Decadent no-bake dessert (Printable Format)
A no-bake cheesecake with Oreo crust, red velvet cake crumbs, and fresh berry topping - perfect for special occasions or weekend treats.
# What You'll Gather:
→ For the Crust
01 -
24 Oreo cookies (the whole cookies, filling and all)
02 -
5 tablespoons unsalted butter, melted and slightly cooled
→ For the Cheesecake Filling
03 -
16 oz cream cheese, softened (2 standard blocks)
04 -
3/4 cup granulated sugar
05 -
1 teaspoon pure vanilla extract
06 -
1 cup heavy whipping cream, straight from the fridge
07 -
1 cup red velvet cake crumbs (from a homemade cake or store-bought cupcakes)
08 -
1 teaspoon gelatin dissolved in 2 tablespoons water (optional, for a firmer set)
→ For the Topping
09 -
1/4 cup raspberry or strawberry compote (store-bought or homemade)
10 -
Freshly whipped cream for garnish
11 -
Extra Oreo cookies, broken into pieces for decoration
# Step-by-Step Instructions:
01 -
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to make removal easier later. Toss those Oreos into a food processor and pulse until they're fine crumbs (or put them in a zip-top bag and crush them with a rolling pin if you're going old school). Mix the crumbs with melted butter until everything is moistened and looks like wet sand. Press this mixture firmly into the bottom of your prepared pan - the back of a measuring cup works great for this. Pop it in the oven for 8-10 minutes to set. Let it cool completely before moving on.
02 -
In a large mixing bowl, beat the cream cheese until it's super smooth and there are no lumps hiding in there. Add the sugar and keep beating until light and fluffy. Mix in the vanilla extract until well combined. Now, gently fold in the cold heavy cream with a spatula, being careful not to deflate all that air you just whipped in. If you want a more stable cheesecake (highly recommended), dissolve 1 teaspoon of gelatin in 2 tablespoons of hot water, let it cool slightly, then fold it into your mixture.
03 -
This is where the magic happens! Gently fold in the red velvet cake crumbs until they're evenly distributed throughout the mixture, creating beautiful red swirls in the creamy white filling. Be careful not to overmix - you want to keep that light, airy texture we've worked so hard for.
04 -
Pour your gorgeous red and white filling over the cooled Oreo crust, spreading it evenly with a spatula or the back of a spoon. Give the pan a couple of gentle taps on the counter to release any air bubbles. Cover with plastic wrap (try not to let it touch the surface) and refrigerate for at least 6 hours, but overnight is even better. This gives everything time to firm up properly.
05 -
Once your cheesecake is completely set, spread that beautiful berry compote over the top. You can go all the way to the edges or leave a border of the red velvet showing - whatever looks prettiest to you! Add dollops of freshly whipped cream around the edges and sprinkle with broken Oreo pieces for that perfect finishing touch that tells everyone exactly what deliciousness awaits inside.
06 -
When you're ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake, then release the springform sides. Slice with a clean, sharp knife (wiping between cuts for picture-perfect slices) and prepare for the oohs and aahs. This showstopper tastes even better than it looks!
# Important Tips:
01 -
This no-bake cheesecake is perfect for make-ahead entertaining since it needs to chill overnight to set properly.
02 -
The combination of tangy cream cheese, sweet Oreos, and vibrant red velvet makes this a striking dessert for holidays like Valentine's Day or Christmas.