Go Back
+ servings

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


  • 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
  • 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
  • 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
  • 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
  • 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
  • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
  • 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
  • Serve immediately, store any leftovers in the fridge and eat within 2 days