Red Velvet Oreo Cheesecake Recipe

If you’re searching for a show-stopper dessert that tastes even more decadent than it looks, Red Velvet Oreo Cheesecake is pure bliss on a plate. Just imagine that signature red velvet richness swirled with tangy cheesecake, all nestled on a cookies-and-cream crust and crowned with puddles of chocolate, a billow of whipped cream, and those iconic Oreo cookies. This cheesecake is a celebration waiting to happen – the kind of dessert that earns gasps when you set it down, and swoons after the first bite.

Red Velvet Oreo Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Red Velvet Oreo Cheesecake is refreshingly simple, but every element adds a key layer of flavor, texture, or that unforgettable vibrant color. Stick to high-quality basics and watch the magic unfold in each bite!

  • Oreo cookie crumbs: These create a chocolatey, crunchy crust that anchors the entire cheesecake. Crush about 25-30 Oreos for the perfect base.
  • Unsalted butter: Melted butter binds the Oreo crumbs together for the sturdy foundation every good cheesecake needs.
  • Cream cheese: Room-temperature cream cheese is the star of the show, providing that ultra-creamy, tangy filling.
  • Granulated sugar: Adds sweetness and balances the tang of the cream cheese and cocoa powder.
  • Sour cream: The secret to a beautifully light cheesecake texture and adds a subtle, welcome tang.
  • Large eggs: Eggs give structure and silkiness to both layers, so use the freshest you can.
  • Cocoa powder: A hint of chocolate depth that perfectly complements the red velvet flavor.
  • Vanilla extract: Always go for pure vanilla for the richest flavor throughout the cake.
  • Red food coloring: For that classic red hue — use a gel or liquid color for vibrant results.
  • Heavy cream: For creating a luscious chocolate ganache to drizzle on top.
  • Semi-sweet chocolate chips: These melt beautifully to create a glossy, chocolatey finish.
  • Whipped cream: A cloud of lightly sweetened whipped cream gives that irresistible final flourish.
  • Oreo cookie crumbs: A sprinkling over the top ties the cookie crust and creamy filling together.
  • Whole Oreos: For decorating — because you can never have too many Oreos.

How to Make Red Velvet Oreo Cheesecake

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 325°F (163°C). Give your 9-inch springform pan a quick grease, then line the bottom with parchment paper. This simple step ensures your Red Velvet Oreo Cheesecake releases effortlessly and looks picture-perfect every time.

Step 2: Make the Oreo Crust

In a bowl, blend your Oreo cookie crumbs with the melted butter until the mixture is the texture of damp sand. Press it firmly into the bottom of your pan – use a measuring cup to pack it tight. That dense, chocolatey layer is what makes every bite unforgettable.

Step 3: Bake Off the Crust

Bake the crust for 8-10 minutes, until it just sets but isn’t crisp. Set it aside to cool while you prepare the dreamy layers to come. The aroma alone lets you know you’re on the right track!

Step 4: Whip the Red Velvet Cheesecake Layer

Grab a large mixing bowl and beat the softened cream cheese with the sugar until smooth and fluffy. Add in the sour cream, eggs, cocoa powder, vanilla extract, and the all-important red food coloring. Blend until everything is just combined — don’t overmix, but make sure it’s gorgeously red and silky-smooth.

Step 5: Layer It Up

Pour your red velvet cheesecake batter over the cooled Oreo crumb crust. Use a spatula to spread it evenly, nudging it gently into each corner for that even, signature look.

Step 6: Create the Classic Cheesecake Layer

In a second bowl, once again beat cream cheese with sugar until it’s creamy and lump-free. Add the sour cream, eggs, and vanilla — mix until the batter is unified and shiny. This layer brings that classic cheesecake tang and stunning contrast to the bold red velvet.

Step 7: Add and Bake the Cheesecake Layer

Carefully pour this classic cheesecake batter over the red velvet layer. Smooth the top with a spatula, making it as even as possible. Bake at 325°F (163°C) for 50-60 minutes. The edges will be set while the center should still have a slight wobble — that’s the secret to a luxuriously creamy texture.

Step 8: Cool It Gradually

Once baked, turn off the oven and let the cheesecake rest inside with the door slightly open for one hour. This gentle cooling helps avoid cracks and keeps the inside gloriously creamy.

Step 9: Chill Overnight

After the oven rest, move your cheesecake to the fridge and let it chill for at least 6 hours or even overnight. This patience pays off — the flavors meld, the texture firms up, and every layer shines.

Step 10: Make the Chocolate Ganache

Warm heavy cream in a saucepan until it’s hot but definitely not boiling. Pour it over the chocolate chips in a bowl and let it sit for two minutes. Stir gently until glossy and smooth. Let the ganache cool just a little so it’s pourable but not too runny.

