Recipe courtesy of Vallery Lomas

No-Bake Red Velvet Bull’s Eye Cheesecake

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  • Level: Easy
  • Total: 8 hr 45 min (includes chilling time)
  • Active: 45 min
  • Yield: 12 to 14 servings
This stunning and fun twist on a classic red velvet cake isn’t just delicious—it’s completely no-bake so you don’t even have to turn your oven on! The crust is even red velvet—use red velvet sandwich cookies and even your crust will be red. (You can also take a shortcut and use a store-bought cookie or graham cracker crust.) To achieve the bull’s eye design, flavor part of the no-bake cheesecake filling with dark chocolate and red food coloring. Then, pour the filling into the springform pan, alternating with the regular cheesecake filling, and the chocolate and dyed cheesecake filling. Allow the cheesecake to chill in the refrigerator until its firm. Store and serve chilled for a festive treat!


Cookie Crust:



  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.