Description

This no-bake Christmas Red Velvet Cheesecake is a festive and easy holiday dessert. It features a chocolate cookie crust, swirled red velvet and vanilla cheesecake filling, and is topped with whipped cream, mini Oreos, and Christmas sprinkles. It’s a beautiful and delicious dessert that requires no oven time.

Ingredients

Scale

For the Crust:

24 Oreo cookies (about 2 cups crumbs)
1/3 cup butter, melted

For the Filling:

4 (8-ounce blocks) cream cheese, softened
1/2 cup white sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons cocoa powder
Red food coloring, as needed
1/4 cup Christmas sprinkles

For Topping:

Whipped cream
Mini Oreos
Extra Christmas sprinkles

Instructions

Make the crust: Process Oreo cookies into fine crumbs. Mix crumbs with melted butter until evenly coated. Press mixture firmly into the bottom of an 8-9 inch springform pan. Chill the crust while preparing the filling.
Whip the cream: In a large chilled bowl, beat heavy whipping cream until stiff peaks form. Set aside.
Mix the cheesecake base: In another bowl, beat softened cream cheese and sugar until smooth. Mix in vanilla extract until silky. Gently fold the whipped cream into the cream cheese mixture until fluffy and well combined.
Create the colors: Split the cheesecake mixture evenly into two bowls. In one bowl, mix in cocoa powder and red food coloring until the desired red velvet shade is reached. In the other bowl, gently fold in the Christmas sprinkles.
Assemble the cheesecake: Alternate spoonfuls of the red velvet batter and the sprinkle-filled batter into the chilled crust. Use a butter knife or skewer to gently swirl the colors together for a marbled effect.
Chill: Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm and set.
Decorate and serve: Just before serving, top with whipped cream, mini Oreos, and extra Christmas sprinkles. Slice and serve your Christmas red velvet cheesecake.

Notes

This no-bake red velvet cheesecake can be stored covered in the refrigerator for up to 4 days.
For longer storage, freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator before serving and add toppings fresh.
The cheesecake can be made ahead of time as it often tastes even better the next day.
For variations, add crushed candy canes for a peppermint flavor, make it into bars, or layer it into individual cups.
Substitutions for the crust include chocolate graham crackers or gingersnaps. Cool Whip can be used instead of heavy cream.
Experiment with different extracts like peppermint or almond.
Change sprinkle colors for other holidays or occasions.
Toppings can be varied with crushed Oreos, white chocolate curls, or crushed candy canes.
Serve with hot cocoa, coffee, or a festive adult beverage.
Mini versions can be made in jars or cupcake liners for gifting.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice

Keywords: Christmas red velvet cheesecake, no-bake red velvet cheesecake, holiday dessert, easy cheesecake recipe, festive dessert, chocolate cheesecake, cream cheese frosting, red velvet dessert, Oreo crust