No Bake Red Velvet Cheesecake

I cannot bake. I’m okay admitting it, too. So when Anita said the other day that she was jonesin’ for a red velvet cupcake, I came up with the next-best-thing: no bake red velvet cheesecake. I opted to make the cheesecake in miniature pre-baked (like I said, I don’t bake, and that includes baking pie crusts!). I like the little crusts because they have built-in portion control. You put a big ole cheesecake in front of me and I might have trouble keeping myself under control. Put a mini cheesecake in front of me and I can manage.
No Bake Red Velvet CheesecakeYou can’t get much easier than this cheesecake. Great vanilla and cocoa flavor with a perfect creamy texture. Very, very addicting little bites, that’s for sure.

Also try my black forest cheesecake.

No Bake Red Velvet Cheesecake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 -12 servings


  • 8 ounces cream cheese light is ok, at room temperature
  • 1 cup sour cream light is ok
  • 1/2 cup sugar Splenda is ok
  • 2 tablespoons red food coloring
  • 2 teaspoons cocoa powder
  • 2 teaspoons vanilla extract
  • 8 ounces frozen whipped topping thawed, plus more for topping if desired
  • 3 packages of Mini Graham pie crusts or a 9 inch pie crust


  • Place the cream cheese into a mixer bowl and beat until smooth.
  • Add the sour cream, sugar, food coloring, cocoa powder and vanilla extract. Beat until smooth.
  • Gently fold in the whipped topping. Do not over mix.
  • Pour, spoon or pipe the filling into the crust(s).
  • Refrigerate for 4 hours before serving. Top with additional whipped cream if desired.

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