Introduction

Indulge in this rich and creamy Red Velvet Oreo Cheesecake, a decadent dessert that combines the classic flavors of red velvet and crunchy Oreo cookies. Perfect for special occasions or anytime you want to impress your guests with a stunning and delicious treat.

Red Velvet Oreo Cheesecake Recipe - Recipe Image

Ingredients

2 ½ cups Oreo cookie crumbs
5 tbsp unsalted butter, melted
16 oz (2 blocks) cream cheese, softened (for cheesecake batter)
¾ cup granulated sugar (for cheesecake batter)
¼ cup sour cream (for cheesecake batter)
2 large eggs
1 ½ tbsp cocoa powder
1 ½ tsp vanilla extract (for cheesecake batter)
1 tbsp red food coloring
16 oz (2 blocks) cream cheese, softened (for frosting topping)
¾ cup granulated sugar (for frosting topping)
¼ cup sour cream (for frosting topping)
1 ½ tsp vanilla extract (for frosting topping)
½ cup heavy cream
6-8 full-sized Oreo cookies, crushed (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil. Combine 2 ½ cups Oreo cookie crumbs with 5 tbsp melted unsalted butter. Press mixture firmly into the bottom of the prepared pan.
Step 2: Bake the crust for 8-10 minutes. Remove from oven and let cool while preparing the cheesecake batter.
Step 3: In a stand mixer, beat 16 oz softened cream cheese until smooth. Gradually add ¾ cup granulated sugar and 1 ½ tbsp cocoa powder; mix on low speed until just combined. Add 2 large eggs one at a time, mixing only until each is incorporated. Do not overmix.
Step 4: In a separate small bowl, whisk together ¼ cup sour cream, 1 ½ tsp vanilla extract, and 1 tbsp red food coloring. Pour this mixture into the cream cheese batter and mix on low speed until just combined and uniformly colored.
Step 5: Pour the cheesecake batter over the cooled Oreo crust in the foil-wrapped springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan. Bake at 350°F (175°C) for 60-75 minutes, or until the edges are set and the center has a slight wobble.
Step 6: Once baked, turn off the oven, leave the cheesecake inside with the oven door slightly ajar for 1 hour. Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely to room temperature (2-3 hours). Cover loosely with plastic wrap.
Step 7: Transfer the cheesecake to the refrigerator and chill for at least 6-8 hours, or ideally overnight, to fully set.
Step 8: In a stand mixer, beat 16 oz softened cream cheese with ¾ cup granulated sugar until light and fluffy. Mix in ¼ cup sour cream and 1 ½ tsp vanilla extract. Gradually add ½ cup heavy cream, beating until the frosting is light, airy, and reaches your desired spreadable consistency.
Step 9: Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Spread the prepared cream cheese frosting evenly over the top of the cheesecake. Garnish with crushed 6-8 Oreo cookies. Slice with a sharp knife and serve immediately.

Tips & Variations

For an extra moist crust, pulse the Oreo cookies into fine crumbs using a food processor before mixing with butter.
Use gel food coloring for a deeper red color without thinning the batter.
If you prefer, substitute regular sugar with coconut sugar for a subtle caramel note.
To avoid cracking, do not overbake and allow the cheesecake to cool slowly inside the oven.
Top with fresh berries or chocolate shavings to add a personal touch.

Storage

Store any leftover Red Velvet Oreo Cheesecake in an airtight container in the refrigerator for up to 5 days. When ready to serve, you can enjoy it cold or let slices sit at room temperature for 15-20 minutes for a creamier texture. Avoid freezing as it can alter the texture of the frosting and cheesecake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after chilling overnight. Prepare it a day ahead to allow the flavors to fully develop and for the texture to set perfectly.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes because it allows for easy removal without damaging the sides. If you don’t have one, you can use a regular cake pan lined with parchment paper, but slicing and removing the cheesecake may be more challenging.

Red Velvet Oreo Cheesecake Recipe

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4.5 from 57 reviews

This Red Velvet Oreo Cheesecake combines a rich, creamy red velvet-flavored cheesecake layered on a crunchy Oreo crumb crust, topped with a smooth cream cheese frosting and garnished with crushed Oreo cookies. Baked in a water bath for tender texture and perfectly set edges, this decadent dessert is ideal for special occasions or any time you want a show-stopping cheesecake.

Author: Bella
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 ½ cups Oreo cookie crumbs
5 tbsp unsalted butter, melted

Cheesecake Batter

16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
2 large eggs
1 ½ tbsp cocoa powder
1 ½ tsp vanilla extract
1 tbsp red food coloring

Frosting Topping

16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
1 ½ tsp vanilla extract
½ cup heavy cream

Garnish

6–8 full-sized Oreo cookies, crushed

Instructions

Prepare Pan and Crust: Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in during the water bath. Combine 2 ½ cups Oreo cookie crumbs with 5 tablespoons of melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Bake and Cool Crust: Bake the crust in the oven for 8 to 10 minutes until it is set. Remove from the oven and allow it to cool completely while you prepare the cheesecake batter.
Make Cheesecake Batter: In a stand mixer, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and 1 ½ tablespoons cocoa powder, mixing on low speed just until combined. Add 2 large eggs one at a time, mixing only until each egg is incorporated, taking care not to overmix the batter.
Add Flavor and Color: In a separate small bowl, whisk together ¼ cup sour cream, 1 ½ teaspoons vanilla extract, and 1 tablespoon red food coloring. Pour this mixture into the cream cheese batter and mix on low speed until the mixture is evenly colored and just combined.
Prepare Water Bath and Bake: Pour the cheesecake batter over the cooled Oreo crust in the foil-wrapped springform pan. Place this pan inside a larger roasting pan. Carefully pour hot water into the roasting pan so that it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 350°F (175°C) for 60 to 75 minutes, or until the edges are set but the center still has a slight wobble.
Cool Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gently. Then carefully remove the springform pan from the water bath and place it on a wire rack to cool completely to room temperature, which may take 2 to 3 hours. Cover loosely with plastic wrap to prevent drying.
Chill Cheesecake: Transfer the cooled cheesecake to the refrigerator and chill for at least 6 to 8 hours, or preferably overnight, to allow it to fully set and develop flavor.
Make Cream Cheese Frosting: In a stand mixer, beat 16 ounces of softened cream cheese with ¾ cup granulated sugar until the mixture is light and fluffy. Add ¼ cup sour cream and 1 ½ teaspoons vanilla extract and mix until incorporated. Then gradually add ½ cup heavy cream, continuing to beat until the frosting is airy, smooth, and spreadable.
Assemble and Garnish: Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Evenly spread the prepared cream cheese frosting over the top of the cheesecake. Garnish with 6 to 8 crushed Oreo cookies. Slice carefully with a sharp knife and serve immediately.
Store: Keep any leftover Red Velvet Oreo Cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Notes

Ensure the cream cheese is fully softened for a smooth batter without lumps.
Wrapping the springform pan in foil prevents water from leaking into the crust during the water bath baking.
Do not overmix the batter after adding eggs to avoid cracking during baking.
The slight wobble in the center after baking is normal and important for creamy texture once chilled.
Chilling overnight is recommended for optimal texture and flavor.
Use a hot water bath to gently bake the cheesecake and prevent cracks.
The frosting can be adjusted in thickness by varying the amount of heavy cream.

Keywords: Red Velvet Oreo Cheesecake, Oreo Crust, Cream Cheese Frosting, Water Bath Cheesecake, Red Velvet Cheesecake