Red Velvet Fudge Slice_lc.jpg
food

No-Bake Red Velvet Fudge Slice

Oreo crust with a red velvet fudge and tangy cream cheese frosting on top with sprinkles.

Ingredients

  • Crust
  • 300g Oreos, crushed
  • 150ml unsalted butter, melted
  • Red Velvet fudge
  • 600g white chocolate
  • 20g dark chocolate
  • ¾ cup thickened/whipping cream
  • 1 tsp red food dye
  • Cream cheese frosting
  • 250g cream cheese block, cold
  • 125g unsalted butter
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1 cup milk powder
  • Decorations
  • Red sprinkles

Steps

  1. Crust
  2. Add the Oreos to a food processor and pulse until you reach a fine crumb. Add the melted butter and pulse to coat the crumbs.
  3. Pour the mixture out into a 9-inch springform pan and use the back of a spoon to firmly press the mixture into the bottom of the pan. Chill in the fridge until ready to use.
  4. Fudge
  5. Add the white and dark chocolate into a large microwave safe bowl along with the cream and microwave for 30 seconds at a time, storing each time until melted and smooth. Add the red food dye and mix until evenly coloured.
  6. Pour the mixture into the spring-form pan and chill for 2 hours to set.
  7. Cream cheese frosting
  8. Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
  9. After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the icing sugar, powdered milk and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale in colour.
  10. Carefully run a hot, sharp knife around the inside of the pan to help release the fudge before releasing the springform pan. Place on a serving plate.
  11. Fit the end of a piping bag with a Wilton 6B piping tip and pipe swirls of frosting on top of the fudge. Finish with sprinkles.