Description
This rich and creamy No-Bake Red Velvet Cheesecake is the perfect dessert for Valentine’s Day! With a vibrant red hue, a smooth and tangy cheesecake filling, and a deliciously decadent crust, it’s a treat that’s as beautiful as it is delicious.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp red velvet cake mix (or substitute with red food coloring)
- 1 tbsp lemon juice (optional, to balance sweetness)
For the Topping (optional):
- Fresh raspberries or strawberries
- Shaved chocolate or chocolate chips
- Whipped cream
Instructions
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, cocoa powder, and sugar.
- Add the melted butter and mix until the crumbs are fully coated and the mixture sticks together when pressed.
- Press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Use the back of a spoon to pack it tightly.
- Refrigerate the crust for at least 15 minutes while preparing the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
- Add the powdered sugar, vanilla extract, and red velvet cake mix (or a few drops of red food coloring). Mix until everything is well combined.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. If you’d like, add a tablespoon of lemon juice to balance the sweetness.
- Assemble the Cheesecake:
- Once the crust has set, spoon the cheesecake filling onto the crust and spread it evenly with a spatula.
- Smooth the top and refrigerate for at least 4 hours or overnight for the cheesecake to firm up properly.
- Garnish and Serve:
- Before serving, garnish the cheesecake with fresh raspberries or strawberries, a sprinkle of shaved chocolate or chocolate chips, and a swirl of whipped cream for an extra festive touch.
Notes
- Storage: Store the cheesecake in the fridge for up to 3 days. It’s best to keep it in the springform pan until ready to serve.
- Cake Mix Alternative: If you don’t have red velvet cake mix, you can use 1-2 tablespoons of red food coloring and a bit of cocoa powder for the color and flavor.
- Dairy-Free Option: You can substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based heavy cream to make the cheesecake dairy-free.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg