Love cheesecake but want something a little easier? This No Bake Red Velvet Cheesecake has a cookie crust and red velvet flavored cheesecake filling.
I love a good no bake dessert, like this No Bake Nutella Cheesecake, or these Haystack Cookies.
I love cheesecake. It’s one of my favorite desserts. And you all know that I love red velvet. Combine them, and I’m in heaven.
Now, I actually have a Red Velvet Cheesecake in my red velvet cookbook, which is one of my very favorite recipes. (I actually was offered money for more of that cheesecake from my husband’s co-workers!)
But I wanted a version that was a little bit easier, something that everyone would feel comfortable making. And something that is easy to be made year round, even when the temperatures are soaring and you don’t want to turn the oven on.
How to Make No Bake Red Velvet Cheesecake
You start with a cookie crust, because cookie crusts and red velvet just seem to go hand in hand. I throw the cookies into the food processor whole – no need to scrape out the filling. Turn those cookies into fine crumbs, combine them with some butter, and press them into a pie plate. I like to refrigerate the crust so that it will hold up better once you add the filling.
The filling is simple – of course you have cream cheese, along with some sour cream to give it a little bit more tang. A bit of cocoa powder, sugar, and you can’t forget the red food coloring. This recipe does have quite a bit in it, and feel free to cut back, but you might end up with more of a pink velvet cheesecake than red velvet. You finish off by folding in some Cool Whip. Pour the filling into the crust and then refrigerate the whole thing.
The finished cheesecake is light and fluffy and lots of fun. This no bake cheesecake is perfect for anyone any time of year!
More Red Velvet Recipes
Red Velvet Whoopie Pies
Red Velvet Gooey Butter Cookies
Red Velvet Cheese Ball
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No Bake Red Velvet Cheesecake
- Prep Time: 10 minutes
- Refrigeration Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Love cheesecake but want something a little easier? This No Bake Red Velvet Cheesecake has a cookie crust and red velvet flavored cheesecake filling.
Ingredients
- 24 Chocolate Sandwich Cookies (Oreos)
- 1/4 cup melted butter
- 8 oz cream cheese, at room temperature
- 1 cup sour cream
- 1/2 cup sugar
- 2 tablespoons red food coloring
- 2 teaspoons cocoa powder
- 2 teaspoons vanilla extract
- 8 oz frozen whipped topping, thawed (Cool-Whip)
Instructions
- Place the cookies in a food processor and process until they are fine crumbs. Combine the crumbs with the melted butter and firmly press into a 9-inch pie dish. Refrigerate for at least 20 minutes, but preferably an hour.
- In the bowl of a mixer, beat the cream cheese until smooth. Beat in the sour cream, sugar, red food coloring, cocoa powder and vanilla extract until smooth. Gently fold in the whipped topping.
- Pour the filling into the crust and refrigerate for at least 4 hours. Serve topped with freshly whipped cream, if desired.
Recipe Notes:
adapted from my No Bake Cheesecake Recipe.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include extra whipped cream for topping.
Nutrition
- Serving Size: 1 slice
- Calories: 452
- Sugar: 32 g
- Sodium: 340 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 69 mg
Keywords: red velvet cheesecake, no bake cheesecake, red velvet dessert
Laura says
Can you freeze and then defrost this cheesecake so you can make ahead ?
Lisa says
would it be alright if I put colour in the end ?
Deborah says
Do you mean after you fold in the cream? The only issue I think you may run into is deflating the cream too much from having to stir the mixture more. But you could definitely experiment with it!
Ashley says
I made this, it was okay. Not gonna lie the cocoa powder is useless. I made two times using it, and both times it came out pink. I left out the cocoa powder and it tasted way better and was red. I don’t recommend using cocoa powder
CATHY L MCKINNEY says
I used 3 Tablespoons of cocoa powder and that gave it a nice red velvet cake flavor, the 2 tsp the recipe called for seemed like way too little. My family loved it and they are requesting another one today, just a couple of days after the last one. Extra cocoa makes all the difference.
Amanda says
This would be amazingggg for Fall! Thanks for sharing!
Chels R. says
What a gorgeous color!!!
Amber @ Dessert Now, Dinner Later! says
This looks so good! I love red velvet anything!
Joanne says
You don’t have to tell me to eat red velvet deliciousness year-round twice! I shall be making this this weekend. Hands down yes.