The Best Red Velvet Oreo Cheesecake Recipe

If you’re looking to impress your guests, celebrate something special, or just indulge in the ultimate dessert experience, this Red Velvet Oreo Cheesecake is the perfect pick. It’s a decadent fusion of three universally loved desserts—red velvet cake, rich cheesecake, and Oreos—all layered into one unforgettable creation.

Introduction

Red velvet cake has a special place in dessert history with its eye-catching color and subtle chocolate flavor. Add the crunch of chocolatey Oreos and the silky texture of cheesecake, and you’ve got a match made in dessert heaven.

This Red Velvet Oreo Cheesecake is layered with a crushed Oreo crust, smooth red velvet cheesecake filling, and even more Oreo pieces baked in. It’s the perfect centerpiece for birthdays, Valentine’s Day, holidays, or just because.

Why You’ll Love This Cheesecake

• Stunning Appearance: The deep red color against the Oreo crust is visually irresistible.

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• Incredible Texture: Creamy cheesecake + crunchy Oreos = pure magic.

• Make-Ahead Friendly: It needs to chill, making it perfect for prepping the day before an event.

Tools You’ll Need

• 9-inch springform pan

• Electric hand mixer or stand mixer

• Mixing bowls

• Rubber spatula

• Food processor or ziplock + rolling pin (to crush Oreos)

• Parchment paper

• Roasting pan (for water bath)

• Aluminum foil

Step-by-Step Instructions

Step 1: Prepare the Pan

Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan in a double layer of foil to prepare for the water bath.

Step 2: Make the Crust

Crush the Oreos (with filling) in a food processor until finely ground. Mix in melted butter until evenly coated. Press the mixture into the bottom of the springform pan. Use the bottom of a measuring cup to smooth it evenly. Chill in the freezer while you make the filling.

Step 3: Preheat Oven

Preheat the oven to 325°F (160°C). Place a roasting pan on the bottom rack and fill with 1–2 inches of hot water (for a gentle steam during baking).

Step 4: Make the Filling

Using a mixer, beat the cream cheese until smooth and creamy (about 2–3 minutes). Add sugar and mix until combined. Add sour cream, cocoa powder, and vanilla. Mix on low speed until incorporated. Scrape down the bowl.

Add eggs one at a time, mixing on low speed after each addition. Stir in food coloring and heavy cream. Finally, gently fold in chopped Oreos.

Step 5: Assemble and Bake

Pour the red velvet cheesecake mixture over the crust. Tap the pan gently on the counter to release any air bubbles.

Place the springform pan into the roasting pan or on the middle rack above the water bath. Bake for 55–70 minutes, or until the outer edges are set but the center is still slightly jiggly.

Step 6: Cool Slowly

Turn off the oven, crack the oven door, and let the cheesecake sit for 1 hour. Remove and cool to room temperature.

Step 7: Chill

Refrigerate the cheesecake for at least 6 hours, preferably overnight. This helps it set and intensifies the flavors.

Step 8: Decorate and Serve

Top with whipped cream, extra Oreo crumbles, and red velvet cake crumbs for a truly over-the-top presentation.

Pro Tips for a Perfect Cheesecake

• Room Temp Ingredients: Make sure cream cheese, eggs, and sour cream are room temperature to avoid lumps.

• No Overmixing: Overbeating adds air, which can cause cracks.

• Water Bath: Helps prevent cracking and keeps the texture super smooth.

• Chill Time: Don’t skip it! Cheesecake needs time to set fully.

• Clean Slices: Run a knife under hot water, wipe clean between cuts.

Variations and Substitutions

Red Velvet Oreo Cheesecake Bars

Use an 8×8 or 9×9 baking dish and reduce baking time to about 35–45 minutes. Slice into bars once chilled.

Chocolate Ganache Topping

Melt 1/2 cup chocolate chips with 1/4 cup heavy cream. Pour over chilled cheesecake for a glossy, luxurious finish.

Gluten-Free Version

Use gluten-free chocolate sandwich cookies for the crust and filling add-ins.

Mini Cheesecakes

Use a muffin tin with liners to create individual cheesecakes. Bake 20–25 minutes and chill as directed.

Red Velvet Layer

Want to add more of a cake element? Layer red velvet cake batter on top of the crust and bake slightly before adding cheesecake filling.

Storage and Freezing

Refrigerator:

Cover with plastic wrap or place in an airtight container. Store in the fridge for up to 5 days.

Freezer:

Wrap the cheesecake (or slices) tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Serving Suggestions

Pair this cheesecake with:

• A hot cup of coffee or espresso

• A glass of red wine or dessert wine

• Vanilla or strawberry ice cream for extra indulgence

• Fresh berries to balance out the richness

Frequently Asked Questions

Can I use store-bought red velvet cake mix?

This recipe doesn’t use actual cake, but if you’d like to layer in red velvet cake, you can bake a thin cake layer and top it with cheesecake.

What’s the best kind of cream cheese to use?

Full-fat, block-style cream cheese (like Philadelphia) gives the best texture. Avoid whipped or spreadable versions.

How do I know when the cheesecake is done?

The edges should be set and the center slightly jiggly (like Jell-O). It will firm up during cooling.

My cheesecake cracked. What can I do?

Don’t worry—top it with whipped cream, ganache, or Oreos! It’ll still taste amazing.

Can I make this without a water bath?

You can, but you risk a cracked surface. If skipping the bath, bake low and slow, and let it cool very gradually.

Final Thoughts

This Red Velvet Oreo Cheesecake is everything a dessert should be: rich, creamy, chocolatey, colorful, and downright indulgent. It’s a guaranteed showstopper at any event, and while it looks like something from a high-end bakery, it’s totally doable at home.