No-Bake Red Velvet Bull’s Eye Cheesecake

Recipe Courtesy of Vallery Lomas

  • Preparation Time45 mins
  • Serves14
  • DifficultyMedium

Cookie Crust:

Cooking spray, for the springform pan
18 store-bought red velvet sandwich cookies (1 3/4 cups cookie crumbs; 9.5 ounces; see Cook’s Note)
50g granulated sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted

Filling:

60ml cold water
7g packet unflavoured gelatin
3 x 230g blocks cream cheese, at room temperature
125g confectioners' sugar, sifted 
120g sour cream, at room temperature
1 teaspoon pure vanilla extract
230ml heavy cream, at room temperature
120ml whole milk, at room temperature
170g semisweet or dark chocolate chips (1 cup), melted and cooled slightly 
Red liquid food coloring, as needed
  1.  For the red velvet cookie crust: Coat a 9-inch springform pan with cooking spray. 
  2. Put the cookies, sugar and salt in a 14-cup or large food processor fitted with the blade attachment and pulse until finely ground. Add the melted butter and pulse to combine. Press into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set; be sure to remove after 10 minutes so the cake batter won’t set too quickly in the pan. Clean the food processor for the filling.  
  3. For the filling: Put the water in a microwave-safe bowl. Sprinkle the gelatin over the top and stir with a spoon. Let sit until thickened, 5 minutes. Microwave until fully melted, about 30 seconds. Set aside and cool to room temperature, 5 minutes.  
  4. Put the cream cheese, confectioners' sugar, sour cream and vanilla in the large food processor fitted with the blade attachment. Pulse until very creamy and smooth. Alternatively, combine in a stand mixer fitted with the paddle attachment.  
  5. While the machine is running, slowly pour in the heavy cream and cooled liquid gelatin, scraping down the sides as needed, until combined. With the machine running again, add the milk and puree until the batter is very smooth, creamy and easily poured.   
  6. Transfer 2 cups batter to a medium bowl and the remaining batter to another medium bowl. Whisk the melted chocolate and 1 teaspoon red food coloring into the bowl with 2 cups batter. Add more food coloring as desired until it’s a nice red color.  
  7. Use a large spoon to transfer 1 cup of the white batter into a 1-cup measuring cup. Use another large spoon to transfer 1/2 cup of the red batter into a 1/2-cup measuring cup. Alternatively, see Cook’s Note.  
  8. Pour the 1 cup white batter into the center of the springform pan and allow the batter to spread. Pour the 1/2 cup red batter directly into the center of the white batter in the springform pan and allow it to spread in a circular shape to create a bull's eye effect. Repeat alternating the white and red batters in 1/2 cup portions until both are used.  
  9. Refrigerate the cheesecake until set, 8 hours and up to overnight.   
  10. When ready to serve, run a paring knife around the edge of the pan before releasing. Slice and serve.

Cook’s Note

For a fully homemade option, substitute store-bought red velvet sandwich cookies with my Red Velvet Cookies (omit the white chocolate topping!). Crush the cookies in a food processor to obtain 1 3/4 cups cookie crumbs, then proceed with the recipe as written.  It’s important that the filling ingredients are at room temperature so they will combine easily.