How to make No Bake Red Velvet Cheesecake

Recipes

FOR THE CRUST
Crushed cookies 120g
Strawberry powder 2tbsp
Melted unsalted butter 70g
Red food colouring 2tsp

FOR THE CHEESECAKE (Base)
Cream cheese, softened 100g
Icing sugar 70g
Whip cream 100g

FOR THE CHEESECAKE (Blue)
Cream cheese, softened 100g
Icing sugar 70g
Whip cream 100g
Butterfly pea powder 2 tbsp

Tip


For the cheesecake crust mixed with strawberry powder, you should use light or pink biscuit crumbs to complement the taste of strawberries mixed in. However, to achieve a colour closer to red velvet, it's necessary to add red food colouring until you achieve the desired shade.

Making a two-layer cheesecake with different colours is a delicate process. Allowing the cream cheese mixture to set properly during chilling is crucial, as insufficient setting may result in colour blending.

Using gelatin or agar-agar powder dissolved in the cream cheese mixture is another method to create distinct layers in a cheesecake. However, the texture may vary slightly. To use gelatin, bloom 2 teaspoons of gelatin and then mix it evenly into both layers of cream cheese.

Since this cheesecake recipe requires a blue colour from butterfly pea flower, I'm omitting the use of lime juice to prevent the colour from turning pink. However, if you want a slightly tangy flavour in the cream cheese, you can add 50 grams of natural yoghurt or sour cream to each layer of the cream cheese mixture.

You can use a cake smoother or an offset spatula to evenly spread and smooth the surface and edges of the cream cheese layer, ensuring a beautiful and consistent appearance