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Red velvet cheesecake: a delicious variation of the famous American cake

Red velvet cheesecake

If you are looking for a greedy and very spectacular dessert, the red velvet cheesecake is for you. Let’s find out how to prepare it together.

Imagine the amazement of your guests to see a flaming red cheesecake finely decorated with tufts of white cream arrive at the table. Here, this is the effect that the red velvet chessecake will have, a quick and easy dessert perfect for any occasion. Sure, red velvet cheesecake is the Valentine’s Day dessert par excellence, but no one will complain!

To prepare it we will follow the classic cheesecake procedure starting from the biscuit base and then completing with the cream cheese filling. Nothing too complicated, we assure you, but you will hardly find a more beautiful dessert than this. Are you curious to discover all the steps?

Red velvet cheesecake
Red velvet cheesecake

How to make red velvet cheesecake with the quick recipe

  1. Combine the biscuits, melted butter and a few drops of red food coloring in the mixer and blend until you get a mixture similar to wet sand .
  2. Pour it into the bottom of a 22 cm diameter pan (keep a spoon aside) and press well to create a compact and uniformly thick base.
  3. Transfer it to the refrigerator for at least 30 minutes and in the meantime dedicate yourself to the cream.
  4. Soak the gelatine leaves in cold water.
  5. Whip the cream with the sugar until it is well swollen then add the cream cheese, stirring gently.
  6. Dissolve the gelatin in two tablespoons of hot milk then add it to the mixture.
  7. Pour the cream cheese on the base of the cake, level the surface and leave to harden for at least 3 hours in the refrigerator.
  8. Decorate by crumbling the remaining biscuit mixture on the surface.

Did you like our no-bake red velvet cheesecake? Then don’t miss another of our quick pies, the Philadelphia cheesecake .


Cheesecake can be stored in the refrigerator for 3-4 days . We advise you to bring it back to room temperature for half an hour before serving.

Riproduzione riservata © - WT

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