Why You’ll Love This Recipe
Red Velvet Oreo Cheesecake is the ultimate showstopper dessert, combining the richness of cheesecake with the velvety charm of red velvet and the irresistible crunch of Oreos. This indulgent creation features a crisp Oreo crust, a creamy cheesecake filling infused with cocoa and tangy cream cheese, and layers of crushed cookies for texture and flavor. It is an eye-catching dessert, perfect for special occasions like birthdays, holidays, or gatherings when you want something that not only tastes incredible but also looks stunning on the table. The slight tanginess of the cheesecake balances the sweetness of the Oreos, while the red velvet essence gives it a festive and luxurious feel. Whether you are a cheesecake enthusiast, a red velvet lover, or an Oreo fan, this dessert brings together the best of all worlds in one luscious bite.
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Red Velvet Oreo Cheesecake – A Decadent Dessert Worth Celebrating
- Total Time: 5 hrs (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and decadent cheesecake featuring a red velvet filling, crushed Oreo crust, and a creamy topping for a show-stopping dessert.
Ingredients
- 24 Oreo cookies, finely crushed
- 5 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- 3 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup white chocolate chips, melted (optional for swirl or topping)
- Whipped cream and extra Oreos for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine crushed Oreos with melted butter and press into the bottom of the pan to form a crust.
- In a large mixing bowl, beat cream cheese, sugar, and cocoa powder until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in sour cream, buttermilk, vanilla extract, and red food coloring until fully combined.
- Pour batter over the crust and smooth the top.
- Bake for 50–60 minutes, or until the center is just set.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight before serving.
- Top with whipped cream, melted white chocolate, and extra Oreos before serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Do not overmix the batter to avoid cracks.
- For best results, bake in a water bath to ensure even cooking.
- Chill overnight for the perfect texture.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Oreo cookies – Crushed Oreos form the base of the cheesecake, creating a chocolatey crust with just the right amount of crunch.
Unsalted butter – Melted butter binds the crushed cookies together, ensuring the crust holds its shape.
Cream cheese – The star ingredient, providing a smooth, rich, and tangy base for the filling.
Granulated sugar – Sweetens the cheesecake and balances the tanginess of the cream cheese.
Cocoa powder – Adds the subtle chocolate flavor that gives red velvet its signature taste.
Red food coloring – Essential for achieving the vibrant red hue that makes this cheesecake visually striking.
Sour cream – Adds a touch of creaminess and tang, making the filling extra smooth.
Eggs – Help set the cheesecake while maintaining a velvety texture.
Vanilla extract – Enhances the flavor profile, complementing both the cocoa and the Oreos.
Heavy cream – Whipped into the batter or used as a topping for extra richness and stability.
Additional Oreos – Crushed or halved Oreos can be layered into the cheesecake or used as a decorative topping.
Directions
Begin by preparing the crust. Crush Oreo cookies finely and mix with melted butter until combined. Press this mixture firmly into the base of a springform pan to form an even layer. Refrigerate while you prepare the filling.
For the cheesecake filling, beat cream cheese and sugar until smooth. Add cocoa powder, sour cream, vanilla extract, and red food coloring, mixing until evenly blended. Add eggs one at a time, mixing gently to avoid incorporating too much air. Fold in crushed Oreos for added texture if desired.
Pour the filling over the chilled crust and smooth the top. Bake in a preheated oven using a water bath to prevent cracks. Once baked, let the cheesecake cool gradually, then refrigerate for several hours or overnight to set completely. Before serving, top with whipped cream, crushed Oreos, or decorative Oreo halves for a stunning finish.
Servings and timing
This cheesecake serves 10–12 slices. Preparation takes about 30 minutes, with a baking time of 60 minutes and cooling/refrigeration requiring at least 4 hours. Altogether, expect approximately 5½ hours from start to finish, though most of this is inactive chilling time.
Storage/reheating
Store cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Cheesecake should always be served chilled.
Variations and Customizations
Mini cheesecakes – Bake in muffin tins for individual portions, perfect for parties.
No-bake version – Skip the baking and use gelatin or whipped cream to set the filling.
Marbled effect – Swirl in plain cheesecake batter with the red velvet filling for a stunning presentation.
Different crusts – Try graham crackers, chocolate wafers, or red velvet cookies for a unique base.
Extra chocolate – Add melted white chocolate or dark chocolate into the filling for richness.
Layered design – Alternate red velvet cheesecake with plain cheesecake layers for contrast.
Nutty crunch – Fold in chopped pecans or walnuts for added texture.
Festive toppings – Garnish with red velvet cake crumbs or holiday-themed sprinkles.
Gluten-free option – Use gluten-free cookies in place of Oreos for the crust.
Lighter version – Swap full-fat cream cheese for a reduced-fat variety, though texture may be slightly less creamy.
FAQs
Can I make this cheesecake without food coloring?
Yes, but it will not have the signature red velvet appearance.
How do I prevent cracks in the cheesecake?
Bake in a water bath and allow the cheesecake to cool slowly to avoid sudden temperature changes.
Can I use double-stuffed Oreos for the crust?
Yes, but it will make the crust slightly sweeter and richer.
Should the cream cheese be at room temperature?
Yes, softened cream cheese ensures a smooth and lump-free filling.
Can I prepare this dessert in advance?
Absolutely. In fact, it tastes better after chilling overnight.
What type of pan should I use?
A springform pan is ideal for easy release and presentation.
Can I freeze the whole cheesecake?
Yes, but wrap it tightly and thaw it slowly in the refrigerator.
Do I need a water bath?
It is highly recommended to prevent cracks and ensure even baking.
Can I add Oreo chunks inside the filling?
Yes, crushed Oreos folded into the batter add extra flavor and texture.
How do I get clean slices when cutting?
Use a sharp knife dipped in hot water, wiping clean between each cut.
Conclusion
Red Velvet Oreo Cheesecake is a luxurious dessert that delivers both visual appeal and irresistible flavor. With its striking red hue, creamy filling, and crunchy Oreo crust, it is a dessert designed to impress. Perfect for special occasions or whenever you want to indulge, this cheesecake combines the elegance of red velvet with the beloved taste of Oreos in one unforgettable bite. Its versatility in preparation and decoration ensures you can customize it to suit any occasion, making it a dessert worth returning to time and again.