Craving something sweet but don’t want to turn on the oven? This No-Bake Red Velvet Cheesecake is the answer to your dessert dreams. With its rich cream cheese filling and subtle cocoa flavor, it’s a showstopper that’s surprisingly easy to whip up. Perfect for parties or a cozy night in, this cheesecake is a delightful twist on the classic red velvet cake.
Imagine sinking your fork into a velvety slice of cheesecake, where the rich creaminess complements the slight tang of cream cheese. This dessert not only looks stunning with its vibrant red color but also offers a taste that is simply irresistible. It’s a blend of textures and flavors that will keep everyone coming back for seconds.
Indulge in a No-Bake Red Velvet Cheesecake
This No-Bake Red Velvet Cheesecake features a smooth and creamy filling that sits atop a buttery graham cracker crust. It’s light yet indulgent, making it an ideal dessert for any occasion. The delicate hints of cocoa and vanilla create a flavor profile that’s both familiar and unique.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 12 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 cup heavy cream
- Red food coloring (to preference)
- Chocolate shavings or red velvet cake crumbs for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add sour cream, vanilla extract, and cocoa powder, mixing until well combined. Gradually add red food coloring until desired shade is achieved.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with chocolate shavings or red velvet crumbs if desired. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 5g
- Carbohydrates: 30g
