Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Red Velvet Cheesecake Recipe
Purple Velvet Cheesecake!! A no-bake showstopper the place the daring, putting color of Purple Velvet Cake meets the creamy decadence of cheesecake. The filling is fantastically chocolatey, rich-yet-light, with that signature velvety texture. Make this when you have got individuals to impress – it’s particular!
Purple Velvet Cheesecake
This can be a cheesecake that has an Oreo base and an attention-seeking pink velvet colored cheesecake filling with a stunning chocolatey flavour.
It tastes luxurious but it surely’s not overly wealthy as a result of there’s solely 3/4 cup of sugar and the filling is light-but-luscious, the sort that cuts neatly into slices however melts right into a river of creamy goodness in your mouth.
The recipe is customized from my basic no-bake cheesecake. A creation I made on a whim once I seen how my newest recipes have been all so yellow and orange. We want color! I declared dramatically.
Right here is color!
Substances in Purple Velvet Cheesecake
Most Purple Velvet Cheesecakes use cocoa powder and meals colouring which makes the filling a enjoyable, vivid candy-red color. I needed a deeper, extra refined burgundy tone – utilizing melted 70% darkish chocolate as an alternative of cocoa powder gave me that, in addition to spectacular chocolate flavour!
Additionally – gelatine is vital. That’s why the feel of this cheesecake is so terrific – gentle however luscious is how I describe it – and it gained’t soften right into a puddle inside 10 minutes taking it out of the fridge, nor does it name for 3 blocks of cream cheese which I discover too dense for my style.
1. RED VELVET CREAM CHEESE FILLING
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Cream cheese – I take advantage of Philadelphia, however if you happen to’ve had success with different manufacturers, be happy to make use of them. Word: use blocks, not tubs. Tubs are too smooth as they’re supposed to be spreadable. If utilizing tubs, enhance gelatine barely (see recipe notes).
Softened – Take out 1 hour forward so it’s smooth sufficient to beat clean and fluffy.
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70% cocoa chocolate – This refers to chocolate that’s made with 70% cocoa. It’s darker in color and richer in chocolate flavour than common darkish chocolate (sometimes 40–45% cocoa), giving the filling a deeper, scarlet pink color and a extra intense chocolate flavour.
That stated, common darkish chocolate (US: semi-sweet) works completely, it’s simply that the pink color is a bit brighter, and the chocolate flavour barely milder. I can see this interesting to some individuals extra!
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Purple meals colouring – You’ll want 2 tablespoons of standard liquid colouring to get that daring pink hue. It feels like loads, however much less simply doesn’t reduce it – the color is far much less spectacular and form of defeats the aim of creating this. Except, after all, you’re after a pink velvet cake! 🙂
If utilizing pink gel, begin with a drop and add extra as wanted – it’s far more concentrated.
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Gelatine – I desire powder over leaves – straightforward, low-cost, extensively accessible, and constant in power from model to model, nation to nation, whereas leaves can range wildly. Discover it within the baking aisle in tubs or sachets.
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Water – Used to “bloom” the gelatine. Simply 2 tablespoons so flavour isn’t diluted.
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Whipping cream – Whipped cream helps make the feel of this cheesecake fantastically gentle relatively than dense. Be certain that it’s fridge-cold if you use it else it gained’t whip correctly. And ensure you get cream labelled as appropriate for whipping, not pouring or dolloping cream which can’t be whipped. Full fats please!
We additionally use cream to embellish the cheesecake.
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Sugar – Caster sugar (aka superfine sugar) is greatest because it dissolves extra simply, particularly in no-bake recipes. Common sugar could be substituted by rub among the combination between your fingers to make sure there aren’t any granules – if there are, hold beating.
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Vanilla – Use extract (actual vanilla), not essence (pretend). Makes a distinction in no-bake recipes the place the flavour isn’t cooked.
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Salt – A tiny bit to reinforce flavour – gained’t style salty.
2. The cheesecake crust
I selected Oreo cookies for the crust as a result of I just like the look of the darkish chocolate base in opposition to the pink. Additionally as a result of they go on sale recurrently at my native grocery retailer!!
No have to scrape out the cream filling, that will get blitzed up as effectively which, together with the melted butter, is what holds the bottom collectively.
The best way to make Purple Velvet Cheesecake
No-bake cheesecakes are less complicated to make than baked ones. However there’s one essential factor to be aware of: ensuring the melted chocolate and gelatine are absolutely liquid however not sizzling. Purpose: heat like a bubble bathtub, however not as sizzling as your morning espresso. If they begin setting or getting gummy, they gained’t mix easily and also you’ll find yourself with tiny lumps in your in any other case silky clean filling.
Baking professional? You’ll most likely discover these steps extra detailed than you want, they’re designed to offer first-timers the boldness to nail this! Be at liberty to leap straight to the recipe. 🙂
1. INVERTED BASE (PRO TIP!)
We use a springform pan for cheesecakes to allow them to be eliminated with out flipping – no cheesecake would survive being turned the wrong way up! For simple removing, flip the springform base the wrong way up – no lip means the cheesecake slides off easily with out cracking the crust.
