No Bake Red Velvet Cheesecake
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No Bake Red Velvet Cheesecake
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Love cheesecake but want something a little easier? This No Bake Red Velvet Cheesecake has a cookie crust and red velvet flavored cheesecake filling.
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Ingredients
- 24 chocolate sandwich cookies Oreos
- 1/4 cup melted butter
- 8 oz cream cheese at room temperature
- 1 cup sour cream
- 1/2 cup sugar
- 2 tablespoons Red food coloring
- 2 teaspoons cocoa powder
- 2 teaspoons vanilla extract
- 8 oz frozen whipped topping thawed (Cool-Whip)
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Instructions
- Place the cookies in a food processor and process until they are fine crumbs. Combine the crumbs with the melted butter and firmly press into a 9-inch pie dish. Refrigerate for at least 20 minutes, but preferably an hour.
- In the bowl of a mixer, beat the cream cheese until smooth. Beat in the sour cream, sugar, red food coloring, cocoa powder and vanilla extract until smooth. Gently fold in the whipped topping.
- Pour the filling into the crust and refrigerate for at least 4 hours. Serve topped with freshly whipped cream, if desired.
Notes
- adapted from my No Bake Cheesecake Recipe.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include extra whipped cream for topping.
Nutrition Information
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Serving
1slice
Calories
452kcal
(23%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
19g
Trans Fat
0g
Cholesterol
69mg
(23%)
Sodium
340mg
(14%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 452kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 0g | 0% |
| Cholesterol | 69mg | 23% |
| Sodium | 340mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
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