No-Bake Red Velvet Oreo Cheesecake

Rich and creamy cheesecake with red velvet and Oreo tastes on top of a Red Velvet Oreo crust. There is no need to bake!

This Red Velvet Oreo No-Bake Cheesecake recipe comes with a warning.

Don’t misunderstand me. It’s fine. It’s very excellent. This dish, however, is not for the faint of heart. Take this as a warning.

No, there is no nudity or explicit language.

Nonetheless, it contains exorbitant quantities of butter, cream cheese, and sugar. There are many ingredients, it is not at all nutritious, it is really rich and indulgent, it is utterly needless, and it may be the finest thing I have ever prepared.

This is the cheesecake recipe to make if you want to wow your friends or family. This is the kind of dessert that everyone must taste, yet everyone just wants a little bit. They then return for another little slice.

I showed this to a variety of individuals, and their reactions ranged from OMFG to YOU MADETHIS??

I got the idea for this recipe after seeing Red Velvet Oreos at the grocery. I hadn’t seen them before, so maybe it’s a seasonal thing for Valentine’s Day? Incidentally, if you know, please let me know since I’m going to struggle with not having access to these 11 months of the year and I’d want to join a support group as soon as possible.

Speaking of Valentine’s Day, if you have a lot of leftovers, this may make a wonderful dessert. Perhaps you might cook it and save two slices for yourself and your spouse, then give two pieces to another couple you know, another couple to your grandparents, and the remainder to your children’s teacher. Spread the cheesecake-y love, you know.

I’d been thinking of making a red velvet cheesecake, but I’m not a huge lover of plain, creamy cheesecake. I need some more texture in the game. So why not bake a Red Velvet Oreo crusted cheesecake? Perfect with some Oreos and melted butter.

That’s probably why I like Cheesecake Factory cheesecakes so much; they’re constantly packed with all sorts of goodies.

So why should we stop there? Let’s include some Oreos in the filling as well! But that’s not enough red velvet taste; it’s simply Cheesecake With Some Oreos In It, which is a bad recipe name.

Additionally, be sure to sprinkle some chopped Oreos on top. Maybe some quartered Oreos as well. If it seems like a lot, it is, but that’s alright because we’ll make up for it with a ton of cream cheese buttercream icing.

I chose two different fillings: red velvet and vanilla with Red Velvet Oreos. I stacked mine carelessly since the thought of making exactly straight and level layers worries me out. It’s beautiful, and I like it, but there’s simply too much pressure. And it tastes much too nice to waste because I botched up the layers.

Even with the layers all fused together, becoming a bit melty while at room temperature, it’s still gorgeous. That reminds me of the attractive girl next door with the crooked grin. Or that hot man whose hair is usually a little messed up (and not in that messy on purpose kind of way).

In a crowd, the bright red hue sticks out. Consider a table full of pastries and nibbles, and then you pull up with this magnificent monster and drop the mic. None else can compete.

I bet you’ll make that muffled ERMEHGERD sound when you take your first mouthful. Take a minute to savour the taste since it is really rich and not the kind of dessert you can eat a lot of.

Enjoy it. Have fun with it. Compose a poem on how lovely it is. Get yourself a room so you two can be alone and murmur love nothings into its icing.

This is not for the faint of heart, as I told you.

Prep Time: 1hr20mins
Total Time: 1hr20mins
Servings: 8to 12 slices
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Supremely rich and creamy cheesecake filled with red velvet and Oreo flavors atop a Red Velvet Oreo crust. No baking required!


  • Pan springform
  • The food processor
  • Mixing Stand
  • Hand held mixer
  • blending bowls
  • Spatula
  • Bag of pastries (reusable)
  • Bags for pastries (disposable)
  • Decorating ideas



  • Oreos in Red Velvet
  • 3 teaspoons melted butter

Red Velvet filling:

  • 16 oz. room temperature cream cheese (2 packages)
  • a cup of granulated sugar
  • heavy cream in a cup
  • 1 cup melted dark or semisweet chocolate
  • 1tablespoonred velvet emulsion
  • 1 teaspoon dry buttermilk
  • 1 tsp unsweetened cocoa powder
  • 1 tsp pure vanilla extract

Oreo filling:

  • 16 oz. room temperature cream cheese
  • cupsugar
  • 1tablespoonvanilla
  • 16 oz. thick cream
  • granulated sugar
  • 12 chopped Red Velvet Oreos

Cream cheese icing:

  • 8 oz. room temperature cream cheese
  • cubed unsalted butter, room temperature
  • 1-2 cup sifted sugar, to taste
  • 1 tsp pure vanilla extract
  • Chopped Red Velvet Oreos for garnish



  • Combine Oreos and melted butter in a food processor and pulse until mixed into a wet crumb that adheres together.
    20 Oreos Red Velvet, 3 tablespoons butter
  • Fill an 8-inch springform pan halfway with the ingredients. Set aside in the freezer while you prepare the filling.

Red Velvet filling:

  • granulated sugar 2 cup

    Cream cheese, using a stand or hand mixer, should be smooth and creamy in a large mixing dish. Beat in the sugar until combined.
    1 pound cream cheese, 16 ounces

  • 1 tablespoon red velvet emulsion, 1 tablespoon dry buttermilk, 1 tablespoon unsweetened cocoa powder, 1 teaspoon pure vanilla extract 4 cup dark or semisweet chocolate
    4 quarts thick cream 1
    Combine heavy cream, melted chocolate, red velvet emulsion, buttermilk, cocoa powder, and vanilla extract in a mixing bowl. Begin by beating at a low-medium pace (to prevent spilling it everywhere), then raise to a high speed and beat to blend. Set aside.

