Supremely rich and creamy cheesecake filled with red velvet and Oreo flavors atop a Red Velvet Oreo crust. No baking required!
I feel obligated to put a disclaimer on this Red Velvet Oreo No-Bake Cheesecake recipe.
Don’t get me wrong. It’s good. It’s real good. But this recipe is not for the faint of heart. Consider this your warning.
No, it doesn’t contain nudity or graphic language.
But it does contain obscene amounts of butter, cream cheese and sugar. There are a lot of ingredients, it’s not the least bit healthy, it’s super rich and decadent, it’s completely unnecessary, and it might be the best thing I’ve ever made.
If you’re looking for a cheesecake recipe that will blow the minds of your friends or family, this is it. This is the kind of dessert that everyone just has to try, but everyone wants, “Just a little piece.” And then they go back for another “little piece”.
I gave this to a bunch of different people and everyone’s reaction was a variation of “OMFG” or “YOU MADE THIS??”
This recipe came about because I saw Red Velvet Oreos at the store. I hadn’t noticed them before, so maybe it’s seasonal for Valentine’s Day? BTW, if you know, please tell me because I’m going to struggle with not having access to these 11 months of the year and I want to join some sort of support group ASAP.
Speaking of Valentine’s Day, this could make an awesome dessert if you’re down with LOTS of leftovers. Or maybe you can make it and keep two slices for you and your partner, and then give two slices to another couple you know, and another couple to your grandparents and the rest to your kid’s teacher. You know, spread the cheesecake-y love.
I’d been toying with the idea of a red velvet cheesecake, but I’m not a big fan of just straight, creamy cheesecake. I need some other texture in play. So why not make a cheesecake with a Red Velvet Oreo crust? Some Oreos, some melted butter… perfect.
That’s probably why I love Cheesecake Factory cheesecakes – they’re always full of just… all kinds of stuff.
But why stop there? Let’s add those Oreos to the filling, too! But that’s still not enough red velvet flavor – that’s just Cheesecake With Some Oreos In It, and that’s a terrible recipe name.
Also, let’s make sure to add some chopped Oreos to the top. And maybe some quartered Oreos, too. If that sounds like a lot, it is – but that’s okay because we’re going to balance it out with a crapload of cream cheese buttercream frosting.
I decided to make it with two different fillings: red velvet, and vanilla with Red Velvet Oreos. I layered mine sort of haphazardly because the idea of trying to make perfectly straight and even layers stresses me out. It’s so beautiful, and I love it so much, but it’s just too much pressure. And this thing tastes way too good to throw away because I messed up the layering.
Even with the layers all melded into each other, getting a little melty while it’s out at room temperature… it’s beautiful. It’s like that pretty girl next door with the crooked smile. Or that handsome guy whose hair is always just a little bit messed up (and not in that “messy on purpose” kind of way).
The vibrant red color stands out in a crowd. Just imagine a table full of desserts and snacks, and you roll up with this gorgeous monstrosity and drop the mic. No one can compete.
When you take your first bite, I guarantee you’re going to make that muffled “ERMEHGERD” sound. Take that moment to really appreciate the flavor, because it is very rich and this isn’t the kind of dessert you can eat a bunch of.
Savor it. Enjoy it. Write a poem about its beauty. Maybe get a room so that you two can be alone and you can whisper sweet nothings into its frosting.
I warned you this wasn’t for the faint of heart.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Red Velvet Oreo No-Bake Cheesecake
- 20 Red Velvet Oreos
- 3 tablespoons butter, melted
Red Velvet filling:
- 2 packages cream cheese, room temperature
- ½ cup granulated sugar
- ¼ cup heavy cream
- ¼ cup dark or semisweet chocolate, melted
- 1 tablespoon red velvet emulsion
- 1 tablespoon dry buttermilk
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 16 ounces cream cheese, room temperature
- ¾ cup sugar
- 1 tablespoon vanilla
- 16 ounces heavy cream
- ¼ cup powdered sugar
- 12 Red Velvet Oreos, chopped
Cream cheese icing:
- 8 ounces cream cheese, room temperature
- ¼ unsalted butter, room temperature, cubed
- 1-2 cups powdered sugar, to taste
- 1 teaspoon pure vanilla extract
- Red Velvet Oreos, chopped for garnish
- In a food processor, combine Oreos and melted butter and pulse into combined into a moist crumb that sticks together.
- Press mixture evenly into the bottom an 8-inch springform pan. Place in the freezer while you make the filling.
Red Velvet filling:
- In a large bowl with a stand or hand mixer, beat cream cheese until smooth and creamy. Add sugar and beat to combine.
- Add heavy cream, melted chocolate, red velvet emulsion, buttermilk, cocoa powder and vanilla extract. Start to beat on low-medium speed (to avoid splashing it everywhere) and then increase speed to high and beat to combine. Set aside.
- In a large bowl, beat cream cheese until smooth and creamy. Add sugar and vanilla and beat to combine.
- In a separate medium bowl, combine heavy cream and powdered sugar and whip to stiff peaks.
- Fold heavy cream mixture into cream cheese mixture.
- Fold in chopped Oreos.
Assemble (you can choose between these two options):
- Add the red velvet filling to the crust, then top with the Oreo filling (or vice versa). This will give a more defined layered look.
- Layer the fillings by starting with a layer of ½ of the Oreo filling, then a layer of ½ of the red velvet filling, then the other ½ of the Oreo, then finish with the other ½ of the red velvet. This will give the look you see in my pictures where it melds together more.
- In a medium bowl, beat cream cheese until smooth and creamy. Add butter and beat on high speed until fluffy.
- Add powdered sugar, a ½ cup at a time and beat to combine. Keep adding powdered sugar in small increments and taste until you’ve reached the flavor you’d like.
- Add vanilla extract and beat on high speed until light and fluffy.
- Frost the outside edges of the cheesecake with a thin crumb layer of icing.
- Fit a pastry bag fitted with desired piping tip, then fill with remaining icing and decorate! You can also top with more chopped or whole Oreos.
- Cover and place in freezer or fridge until ready to serve, slice and enjoy!