Delicious Red Velvet Cheesecake

Red Velvet Cheesecake


Red velvet cheesecake is so easy to make and is a to die for no-bake cheesecake filling sprinkled with white chocolate and cream cheese. It might look difficult but looks are deceiving. Shh….nobody needs to know!


Red Velvet Cheesecake



If you have ever wondered where “red velvet” comes from, it originated way before food coloring. Before food coloring, red velvet cakes were more scarlet. In fact, the color was created solely by a chemical reaction between the vinegar, cocoa and buttermilk.  Once the formulation of cocoa powder changed, this red effect no longer occurred and food coloring was added to once again create the red hue.

Today, red velvet refers to vanilla and cocoa flavored baked goods that are dyed red.  They traditionally contain the original ingredients of vinegar and buttermilk which keep the baked good fluffy and light and create the smooth texture of the fine crumb described as “velvet.”




Yes!   Surprising, but this red velvet cheesecake freezes very well.  

  • Place chilled cheesecake on a baking sheet and place, uncovered, in the freezer.  Freeze until firm.
  • Remove from the freezer and wrap cheesecake in plastic wrap followed by heavy duty aluminum foil.
  • Freeze for up to 1 month for optimal flavor, 2 months is the max.





  • 1 1/2 cups Oreo baking crumbs
  • 5 tablespoons melted butter
  • 4 8 ounce cream cheese 
  • 1 cup powdered sugar
  • 2 teaspoons red food colouring paste
  • 8 ounces white chocolate melted
  • 3 ounces semi-sweet chocolate melted
  • 1 cup whipped cream or whipped topping



    • Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
    • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
    • Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
    • Add the red food coloring paste and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and the color is distributed evenly.
    • Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
    • Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
    • Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
Did you try our red velvet cheesecake? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram



This easy no bake peppermint cheesecake is perfect for Christmas! The cheesecake that doesn’t need to be baked. Yayyy! It’s fluffy and creamy from the whipped cream. The best part is that you can stuff it with peppermint crunch chips for a delicious surprise and crunch!


No Bake Peppermint Cheesecake


Strawberry Chocolate Cheesecake! I’m a big lover of cheesecake! I prefer it over cake or pie any day of the week! I have a Strawberry Dessert that everyone love and we have called it a “salad”  so we could have two desserts and not feel guilty.


Strawberry Chocolate Cheesecake


Frozen Raspberry Cheesecake! Every Sunday we have family dinner with all our kids that are available and we try out new recipes that we can share with you. It has been crazy, hot around here! That makes me crave anything cold and fresh! Because of this, I decided to make a frozen raspberry cheesecake, and boy am I glad that I did! 


frozen raspberry cheesecake


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