Red Velvet Oreo Cheesecake Recipe

Okay, this dessert is seriously over the top—in the best way. It’s rich red velvet, creamy cheesecake, and crushed Oreos all in one bite. I made it once and it totally stole the show.

You get a smooth cheesecake base swirled with red velvet cake flavor and studded with Oreo chunks. The crust? Oreo, of course. Every layer is creamy, chocolatey, and totally dreamy.

If you love bold, beautiful desserts that taste as good as they look, this one’s for you. It’s perfect for holidays, birthdays, or any time you wanna impress without too much fuss. I always sneak a slice for breakfast—no regrets.

Let’s bake it together. This red velvet Oreo cheesecake is easy to make and even easier to devour.

Why You’ll Love This Recipe

• Rich and Creamy: The cheesecake is smooth, dense, and packed with flavor.
• Oreo Lovers’ Dream: From the crust to the filling to the topping, Oreos shine throughout.
• Visually Stunning: The vibrant red velvet hue with dark chocolate drizzle makes this a showstopper.
• Party-Perfect: Great for birthdays, holidays, and celebrations.
• Freezer Friendly: You can make it ahead and freeze slices for later.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Bake Time: 1 hour
• Chill Time: 6–8 hours or overnight
• Total Time: About 8 hours 30 minutes (including chilling)

Servings:

This cheesecake serves 12–14 slices depending on size.

Difficulty:

Moderate – requires baking in a water bath and careful mixing, but no advanced skills.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Saucepan (for chocolate ganache)
• Whisk
• Aluminum foil
• Roasting pan (for water bath)

Ingredients for Red Velvet Oreo Cheesecake

Here’s what you’ll need to build this decadent dessert from crust to topping:

For the Oreo Crust:

• 2 cups Oreo cookie crumbs (about 24 Oreos, finely crushed)
• ¼ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 2 tbsp cocoa powder
• 1 tsp red food coloring
• ½ cup crushed Oreos (roughly chopped for texture)

For the Chocolate Ganache:

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

For Decoration:

• Whipped cream (for piping on top)
• Mini Oreos
• Red velvet cake crumbs (optional)
• Sprinkles (optional)

Variations for Red Velvet Oreo Cheesecake

• No Food Coloring? Leave out the red dye and enjoy it as a cocoa-Oreo cheesecake.
• Use Golden Oreos: For a lighter flavor profile, try Golden Oreos in the crust and filling.
• Add a Swirl: Drop spoonfuls of plain cheesecake batter into the red velvet base and swirl with a skewer before baking.
• Individual Portions: Use a cupcake pan with liners to create mini cheesecakes—perfect for parties.
• Chocolate Drizzle Alternative: Replace ganache with white chocolate drizzle or even cream cheese frosting.

How to Make Red Velvet Oreo Cheesecake Step-by-Step Instructions

1. Prepare the Crust

• Preheat oven to 325°F (163°C).
• In a medium bowl, mix 2 cups of Oreo crumbs with ¼ cup melted butter until the texture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 8–10 minutes. Remove from oven and let cool while you prepare the filling.

2. Make the Red Velvet Cheesecake Filling

• In a large bowl, beat the softened cream cheese until smooth (about 2 minutes).
• Add granulated sugar and mix until fully combined.
• Blend in sour cream and vanilla extract.
• Beat in the eggs one at a time, mixing slowly and scraping down the sides after each addition.
• Add cocoa powder and red food coloring. Mix until the batter is uniform in color.
• Fold in crushed Oreos gently with a spatula.

3. Assemble and Bake in a Water Bath

• Pour the filling over the cooled crust.
• Wrap the outside of the springform pan with two layers of heavy-duty foil to prevent water from seeping in.
• Place the pan inside a large roasting dish. Fill the outer dish with hot water halfway up the sides of the springform pan.
• Bake for 55–65 minutes or until the edges are set but the center is slightly jiggly.
• Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

4. Chill the Cheesecake

• Remove the cheesecake from the water bath and let it cool to room temperature.
• Transfer to the fridge and chill for at least 6 hours or overnight.

5. Make the Chocolate Ganache

• Heat heavy cream in a small saucepan until it just begins to simmer (don’t boil).
• Pour over the chocolate chips in a bowl.
• Let sit for 2–3 minutes, then whisk until smooth and shiny.
• Let the ganache cool slightly before pouring over the chilled cheesecake.

Serving and Decoration

Once the ganache is set (about 15–20 minutes in the fridge), it’s time to dress up your cheesecake.

• Pipe whipped cream along the edges or in decorative swirls.
• Press mini Oreos into the whipped cream.
• Sprinkle with red velvet cake crumbs or colored sprinkles for contrast.

Storing Red Velvet Oreo Cheesecake

• Refrigerator: Keep leftovers covered in the fridge for up to 5 days. Store in an airtight container or wrap the springform pan tightly with plastic wrap.
• Freezer: Freeze the whole cheesecake or individual slices wrapped tightly in plastic and foil. Best enjoyed within 1–2 months. Thaw in the refrigerator overnight before serving.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure cream cheese, eggs, and sour cream are all at room temp. This ensures a smooth, lump-free batter.
• Avoid Overmixing: Overbeating the batter can incorporate too much air, leading to cracks.
• Water Bath is Key: It helps the cheesecake bake evenly and stay moist without cracking.
• Cool Gradually: Allowing it to cool in the oven (with the door cracked) prevents sudden temperature changes that can cause sinking or cracking.
• Chill Time Matters: Letting it rest in the fridge overnight improves the flavor and texture.

Nutrition

Serving Size	1 slice (1/12th of cheesecake)
Calories	~480
Total Fat	32g
Saturated Fat	18g
Cholesterol	110mg
Sodium	310mg
Carbohydrates	42g
Sugar	31g
Protein	6g

Note: Nutrition information is an estimate based on standard ingredients.

Red Velvet Oreo Cheesecake FAQs

1. Can I make this cheesecake without a water bath?
It’s highly recommended to use a water bath as it helps prevent cracks and ensures an even bake. If you skip it, the cheesecake might not have the same creamy texture, and it could crack as it cools.

2. How do I know when my cheesecake is done?
The edges should be set, and the center should have a slight jiggle when you shake the pan. If the center is too wobbly, bake it for an additional 5–10 minutes.

3. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making a day or two in advance. The flavor improves as it chills.

4. Can I use a different type of cookie for the crust?
Yes! While Oreos are traditional for this recipe, you can use any sandwich cookie or even graham crackers if you prefer a less sweet base.

5. How long can I store leftovers?
Leftovers can be kept in the fridge for up to 5 days or in the freezer for up to 2 months.

Conclusion

This Red Velvet Oreo Cheesecake is a must-try for anyone who loves rich, creamy desserts with a beautiful balance of flavors. Whether it’s for a holiday gathering or a special celebration, this dessert will surely be a crowd-pleaser. With its Oreo crust, decadent red velvet filling, and indulgent chocolate ganache, it’s a sweet treat that brings together the best of both worlds.