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Flip the bottom of a 20cm/8″ springform pan the wrong way up.
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Butter and line – Spray the bottom with oil or grease very evenly with butter, simply sufficient to carry a sq.(ish) piece of baking paper (parchment paper) in place so it’s not sliding round if you clip the edges in.
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Clip the edges in so the surplus paper is protruding. The overhang makes it straightforward to slip the cheesecake onto a serving platter – no structural stress!
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Line sides – Grease then line the edges as effectively.
2. oreo biscuit base
On this recipe, I opted to not line the partitions so you may see the pink filling which is the star of the present!
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Break up cookies roughly by hand, then place in a meals processor;
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Blitz till it turns into sand-like. Pour within the melted butter and blitz once more briefly to simply mix;
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Tip this cookie-sand into the lined pan; and
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Press into pan – Use one thing with a flat base and straight sides to press the crumbs firmly in opposition to the bottom of the pan. I take advantage of a measuring cup!
3. BLOOM THE GELATINE
Gelatine is straightforward to make use of if you happen to simply comply with the steps I’ve supplied. There’s a motive for each route!
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Bloom gelatine – Sprinkle over water in a small bowl (don’t dump in a single spot), stir, and let sit 5 minutes to kind a rubbery block.
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Rubbery! That is what it appears to be like like as soon as set. If it doesn’t set, it’s no good – exchange it.
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Soften gently – Microwave for simply 15 seconds to show it again into liquid, stir till clean.
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Cool barely – Let it sit 5 minutes when you make the filling. It must be heat liquid however not sizzling when added. If it units once more (even across the edges), re-melt gently.
4. MAKE THE FILLING
I desire a handheld beater for the filling – it’s simpler to maneuver across the bowl and wishes much less scraping. If utilizing a stand mixer, use the whisk for cream, then change to the paddle for cream cheese to keep away from over-aerating (which may trigger bubbles).
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Whip cream – Put the cream in a bowl and whip it on excessive for two minutes or till stiff peaks kind. We’re not in search of silky smooth whipped cream, we wish full on stiff whipped cream, as this makes our cheesecake stunning gentle and fluffy.
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Beat cream cheese – Put the cream cheese and sugar in a separate bowl and utilizing the identical whisk (no want to scrub it), beat for two minute on excessive simply till it’s clean and fairly fluffy. Then add the melted cooled gelatine and vanilla, and beat till mixed (~15 seconds).
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Make it RED! Add the melted chocolate and pink meals colouring and beat till totally mixed, about 1 minute.
Color examine – Regardless of the color the filling is at this stage, will probably be barely paler within the completed cheesecake after the cream is added. Be at liberty so as to add extra pink colouring if you happen to like, however don’t add extra chocolate as a result of it is going to weigh the filling down an excessive amount of and make it denser (I discovered 150g/5oz was the restrict).
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Fold in whipped cream – Utilizing a rubber spatula, fold by about 1/4 of the cream into the cream cheese filling. This lightens up the cream cheese combination a bit earlier than including the remainder of the cream, so much less air is knocked out of the cream. As soon as the preliminary cream is usually blended by, gently combine by the remaining cream. Don’t stir vigorously as you’ll knock air out of the whipped cream which can make the cheesecake filling denser than we’re aiming for!
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Pour the combination into the ready crust and clean the floor
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Refrigerate for six hours to let it set. This cheesecake units sooner than my basic cheesecake as a result of it has chocolate in it which helps with the setting.
5. eradicating from pan and adorning
That is the second you get to really feel smug for flipping the cake pan base – intelligent you! 🙂
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Slide paper off base – Unclip then take away the edges of the springform pan. Grip the paper overhang and slide the cheesecake off the bottom onto a serving platter.
⚠️ If the paper’s caught, it’s probably as a consequence of an excessive amount of chilly butter appearing like glue. Heat the bottom barely (e.g. with a heat damp tea towel) or slide an extended knife or spatula beneath to loosen it.
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Slide the paper out from beneath the cheesecake. I take advantage of my hand to carry the cheesecake as I’m pulling the paper out from beneath it.
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Adorn with whipped cream and chocolate shavings! I pile the whipped cream within the centre leaving a 2.5cm/1″ border so you may see the pink filling from above.
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Able to serve! Properly, the Purple Velvet Cheesecake is prepared. So the true query is – are you prepared for the inevitable gasps of appreciation if you convey this out??
It gained’t soften into a large number!
That is beautiful served fridge chilly or even when it’s nearer to room temperature after sitting out on the desk for some time. So long as it’s not an insanely sizzling day, this Purple Velvet Cheesecake will keep the fluffy-yet-creamy texture relatively than melting into a large number, due to the gelatine.
It would hold for five days within the fridge although the biscuit base will get progressively softer. It’s crispiest within the first 24 hours, then on day 2 it’s a bit softer and continues to melt.
