Description
A creamy and tangy no-bake red velvet cheesecake with a rich chocolate cookie crust, perfect for holidays and gatherings.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs (about 24 cookies)
- 6 tablespoons melted butter
- 24 ounces (3 blocks) full-fat cream cheese
- 1 cup powdered sugar
- 1 tablespoon Dutch-process cocoa
- 1 teaspoon vanilla extract
- 1–2 tablespoons red food coloring
- 1 teaspoon lemon juice
- 1 tablespoon unflavored powdered gelatin
- 3 tablespoons cold water
- 2 tablespoons hot water
- 1 1/2 cups heavy cream
Instructions
- Pulse chocolate cookie crumbs with melted butter; press into a 9-inch springform pan and chill for 15–20 minutes.
- Beat cream cheese until smooth, then add powdered sugar, cocoa, vanilla, food coloring, and lemon juice.
- Bloom gelatin in cold water, then dissolve in hot water; add to the cream cheese mixture.
- Whip heavy cream to soft-stiff peaks and fold into the cream cheese mixture.
- Pour over the chilled crust and smooth with an offset spatula.
- Chill for 4–6 hours or overnight until firm.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Chill covered to prevent odors from transferring.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake cheesecake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg