If you love the rich flavors of red velvet cake, the creamy decadence of cheesecake, and the delightful crunch of Oreo cookies, then this Red Velvet Oreo Cheesecake is the perfect dessert for you. This dessert combines three beloved flavors into one show-stopping masterpiece that’s perfect for birthdays, holidays, and special gatherings.
Imagine a silky smooth red velvet cheesecake nestled on top of an Oreo cookie crust, topped with a luscious cream cheese frosting, and garnished with even more Oreos. The vibrant red hue makes this dessert visually stunning, while the combination of flavors creates a taste sensation that’s both rich and satisfying.
This homemade cheesecake recipe is surprisingly easy to make, even for beginners. With step-by-step instructions and expert tips, you’ll achieve a bakery-quality cheesecake right in your kitchen. Whether you’re a cheesecake lover or a fan of red velvet desserts, Red Velvet Oreo Cheesecake will become your go-to treat for every occasion.
Why You’ll Love Red Velvet Oreo Cheesecake
- Perfectly Balanced Flavors – The tangy cream cheese filling pairs beautifully with the deep chocolate flavor of red velvet and the crunch of Oreo cookies.
- A Showstopper Dessert – The vibrant red color and layers of goodness make it an eye-catching and stunning cake for celebrations.
- Easy-to-Follow Recipe – Even if you’re a baking beginner, this guide provides a detailed step-by-step tutorial.
- No Water Bath Needed – Unlike many cheesecake recipes, this one is easy to bake without the hassle of a water bath.
- Crunchy Oreo Crust – The crust is made entirely of Oreo cookies, adding an extra layer of delicious texture.
- Creamy and Decadent Texture – This cheesecake is rich, velvety, and smooth, making every bite irresistible.
- Perfect for Any Occasion – Whether you need a dessert for holidays, romantic dinners, or birthdays, this cheesecake fits the bill.
- Customizable – You can make it even more exciting by adding chocolate chips, whipped cream, or fruit toppings.
- Make-Ahead Friendly – This dessert stores well in the fridge, making it a perfect choice for pre-planned baking.
- Oreo Lovers’ Dream – If you love Oreo cheesecake, this recipe takes it to the next level with the addition of red velvet flavor.
Ingredients for Red Velvet Oreo Cheesecake
For the Oreo Crust
- 24 Oreo cookies (crushed into fine crumbs)
- 5 tablespoons unsalted butter, melted
For the Red Velvet Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened at room temperature
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 3 large eggs
- 1/2 cup heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- Crushed Oreo cookies
- Chocolate shavings
- Whipped cream
Tips on Selecting Ingredients
- Use full-fat cream cheese for maximum creaminess.
- Choose high-quality cocoa powder to enhance the chocolate undertones in the red velvet layer.
- Use room temperature ingredients for a smooth batter and even baking.
- Gel food coloring provides a more vibrant red hue compared to liquid food coloring.
Step-by-Step Instructions to Make Red Velvet Oreo Cheesecake
Step 1: Prepare the Oreo Crust
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with non-stick baking spray.
- In a food processor, crush 24 Oreo cookies into fine crumbs. Mix them with 5 tablespoons melted butter and stir until evenly combined.
- Press the Oreo crumb mixture firmly into the bottom of the springform pan. Use the back of a spoon or a flat-bottomed glass to create a smooth, even crust.
- Bake the crust for 8–10 minutes, then remove it from the oven and let it cool completely.
Step 2: Make the Red Velvet Cheesecake Filling
- In a large mixing bowl, beat 3 packages of softened cream cheese with 1 cup sugar until smooth and creamy. Use a hand or stand mixer on medium speed.
- Add 1/4 cup sour cream, 1 tablespoon cocoa powder, and 1 teaspoon vanilla extract, and mix until fully incorporated.
- Stir in 1 tablespoon red food coloring and mix until you achieve a uniform red color.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Finally, gently fold in 1/2 cup heavy cream, ensuring the batter stays smooth and lump-free.
Step 3: Bake the Cheesecake
- Pour the cheesecake batter onto the cooled Oreo crust, spreading it evenly.
- Bake at 325°F (163°C) for 50–55 minutes, or until the edges are set but the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly open to prevent cracks.
- Remove the cheesecake and let it cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Step 4: Prepare the Cream Cheese Frosting
- Beat 4 ounces softened cream cheese and 1/4 cup softened butter until smooth.
- Add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, mixing until fluffy.
