the whipped cream, mini Oreos, or sprinkle toppings for up to 2 months. Wrap it well in plastic wrap, then foil, to prevent freezer burn. When you’re ready to serve, thaw it overnight in the refrigerator.
Tips & Tricks
Be sure to check out the step by step instructions
- Start with room temperature cream cheese. Cold cream cheese is the enemy of smooth, lump-free cheesecake filling. Let those blocks sit on the counter for about 60 minutes before you start.
- Put your mixing bowl in the freezer for 10 minutes before whipping the heavy cream. Cold bowl, cold cream, stiff peaks give you stiff peaks. It’s basically science.
- When you’re marbling those two batters together, resist the urge to over-swirl. Three or four gentle passes with your butter knife is all you need. Any more and you’ll end up with a muddy pink mess instead of those pretty ribbons of red and white.
- Gel food coloring is your friend for that rich, vibrant red velvet color. Liquid food coloring can thin out your batter, and you’ll need way more to get the same intensity.
- Four hours feels like forever when you’re excited to dig in, but this cheesecake needs that time to firm up properly. Overnight is even better if you can plan ahead. The texture goes from soft and mousse-like to perfectly sliceable with enough chill time.
- For picture-perfect slices, run your knife under hot water, wipe it dry, then cut. Do this between each slice. It keeps the layers clean and prevents the cream cheese from sticking to the blade and dragging through your beautiful swirls.
Reader Questions
Yes, but it will be challenging to remove from the pan. If you don’t have a springform pan, I’d make it in Mason jars or trifle dishes and create a whole bunch of little mini cheesecake cups. This is perfect for a party, and easier than trying to slice a cheesecake made in a cake pan.
Sure. Use 4 cups of thawed Cool Whip and skip the whole whipping step. Just fold it into your cream cheese mixture. It’s not quite as rich and fluffy as real whipped cream, but it’s a solid shortcut when you’re in a hurry.
Run a thin knife around the edge of the pan to loosen any spots where the filling might have stuck. Then gently release the spring and lift off the outer ring. You can slide the whole cheesecake onto a serving plate, or leave it on the pan base.
You’ll end up with a chocolate cheesecake swirl instead of red velvet, which still tastes great. Red velvet is really just chocolate with red coloring anyway. The cocoa powder gives you that subtle chocolate flavor either way.
Sure. Chocolate graham crackers work great and are a little less sweet than Oreos. Gingersnaps give you a spicy kick that pairs really well with cream cheese. Just use about 2 cups of crumbs and add the melted butter the same way.
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No-Bake Red Velvet Cheesecake
Ingredients
For the crust:
- 24 Oreo cookies about 2 cups crumbs
- ⅓ cup butter melted
For the filling:
- 4 blocks cream cheese 8-ounces each, softened to room temperature
- ½ cup white sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring as needed for the desired shade
- ¼ cup Christmas sprinkles for the white batter, optional
For topping:
- Whipped cream
- Mini Oreos
- Extra Christmas sprinkles
Instructions
- Place the Oreo cookies in a food processor and pulse until fine crumbs form. In a medium bowl, combine Oreo crumbs with melted butter, stirring until evenly moistened. Press the mixture firmly into the bottom of an 8- to 9-inch springform pan. Refrigerate while preparing the filling.24 Oreo cookies, ⅓ cup butter
- In a large chilled mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.2 cups heavy whipping cream
- In another large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and mix until fully combined.4 blocks cream cheese, ½ cup white sugar, 1 teaspoon vanilla extract
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Split the cheesecake batter evenly into two bowls.
- To one bowl, add cocoa powder and red food coloring. Mix until the batter is smooth and reaches your preferred red velvet color.2 tablespoons cocoa powder, Red food coloring
- To the second bowl, gently fold in the Christmas sprinkles.¼ cup Christmas sprinkles
- Pour alternating spoonfuls of red velvet and white sprinkle batter into the chilled crust. Use a butter knife or a skewer to swirl the two colors together for a marbled effect.
- Cover and refrigerate for at least 4 hours or overnight, until the cheesecake is fully set.
- Before serving, top with whipped cream, mini Oreos, and extra Christmas sprinkles for a festive finish.Whipped cream, Mini Oreos, Extra Christmas sprinkles
Notes
- Start with room temperature cream cheese. Cold cream cheese is the enemy of smooth, lump-free cheesecake filling. Let those blocks sit on the counter for about 60 minutes before you start.
- Put your mixing bowl in the freezer for 10 minutes before whipping the heavy cream. Cold bowl, cold cream, stiff peaks give you stiff peaks.
- When you’re marbling those two batters together, resist the urge to over-swirl. Three or four gentle passes with your butter knife is all you need. Any more and you’ll end up with a muddy pink mess instead of those pretty ribbons of red and white.
- Gel food coloring is your friend for that rich, vibrant red velvet color. Liquid food coloring can thin out your batter, and you’ll need way more to get the same intensity.
- For picture-perfect slices, run your knife under hot water, wipe it dry, then cut. Do this between each slice. It keeps the layers clean and prevents the cream cheese from sticking to the blade and dragging through your beautiful swirls.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
What a delightful recipe for a wonderful Cheesecake!! This is not difficult to make. I would venture to say that even newbie bakers could make this cheesecake, following the directions as written. And it’s just a delicious dessert, too! Anybody would be proud to present this anytime. It doesn’t need to be Christmas or Valentine’s Day, although I’m planning to make one for my family for next Saturday, Valentine’s Day! I highly recommend this recipe! Try it…You’ll love it!!