The Ultimate Red Velvet Oreo Cheesecake

If you’re looking for a show-stopping dessert that combines rich, velvety flavors with the crunch of Oreos and the creaminess of cheesecake, then this Red Velvet Oreo Cheesecake is exactly what you need! With a buttery Oreo crust, a smooth and decadent vanilla cheesecake filling, and a stunning red velvet drizzle, this cake is pure indulgence. Whether it’s for a birthday, holiday, or just because you’re craving something amazing, this cheesecake is bound to impress!

Ingredients You’ll Need

For the Oreo Crust:

  • 2 cups Oreo cookie crumbs (about 20 cookies, crushed) – Adds a rich chocolatey base with a delicious crunch.
  • 5 tbsp unsalted butter, melted – Helps bind the crust together for a firm foundation.

For the Cheesecake Filling:

  • 24 oz cream cheese, softened (3 blocks) – The key ingredient for a creamy, smooth texture.
  • 1 cup granulated sugar – Sweetens the cheesecake perfectly.
  • 3 large eggs – Helps set the cheesecake, giving it structure.
  • 1 cup sour cream – Adds tanginess and richness.
  • 1 tbsp vanilla extract – Enhances the flavor beautifully.
  • 1/2 cup crushed Oreos – A fun mix-in for extra crunch inside the cheesecake.

For the Red Velvet Drizzle & Toppings:

  • 1 cup white chocolate chips – The base for a smooth drizzle.
  • 1/2 cup heavy cream – Helps create a silky consistency.
  • Red gel food coloring – Gives the signature red velvet look.
  • Whipped cream – For a light, airy decoration.
  • Whole Oreos & red velvet cake crumbs – The perfect garnish to take this cheesecake over the top!

Quick Tip: Make sure your cream cheese is at room temperature for a super smooth batter—no lumps!

How to Make Red Velvet Oreo Cheesecake

Step 1: Prepare the Oreo Crust

  1. Preheat your oven to 325°F (163°C).
  2. Crush the Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
  3. Mix the crumbs with melted butter until well combined.
  4. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
  5. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the sour cream and vanilla extract until fully combined.
  4. Gently fold in the crushed Oreos for a delightful crunch in every bite.
  5. Pour the batter over the cooled Oreo crust, spreading it evenly.

Step 3: Bake the Cheesecake

  1. Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking pan.
  2. Fill the larger pan with hot water (about 1 inch deep) to create a water bath—this helps prevent cracks!
  3. Bake at 325°F (163°C) for 50-60 minutes, until the center is slightly jiggly but set.
  4. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
  5. Refrigerate for at least 4 hours or overnight for the best texture.

Step 4: Make the Red Velvet Drizzle

  1. Heat the heavy cream until warm (but not boiling), then pour it over the white chocolate chips.
  2. Stir until smooth, then mix in a few drops of red food coloring until you achieve a deep red velvet shade.
  3. Let it cool slightly before drizzling over the cheesecake.

Step 5: Decorate and Serve!

  1. Pipe whipped cream around the edges of the cheesecake.
  2. Garnish with whole Oreos, red velvet cake crumbs, and extra crushed Oreos for a stunning presentation.
  3. Slice and enjoy your Ultimate Red Velvet Oreo Cheesecake!

Equipment Needed

  • 9-inch springform pan
  • Food processor or rolling pin
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Baking pan for water bath
  • Piping bag (for whipped cream decoration)

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually tastes even better the next day after chilling overnight, making it perfect for preparing ahead.

How do I prevent my cheesecake from cracking?

Using a water bath and allowing the cheesecake to cool slowly in the oven helps prevent cracks. Also, avoid overmixing the batter, which can add too much air.

Can I use a different crust instead of Oreos?

Yes! A graham cracker crust or even a red velvet cake layer at the bottom would be delicious alternatives.

What if I don’t have a springform pan?

You can use a regular deep cake pan lined with parchment paper, but removing the cheesecake may be trickier.

Can I freeze this cheesecake?

Yes! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw in the fridge overnight before serving.

How do I get clean cheesecake slices?

For perfect slices, use a sharp knife and wipe it clean between each cut. Running the knife under warm water before slicing also helps!

Enjoy Your Red Velvet Oreo Cheesecake!

I hope you love making (and eating!) this stunning Red Velvet Oreo Cheesecake as much as I do! If you try this recipe, be sure to share it with your friends on Facebook using the share buttons below, or save it on Pinterest to make later. Happy baking! 🎂💕

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The Ultimate Red Velvet Oreo Cheesecake

Print Recipe

If you’re looking for a show-stopping dessert that combines rich, velvety flavors with the crunch of Oreos and the creaminess of cheesecake, then this Red Velvet Oreo Cheesecake is exactly what you need! With a buttery Oreo crust, a smooth and decadent vanilla cheesecake filling, and a stunning red velvet drizzle, this cake is pure indulgence. Whether it’s for a birthday, holiday, or just because you’re craving something amazing, this cheesecake is bound to impress!

Ingredients

For the Oreo Crust:

  • 2 cups Oreo cookie crumbs (about 20 cookies, crushed)
  • 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened (3 blocks)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • ½ cup crushed Oreos

For the Red Velvet Drizzle & Toppings:

  • 1 cup white chocolate chips
  • ½ cup heavy cream
  • Red gel food coloring
  • Whipped cream (for topping)
  • Whole Oreos & red velvet cake crumbs (for garnish)

Instructions

Step 1: Prepare the Oreo Crust

  1. Preheat oven to 325°F (163°C).
  2. Crush Oreos into fine crumbs and mix with melted butter.
  3. Press into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing after each.
  3. Stir in sour cream and vanilla until combined.
  4. Fold in crushed Oreos.
  5. Pour over the cooled crust.

Step 3: Bake the Cheesecake

  1. Wrap the bottom of the springform pan in foil and place in a larger pan.
  2. Fill the larger pan with hot water (1 inch deep) for a water bath.
  3. Bake at 325°F (163°C) for 50-60 minutes, until the center is slightly jiggly.
  4. Turn off oven, let cheesecake cool inside for 1 hour with the door slightly open.
  5. Refrigerate for at least 4 hours or overnight.

Step 4: Make the Red Velvet Drizzle

  1. Heat heavy cream and pour over white chocolate chips.
  2. Stir until smooth, then mix in red food coloring.
  3. Let cool slightly before drizzling over cheesecake.

Step 5: Decorate & Serve

  1. Pipe whipped cream around edges.
  2. Garnish with Oreos and red velvet cake crumbs.
  3. Slice, serve, and enjoy!
  • Author: Emily Carter

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