Red Velvet Oreo Cheesecake

Alright, this Red Velvet Oreo Cheesecake? It’s rich, creamy, and totally indulgent—with all the bold cocoa flavor of red velvet, the crunch of Oreo cookies, and the smooth tang of classic cheesecake. Every slice has that perfect balance of sweet, chocolatey, and just a little bit dramatic.

I made it for Valentine’s Day last year, and it was a showstopper. That velvety red filling studded with Oreo chunks on top of a dark chocolate crust? It’s as stunning as it is delicious—people were begging for seconds (and the recipe).

The best part? It looks fancy but comes together easily. Just prep your crust, mix the filling, bake, chill, and garnish with more crushed Oreos. Let’s make it together—you’re gonna fall in love at first bite.

Why You’ll Love This Recipe

• Three Textures, One Bite: The dense, creamy cheesecake contrasts beautifully with the crisp crust and the slightly softened Oreo chunks inside the batter.
• Flavor Harmony: The red velvet flavor leans on gentle cocoa tones and tangy cream cheese—never overpowering, always balanced.
• Visually Appealing: The vibrant red center framed by a dark cookie crust and topped with rich chocolate makes a stunning presentation.
• Customizable: Easily adaptable for different pans, toppings, or flavor tweaks (more on that in the next section).
• Great for Make-Ahead: This cheesecake needs time to chill and set properly, making it ideal for preparing the night before serving.

What You Need to Know Before You Start

Prep Time: 25 minutes
This includes time to make the crust, blend the filling, and prep the springform pan.

Bake Time: 55 to 60 minutes
The cheesecake bakes gently in a water bath to prevent cracks and maintain a creamy consistency.

Cooling & Chilling Time: 6 hours minimum, preferably overnight
Cheesecakes must be fully cooled and chilled to achieve the best texture and clean slices.

Total Time: Roughly 7 hours, mostly inactive
Although the steps are straightforward, planning ahead is important.

Servings

This recipe yields 12 standard slices from a 9-inch springform pan. Each slice is rich and filling, so you can stretch it to 14 smaller slices if desired.

Difficulty

Intermediate Skill Level
While the mixing and baking are easy, this cheesecake uses a water bath (bain-marie), which requires some extra care with wrapping the pan to prevent leakage and checking for doneness without overbaking. I’ll guide you through it clearly.

Required Kitchen Tools

To execute this recipe smoothly, you’ll need the following:

• 9-inch springform pan – essential for removing the cheesecake cleanly
• Roasting pan – large enough to hold the springform pan for the water bath
• Heavy-duty aluminum foil – to prevent water from leaking into the cheesecake pan
• Electric mixer – a stand mixer or handheld version will help create a silky-smooth filling
• Mixing bowls – at least one large and one medium
• Rubber spatula – for scraping the sides of the bowl and folding in ingredients
• Whisk or fork – for mixing crust and eggs
• Measuring cups and spoons – accuracy matters for consistency
• Cooling rack – to cool the cheesecake evenly before chilling

Ingredients – Fully Detailed

For the Oreo Cookie Crust

• 2 cups (200g) Oreo cookie crumbs
  Use whole Oreos, cream filling included. Crush in a food processor or by hand in a zip-top bag with a rolling pin. This forms the base of your cheesecake, providing structure and chocolate flavor.
• 1/4 cup (50g) granulated sugar
  Adds just a bit more sweetness and helps bind the crust.
• 1/4 cup (56g) salted butter, melted
  Acts as the binder for the crust. Salted butter adds depth and helps balance the sweetness of the cookies and filling.

For the Red Velvet Cheesecake Filling

• 3 blocks (8 oz each, 678g) full-fat cream cheese, room temperature
  Use brick-style, not spreadable cream cheese. Room temperature ensures a smooth batter with no lumps.
• 1 cup (200g) granulated sugar
  Adds sweetness while maintaining the tangy profile of the cream cheese.
• 1/2 cup (128g) full-fat sour cream, room temperature
  Boosts the richness and contributes to the cheesecake’s silky texture. It also enhances the mild tanginess of the red velvet base.
• 1 1/2 tablespoons (18g) vanilla extract or vanilla bean paste
  Adds complexity and warmth. Vanilla paste offers a stronger, deeper flavor, but either works well.
• 1 1/2 tablespoons (22g) heavy whipping cream, room temperature
  Helps loosen the batter slightly and contributes to a lighter texture.
• 3 tablespoons (24g) cornstarch
  Stabilizes the filling and prevents cracking during baking without making it dense.
• 2 teaspoons red gel food coloring
  Use gel for vibrant color without altering the moisture content. Avoid liquid food dye as it may thin out the batter.
• 3 large eggs (168g), room temperature
  Adds structure and richness. Always beat eggs gently and add them one at a time to avoid incorporating too much air.
• 1/2 cup (45g) chopped Oreos (about 8 cookies)
  Folded into the batter for texture and flavor contrast. Use larger chunks, not crumbs, so they remain distinct in the cheesecake.

For Garnish (Optional but Recommended)

• 1/2 cup (80g) dark chocolate chips or chopped dark chocolate, melted
  A drizzle of melted chocolate gives a professional finish and balances the sweetness.
• Whipped cream
  Adds a light, airy contrast to the dense cheesecake.
• 1/4 cup (30g) chopped Oreos
  Sprinkled on top for visual appeal and a bit of crunch in each bite.

