You’re all familiar with the classic red velvet cake, right? Well, this red velvet cheesecake is a special treat, and it is a delicious twist to the classic. It’s rich, decadent, and topped with a layer of cream cheese frosting!
I’ve tested this many times, and it’s always a hit, especially with the red velvet lovers. Now that Valentine’s Day is coming up, it’s the perfect time to bust out this recipe. But, as always, this recipe isn’t just for Valentine’s day. Make it whenever you want because at the end of the day, you’ll be wanting more!
Back in college, during the month of February, they would do Valentine’s Day fundraisers. And one time, they were selling mini red velvet cheesecakes, and I knew I had to try it. I didn’t want to give it to anyone, I just wanted it for myself. Long story short, I just bought a couple for myself and to share with my roommates. That red velvet cheesecake was so delicious, rich, and creamy, I wanted seconds. It was such a special treat, so when I created this recipe, I made sure that it was the same one I had in college.
Top tips:
- Soak your cashews in boiling hot water. It will soften up and you will get a creamy cheesecake base.
- Use natural cocoa powder. For flavor and it’ll be easier to use the food coloring. I prefer using dutch-processed cocoa powder, however, it’s so dark that the food coloring will not penetrate through. SO USE NATURAL COCOA POWDER! (aka Hershey’s cocoa powder)
- Baking in a water bath. This method ensures your cheesecake will stay moist in the long baking process, and it will prevent it from getting cracks on the top! To do this, take a large pan that is deep enough to hold a little bit of water. Wrap foil around the cheesecake pan and place it in the larger pan. The foil will prevent any possibility of water from going into the cheesecake pan.
- Make it ahead! I have to admit, this is a lengthy process, but this recipe is best to make a day ahead. The cheesecake needs time to set, and it's best to set overnight.
I hope you enjoyed this recipe as much as I did. Let me know your thoughts in the comments below. Share and tag me on Instagram @flouredframe.
📖 Recipe
Vegan Red Velvet Cheesecake
You’re all familiar with the classic red velvet cake, right? Well, this red velvet cheesecake is a special treat, and it is a delicious twist to the classic. It’s rich, decadent, and topped with a layer of cream cheese frosting!
Equipment
- Food scale highly recommended
- High-speed blender
- Rimmed baking sheet with high sides to hold water
- Parchment Paper
- Aluminum Foil
- Stand mixer or electric hand mixer
- Piping bag
- Piping tips
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
Oreo Crust
- 20 Oreos (fillings removed, see notes)
- 56 grams Vegan butter (melted)
Cheesecake
- 150 grams Raw cashews
- 245 grams Silken tofu
- 227 grams Vegan cream cheese (I used Kite Hill, see notes for substitutions)
- 200 grams Granulated sugar
- 15 grams Natural cocoa powder (I used Hershey's)
- Red Gel Food Coloring (I used Americolor, see notes)
- Hot water (see notes)
Cream Cheese Frosting
- 56 grams Vegan butter (softened to room temperature)
- 85 grams Vegan cream cheese (I used Kite Hill)
- 250 grams Powdered sugar (sifted)
- ½ teaspoon Vanilla extract
- 1-2 tablespoons non-dairy milk (only use if needed)
Instructions
Prep
- Soak the raw cashews in hot water for 10 – 30 minutes to soften, and then set aside. Preheat oven to 375° Fahrenheit and line a 6-inch springform pan with parchment paper and for good measure, fully wrap the bottom of the pan with aluminum foil. This will hold any leaks and prevent any water from seeping in.
Crust
- Take 20 Oreos and remove the cream filling. (You can save the cream for something else!) In a food processor, crush the Oreos until you get a fine sand-like texture. While the food processor is running, slowly pour in the melted butter until the mixture starts clumping together.
- Pour the mixture into the springform pan lined with parchment paper, and evenly spread it on the bottom. Pat down until smooth using the bottom of a flat glass cup or a measuring cup. This will ensure that the crust has an even thickness.
- Bake the crust for 10-12 minutes, then allow it to cool fully before adding the filling.
Cheesecake
- Bring the oven heat down to 350° Fahrenheit. Drain the soaked cashews and add it to the blender along with the silken tofu, vegan cream cheese, and lemon juice. Blend on high until creamy and smooth. Then add in the cocoa powder, vanilla extract, and red gel food coloring. Blend until the batter has been mixed thoroughly. Pour the cheesecake batter over the cooled Oreo crust.
- Fill a baking pan with high sides (like a brownie pan), with ½-inch of hot water. Place your cheesecake pan in the baking pan with water and carefully transfer it into the preheated oven.
- Bake for 60 – 65 minutes. The cheesecake will be done when it slightly jiggles in the middle. It will firm up as it cools.
- Remove from the oven, and allow it to come to room temperature (Do not remove the cheesecake from the pan). Cover with a plastic wrap and place it in the fridge for at least 4 hours, or for best results, overnight to completely set. Carefully remove the cheesecake from the pan and place it on a serving plate.
Frosting
- Using a stand mixer fitted with the paddle attachment, beat the softened vegan butter and vegan cream cheese until smooth and well combined. Add in the vanilla extract and sifted powdered sugar and continue to beat until smooth. If it seems too thick, add one tablespoon of milk at a time until it is soft enough to pipe or spread. Frost over the cheesecake before serving.
Notes
- Vegan Cream Cheese Substitutions - Kite Hill cream cheese is my preferred brand for baking, I have used their vegan cream cheese for various baked goods and they always turn out great.
- I also hear great things about Miyoko's plain cream cheese. You can find both of these at Whole Foods, but I find Kite Hill readily available at my local grocery stores.
- My other favorite brand to use is Tofutti, I've used them in baked goods when I first started, and they are still great for baking.
- Do not use VioLife, their formulation is not meant for baking and will completely melt off when baked.
- Gel Food Coloring - I prefer to use gel over liquid food coloring because it’s way more concentrated and doesn’t add any extra liquid to your cookie dough. I used the Wilton brand, it's vegan-friendly!
- Use natural cocoa powder - Thankfully, natural cocoa powder is what you usually see in grocery stores (a.k.a. Hershey's). However, please do not confuse this with hot cocoa powder, THEY ARE NOT THE SAME! Anyway, not only does it give this cookie flavor, but it works best with food coloring. Also, do not use Dutch-processed, as it will be too dark for this recipe, and the color will not come through.
- You will need hot water for two things:
- Soak the cashews and a water bath to bake with the cheesecake, preventing the cheesecake from forming any cracks.
- Oreo Fillings - The fillings need to be removed from the Oreos, otherwise, you will get a very hard and chewy crust. It is not pleasant to eat at all. Save the filling for something else!
- I chose to do a 6-inch cheesecake, however, you can opt to use an 8-inch pan but you will need to double the measurements!
Tried this recipe?Leave a comment below & tag @flouredframe on social!
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