Love cheesecake but want something simpler? This no-bake red velvet cheesecake features a chocolate cookie crust and a light, red-velvet flavored cream cheese filling.
I enjoy easy no-bake desserts—if you like quick cheesecakes, this one is a favorite. It’s refreshingly simple to make and perfect for hot days when you don’t want to turn on the oven.
Red velvet and cheesecake are a delightful match. This recipe pares the two down into an approachable, no-bake version that still delivers the classic color and flavor. The crust is made from chocolate sandwich cookies, and the filling blends cream cheese, sour cream, cocoa, and red food coloring for that signature look and taste. A light fold-in of whipped topping keeps the texture airy and scoopable.
How to Make No-Bake Red Velvet Cheesecake
Begin by making the crust: pulse chocolate sandwich cookies in a food processor until they become fine crumbs, mix with melted butter, and press firmly into a 9-inch pie dish. Chilling the crust for at least 20 minutes helps it set and hold up when you add the filling.
For the filling, beat room-temperature cream cheese until smooth, then add sour cream, sugar, cocoa powder, vanilla, and red food coloring. Adjust the amount of coloring to reach your preferred shade—less will produce a pink velvet tone, more will yield a deeper red. Gently fold in thawed whipped topping to keep the mixture light.
Pour the filling into the chilled crust and refrigerate for at least four hours to firm up. Serve chilled, optionally topped with freshly whipped cream or a few cookie crumbs for garnish. The result is a light, fluffy cheesecake with unmistakable red velvet flavor—perfect year-round.
More Red Velvet Ideas
Explore other red velvet treats like whoopie pies, gooey butter cookies, or a festive cheese ball for variety and entertaining.
No Bake Red Velvet Cheesecake
Ingredients
- 24 Chocolate sandwich cookies (Oreos)
- 1/4 cup melted butter
- 8 oz cream cheese, at room temperature
- 1 cup sour cream
- 1/2 cup sugar
- 2 tablespoons red food coloring (adjust to preference)
- 2 teaspoons cocoa powder
- 2 teaspoons vanilla extract
- 8 oz frozen whipped topping, thawed (Cool Whip)
Instructions
- Place the cookies in a food processor and process until fine crumbs form. Mix crumbs with melted butter and press firmly into a 9-inch pie dish. Refrigerate at least 20 minutes, preferably an hour.
- In a mixer, beat the cream cheese until smooth. Add sour cream, sugar, red food coloring, cocoa powder, and vanilla; beat until combined. Gently fold in the whipped topping.
- Pour the filling into the chilled crust and refrigerate for at least 4 hours. Serve topped with whipped cream if desired.
Recipe Notes:
Nutrition information is an estimate only and may vary by brand and portion size. Extra toppings are not included in nutrition totals.
Nutrition Information
Carbohydrates: 44 g
Protein: 4 g
Fat: 30 g
Saturated Fat: 16 g
Sodium: 340 mg
Sugar: 32 g