I adore how a no-bake cheesecake can feel indulgent without the oven fuss — creamy, bright red, and perfect for parties. This recipe delivers a classic red velvet flavor with a silky no-bake cream cheese filling and a crisp chocolate cookie crust. (If you want more dramatic red dessert ideas, check this Black Velvet Cake for inspiration.)
Why Make This Recipe
- It’s fast to assemble: about 20 minutes active hands-on time and then chill.
- Crowd-pleasing flavor: the mild cocoa + tangy cream cheese is universally loved.
- No oven required — great for hot days or when your oven is busy.
- Easy to adapt for dietary needs (gluten-free crust, dairy-free fillings).
- Personal note: I make this when I want an impressive dessert with minimal stress — the flavor always reads “fancy” even though it’s simple. Also, if you like other no-bake treats, try these fun no-bake dessert cups for variety.
Recipe Overview
- Prep time: 20 minutes active
- Chill time: at least 6 hours, ideally overnight (6–12 hours at 35–40°F / 2–4°C)
- Total time: 6–12 hours including chill
- Servings: 8–10 slices (9-inch springform)
- Difficulty: Easy
- Method: No-bake, cold-set cheesecake using whipped cream folded into a sweetened cream cheese base; press-in cookie crust and refrigerate to firm up.
Equipment: 9-inch springform pan, electric mixer (stand or hand), mixing bowls (chilled for whipping), rubber spatula, measuring cups and spoons. For more quick no-bake ideas see this easy no-bake inspiration.
My Experience Making This Recipe
I tested this version several times to balance the cocoa, tang, and color without a bitter aftertaste. The biggest discovery: using a small amount of natural cocoa powder adds depth while gel food coloring gives vibrant red without extra liquid.
How to Make Indulge in No-Bake Red Velvet Cheesecake Bliss Today
Start by making a firm crust: pulse 1 1/2 cups (150 g) chocolate sandwich cookie crumbs (or graham crackers) with 6 tbsp (85 g) melted unsalted butter until evenly moist, then press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Chill the crust in the fridge for 10–15 minutes to set. For the filling, beat 24 oz (680 g) full-fat cream cheese at room temperature with 3/4 cup (90 g) powdered sugar and 1 tsp vanilla until smooth. Mix in 2 tbsp natural unsweetened cocoa powder, 2 tbsp red gel food coloring (adjust for color), and 1/2 cup (120 g) sour cream for tang. Whip 1 1/2 cups (360 ml) heavy cream in a chilled bowl to stiff peaks and gently fold into the cream cheese base until uniform. Pour over the chilled crust, smooth the top, and refrigerate at 35–40°F (2–4°C) for at least 6 hours or overnight until firm.
Expert Tips for Success
- Use room-temperature cream cheese (about 70°F / 21°C) so it creams smoothly and avoids lumps.
- Choose gel food coloring — it gives vibrant color without adding liquid that would soften the filling.
- Whip heavy cream to stiff peaks in a chilled bowl (10–15 minutes in the fridge beforehand). This stabilizes the filling so it holds shape when sliced. For more cold-setting techniques see this chill-and-freeze tips.
- Fold gently: use a rubber spatula and fold in two or three additions to keep the filling airy and avoid deflating the whipped cream.
- Prevent a soggy crust: press crumbs firmly and chill the pan before adding filling; for extra protection, brush the crust with a thin layer of melted chocolate and chill 5 minutes so it forms a barrier.
How to Serve Indulge in No-Bake Red Velvet Cheesecake Bliss Today
- Top with a simple sour cream glaze (1/2 cup sour cream + 1 tbsp sugar) and fresh berries for a bright contrast.
- Serve with a drizzle of semi-sweet chocolate ganache or salted caramel for richer palates.
- Slice with a warm, wet knife (dip in hot water and dry between cuts) for clean edges and pretty presentation.
- Great for birthdays, Valentine’s Day, or summer entertaining — keep it chilled until the last minute. Also, if you like layered red velvet cheesecakes, check this red velvet strawberry cheesecake idea.