- Spread evenly on top of the chilled cheesecake.
Step 5: Garnish and Serve
- Crush a few Oreo cookies and sprinkle them on top.
- Add whipped cream or chocolate shavings for extra decadence.
- Slice, serve, and enjoy.
Expert Tips for a Perfect Red Velvet Oreo Cheesecake
- Don’t overmix the batter: Overmixing incorporates too much air, causing cracks.
- Bake at low heat: A slow, gentle bake ensures a smooth texture.
- Chill overnight: Letting the cheesecake sit in the refrigerator intensifies the flavors and improves texture.
- Use a springform pan: This makes it easier to remove the cheesecake without damaging it.
- Clean your knife between slices: For neat slices, wipe the knife with a warm, damp cloth after each cut.
Variations & Customizations
- Chocolate Lovers’ Delight – Add mini chocolate chips to the batter for added texture.
- Nutty Flavor – Sprinkle crushed pecans or walnuts on top for a crunchy contrast.
- Swirled Cheesecake – Mix some extra cheesecake batter without food coloring and swirl it into the red velvet batter before baking.
- No-Bake Version – Skip the baking and refrigerate the cheesecake for a softer, mousse-like texture.
Serving Suggestions
- Pair with Coffee or Hot Chocolate: The richness of the cheesecake complements warm beverages beautifully.
- Top with Fresh Berries: Strawberries, raspberries, or blueberries add a fresh, tangy contrast.
- Drizzle with Chocolate or Caramel Sauce: Enhance indulgence with extra sweetness.
FAQ
Q: Can I make this cheesecake ahead of time?
Yes! This cheesecake tastes even better when made a day in advance because the flavors meld beautifully overnight.
Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze for up to 2 months.
Q: Can I make this cheesecake without an oven?
Yes! For a no-bake version, prepare the crust and filling, then refrigerate for at least 6 hours before serving.
Q: What can I use instead of food coloring?
You can use beet powder for a natural alternative. While the color might not be as vibrant, it keeps the recipe dye-free.
Conclusion
This Red Velvet Oreo Cheesecake is the perfect blend of chocolatey, velvety, and creamy flavors with a satisfying crunch from the Oreo crust. Whether for a party, a family gathering, or simply to satisfy your sweet tooth, this dessert is bound to impress. Try Red Velvet Oreo Cheesecake today and enjoy a slice of pure indulgence.
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Ultimate Red Velvet Oreo Cheesecake Recipe: A Step-by-Step Guide to Dessert Perfection
- Total Time: 75 minutes
- Yield: 12 servings 1x
Description
This Red Velvet Oreo Cheesecake is a rich and decadent dessert featuring a smooth red velvet cheesecake filling on a crunchy Oreo crust, topped with luscious cream cheese frosting. A show-stopping treat for holidays, birthdays, and special occasions!
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (crushed into fine crumbs)
- 5 tablespoons unsalted butter (melted)
For the Red Velvet Cheesecake Filling:
- 3 (8-ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 3 large eggs
- 1/2 cup heavy cream
For the Cream Cheese Frosting:
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Crushed Oreo cookies
- Chocolate shavings
- Whipped cream
Instructions
Step 1: Prepare the Oreo Crust
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Crush 24 Oreo cookies into fine crumbs, then mix with 5 tablespoons melted butter.
- Press the mixture into the bottom of the pan, smoothing it evenly.
- Bake for 8–10 minutes, then let cool completely.
Step 2: Make the Red Velvet Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in sour cream, cocoa powder, vanilla extract, and red food coloring until combined.
- Add eggs one at a time, mixing on low speed.
- Gently fold in heavy cream, ensuring a smooth texture.
Step 3: Bake the Cheesecake
- Pour the batter over the cooled crust and smooth the top.
- Bake at 325°F (163°C) for 50–55 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 30 minutes.
- Let cool completely, then refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, mixing until fluffy.
Step 5: Garnish and Serve
- Spread frosting over the chilled cheesecake.
- Garnish with crushed Oreos, chocolate shavings, or whipped cream.
- Slice and enjoy!
Notes
- Use full-fat cream cheese for the best texture.
- Avoid overmixing to prevent cracks.
- Chill overnight for optimal flavor.
- For a no-bake version, refrigerate for 6+ hours instead of baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~450 kca
- Sugar: ~35g
- Sodium: ~280mg
- Fat: ~28g
- Saturated Fat: ~16g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg