Treat yourself to a slice of this delicious vegan red velvet cheesecake. A buttery Oreo biscuit base is topped with a creamy, baked red velvet cheesecake filling, topped with a swirl of dairy-free whipped cream and tender red velvet cake crumbs. This takes cheesecake to the next level, you’ll love it!
This cheesecake has been made in collaboration with Wayfair. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Red Velvet Cheesecake
Indulge in a rich and creamy baked Vegan Red Velvet Cheesecake. A decadent twist on the classic dessert, made with a buttery cookie base, creamy baked cheesecake filling and red velvet cake crumbs. With its velvety texture, hints of cocoa flavour, and signature red colour, this fully vegan / plant-based recipe is made without dairy or eggs but still delivers all the indulgence you crave in a delicious dessert. The dark, crunchy Oreo cookie crust pairs perfectly with the smooth, tangy ‘cream cheese based’ cheesecake filling, baked to perfection and topped with a luscious dairy-free cream. Whether you’re celebrating a special occasion, Valentines or simply treating yourself, this dessert is guaranteed to impress!
Looking for more cheesecake recipes? Check out my:
- No-Bake Chocolate Strawberry Cheesecake
- Mini Jammie Dodger Cheesecakes
- No-Bake Vegan Mango Cheesecake
- Viral No-Bake Pistachio Cheesecake
- Vegan Blueberry Crumble Cheesecake
What is red velvet?
Red velvet is a soft red cake with a subtle cocoa flavour. Traditionally, it’s made with buttermilk, vinegar, and a touch of cocoa, giving it a tangy yet sweet taste. The cake is often paired with cream cheese frosting and topped with a sprinkle of left over red velvet cake crumbs! It’s become a popular flavour and dessert, being re-created into cupcakes, cookies and cheesecakes. People can’t seem to get enough of it’s iconic colour and flavour! If you love red velvet, you’ll love my Vegan Red Velvet Cookies, Vegan Red Velvet Sheet Cake and Mini Red Velvet Cheesecakes!
Why you’ll love my vegan red velvet cheesecake
- Ultra cream – Smooth, velvety texture without the use of any dairy.
- Perfect flavour – A subtle hint of cocoa, vanilla, and tangy cheesecake goodness.
- Vibrant – Gorgeous red colour!
- Vegan ingredients – Made with plant-based ingredients, no-egg & no-dairy!
- Baked to Perfection – A firm yet creamy texture that melts in your mouth.
- Crowd-Pleaser – An indulgent dessert everyone will love!
Ingredients you’ll need
- Oreo cookies: You can use the whole Oreo, including the cream. If you don’t like / want Oreos, simply use a different cookie, such as digestive, Graham crackers, Biscoff. Switch out for a gluten-free cookie to make this recipe suitable for Coeliacs, gluten / wheat-free.
- Dairy-free butter – My go-to vegan butters are Flora Plant Butter or Naturli Vegan Block. I also recommend Miyokos Butter and Earth Balance.
- Cashew nuts: To make the nuts easier to blend and create a smooth cheesecake filling texture, soak them overnight in water to become softer then drain and blend.
- Dairy-free / vegan cream cheese – My go-to vegan cream cheese is Violife. If you’re in the US Miyoko’s is great!
- Sugar: Use a fine white sugar to prevent the cheesecake from being grainy.
- Cocoa powder: A small amount of cocoa to give the cheesecake the subtle chocolate flavour which is loved in red velvet.
- Silken tofu: Make sure to use silken tofu, and not firm tofu or even tofu puffs. Silken tofu offers moisture and creaminess which makes this cheesecake so delicious, even when baked!
- Vanilla extract: Use a high quality vanilla for best flavour. Alternatively you can use vanilla bean paste for a richer flavour.
- Red food colour: Make sure to use a high pigmented, vegan friendly red food gel (look out for ingredients such as Carmine E120 Which is not vegan! I’ve linked the one I use here.
Cake
- Self raising flour: Use self raising flour to help the cakes become super fluffy.
- Apple cider vinegar: Mixed with the dairy-free milk, creates a vegan buttermilk for the cake.
- Baking powder and bicarbonate of soda: Helps the cake to rise and become fluffy in texture.
- Sunflower oil: Helps create a moist cake.
- Dairy-free cream: Use a cream which whips up to soft peaks and holds it’s shape. I recommend Flora Plant Cream and The Coconut Collaborative Double Cream.
Tools / equipment you’ll need
I have listed some tools you’ll need in order to make this cheesecake below. I’ve also linked some items which are perfect for Valentines baking / social media content, which are shown in my Instagram reel of this cheesecake! Some items from Wayfair, linked below.
