No Bake Red Velvet Oreo Cheesecake

No Bake Red Velvet Oreo Cheesecake

Indulge in the decadent delight of our velvety crimson creation – the luscious Red Velvet Oreo Cheesecake, a masterpiece that requires no baking finesse. Picture this: a symphony of textures begins with a delectable Oreo symphony beneath, forming the foundation of this opulent treat. As you delve deeper, you'll encounter the sumptuous embrace of a scarlet-hued cheesecake filling, teasing your taste buds with the perfect balance of sweetness and richness. Crowned with a captivating crunch, crushed Oreos dance atop like culinary confetti, accompanied by billowy clouds of whipped cream that elevate each heavenly bite. The magic lies not just in its divine taste, but in the effortless alchemy of its creation – no water bath needed, making this culinary masterpiece a testament to simplicity and indulgence intertwined.

No Bake Red Velvet Oreo Cheesecake Recipes

INGREDIENTS

Cheesecake Crust

• 2 cups Oreo cookies crushed
• 1 stick unsalted butter melted

Cheesecake

• 2 cups heavy cream cold
• 16 oz cream cheese room temperature
• ¼ cup sour cream room temperature
• 2 teaspoon vanilla extract
• 1 cup confectioners' sugar sifted
• 3 tablespoon cocoa powder
• red food dye

Topping

• 6 Oreos crushed
• 1 cup heavy cream cold
• ¼ cup sugar

INSTRUCTIONS

Crust

1. In a large mixing bowl, whisk your crushed Oreo crumbs with your melted butter. Make sure all the crumbs are moist and there aren't any dry patches.
2. Pour the crumbs into a 9" spring form pan. Use a rubber spatula or the bottom of a measuring cup to press the crumbs down into an even layer, you should have the crumbs going up slightly at the sides of the pan. Place in the freezer for 20 minutes.

Cheesecake filling

1. In a stand mixer with the whisk attachment or using a hand held electric mixer, whisk the cold heavy cream for about 5 minutes until you have stiff peaks. Set aside.
2. In a stand mixer with the paddle attachment, beat the cream on medium speed until completely smooth - you don't want any lumps at all.
3. Add in your sifted confectioners' sugar, vanilla extract, cocoa powder, sour cream and red food dye. Beat on medium-high until incorporated and smooth.
4. Use a rubber spatula to gently fold in your whipped cream, being careful to not deflate the cream.
5. Pour the filling into your chilled crust. Use a small offset spatula to smooth out the top. Cover in plastic wrap and keep in the fridge overnight. 12 hours is best. Take out of the fridge and remove the sides of the springform pan.

Topping

1. Just before serving, place your heavy cream and sugar in a medium mixing bowl. Use a hand held mixer or a stand mixer with the whisk attachment and whisk until you have stiff peaks.
2. Sprinkle over your Oreo cookie crumbs on top of the cheesecake.
3. Carefully put the whipped cream in a piping bag fitted with a tip (I used the Wilton 1M) and pipe all along the sides of the cheesecake.

source: https://alpineella.com/red-velvet-oreo-cheesecake/

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