Oreo filling:

  • 1 tablespoon vanilla extract, 4 cup sugar

    Cream cheese should be smooth and creamy in a large mixing dish. Mix in the sugar and vanilla extract.
    16 oz. cream cheese, 3 oz.

  • 4 cup confectioners’ sugar

    In a separate medium mixing bowl, whisk heavy cream and powdered sugar to firm peaks.
    16 oz. heavy cream, 1

  • Incorporate the heavy cream mixture into the cream cheese mixture.
  • Fold in the Oreos.
    12 Oreos in Red Velvet

Assemble (you can choose between these two options):

  • Fill the crust with the red velvet filling, then top with the Oreo filling (or vice versa). This will provide a more pronounced layered appearance.
  • 2 pieces of red velvet. This will create the aesthetic you see in my photos, where everything blends together more.
    2 Oreo, then complete with the remaining 12 red velvet filling, then the remaining 12 Oreo filling, then a layer of 1
    Begin by layering one filling at a time.


  • 4 tbsp unsalted butter

    Cream cheese should be smooth and creamy in a medium mixing dish. Add the butter and beat on high until frothy.
    8 oz. cream cheese, 1

  • Beat in 2 cups at a time to mix. Continue to add powdered sugar in tiny amounts and taste until you get the desired flavor.
    2 to 3 cups powdered sugar

    1 cup powdered sugar

  • Add the vanilla essence and beat on high speed until the mixture is light and fluffy.
    1 teaspoon vanilla essence, pure
  • Cover the cheesecake’s exterior borders with a thin crumb coating of icing.
  • Fill a pastry bag equipped with the preferred piping tip with the remaining icing, then decorate! You may also add extra chopped or entire Oreos on top.
    Oreos in Red Velvet
  • Place in the freezer or fridge until ready to serve, then slice and enjoy!


To get more clean and defined layers, add a layer of filling to the prepared crust and then place it in the freezer to set before you add the next layer of filling.

Nutrition Facts

Calories: 1072kcal | Carbohydrates: 97g | Protein: 19g | Fat: 69g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 959mg | Potassium: 485mg | Fiber: 2g | Sugar: 78g | Vitamin A: 2252IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 5mg


Is no-bake cheesecake as good as baked cheesecake?

The primary distinction between baked and no-bake cheesecakes is their texture. Baked cheesecakes have a rich, fluffy, moist, and smooth texture that the no-bake cheesecake recipe does not have.

Why is my no-bake cheesecake not firming up?

The cheesecake filling must be refrigerated for at least 6 to 8 hours to firm up entirely. If you miss this step, the cheesecake will have a more mousse-like texture.

Can I use condensed milk instead of heavy cream in cheesecake?

Without Heavy Cream, No-Bake Cheesecake with Condensed Milk This no-bake cheesecake with condensed milk will quickly become your favorite. A simple one-bowl recipe using just five ingredients, including cream cheese and sweetened condensed milk.

What is the difference in taste between no bake and baked cheesecake?

The unbaked form has a mousse-like texture, but the baked version has a custard-like texture that is kept together by the use of gelatin instead of egg for protein. The former is a delicate meal since it is chilled and should be eaten within a few hours.

What brand cream cheese is best for no-bake cheesecake?

If you like no-bake sweets, particularly no-bake cheesecakes, Prairie Farms cream cheese is a must-have. This cream cheese was the firmest of the bunch. Although this made it more difficult to spread on bagels, our Test Kitchen tasters agreed that this property makes it ideal for no-bake dishes.

How do you keep a no-bake cheesecake firm?

Refrigerate for at least 6-8 hours and up to 2 days, carefully wrapped in plastic wrap or aluminum foil. 12 hours is ideal for the greatest outcomes. I let mine to cool overnight. The longer the no-bake cheesecake is chilled, the better it will firm up.

How do you thicken a no bake cheesecake filling?

If your cheesecake remains liquid even after enough refrigerated time, you will need to consider what you should add to the cheesecake depending on the sort of cake you are preparing. Gelatin will be needed to keep a non-baked cheesecake stiff and thick.

Why is my cheesecake not creamy?

The fat content aids in the setting of the cheesecake and gives its trademark creamy texture. If you’ve ever produced watery cheesecake, low-fat ingredients are almost certainly to fault. Sour cream with full fat provides moisture and a tangy taste to the cake.

Why did my cheesecake turn out fluffy?

Overmixing. Although a hand mixer should be used to properly blend the cheesecake, over-mixing will result in an extremely soft cheesecake. To ensure your cheesecake hold its shape, never mix it for longer than the recipe calls for and avoid using appliances like a blender or food processor, which might cause it to set.

What is a healthy substitute for heavy cream in cheesecake?

Milk that has been evaporated

For the best results, replace heavy cream with equal parts evaporated milk. If you’re cooking a dessert, you may sweeten it with a few drops of vanilla essence. Evaporated milk may be used in recipes that call for heavy cream as a liquid component, such as baked goods.

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