Instant Red Velvet Cheesecake

            This is a dessert that is so easy to make, super fast and super festive! That makes it perfect for those holiday parties coming up right around the corner. I would need an intervention if the Holidays were any longer. This cheesecake is delicious.

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Cheesecake is one of the most popular desserts there is. So to make it as a Red Velvet flavor takes it over the top. To this day, I am not sure what made Red Velvet such a popular flavor. Maybe it is the red color, maybe it is the subtle flavor, we may never know.

            I made the Red Velvet completely homemade for this recipe. I will say however, that I did add quite a large amount of Red Food Coloring to get the deep red tone to the cheesecake.

Otherwise the red is very faint in this cake. The directions may seem to be a bit extensive, but really it is easy to make. Do not be afraid of this recipe.

Frequently Asked Questions:

            How is Red Velvet different from Chocolate?

A Red Velvet flavor is a subtle chocolate flavor. The regular chocolate flavor is more chocolatey.

            How do I store Cheesecake?

You should keep it in an airtight container and in the refrigerator for up to 5 days.

            Can I freeze this cheesecake?

The cheesecake is easily frozen without the whipped topping. You can place the whole cheesecake into an airtight container, or freeze individual slices. The cheesecake can remain in the freezer for up to 3 months.

What do you need to make Instant Red Velvet Cheesecake

            15 to 20 oreo cookies, crumbled

            3 tbsp butter, melted

            6 inch springform pan

            16 ounces cream cheese, at room temp

            ½ cup sour cream

            2 large eggs

            1 tsp vanilla

            6 tbsp granulated sugar

            3 tbsp cocoa powder

            2 tbsp red food coloring

            ½ cup mini chocolate chips

Ganache:

            ¼ cup heavy whipping cream

            ¼ cup mini chocolate chips

            ½ cup regular chocolate chips

Whipped Topping:

            ½ cup heavy whipping cream

            3 tbsp cocoa powder

            Piping bag with a star tip, or other decorated tip

How to make Instant Red Velvet Cheesecake

FIRST STEP:

Spray the pan with non stick spray

Crush the cookies into a fine powder, or small crumbs

SECOND STEP:

Mix together the cookie crumbs and the melted butter

Using a small measuring cup, flatten the crumbs at the bottom of the springform pan

a)

b)

Chill for 20 minutes

THIRD STEP:

Beat the cream cheese until it is light and fluffy

Beat in the granulated sugar

FOURTH STEP:

Add in the cocoa powder, vanilla, sour cream and the food coloring and beat together well

Beat in the eggs one at a time, mixing well after each egg

a)

b)

Pour the mixture into the springform pan with the crust

FIFTH STEP:

Pour 1 cup of water into the Instant pot and set the trivet inside

a)

b)

Cover your cheesecake with paper towel and aluminum foil to prevent water getting in

SIXTH STEP:

Place the cheesecake on the trivet, set the Instant Pot on manual high for 35 minutes

Allow your instant pot to naturally release for 10 minutes

SEVENTH STEP:

Do a quick release to allow more pressure to release

Remove the cheesecake and set on the counter to cool

Using a small saucepan, heat the heavy cream until it begins to simmer

EIGHTH STEP:

Place the chocolate chips into a heat safe bowl

As you pour the heavy cream over the chocolate chips, stir to circulate the heat and melt the chocolate

Whisk until smooth

NINETH STEP:

Pour over the cheesecake and smooth it out to make it even

Sprinkle a few chocolate chips over the ganache

Beat the whipping cream with the cocoa until fluffy with stiff peaks

Pipe in spots on top of the ganache

Enjoy!

YUM!

Instant Red Velvet Cheesecake

Instant Red Velvet Cheesecake

Yield: 10
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 15 to 20 oreo cookies, crumbled
  •             3 tbsp butter, melted
  •             6 inch springform pan
  •             16 ounces cream cheese, at room temp
  •             ½ cup sour cream
  •             2 large eggs
  •             1 tsp vanilla
  •             6 tbsp granulated sugar
  •             3 tbsp cocoa powder
  •             2 tbsp red food coloring
  •             ½ cup mini chocolate chips
  • Ganache:
  •             ¼ cup heavy whipping cream
  •             ¼ cup mini chocolate chips
  •             ½ cup regular chocolate chips
  • Whipped Topping:
  •             ½ cup heavy whipping cream
  •             3 tbsp cocoa powder
  •             Piping bag with a star tip, or other decorated tip

Instructions

FIRST STEP:

Spray the pan with non stick spray

Crush the cookies into a fine powder, or small crumbs

SECOND STEP:

Mix together the cookie crumbs and the melted butter

Using a small measuring cup, flatten the crumbs at the bottom of the springform pan

Chill for 20 minutes

THIRD STEP:

Beat the cream cheese until it is light and fluffy

Beat in the granulated sugar

FOURTH STEP:

Add in the cocoa powder, vanilla, sour cream and the food coloring and beat together well

Beat in the eggs one at a time, mixing well after each egg

Pour the mixture into the springform pan with the crust

FIFTH STEP:

Pour 1 cup of water into the Instant pot and set the trivet inside

Cover your cheesecake with paper towel and aluminum foil to prevent water getting in

SIXTH STEP:

Place the cheesecake on the trivet, set the Instant Pot on manual high for 35 minutes

Allow your instant pot to naturally release for 10 minutes

SEVENTH STEP:

Do a quick release to allow more pressure to release

Remove the cheesecake and set on the counter to cool

Using a small saucepan, heat the heavy cream until it begins to simmer

EIGHTH STEP:

Place the chocolate chips into a heat safe bowl

As you pour the heavy cream over the chocolate chips, stir to circulate the heat and melt the chocolate

Whisk until smooth

NINETH STEP:

Pour over the cheesecake and smooth it out to make it even

Sprinkle a few chocolate chips over the ganache

Beat the whipping cream with the cocoa until fluffy with stiff peaks

Pipe in spots on top of the ganache

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 140mgSodium: 18mgCarbohydrates: 120gSugar: 18gProtein: 12g