Use a Jello No-Bake Cheesecake mix to make this 5-ingredient Red Velvet Oreo Cheesecake. With only 15 minutes of hands-on time, a silky texture, and that gorgeous red color, this recipe is sure to impress!
If you are looking for a dessert that looks so much more difficult than it is, you’re in the right place. This gorgeous cheesecake uses not one, but two mixes so that you get a perfect texture every time. No futzing around with water baths or mounds of food coloring around here. Instead, we let the recipe work for us.
Red velvet no-bake cheesecake also only requires a few minutes of work. It does need to chill, which is why the total time is so long, but you are only going to spend about 15 minutes working on this.
And last but not least, this is soooo cheap! I spend $7.45 on the ingredients here in Utah, and fed 8 people with it. The cheapest pre-made one I could find was $8.99, and it only came in one flavor with no decorations. So not only is this delicious and easy to make, it’s budget-friendly too!
What do I need for Red Velvet No-Bake Cheesecake?
Jello Cheesecake Mix: The classic no-bake cheesecake box mix is the foundation of this recipe. It gives us that silky texture without any hard work!
Red Velvet Cake Mix: And here’s how we get the red velvet flavor without emptying tubes of food coloring. Any type of cake mix will work — if you want gluten-free you can sub the cake mix for a gluten-free red velvet cake mix!
Oreos: I prefer classic Oreos to Double Stuff for this recipe. You’re going to be crushing these up to make the crust. To make this gluten-free, use gluten free Oreos.
Milk: You can sub this for soy milk, but you will get a softer set. I recommend good old-fashioned whole milk for this recipe.
Butter or Margarine: This holds the crust together. Either butter or margarine works!
How do I make Red Velvet Oreo Cheesecake?
The short version is that you will crush up your Oreos in a food processor, then add melted butter and press the mixture into your pan. This recipe is designed for a standard 9″ pie pan. I used a springform pan so that I could show off that gorgeous color contrast in the pictures.
Once you’ve got your crust made, you can make the no-bake red velvet cheesecake mixture. Open up your Jello cheesecake mix and remove the graham cracker crumb package. We’re not using it for this recipe (although it would work great for this one!). Then, dump your cheesecake filling mix into a large bowl. Add the milk and the red velvet cake mix. Mix on low for 30 seconds, then on high for 3 minutes. Your filling should be thick but not stiff.
Pour the filling over the Oreo crust and smooth it out (or add a cute little swirl like on mine!). Refrigerate your cheesecake for at least an hour so that it sets up.
Once your cake is set, you can decorate. I used whipped cream and Oreo pieces. I love the white and black against the red!
You can store this covered in the fridge for up to a week.
Yes. You can freeze the finished cheesecake in an airtight container for up to 2 months. To defrost, place the cheesecake in the refrigerator for about 4 hours. Do NOT refreeze a defrosted cheesecake.
Not as written. You can make it gluten-free by using gluten-free Oreos and a gluten-free red velvet cake mix.
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Red Velvet Oreo Cheesecake
- 1 pkg Jello Classic No Bake Cheesecake Mix
- ⅓ cup red velvet cake mix
- 1 ½ cup milk
- 1 recipe Oreo crust (35 Oreos and 5 Tbsp butter)
- Make one Oreo crust and press it into a 9" pie or springform pan.1 recipe Oreo crust (35 Oreos and 5 Tbsp butter)
- In a mixing bowl, dump the cheesecake filling from the Jello mix and the red velvet cake mix.1 pkg Jello Classic No Bake Cheesecake Mix, ⅓ cup red velvet cake mix
- Add milk to the mixes, then beat on low for 30 seconds, then on high for 3 minutes. Your filling should be thick, but not stiff.1 ½ cup milk
- Pour filling over crust. Refrigerate for one hour.
- Add decorations and serve!