Red Velvet Oreo Cheesecake

If you’re looking for a show-stopping dessert that instantly feels celebratory, this Red Velvet Oreo Cheesecake delivers in every bite. With its striking red hue, rich cocoa flavor, ultra-creamy cheesecake texture, and crunchy Oreo crust, this dessert is pure indulgence from top to bottom.

It’s the kind of recipe you bring out for birthdays, holidays, dinner parties, or anytime you want to impress without stress. While it looks bakery-worthy, the steps are straightforward, and most of the time is hands-off chilling—perfect for planning ahead and enjoying the moment with family and friends.

Why You’ll Love This Recipe

• Perfect make-ahead dessert – ideal for celebrations and gatherings
• Rich, creamy, and indulgent with balanced cocoa and vanilla flavors
• Crispy Oreo crust that contrasts beautifully with the smooth filling
• Visually stunning red velvet color that steals the spotlight
• Crowd-pleasing classic flavors everyone recognizes and loves

Ingredients

Oreo Crust

• Oreo cookie crumbs (2 ½ cups) – creates a crunchy, chocolatey base
• Unsalted butter, melted (5 tbsp) – binds the crust and adds richness

Red Velvet Cheesecake Filling

• Cream cheese, softened (16 oz) – the foundation for a smooth, creamy texture
• Granulated sugar (¾ cup) – balances tanginess and cocoa bitterness
• Sour cream (¼ cup) – adds moisture and a subtle tang
• Large eggs (2) – help set the cheesecake structure
• Cocoa powder (1 ½ tbsp) – gives classic red velvet depth
• Vanilla extract (1 ½ tsp) – enhances overall flavor
• Red food coloring (1 tbsp) – creates the signature red velvet look

Cream Cheese Frosting Topping

• Cream cheese, softened (16 oz) – thick, luscious frosting base
• Granulated sugar (¾ cup) – sweetens without overpowering
• Sour cream (¼ cup) – keeps the frosting silky
• Vanilla extract (1 ½ tsp) – adds warmth and aroma
• Heavy cream (½ cup) – lightens and fluffs the frosting

Garnish

• Crushed Oreo cookies (6–8 cookies) – adds texture and visual appeal

How to Make Red Velvet Oreo Cheesecake

Prepare the Oreo Crust

1. Preheat your oven to 350°F (175°C).
2. Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty foil to prevent leaks.
3. Mix the Oreo crumbs with melted butter until evenly coated.
4. Press firmly into the bottom of the pan using the back of a spoon or measuring cup.
5. Bake for 8–10 minutes, then set aside to cool.

Tip: A well-packed crust prevents crumbling when slicing.

Make the Cheesecake Batter

1. Beat softened cream cheese until completely smooth.
2. Gradually add sugar and cocoa powder, mixing on low speed.
3. Add eggs one at a time, mixing just until incorporated. Avoid overmixing to prevent cracks.
4. In a separate bowl, whisk sour cream, vanilla, and red food coloring.
5. Gently mix this into the cheesecake batter until evenly colored.

Bake the Cheesecake

1. Pour the batter over the cooled crust.
2. Place the springform pan inside a large roasting pan.
3. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
4. Bake at 350°F (175°C) for 60–75 minutes, until the edges are set and the center slightly jiggles.

Cool and Chill

1. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
2. Remove from the water bath and cool at room temperature for 2–3 hours.
3. Cover loosely and refrigerate for at least 6–8 hours, preferably overnight.

Prepare the Frosting and Assemble

1. Beat cream cheese and sugar until light and fluffy.
2. Add sour cream and vanilla, then gradually beat in heavy cream until spreadable.
3. Spread evenly over the chilled cheesecake.
4. Garnish with crushed Oreos, slice, and serve.

Tips for Success

• Always use room-temperature cream cheese for a smooth batter
• Mix on low speed to avoid incorporating excess air
• The water bath is key for preventing cracks
• Chill overnight for the cleanest slices and best texture
• Wipe your knife between slices for bakery-perfect presentation

Equipment Needed

• 9-inch springform pan
• Stand mixer or hand mixer
• Mixing bowls
• Roasting pan (for water bath)
• Heavy-duty aluminum foil
• Rubber spatula

Recipe Variations

• Chocolate Lover’s Version – add mini chocolate chips to the batter
• Extra Oreo Cheesecake – fold crushed Oreos into the cheesecake layer
• Mini Cheesecakes – use a muffin pan and reduce bake time
• No-Bake Topping Twist – replace frosting with whipped cream and Oreo crumbs

Serving Suggestions

• Serve chilled with fresh berries for contrast
• Add a drizzle of chocolate ganache for extra indulgence
• Pair with coffee or hot cocoa for cozy gatherings
• Perfect as a holiday dessert centerpiece

FAQs

Can I make this cheesecake ahead of time?
Yes, this cheesecake is best made a day in advance for optimal texture.

How do I store leftovers?
Store covered in the refrigerator for up to 5 days.

Can I freeze Red Velvet Oreo Cheesecake?
Yes. Freeze slices without garnish for up to 2 months, then thaw overnight.

Do I have to use a water bath?
It’s strongly recommended to ensure a smooth, crack-free cheesecake.

Can I reduce the food coloring?
Absolutely. Use less for a deeper cocoa tone or omit for a chocolate cheesecake.

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Final Thoughts

This Red Velvet Oreo Cheesecake is the ultimate dessert when you want something rich, elegant, and unforgettable. From the crunchy Oreo crust to the silky red velvet filling and fluffy cream cheese frosting, every layer works together beautifully.