Description
This No-Bake Christmas Red Velvet Cheesecake is a festive and easy dessert that’s perfect for the holidays. With its vibrant red color and creamy texture, it’s sure to be a showstopper at any gathering. The rich red velvet flavor is complemented by a crunchy Oreo crust, making it a family favorite.
Ingredients
Scale
- For the Crust:
- 24 Oreo cookies, finely crushed
- 1/2 cup (113g) unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring (gel preferred for vibrant color)
- 1 cup heavy cream, cold
- For the Garnish (Optional):
- Whipped cream
- Chocolate shavings
- Christmas sprinkles
Instructions
- Make the Crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the freezer to set while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar, cocoa powder, vanilla extract, and red food coloring to the cream cheese mixture. Beat until well combined and the color is uniform.
- In a separate cold bowl, beat the cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the red velvet cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the whipped cream.
- Assemble and Chill: Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula.
- Cover the springform pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firm.
- Garnish and Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with whipped cream, chocolate shavings, and Christmas sprinkles, if desired. Slice and serve cold.
Notes
- For a deeper red color, you can add a tiny bit more red food coloring, but be mindful that too much can alter the taste.
- Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
- Using a gel food coloring will give you a much more vibrant red than liquid food coloring.
- This cheesecake can be made up to 2 days in advance, making it a perfect make-ahead holiday dessert.
- Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
