This cheesecake combines the smoothness of a no-bake cheesecake with the rich, dramatic color and subtle chocolate note of red velvet style. It’s a dessert that looks impressive yet is simple to prepare: a chocolate cookie crust topped with a velvety red filling. Great for special occasions or when you want something a little extra without complicated baking.
Ingredients
- Cream cheese, softened
- Dark (or semi-sweet) chocolate (melted) — for color and flavor
- Red food coloring — to boost the red velvet hue
- Gelatine (powdered) plus a small amount of water — for setting the filling
- Heavy whipping cream (cold) — to whip and lighten the filling
- Caster (or superfine) sugar — to sweeten
- Chocolate cookies (like crushed chocolate wafers or chocolate biscuits) — for the crust
- Unsalted butter, melted — to bind the crust
Recipe Info
- Prep Time: ~ 20 minutes
- Chill/Set Time: ~ 4–6 hours (or overnight for best results)
- Total Time: ~ 4–6 hours including chilling
- Servings: ~8–10 slices (depends on cake size)
- Cuisine: Dessert / American-style
- Course: Dessert
Instructions
- Crush the chocolate cookies into fine crumbs. Mix the crumbs with melted butter and press the mixture firmly into the base of a springform pan to form the crust. Chill the crust in the fridge while you prepare the filling.
- Soften the cream cheese until smooth. Melt the dark chocolate separately, then allow it to cool slightly.
- In a small bowl, bloom the gelatine with the required water (as per gelatine instructions), then gently stir into the cooled melted chocolate.
- Beat together the cream cheese, sugar, and red food coloring until smooth and evenly tinted. Add the chocolate-gelatine mixture, then fold carefully until fully combined.
- Whip the cold heavy cream until it reaches soft peaks. Gently fold the whipped cream into the cream-cheese-chocolate mixture so the result stays light and airy.
- Pour the filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours — preferably overnight — until fully set.
- Once set, release from the pan, slice, and serve chilled.
Tips & Variations
- Use good-quality dark chocolate — it gives a deeper, more sophisticated burgundy color than plain red food coloring alone.
- Make sure cream cheese is completely softened before mixing, otherwise lumps may remain.
- Chill the crust thoroughly before adding the filling to prevent it from becoming soggy.
- For a lighter dessert, fold whipped cream gently — don’t overbeat or overmix to preserve the airy texture.
- You can decorate with fresh berries, a dusting of cocoa or powdered sugar, or whipped cream for contrast.
Approximate Nutrition (per slice, assuming 10 slices)
- Calories: ~ 350–450 kcal (varies based on crust thickness and exact ingredients)
- Fat: moderate to high (from cream cheese, chocolate, butter, cream)
- Carbohydrates: moderate (from sugar, crust)
- Protein: small to moderate (from cream cheese, cream)
Ingredients
Method
- Crush the chocolate cookies into fine crumbs. Mix the crumbs with melted butter and press the mixture firmly into the base of a springform pan to form the crust. Chill the crust in the fridge while you prepare the filling.
- Soften the cream cheese until smooth. Melt the dark chocolate separately, then allow it to cool slightly.
- In a small bowl, bloom the gelatine with the required water (as per gelatine instructions), then gently stir into the cooled melted chocolate.
- Beat together the cream cheese, sugar, and red food coloring until smooth and evenly tinted. Add the chocolate-gelatine mixture, then fold carefully until fully combined.
- Whip the cold heavy cream until it reaches soft peaks. Gently fold the whipped cream into the cream-cheese-chocolate mixture so the result stays light and airy.
- Pour the filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours — preferably overnight — until fully set.
- Once set, release from the pan, slice, and serve chilled.
Notes
- Fat: moderate to high (from cream cheese, chocolate, butter, cream)
- Carbohydrates: moderate (from sugar, crust)
- Protein: small to moderate (from cream cheese, cream)
FAQs
- Is this cheesecake baked?
No — this is a no-bake cheesecake. The filling sets in the fridge using gelatine. - Can I skip the chocolate?
You can, but the chocolate adds both flavor and defines the deeper “velvet” red-velvet-style color. Without it, the filling may taste more like a plain cheesecake tinted red. - How long does it need to chill?
At least 4 hours is recommended; overnight is best for a clean, firm slice. - How should I store leftovers?
Keep refrigerated in an airtight container. Consume within a few days for best texture and flavor.
