Red Velvet Oreo No Bake Cheesecake Recipes

RED VELVET OREO NO-BAKE CHEESECAKE

Steps:

• In a food processor, combine Oreos and melted butter and pulse into combined into a moist crumb that sticks together.
• Press mixture evenly into the bottom an 8-inch springform pan. Place in the freezer while you make the filling.
• In a large bowl with a stand or hand mixer, beat cream cheese until smooth and creamy. Add sugar and beat to combine.
• Add heavy cream, melted chocolate, red velvet emulsion, buttermilk, cocoa powder and vanilla extract. Start to beat on low-medium speed (to avoid splashing it everywhere) and then increase speed to high and beat to combine. Set aside.
• In a large bowl, beat cream cheese until smooth and creamy. Add sugar and vanilla and beat to combine.
• In a separate medium bowl, combine heavy cream and powdered sugar and whip to stiff peaks.
• Fold heavy cream mixture into cream cheese mixture.
• Fold in chopped Oreos.
• Add the red velvet filling to the crust, then top with the Oreo filling (or vice versa). This will give a more defined layered look.
• Layer the fillings by starting with a layer of 1/2 of the Oreo filling, then a layer of 1/2 of the red velvet filling, then the other 1/2 of the Oreo, then finish with the other 1/2 of the red velvet. This will give the look you see in my pictures where it melds together more.
• In a medium bowl, beat cream cheese until smooth and creamy. Add butter and beat on high speed until fluffy.
• Add powdered sugar, a 1/2 cup at a time and beat to combine. Keep adding powdered sugar in small increments and taste until you've reached the flavor you'd like.
• Add vanilla extract and beat on high speed until light and fluffy.
• Frost the outside edges of the cheesecake with a thin crumb layer of icing.
• Fit a pastry bag fitted with desired piping tip, then fill with remaining icing and decorate! You can also top with more chopped or whole Oreos.
• Cover and place in freezer or fridge until ready to serve, slice and enjoy!

NO-BAKE RED VELVET BULL'S EYE CHEESECAKE

Steps:

• For the red velvet cookie crust: Coat a 9-inch springform pan with cooking spray.
• Put the cookies, sugar and salt in a 14-cup or large food processor fitted with the blade attachment and pulse until finely ground. Add the melted butter and pulse to combine. Press into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set; be sure to remove after 10 minutes so the cake batter won't set too quickly in the pan. Clean the food processor for the filling.
• For the filling: Put the water in a microwave-safe bowl. Sprinkle the gelatin over the top and stir with a spoon. Let sit until thickened, 5 minutes. Microwave until fully melted, about 30 seconds. Set aside and cool to room temperature, 5 minutes.
• Put the cream cheese, confectioners' sugar, sour cream and vanilla in the large food processor fitted with the blade attachment. Pulse until very creamy and smooth. Alternatively, combine in a stand mixer fitted with the paddle attachment.
• While the machine is running, slowly pour in the heavy cream and cooled liquid gelatin, scraping down the sides as needed, until combined. With the machine running again, add the milk and puree until the batter is very smooth, creamy and easily poured.
• Transfer 2 cups batter to a medium bowl and the remaining batter to another medium bowl. Whisk the melted chocolate and 1 teaspoon red food coloring into the bowl with 2 cups batter. Add more food coloring as desired until it's a nice red color.
• Use a large spoon to transfer 1 cup of the white batter into a 1-cup measuring cup. Use another large spoon to transfer 1/2 cup of the red batter into a 1/2-cup measuring cup. Alternatively, see Cook's Note.
• Pour the 1 cup white batter into the center of the springform pan and allow the batter to spread. Pour the 1/2 cup red batter directly into the center of the white batter in the springform pan and allow it to spread in a circular shape to create a bull's eye effect. Repeat alternating the white and red batters in 1/2 cup portions until both are used.
• Refrigerate the cheesecake until set, 8 hours and up to overnight.
• When ready to serve, run a paring knife around the edge of the pan before releasing. Slice and serve.

RED VELVET CHEESECAKE WITH OREOS®

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch springform pan with nonstick spray, then line with parchment paper.
• Remove the creme filling from 24 sandwich cookies and set aside for later. Place the 48 cookie halves in a food processor and process until crushed. Set any remaining cookies aside for another use.
• Mix crushed cookies with melted butter and sugar for until combined. Press mixture into the bottom and 1 inch up the sides of the prepared pan to form the crust. Wrap the outer bottom of the pan with foil to prevent any leaking.
• Prepare cheesecake: Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating after each until incorporated. Blend in sugar, 1/2 of the reserved creme filling, vanilla, and salt. Fold in sour cream with a spatula.
• Remove 1 cup of the cheesecake mixture to a small bowl and stir in food coloring until desired shade of pink is achieved.
• Pour white cheesecake mixture over the crust, then top it off with the pink. Use a knife to swirl the two mixtures together.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour 15 minutes; take it out sooner if cracking starts. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• Stir milk, remaining creme filling, and melted white chocolate together in a bowl until blended. Mix in powdered sugar until the perfect drip consistency forms.
• Remove cheesecake from the refrigerator and remove from the pan. Start at the edge of the cheesecake and use a spoon to drop a decorative drizzle around the sides. Cool in the refrigerator until icing is completely set, about 30 minutes.