Variations for Red Velvet Oreo Cheesecake

This recipe is quite versatile. Here are a few ways to adjust it to suit different tastes or ingredients:

• No Food Coloring: Omit the red gel coloring if you’d prefer a natural hue. The cheesecake will still taste like red velvet thanks to the cocoa and vanilla.
• Chocolate Cookie Crust Alternative: If you don’t have Oreos, use chocolate graham crackers or any chocolate sandwich cookies.
• Mini Cheesecakes: Use a muffin tin lined with cupcake liners to make individual cheesecakes. Bake for 18–20 minutes, then chill.
• Add a Topping Layer: Once the cheesecake is chilled, spread a thin layer of chocolate ganache or sweetened sour cream topping before garnishing.
• Use White Chocolate Chips: For a sweeter profile, fold white chocolate chips into the batter instead of chopped Oreos.

How to Make Red Velvet Oreo Cheesecake

Step-by-Step Instructions

1. Prepare the Pan and Oven

1. Preheat oven to 325°F (163°C).
2. Lightly grease the bottom and sides of a 9-inch springform pan. Line the base with a round of parchment paper.
3. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and extending up the sides. This is crucial to protect the cheesecake during the water bath.

2. Make the Oreo Cookie Crust

1. Combine the Oreo crumbs, sugar, and melted butter in a medium bowl.
2. Stir until the mixture is evenly moistened and resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared springform pan using the bottom of a flat measuring cup.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.

3. Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese on medium speed for 2–3 minutes until smooth and creamy. Scrape down the bowl.
2. Add the granulated sugar and continue mixing until incorporated and no lumps remain.
3. Mix in the sour cream, vanilla, and heavy cream until smooth.
4. Sift in the cornstarch and stir gently until fully combined.
5. Add the red gel food coloring and blend until the color is uniform.
6. Lightly beat the eggs in a small bowl. Add them one at a time, mixing on low speed just until combined. Do not overmix.
7. Gently fold in the chopped Oreos with a spatula, distributing evenly through the batter.

4. Assemble and Bake

1. Pour the cheesecake batter into the slightly cooled crust. Smooth the top with an offset spatula.
2. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
3. Carefully transfer to the oven and bake for 55–60 minutes, or until the center is set but still slightly wobbly when gently shaken.
4. Turn off the oven. Crack the oven door slightly and let the cheesecake rest inside for 1 hour to cool gradually.

5. Chill and Set

1. Remove the cheesecake from the water bath and foil. Place on a wire rack to cool to room temperature.
2. Once cooled, refrigerate for at least 6 hours or overnight. This allows the cheesecake to fully firm up and makes slicing easier.

Serving and Decoration

Once chilled and set:

1. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform ring and remove.
2. Drizzle the top with melted dark chocolate, using a spoon or piping bag for a decorative finish.
3. Top with whipped cream and sprinkle chopped Oreos for texture and visual appeal.
4. Slice with a sharp, clean knife. Wipe the blade between each cut for neat slices.

Storing Red Velvet Oreo Cheesecake

Refrigerator:
Store leftover cheesecake in an airtight container or cover tightly with plastic wrap. It will keep well in the fridge for up to 5 days. For best texture, allow slices to sit at room temperature for 15–20 minutes before serving.

Freezer:
To freeze, wrap the cheesecake (whole or sliced) tightly in plastic wrap, then again in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Avoid thawing at room temperature, as this can affect texture and cause condensation.

Tips and Tricks for Success

• Room Temperature Ingredients: Always bring cream cheese, sour cream, eggs, and heavy cream to room temperature before mixing. This ensures a smooth, lump-free batter.
• Avoid Overmixing: Once you add the eggs, mix gently to avoid incorporating air, which can lead to cracks.
• Water Bath Basics: Make sure your springform pan is tightly sealed with foil to prevent leaks. A water bath provides gentle, even heat that helps the cheesecake bake without splitting.
• Don’t Rush the Chill: Let the cheesecake chill fully—overnight is best. Cutting too soon will result in messy slices.
• Clean Knife Slices: For picture-perfect slices, wipe your knife clean with a warm, damp cloth between each cut.

Nutrition

Nutrient	Per Slice (1 of 12)
Calories	485 kcal
Total Fat	34g
Saturated Fat	19g
Cholesterol	130mg
Sodium	320mg
Total Carbohydrates	38g
Dietary Fiber	1g
Sugars	26g
Protein	7g
Calcium	8% DV
Iron	10% DV

Note: Nutritional values are approximate and based on standard ingredients.

FAQs

1. Can I make this cheesecake without a water bath?
Yes, but it’s not recommended. The water bath helps prevent cracks by creating a gentle, steamy baking environment. If you skip it, bake at a slightly lower temperature (300°F) and place a pan of water on the rack below.

2. Can I use a different cookie for the crust?
Absolutely. Chocolate graham crackers, digestive biscuits, or chocolate wafer cookies work well. Just be sure to adjust the sugar slightly based on the cookie’s sweetness.

3. What if I don’t have red gel food coloring?
You can use red liquid food coloring, but you’ll need more of it (about 1 tablespoon). Be cautious—it can affect the texture slightly. You can also skip it; the flavor will still shine through.

4. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when you gently shake the pan. It will continue to firm up as it cools and chills.

5. Can I freeze the whole cheesecake?
Yes. Wrap the fully chilled cheesecake tightly in plastic wrap, then foil. Label and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Conclusion

Red Velvet Oreo Cheesecake combines the comforting richness of cheesecake with the flavor profile of classic red velvet cake and the texture of Oreo cookies. It’s well-suited for special occasions, potlucks, or quiet celebrations at home. Whether you’re baking for a crowd or preparing ahead for a family gathering, this cheesecake delivers reliable results, a professional appearance, and a satisfying balance of flavor and texture.