The filling, nevertheless, maintains its good fluffy-yet-creamy texture the entire time. And if you happen to stabilise the cream, it is going to keep fluffy for days relatively than weeping! See the Stabilised Whipped Cream put up for a way I make it – select the strategy that works for you: cream stabiliser powder, gelatine or mascarpone.
Hope you take pleasure in! – Johnsat x
Watch find out how to make it
Ingredients
- 200g/ 7oz Oreo cookies (1.5 standard packs, Note 1)
- 60g / 4 tbsp unsalted butter , melted
- 2 tsp gelatine powder (unflavoured gelatine) (Note 2)
- 2 tbsp water
- 1 cup heavy/thickened cream , fridge cold
- 500g / 1 lb cream cheese , softened (block form, Note 3)
- 3/4 cup caster sugar / superfine sugar (Note 4)
- 1 tsp vanilla extract
- 150g / 5 oz 70% chocolate (or dark chocolate) , chopped and melted, then cooled 3 minutes until lukewarm but no lumps at all (Note 5)
- 6 tsp red food colouring (Note 6) – UK readers especially!
- 1 1/4 cups heavy/thickened cream , fridge cold (for whipping)
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional – stabilise the cream so it doesn't deflate – see here for directions
- 2 tbsp shaved or grated dark chocolate (I use a potato peeler, grater also works)
Instructions
- Inverted pan base – Flip the base of a 20cm / 8" springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Very lightly butter the pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out the sides (for easy removal later). Butter and line the pan sides with more baking paper.
- Blitz cookies – Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.
- Press into pan – Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).
- Bloom gelatine – Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn into a solid rubber; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 3 to 5 minutes to cool. But it MUST be liquid when added into the mixture (else you'll end up with gelatine lumps), so re-melt if needed.
- Whip the cream until stiff peaks form (2 – 3 minutes on high).
- Whip cream cheese – In a separate bowl (no need to clean beaters), beat the cream cheese and sugar for 2 minutes on high until fluffy and smooth. Add the cooled gelatine liquid and vanilla, beat another 30 seconds to mix it through well.
- Make it red! Add the lukewarm melted chocolate and red food colouring. Beat well for 1 minute until well combined. It should be a dark, seductive scarlet red colour rather than bright red, bearing in mind the cream will lighten it a bit.
- Fold in cream – Add one third of the whipped cream to the cream cheese mixture and gently fold until just combined. Then fold in the remaining cream.
- Transfer to cake pan – Pour the mixture into the prepared tin and place in the fridge for at least 6 hours to set.
- Remove cheesecake – Release the sides of the springform pan. Use the paper to slide the cheesecake off the base onto a serving platter. Peel the paper off the sides, then slide the paper out from under the cake.
- Whip cream – Place the cream, sugar and vanilla in a bowl. Beat on high for 2 minutes until softly whipped. (See here for make-ahead stabilised whipped cream option).
- Decorate – Pile the whipped cream on the cheesecake in the middle, leaving a 2.5cm/1" border. Sprinkle with shaved chocolate. Serve!
Notes
1. Oreo cookies – You can also use plain chocolate biscuits instead, such as Arnott’s Chocolate Ripple, but add 1 1/2 tbsp / 20g of butter. This is because Oreo cookies have a filling which is partly what helps bond the crust.
2. Gelatine – I use McKenzie’s brand, widely available at grocery stores in Australia.
3. Cream cheese – You must use BLOCK cream cheese which is firmer than the tub form, which is designed to be spreadable.
Cream cheese in the UK: If my understanding is correct, the block sort of Philadelphia cream cheese isn’t available in the UK. If this is true and you can only get spreadable, add an extra 1/2 tsp of gelatine in the blooming step to compensate for the softer cream cheese. I’ve done this for my classic no-bake cheesecake and it worked out practically the same!
4. Caster sugar (superfine sugar) is best for this recipe because they are finer granules so they dissolve more easily. Regular sugar (granulated sugar) should work fine too, but I recommend rubbing some of the mixture between your fingers to ensure the sugar has dissolved.
5. 70% chocolate (ie chocolate that is 70% cocoa) deepens the colour of the red to make it the dramatic burgundy colour. The red colour is not quite as deep ie it’s a little brighter if using regular dark chocolate (semi-sweet chocolate), but it still looks terrific and if that’s all I had I would absolutely still make this!
6. Red food colouring – You really do need 6 teaspoons to get this colour! Red gel is more intense, so start with a drop and add more as needed, beating it in before folding the cream in (which lightens it a touch). The colour won’t deepen as it sets, so whatever it is before you chill is what it will be at the end.
UK – Food colouring in the UK / some parts of EU are subject to stricter regulations so are not as effective adding colour into cakes, notorious problem with red velvet. It is best to use red gel colourings (like Sugarflair, Wilton, or ProGel).
7. Stabilised whipped cream holds its form and doesn’t deflate or weep like regular cream, so you can put it on up to 3 days ahead. See here for how to stabilise whipped cream.
Leftovers will keep for 5 days though the base does soften with time. Also see note above about stabilised whipped cream for making ahead. Not suitable for freezing.
Nutrition per serving, assuming 12 slices and including the cream.
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