- Spring form cake tin (heart shape)
- Blender
- Cupcake tin
- Spatula
- Kitchen scales
- Measuring spoons
- Saucepan
- Heat proof bowl
- Off-set spatula
- Serving plate / marble board
- Sharp knife
- Small serving plates (red heart)
- Mini gold forks
- Artificial red roses
- Heart candle pin
Serving suggestions
This cheesecake is perfect on it’s own, but even better when served up with some extras. I’ve listed a few gorgeous add ones below:
- Ice-cream: Serve with a scoop of some vanilla ice-cream. You could even serve with chocolate ice-cream, both are delicious paired the with cheesecake.
- White chocolate drizzle: Serve the cheesecake with a drizzle of some melted vegan white chocolate. The sweetness pairs perfectly with the tangy cheesecake flavour.
- Dark chocolate: Add a drizzle of some melted dark chocolate, or shave some chocolate over the top of serving slices. Adds even more indulgence and another rich flavour to the overall dessert.
- Berries: Fresh raspberries or strawberries add a tart contrast to the rich, creamy filling.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Red Velvet Cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
This is the BEST Vegan Red Velvet Cheesecake that is packed with delicious red velvet flavour, has a buttery Oreo base, whipped cream and red velvet cake crumbs!
Ingredients
Ingredients for the base
- 300g of Oreo cookies
- 150g of dairy-free butter
Ingredients for the cheesecake filling
- 300g of cashew nuts (soaked and drained, see notes details)
- 400g of dairy-free cream cheese
- 500g of silken tofu (NOT firm)
- 60g of cocoa powder
- Red food gel
- 200g of caster sugar
- 1 teaspoons of vanilla extract
Ingredients for the red velvet cake crumbs
- 50ml of dairy-free milk (I use unsweetened soya milk)
- 1/4 teaspoon of apple cider vinegar
- 50g of self raising flour
- 12g of caster sugar
- 1 tablespoon of cocoa powder
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 15ml of sunflower oil
- Drop of red food gel
Ingredients for decoration
- 220ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
Instructions
Method (base)
- Line an 8” loose base / spring-form round cake tin with grease-proof paper, I opted for a heart shaped tin for Valentines. Set aside.
- Add the dairy-free butter / margarine into a microwave safe bowl, melt in 20 second intervals, or you can melt on the hob in a saucepan over medium heat. Once melted, add into a medium sized, heat-proof mixing bowl.
- Add the cookies into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Press the mixture into the lined tin, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the cheesecake filling.
Method (cheesecake filling)
- Set the oven 180°C fan (350F). Wash, then drain the cashew nuts and place them into a high speed blender along with the cream cheese, silken tofu, cocoa powder, drop of red food gel, sugar and vanilla. Blend on high speed until smooth. You may need to stop the mixer and use a spatula to scrape down the sides to ensure everything is incorporated.
- Pour the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
- Bake the cheesecake in the centre of the pre-heated oven for 45-50 minutes, or until the edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake! If at any time the top of the cheesecake looks like it’s burning, cover it with some grease proof paper then continue to bake until ready.
- Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
- When the cheesecake is cool, place into the fridge and allow to sit in the fridge overnight to fully set. Keep the cheesecake in the tin to help retain the shape.
Method (red velvet cake crumbs)
- While the cheesecake is setting in the fridge, keep the oven on at 180°C Fan (350°F) and make the cake for the decoration.
- Place a single cupcake liner in a cupcake tin.
- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This makes the vegan buttermilk.
- In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil to the ‘buttermilk’ along with a drop of red food gel and whisk to combine.
- Add the wet ingredients into the dry and mix until a smooth batter.
- Fill the case 3/4 full with the batter. Make sure to tap the tin on the worktop to remove any air bubbles.
- Pop the cake into the preheated oven and bake for 15-18 minutes. You will know it’s done when you put a knife or skewer in and it comes out clean and it’s springy to the touch.
- Place the cupcake on a cooling rack and allow to cool fully before crumbling.
Method (decoration and serving)
- When the cheesecake has set, carefully remove from the tin and place on a serving plate or whatever you wish to serve the cheesecake on.
- Whip up some dairy-free whipping cream in a stand mixer fitted with the balloon whisk attachment, or use an electric hand whisk. Whip until soft peaks.
- Transfer the cream into a piping bag fitted with a medium sized star tip nozzle.
- Pipe a swirl of cream around the top boarder of the cheesecake.
- Sprinkle the red velvet cake crumbs over the cream, as many or little as you like.
- Use a sharp knife to cut the cheesecake into servings. Make sure to wipe the knife with some kitchen paper between each cut to keep the slices neat.
- Serve and enjoy.
Notes
To store: This baked vegan red velvet cheesecake should be stored in a sealed / air tight container in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. Enjoy within 2 to 3 days.
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
- Prep Time: overnight
- Cook Time: 45-50 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