Storage and Reheating Guide
Refrigerate: Store the cheesecake covered (a cake dome or airtight container) for up to 4 days at 35–40°F (2–4°C). Freeze: For longer storage, freeze whole or in slices up to 2 months. First freeze uncovered on a tray for 1–2 hours to set, then wrap tightly in plastic wrap and foil or place in a freezer-safe container. Thaw overnight in the fridge. Reheating: No reheating needed — serve chilled. If you want a softer texture, let sit at room temperature for 15–20 minutes before serving.
Recipe Variations
- Gluten-free: Use gluten-free chocolate sandwich cookies or GF graham crackers for the crust.
- Dairy-free / Vegan: Swap cream cheese for a high-quality plant-based cream cheese (about 680 g) and replace heavy cream with full-fat coconut cream whipped until thick. Chill bowls to help coconut cream whip.
- Chocolate swirl: Reserve 1/2 cup filling, mix with melted semi-sweet chocolate, and create a swirl on top before chilling.
- Fruit-topped: Fold 1/2 cup finely chopped roasted strawberries into the filling for a fruity twist.
Nutritional Highlights
- This dessert is rich in fat and calories; enjoy in moderation — a typical slice is calorie-dense (estimate ~400–600 kcal per serving depending on portion).
- Key nutrients: provides calcium and protein from cream cheese and cream, but is high in saturated fat and sugar.
- Allergen info: contains dairy and gluten (unless adapted). If serving to guests with allergies, label clearly and offer adapted versions.
Troubleshooting Common Issues
- Filling too runny: likely under-chilled or over-whipped cream too soft; chill the cheesecake longer and ensure cream was whipped to stiff peaks.
- Lumpy or grainy filling: cream cheese was too cold — always bring to room temperature and beat until completely smooth before adding other ingredients.
- Soggy crust: not pressed firmly enough or crust not chilled; press crumbs tightly and chill the crust before pouring filling, or briefly set under a 325°F (160°C) oven for 8 minutes if you don’t mind a quick bake.
Frequently Asked Questions
Q1: Can I use low-fat cream cheese?
A1: Low-fat cream cheese contains more water and won’t set as firmly; the texture will be softer and may be slightly runny. If you must use it, reduce added liquid (omit sour cream) and chill longer. For best results use full-fat cream cheese.
Q2: How much red food coloring should I use?
A2: Use gel food coloring for the brightest color; start with 1–2 tbsp of gel and adjust. Gel concentrates color without thinning the filling. Add a little at a time until you reach your desired shade.
Q3: Can I make this ahead for a party?
A3: Yes — make it 1–2 days ahead and keep refrigerated up to 4 days. For longer storage, freeze as instructed and thaw overnight in the fridge before serving.
Q4: My whipped cream deflated when I folded it in — what went wrong?
A4: You likely over-mixed while folding. Use a light hand, cut through the center, lift, and fold over in a few strokes. Fold in two or three additions rather than adding all whipped cream at once to preserve air and texture.
Conclusion
If you want to experiment with shelf-stable dessert ideas or survival baking sweets, this Survival Sweets – Caring Carrot resource offers creative inspiration that complements no-bake dessert planning. Enjoy your red velvet cheesecake and have fun customizing it to your taste.
No-Bake Red Velvet Cheesecake
- Total Time: 360 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
Indulge in a creamy no-bake red velvet cheesecake with a chocolate cookie crust — the perfect crowd-pleaser for any occasion.
Ingredients
- 1 1/2 cups (150 g) chocolate sandwich cookie crumbs
- 6 tbsp (85 g) melted unsalted butter
- 24 oz (680 g) full-fat cream cheese, at room temperature
- 3/4 cup (90 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp natural unsweetened cocoa powder
- 2 tbsp red gel food coloring (adjust for color)
- 1/2 cup (120 g) sour cream
- 1 1/2 cups (360 ml) heavy cream
Instructions
- Pulse cookie crumbs with melted butter until moist, then press into the bottom and sides of a 9-inch springform pan.
- Chill the crust in the fridge for 10-15 minutes.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Add cocoa powder, food coloring, and sour cream; mix until well combined.
- In a chilled bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until uniform.
- Pour filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours or overnight to firm up.
Notes
For a firmer crust, you can brush it with melted chocolate and chill before filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American