Step 11: Glaze the Cheesecake

Pour the ganache over the chilled cheesecake, swirling the pan to coax the chocolate evenly to the edges. This is your “wow” moment — glossy, decadent, and almost too pretty to cut (almost!).

Step 12: Decorate with Abandon

Pipe clouds of whipped cream around the edges, sprinkle extra Oreo crumbs for a cookies-and-cream sparkle, and crown with whole Oreos on top. This Red Velvet Oreo Cheesecake is now officially celebration-ready.

How to Serve Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake Recipe - Recipe Image

Garnishes

For a dazzling effect, top your slices with a swirl of freshly whipped cream, a scattering of Oreo crumbs, and a whole Oreo balanced on each piece. You can also add a drizzle of extra chocolate sauce or a few chocolate curls for a bakery-worthy touch.

Side Dishes

Keep sides light since Red Velvet Oreo Cheesecake is rich and satisfying. A platter of juicy fresh berries adds beautiful color and a refreshing contrast. For drinks, a hot cup of coffee or a tall glass of milk rounds out the experience perfectly.

Creative Ways to Present

Try cutting the cheesecake into petite squares for a stunning dessert platter at parties. You can also serve individual slices in clear cups layered with extra whipped cream and mini Oreo cookies. For a birthday, top with sparkler candles and let your inner kid shine!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Red Velvet Oreo Cheesecake tightly in plastic wrap or transfer slices to an airtight container. It’ll stay fresh and creamy in the fridge for up to 5 days. If you find yourself sneaking a slice at midnight, you’re not alone!

Freezing

Yes, you can freeze it! Chill the cheesecake completely, then wrap individual slices (or the whole cake) in a double layer of plastic wrap and aluminum foil. Label and freeze for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer a slightly creamier texture, let a slice sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can alter the texture and melt your beautiful toppings.

FAQs

Can I use low-fat cream cheese?

While you technically can, full-fat cream cheese gives you the dreamiest, creamiest texture. Low-fat versions may result in a less rich flavor and a softer set.

How do I prevent cracks in my Red Velvet Oreo Cheesecake?

Letting the cheesecake cool gradually in the oven without moving it is key. Don’t overbake, and make sure not to rush the chilling process. Cracks are less visible anyway with all the gorgeous toppings!

Can I make this cheesecake gluten-free?

Absolutely! Simply use gluten-free chocolate sandwich cookies in place of regular Oreos, and double-check that your other ingredients are gluten-free-friendly.

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute for sour cream in this recipe, offering a similar tangy flavor and velvety texture.

Can I make Red Velvet Oreo Cheesecake ahead for a party?

Yes! In fact, it’s even better made a day in advance. Just keep it chilled and decorate with whipped cream and Oreos right before serving for maximum wow factor.

Final Thoughts

Homemade desserts don’t get more tempting than this Red Velvet Oreo Cheesecake. Every layer packs a punch of flavor and decadence, and every bite is pure joy. Set aside some time, invite your favorite people over, and watch this cheesecake disappear – you truly deserve this slice of happiness!

Print

Red Velvet Oreo Cheesecake Recipe

Indulge in the decadent and delightful Red Velvet Oreo Cheesecake for a truly heavenly dessert experience.

  • Author: Elena
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: 1 9-inch cheesecake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Oreo Crust:

  • 2 ½ cups Oreo cookie crumbs (about 2530 cookies, crushed)
  • 5 tbsp unsalted butter, melted

Cheesecake Filling:

  • 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

Chocolate Ganache:

  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

Toppings:

  • Whipped cream
  • Oreo cookie crumbs
  • Whole Oreos

Instructions

  1. Preheat the Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Prepare the Oreo Crust: Mix Oreo cookie crumbs and melted butter until combined. Press the mixture into the bottom of the pan. Bake for 8-10 minutes, then set aside to cool.
  3. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring, mixing until combined. Pour the red velvet batter over the cooled crust and spread evenly.
  4. Layer the Cheesecake: In another bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until fully incorporated. Carefully pour over the red velvet layer, smoothing the top.
  5. Bake the Cheesecake: Bake at 325°F (163°C) for 50-60 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  6. Chill and Garnish: Transfer to the refrigerator and chill for at least 6 hours or overnight. Heat heavy cream in a saucepan until hot, pour over chocolate chips, let sit, then stir until smooth. Pour over the cheesecake, spread evenly. Pipe whipped cream around the edges, sprinkle with Oreo crumbs, and decorate with whole Oreos on top.
  7. Serve: Slice and serve the chilled Red Velvet Oreo Cheesecake. Enjoy!

Notes

  • For best results, allow the cheesecake to chill overnight for optimal flavor and texture.
  • You can personalize the toppings by adding fresh berries or a drizzle of caramel sauce.

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 24g
  • Sodium: 280mg
  • Fat: 27g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: Red Velvet, Oreo, Cheesecake, Dessert, Chocolate, Cream Cheese

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