Introduction

This festive Christmas Red Velvet Cheesecake combines the rich flavors of classic red velvet with a creamy cheesecake texture. Perfect for holiday gatherings, it features a crunchy Oreo crust and colorful sprinkles for a joyful touch.

A slice of cheesecake with three visible layers sits on a white plate on top of a red and white checkered cloth against a white marbled background: the bottom layer is dark, crumbly chocolate crust; the middle layer is smooth, creamy, light yellow cheesecake with red velvet swirls mixed in; the top layer is decorated with white whipped cream swirls that have red and green sprinkles, with a whole chocolate sandwich cookie placed upright in the whipped cream on the slice. A silver fork rests on the plate to the right of the cheesecake slice, and in the background, there is a blurred second cheesecake slice with similar decoration and a glass of milk. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies (about 2 cups crumbs)
⅓ cup butter, melted
4 (8-ounce) blocks cream cheese, softened to room temperature
½ cup white sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons cocoa powder
Red food coloring, as needed for desired shade
¼ cup Christmas sprinkles (for the filling)
Whipped cream (for topping)
Mini Oreos (for garnish)
Extra Christmas sprinkles (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during baking.
Step 2: Crush Oreo cookies finely. In a bowl, combine the crumbs with melted butter and 2 tablespoons of white sugar. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then cool completely on a wire rack.
Step 3: In a mixer, beat the softened cream cheese until smooth. Gradually add ½ cup white sugar, mixing until just combined. Stir in vanilla extract, cocoa powder, and red food coloring until the mixture is evenly vibrant.
Step 4: In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in ¼ cup Christmas sprinkles, then pour the filling over the cooled crust.
Step 5: Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
Step 6: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove from the oven and water bath; cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.
Step 7: Remove the sides of the springform pan. Top the cheesecake with whipped cream and garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp, hot knife wiped clean between cuts.

Tips & Variations

For a richer flavor, use full-fat cream cheese and heavy cream.
If you prefer a less sweet crust, reduce the sugar added to the Oreo crumbs.
Try different sprinkles or crushed peppermint candies to change up the festive appearance.
Ensure the cream cheese is at room temperature to avoid lumps in the filling.
Use a water bath to prevent cracks and give the cheesecake a smooth texture.

Storage

Store leftovers covered in the refrigerator for up to 4 days. To reheat, allow the cheesecake to come to room temperature for about 30 minutes before serving. Avoid freezing as it may affect the texture and creaminess.

How to Serve

A slice of cheesecake sits on a white plate with colorful sprinkles scattered around; the cheesecake has three layers with a dark chocolate crumb base, a thick creamy layer with red and dark chocolate swirls, and a top layer of white whipped cream dollops and a whole chocolate sandwich cookie standing upright; the background is a white marbled texture, and soft natural light highlights the creamy texture and vibrant colors of the cake, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of full-fat?

Yes, you can, but full-fat cream cheese gives the best creamy texture and flavor. Low-fat versions might result in a less rich cheesecake.

Why do I need to wrap the springform pan with foil?

Wrapping the pan with foil prevents water from leaking into the crust during the water bath baking process, which keeps the crust firm and intact.

Christmas Red Velvet Cheesecake Recipe

Print Recipe

★★★★★

5 from 74 reviews

A festive and indulgent Christmas Red Velvet Cheesecake featuring a crushed Oreo crust, rich cream cheese and cocoa filling with a vibrant red hue, studded with Christmas sprinkles, baked in a water bath for a creamy, velvety texture, and topped with whipped cream, mini Oreos, and more sprinkles for a beautiful holiday dessert.

Author: Bella
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 9 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

24 Oreo cookies (about 2 cups crumbs)
⅓ cup butter, melted
2 tablespoons white sugar

Filling

4 (8-ounce) blocks cream cheese, softened to room temperature
½ cup white sugar
2 cups heavy whipping cream, divided
1 teaspoon vanilla extract
2 tablespoons cocoa powder
Red food coloring, as needed for desired shade
¼ cup Christmas sprinkles

Topping and Garnish

Whipped cream for topping
Mini Oreos for garnish
Extra Christmas sprinkles for garnish

Instructions

Prepare Pan & Oven: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during baking.
Make the Red Velvet Crust: Crush Oreo cookies finely into crumbs. In a bowl, combine the crumbs with melted butter and 2 tablespoons white sugar. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes until set. Cool completely on a wire rack.
Prepare Cheesecake Filling: Using a mixer, beat softened cream cheese until smooth. Gradually add ½ cup white sugar, mixing until combined. Stir in vanilla extract, cocoa powder, and enough red food coloring to achieve a vibrant red color. In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in ¼ cup Christmas sprinkles. Pour the filling over the cooled crust.
Bake the Cheesecake: Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan, creating a water bath. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
Cool & Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove the pan from the oven and water bath, then cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen the cheesecake, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.
Decorate & Serve: Remove the sides of the springform pan. Top the cheesecake with whipped cream, garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp hot knife wiped clean between each cut. Store any leftovers in the refrigerator.

Notes

Wrapping the springform pan with foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
Use red food coloring gradually to achieve the desired vibrant red without affecting the flavor.
A water bath helps the cheesecake bake evenly and prevents cracking.
Allow the cheesecake to chill overnight for best texture and flavor.
For neat slices, wipe the knife clean and warm it slightly between cuts.
Store any leftover cheesecake covered in the refrigerator and consume within 3-4 days.

Keywords: Christmas cheesecake, Red velvet cheesecake, holiday dessert, Oreo crust cheesecake, festive cheesecake, cream cheese dessert