Red Velvet Cheesecake

This no-bake red velvet and white chocolate cheesecake not only looks stunning but tastes so incredibly good. The colors and flavors are amazing — anyone who loves red velvet anything will adore this one.

Why you'll love this cheesecake

• No baking, no water bath — the freezer does all the work.
• Two creamy layers: red velvet and white chocolate, with a hidden strawberry jam centre.
• Crunchy Oreo base with no butter needed.
• Perfect for Valentine's, Christmas or birthdays.

Ingredients

• 4-6 Oreo biscuits
• 100g (3.5 oz) white chocolate
• 140ml (generous 1/2 cup) double cream or whipping cream
• 50g (1/3 cup) icing/powdered sugar
• 200g (7 oz) full-fat cream cheese (such as Philadelphia)
• 125g (1/2 cup) mascarpone cheese
• 1-2 tbsp red food coloring
• 1 tsp cocoa powder
• 1 tsp vanilla extract
• Strawberry jam, for layering

Directions

1. In a bowl, combine cream cheese and mascarpone. Add icing sugar and vanilla, mixing until smooth.
2. Whip the heavy cream to soft peaks and fold into the cream cheese mixture. Melt the white chocolate and mix that in too.
3. Divide the mixture into two bowls.
4. To one bowl, add cocoa powder and red food coloring, adjusting the amount until you reach your desired shade of red.
5. To assemble, press a layer of red velvet cheesecake into a silicone mould and freeze for 30 minutes. Add a teaspoon of strawberry jam, then top with the white chocolate cheesecake layer.
6. Add another layer of red velvet cheesecake, pressing down to fill completely. Smooth off any excess, then press crushed Oreo cookies on top.
7. Freeze for at least 6 hours, ideally overnight.
8. Decorate as you like and let defrost slightly in the fridge for about 30 minutes before serving.

🍫 Love chocolate? Get my free chocolate ebook with 6 of my favourite chocolate recipes, sent straight to your inbox. Download it free here →

Alla's tips

• Use room-temperature cream cheese so the filling stays smooth and lump-free.
• Cool the melted white chocolate slightly, then stir a spoonful of the cheesecake mixture into it before adding it all back. This stops it setting into little bits.
• Gel food colouring gives a deeper red with less liquid than regular liquid colouring.
• Use full-fat cream cheese and mascarpone — low-fat versions won't set properly.
• Unmould while frozen for clean, sharp edges, then let it soften in the fridge.

Storage

Keep in the fridge for up to 3 days, or freeze (well wrapped) for up to 1 month.

Frequently asked questions

Can I make this without a silicone mould?
Yes — use a small springform tin lined with acetate or baking paper, or layer it in glasses for easy dessert cups.

Can I skip the food colouring?
Yes — it will taste the same. For a natural colour, try a little beetroot powder.

Can I use a different jam?
Raspberry or cherry jam work beautifully too.

Why didn't my cheesecake set?
The cream was underwhipped or low-fat cheese was used. Freeze it for longer and use full-fat ingredients.

How far ahead can I make it?
Up to a month ahead if frozen — just defrost in the fridge before serving.

More cheesecakes to try

• No-Bake Raspberry & White Chocolate Cheesecake
• Mini Cheesecake Pops
• No-Bake Cheesecake Stuffed Strawberries
• German Chocolate & Caramel Cheesecake

Hugs, Alla xox

👩‍🍳 Want to take your skills to the next level? Check out my upcoming online courses →