This No-Bake Red Velvet Oreo Cheesecake is quick and easy to make, and it tastes just as delicious as any baked cheesecake. So go ahead and indulge in this recipe – your taste buds will thank you!
Red velvet cake is a classic for a reason: it’s decadent, delicious, and perfect for any special occasion. But who says you need to bake a cake to enjoy all the flavors of red velvet?
This no-bake red velvet cheesecake is simple to make and just as tasty as the real thing. So put on your apron and let’s get started!
Next time give these Oreo Cookie Cupcakes a try.
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❤️ Why You’ll Love This Recipe
Easy to Make – This no-bake recipe is quick and simple, with a minimum of time and effort required.
No-Bake Cheesecake Dessert – Indulge in the deliciousness of a classic cheesecake without baking a thing!
Delicious Red Velvet Flavor – This sweet red velvet flavor will have you going back for seconds!
🛒Ingredients
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- Oreo crumbs
- Butter- melted
- Cream cheese- room temperature
- Vanilla extract
- Milk chocolate chips- melted
- Red food coloring
- Powdered sugar
- Whipped topping
- Oreo cookies- roughly chopped
See the recipe card below for quantities.
🔪 How to Make No-Bake Red Velvet Oreo Cheesecake
Start by preparing the crust by adding the Oreo baking crumbs and melted butter into a bowl and mixing until the butter is evenly distributed.
Grab a muffin/cupcake pan prepared with cupcake liners.
Add 1½ Tbsp. of the crust mixture into each cupcake liner.
With a spoon, firmly press down on the mixture until tightly compacted into the bottom of the liner.
Repeat with the rest of the crusts.
Place the crusts in the refrigerator to chill while making the cheesecake filling.
Using a large mixing bowl, beat the cream cheese until smooth and creamy.
Add in the vanilla extract and melted chocolate.
Mix until the chocolate is fully incorporated
Add in the food coloring until you get your desired shade of red.
Next, add in the powdered sugar ¼ cup at a time, mixing in between each time.
Once all the powdered sugar is mixed in, add in the whipped topping.
Carefully fold the whipped topping into the cream cheese mixture.
Once the mixture is clear of white or pale streaks, add in the chopped Oreos.
Fold the Oreos into the cheesecake mixture.
Once the filling is ready, take out the crusts from the refrigerator.
Place 4 Tbsp. of the cheesecake filling into each cupcake liner.
Once each liner is full, place the cheesecakes into the refrigerator to chill for at least 3 hours.
Once the cheesecakes have been set, take them out of the refrigerator and top them with whipped cream and Oreo crumbs or just an Oreo.
📝Variations
Do you want to change up this Mini No-Bake Cheesecakes recipe and make it your own? Here are some ways that you can do that!
- Cookies– You can use other types of Oreo or sandwich cookies of your choice.
- Red Food Coloring – For a lighter-colored red velvet cheesecake, you can use clear imitation vanilla extract to reduce the food coloring that you need.
- Crust – A graham cracker crust can also be used to make this recipe.
If you love Oreo Cheesecake recipes, you may also enjoy this Instant Pot Oreo Cheesecake Recipe.
🥄 Equipment
List of equipment needed to make this recipe.
- Mixing bowl
- Muffin pan
- Cupcake liners
- Spoon
- Hand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
🥫 Storage
Store Oreo No-Bake Cheesecakes in the fridge for up to 3 days after it’s first made.
💭 Tips
- Make sure you’ve spread out the crust enough before pouring the filling into each liner/cupcake. You want a flat layer of the crust.
- It’s important that the cream cheese is completely room temperature so that you have a smooth cheesecake filling.
- If you can not find Oreo baking crumbs, simply just separate Oreo cookies and remove the cream from the middle. Use a food processor to get the Oreos finely crushed.
⁉️ No-Bake Red Velvet Oreo Cheesecake FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The full-fat cream cheese really works best for this recipe. Lower fat cream cheese will result in a softer/runny filling.
Yes, I recommend freezing the cheesecakes without the Oreo Cookies on the top. They can be frozen for up to 2 months.
Yes, you can use a different type of Oreo or another sandwich cookie of your choice. Red Velvet Oreos would taste great in this recipe.
🍽 More Recipes
Do you enjoy cheesecake recipes, try these delicious recipes:
- Instant Pot Sugar Cookie Cheesecake
- Mini Lemon Raspberry Cheesecakes
- Instant Pot Carrot Cake Cheesecake
🧾No-Bake Red Velvet Oreo Cheesecake
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No Bake Red Velvet Oreo Mini Cheesecakes
Equipment
- Mixing Bowl
- Muffin Pan
- Cupcake Liners
- spoon
- hand mixer
- Measuring cups
- Measuring spoons
- Rubber Spatula
Ingredients
- 1 cup Oreo baking crumbs
- 4 tablespoons Butter melted
- 8 ounces Cream cheese room temperature
- ½ teaspoon Vanilla extract
- ¼ cup Milk chocolate chips melted
- Red food coloring
- 2 cups Powdered sugar
- 8 ounces Whipped topping
- 10 Oreo cookies Roughly chopped
Instructions
- Start by preparing the crust by adding the Oreo baking crumbs and melted butter into a bowl and mixing until the butter is evenly distributed.
- Grab a muffin/cupcake pan prepared with cupcake liners.
- Add 1½ Tbsp. of the crust mixture into each cupcake liner.
- With a spoon, firmly press down on the mixture until tightly compacted into the bottom of the liner.
- Repeat with the rest of the crusts.
- Place the crusts in the refrigerator to chill while making the cheesecake filling.
- Using a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add in the vanilla extract and melted chocolate.
- Mix until the chocolate is fully incorporated
- Add in the food coloring until you get your desired shade of red.
- Next, add in the powdered sugar ¼ cup at a time, mixing in between each time.
- Once all the powdered sugar is mixed in, add in the whipped topping.
- Carefully fold the whipped topping into the cream cheese mixture.
- Once the mixture is clear of white or pale streaks, add in the chopped Oreos.
- Fold the Oreos into the cheesecake mixture.
- Once the filling is ready, take out the crusts from the refrigerator.
- Place 4 Tbsp. of the cheesecake filling into each cupcake liner.
- Once each liner is full, place the cheesecakes into the refrigerator to chill for at least 3 hours.
- Once the cheesecakes have set, take out of the refrigerator and top with whipped cream and Oreo crumbs or just an Oreo.
Notes
- Make sure you’ve spread out the crust enough before pouring the filling into each liner/cupcake. You want a flat layer of the crust.
- It’s important that the cream cheese is completely room temperature so that you have a smooth cheesecake filling.
- If you can not find Oreo baking crumbs, simply just separate Oreo cookies and remove the cream from the middle. Use a food processor to get the Oreos finely crushed.
Nutrition
