Crimson Velvet Cheesecake – RecipeTin Eats

July 5, 2025

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Crimson Velvet Cheesecake!! A no-bake showstopper the place the daring, putting color of Crimson Velvet Cake meets the creamy decadence of cheesecake. The filling is fantastically chocolatey, rich-yet-light, with that signature velvety texture. Make this when you’ve got folks to impress – it’s particular!

Crimson Velvet Cheesecake

It is a cheesecake that has an Oreo base and an attention-seeking pink velvet colored cheesecake filling with a beautiful chocolatey flavour.

It tastes luxurious but it surely’s not overly wealthy as a result of there’s solely 3/4 cup of sugar and the filling is light-but-luscious, the sort that cuts neatly into slices however melts right into a river of creamy goodness in your mouth.

The recipe is customized from my basic no-bake cheesecake. A creation I made on a whim once I seen how my newest recipes had been all so yellow and orange. We want color! I declared dramatically.

Right here is color!

Components in Crimson Velvet Cheesecake

Most Crimson Velvet Cheesecakes use cocoa powder and meals colouring which makes the filling a enjoyable, brilliant candy-red color. I needed a deeper, extra refined burgundy tone – utilizing melted 70% darkish chocolate as a substitute of cocoa powder gave me that, in addition to spectacular chocolate flavour!

Additionally – gelatine is essential. That’s why the feel of this cheesecake is so terrific – gentle however luscious is how I describe it – and it gained’t soften right into a puddle inside 10 minutes taking it out of the fridge, nor does it name for 3 blocks of cream cheese which I discover too dense for my style.

1. RED VELVET CREAM CHEESE FILLING

Cream cheese – I exploit Philadelphia, however when you’ve had success with different manufacturers, be at liberty to make use of them. Notice: use blocks, not tubs. Tubs are too comfortable as they’re supposed to be spreadable. If utilizing tubs, enhance gelatine barely (see recipe notes).

Softened – Take out 1 hour forward so it’s comfortable sufficient to beat easy and fluffy.
70% cocoa chocolate – This refers to chocolate that’s made with 70% cocoa. It’s darker in color and richer in chocolate flavour than common darkish chocolate (sometimes 40–45% cocoa), giving the filling a deeper, scarlet pink color and a extra intense chocolate flavour.

That stated, common darkish chocolate (US: semi-sweet) works completely, it’s simply that the pink color is a bit brighter, and the chocolate flavour barely milder. I can see this interesting to some folks extra!
Crimson meals colouring – You’ll want 2 tablespoons of standard liquid colouring to get that daring pink hue. It appears like quite a bit, however much less simply doesn’t minimize it – the color is far much less spectacular and form of defeats the aim of constructing this. Except, after all, you’re after a pink velvet cake! 🙂

If utilizing pink gel, begin with a drop and add extra as wanted – it’s far more concentrated.
Gelatine – I favor powder over leaves – simple, low-cost, broadly out there, and constant in energy from model to model, nation to nation, whereas leaves can differ wildly. Discover it within the baking aisle in tubs or sachets.

Water – Used to “bloom” the gelatine. Simply 2 tablespoons so flavour isn’t diluted.
Whipping cream – Whipped cream helps make the feel of this cheesecake fantastically gentle relatively than dense. Be certain it’s fridge-cold once you use it else it gained’t whip correctly. And ensure you get cream labelled as appropriate for whipping, not pouring or dolloping cream which can’t be whipped. Full fats please!

We additionally use cream to brighten the cheesecake.
Sugar – Caster sugar (aka superfine sugar) is finest because it dissolves extra simply, particularly in no-bake recipes. Common sugar may be substituted by rub a few of the combination between your fingers to make sure there aren’t any granules – if there are, hold beating.
Vanilla – Use extract (actual vanilla), not essence (faux). Makes a distinction in no-bake recipes the place the flavour isn’t cooked.
Salt – A tiny bit to boost flavour – gained’t style salty.

2. The cheesecake crust

I selected Oreo cookies for the crust as a result of I just like the look of the darkish chocolate base towards the pink. Additionally as a result of they go on sale usually at my native grocery retailer!!

No have to scrape out the cream filling, that will get blitzed up as effectively which, together with the melted butter, is what holds the bottom collectively.

How one can make Crimson Velvet Cheesecake

No-bake cheesecakes are less complicated to make than baked ones. However there’s one vital factor to be aware of: ensuring the melted chocolate and gelatine are totally liquid however not sizzling. Purpose: heat like a bubble tub, however not as sizzling as your morning espresso. If they begin setting or getting gummy, they gained’t mix easily and also you’ll find yourself with tiny lumps in your in any other case silky easy filling.

Baking professional? You’ll in all probability discover these steps extra detailed than you want, they’re designed to offer first-timers the boldness to nail this! Be at liberty to leap straight to the recipe. 🙂

1. INVERTED BASE (PRO TIP!)

We use a springform pan for cheesecakes to allow them to be eliminated with out flipping – no cheesecake would survive being turned the wrong way up! For simple removing, flip the springform base the wrong way up – no lip means the cheesecake slides off easily with out cracking the crust.

How to make Nutella Cheesecake (No Bake)

Flip the bottom of a 20cm/8″ springform pan the wrong way up.
Butter and line – Spray the bottom with oil or grease very evenly with butter, simply sufficient to carry a sq.(ish) piece of baking paper (parchment paper) in place so it’s not sliding round once you clip the edges in.
Clip the edges in so the surplus paper is protruding. The overhang makes it simple to slip the cheesecake onto a serving platter – no structural stress!
Line sides – Grease then line the edges as effectively.

2. oreo biscuit base

On this recipe, I opted to not line the partitions so you possibly can see the pink filling which is the star of the present!

Break up cookies roughly by hand, then place in a meals processor;
Blitz till it turns into sand-like. Pour within the melted butter and blitz once more briefly to only mix;
Tip this cookie-sand into the lined pan; and
Press into pan – Use one thing with a flat base and straight sides to press the crumbs firmly towards the bottom of the pan. I exploit a measuring cup!

3. BLOOM THE GELATINE

Gelatine is easy to make use of when you simply comply with the steps I’ve offered. There’s a motive for each path!

Bloom gelatine – Sprinkle over water in a small bowl (don’t dump in a single spot), stir, and let sit 5 minutes to type a rubbery block.
Rubbery! That is what it appears to be like like as soon as set. If it doesn’t set, it’s no good – change it.

Soften gently – Microwave for simply 15 seconds to show it again into liquid, stir till easy.
Cool barely – Let it sit 5 minutes whilst you make the filling. It ought to be heat liquid however not sizzling when added. If it units once more (even across the edges), re-melt gently.

4. MAKE THE FILLING

I favor a handheld beater for the filling – it’s simpler to maneuver across the bowl and wishes much less scraping. If utilizing a stand mixer, use the whisk for cream, then change to the paddle for cream cheese to keep away from over-aerating (which might trigger bubbles).

Whip cream – Put the cream in a bowl and whip it on excessive for two minutes or till stiff peaks type. We’re not on the lookout for silky comfortable whipped cream, we wish full on stiff whipped cream, as this makes our cheesecake stunning gentle and fluffy.
Beat cream cheese – Put the cream cheese and sugar in a separate bowl and utilizing the identical whisk (no want to wash it), beat for two minute on excessive simply till it’s easy and fairly fluffy. Then add the melted cooled gelatine and vanilla, and beat till mixed (~15 seconds).

Make it RED! Add the melted chocolate and pink meals colouring and beat till completely mixed, about 1 minute.

Color verify – Regardless of the color the filling is at this stage, it will likely be barely paler within the completed cheesecake after the cream is added. Be at liberty so as to add extra pink colouring when you like, however don’t add extra chocolate as a result of it should weigh the filling down an excessive amount of and make it denser (I discovered 150g/5oz was the restrict).
Fold in whipped cream – Utilizing a rubber spatula, fold via about 1/4 of the cream into the cream cheese filling. This lightens up the cream cheese combination a bit earlier than including the remainder of the cream, so much less air is knocked out of the cream.As soon as the preliminary cream is usually blended via, gently combine via the remaining cream. Don’t stir vigorously as you’ll knock air out of the whipped cream which is able to make the cheesecake filling denser than we’re aiming for!

Pour the combination into the ready crust and easy the floor
Refrigerate for six hours to let it set. This cheesecake units sooner than my basic cheesecake as a result of it has chocolate in it which helps with the setting.

5. eradicating from pan and adorning

That is the second you get to really feel smug for flipping the cake pan base – intelligent you! 🙂

Slide paper off base – Unclip then take away the edges of the springform pan. Grip the paper overhang and slide the cheesecake off the bottom onto a serving platter.

⚠️ If the paper’s caught, it’s doubtless because of an excessive amount of chilly butter appearing like glue. Heat the bottom barely (e.g. with a heat damp tea towel) or slide an extended knife or spatula beneath to loosen it.
Slide the paper out from beneath the cheesecake. I exploit my hand to carry the cheesecake as I’m pulling the paper out from beneath it.

Enhance with whipped cream and chocolate shavings! I pile the whipped cream within the centre leaving a 2.5cm/1″ border so you possibly can see the pink filling from above.
Able to serve! Properly, the Crimson Velvet Cheesecake is prepared. So the actual query is – are you prepared for the inevitable gasps of appreciation once you carry this out??

It gained’t soften into a large number!

That is beautiful served fridge chilly or even when it’s nearer to room temperature after sitting out on the desk for some time. So long as it’s not an insanely sizzling day, this Crimson Velvet Cheesecake will preserve the fluffy-yet-creamy texture relatively than melting into a large number, due to the gelatine.

It can hold for five days within the fridge although the biscuit base will get progressively softer. It’s crispiest within the first 24 hours, then on day 2 it’s a bit softer and continues to melt.

The filling, nevertheless, maintains its excellent fluffy-yet-creamy texture the entire time. And when you stabilise the cream, it should keep fluffy for days relatively than weeping! See the Stabilised Whipped Cream put up for the way I make it – select the strategy that works for you: cream stabiliser powder, gelatine or mascarpone.

Hope you get pleasure from! – Nagi x

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Crimson Velvet Cheesecake – RecipeTin Eats

Crimson Velvet Cheesecake