Red Velvet Cheesecake (No Bake)

Red velvet is a mild chocolate flavoured cake that’s smothered in cream cheese frosting. I’ve wanted to do a cheesecake version for a while, and for some reason I always associate red velvet with either Halloween or Valentine’s Day, so here it is! This Red Velvet Cheesecake is no bake which makes it so easy to whip up, then you just pop it in the fridge to set. It’s flavoured with a hint of cocoa, and of course being a cheesecake it’s already packed with tasty cream cheese (which really is the best bit of red velvet cake!) I’ve gone for a bright red colour, which some people like in a red velvet cake, while others prefer them darker and more natural. However for this Red Velvet Cheesecake, I think bright red really suits it and it creates a perfect contrast with the white chocolate and whipped cream decoration!

Jump straight to the recipe!

Step by step…

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.


For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, cocoa powder, red food colouring and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.


The next day I removed it from the tin and smoothed the sides. I piped melted white chocolate all over the top.

I finished the decoration with whipped cream and red sprinkles! Of course you can decorate the Red Velvet Cheesecake anyway you like, maybe with some heart shaped sprinkles for Valentine’s Day or some spooky skull sprinkles for Halloween!

How do I make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

Recommended Equipment and Ingredients*

23cm Springform tin Electric hand mixer Red food colouring
Food processor Piping bags Jem 1E Piping nozzle
Red sprinkles

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

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5 from 3 votes

Red Velvet Cheesecake (No Bake)

Delicious creamy cheesecake with a hint of cocoa, decorated with white chocolate and whipped cream

Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 30 minutes
Total Time 30 minutes
Servings 16
Author thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 3 tbsp Cocoa powder
  • 300 ml Double cream
  • Red food colouring

For decoration

  • 75 g White chocolate
  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • Red sprinkles optional


  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth with no lumps

  4. Add the red food colouring and double cream and whisk until it is very thick and holds it's shape, and is a bright red colour

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, melt the white chocolate and pipe or drizzle it all over the cheesecake, then whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake. Then add red sprinkles if you like

  8. Serve immediately, store any leftovers in the fridge and eat within 2 days

If you like this, check out more of my Cheesecake recipes!

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I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy and Fiesta Fridays hosted by Angie.

6 comments / Add your comment below

  1. Beyootiful!! For some reason I also associate red velvet with Halloween. Maybe red = blood? Lol. I used to make my kids red velvet cupcakes for Halloween, decorated with spiders, of course 😀

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