Red Velvet Oreo Cheesecake Recipe

If you’re a fan of all things rich, creamy, and with a little fun crunch, then this Red Velvet Oreo Cheesecake Recipe is going to feel like a dream come true. It combines the classic deep red velvet flavor with the unique texture and flavor punch of Oreos, creating a show-stopping dessert that’s perfect any time you want to impress. I’ve made this cheesecake for everything from birthday parties to cozy weekend treats, and it never disappoints. Plus, the Oreo crust adds just the right hint of chocolatey goodness that’s both familiar and a little unexpected.

What makes this Red Velvet Oreo Cheesecake Recipe truly special is how it balances that velvety, smooth cheesecake filling with chunks of Oreo cookies throughout, while the red velvet flavor keeps it vibrant and festive. It’s not just for celebrations either—in my kitchen, it’s become that go-to fancy dessert to whip up when friends drop by unexpectedly. You’ll love how easy it is to pull together, especially when you have a block of cream cheese and a pack of Oreos ready to go. Let’s dive in and I’ll walk you through making this beauty with some tips I swear by.

Ingredients You’ll Need

The magic of this cheesecake starts with simple ingredients that complement each other perfectly. The cream cheese gives it that classic density, while the Oreos make every bite a little more exciting. Here’s what you’ll want to have on hand—and I’ll share my favorite tips for each.

• Oreo cookie crumbs: Using Oreo cookies with the centers removed helps keep the crust from getting too sweet. I usually crush the cookies in a ziplock bag with a rolling pin—it’s quick and easy.
• Granulated sugar: Sweetens both the crust and cheesecake filling. Make sure to measure carefully to keep your sweetness balanced!
• Salted butter: Melting this gives the crust its solid binding and adds a nice richness.
• Full-fat cream cheese: This is key for that rich, creamy texture. Don’t substitute with low-fat—your cheesecake won’t set as nicely.
• Full-fat sour cream: It adds a subtle tanginess and moisture. Bring it to room temp for easier mixing.
• Vanilla extract or vanilla bean paste: A splash of warmth and depth to the cheesecake flavor.
• Heavy whipping cream: Adds extra creaminess and helps with texture. Room temperature is best here too.
• Cornstarch: This helps stabilize the cheesecake so it doesn’t crack while baking.
• Red gel food coloring: Gives your cheesecake that iconic, dramatic red velvet color without watering down the batter.
• Large eggs: Room temperature eggs mix better with the batter for a smooth consistency.
• Chopped Oreos: Fold these into the batter for that crunchy surprise in every bite.
• Dark chocolate chips or chopped chocolate: Melt these for drizzling on top to add contrast and elegance.
• Whipped cream: A classic topping that balances the richness perfectly.
• Extra chopped Oreos: Use these as garnish for the perfect finishing touch.

Variations

One of my favorite things about this Red Velvet Oreo Cheesecake Recipe is how flexible it is—feel free to get creative and tailor it to your taste buds or occasion. I love switching things up depending on the season or if someone needs a dairy-free twist.

• Oreo Crust Swap: I once swapped Oreos for chocolate graham crackers to tone down the chocolate flavor a bit, which worked great for those who want a subtler base.
• Vegan Version: Using vegan cream cheese and coconut cream can give you a dairy-free treat—just keep in mind the texture will be slightly different but still delicious.
• Extra Chocolate Layer: I sometimes add a thin layer of melted chocolate before pouring the cheesecake batter over the crust for a decadent twist.
• Red Velvet Without Food Coloring: Using natural beet juice instead of red gel food coloring adds a hint of earthiness alongside the visual pop.
• Mini Cheesecakes: I love making mini versions in muffin tins for parties—it speeds up baking time and makes sharing easier.

How to Make Red Velvet Oreo Cheesecake Recipe

Step 1: Preparing the Oreo Crust

Start by preheating your oven to 325°F (163°C). Take about 25 Oreo cookies and crush them really fine, making sure to remove the cream centers first if you want a less sweet crust. Mix the crumbs with 1/4 cup sugar and 1/4 cup melted salted butter until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Don’t skip the step of pressing it down well—it helps the crust hold together beautifully while baking. Bake this crust for about 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Making the Red Velvet Cheesecake Filling

In a large mixing bowl, beat 3 cups of full-fat cream cheese until smooth and fluffy. Add 1 cup sugar and keep beating until fully incorporated and creamy. Next, mix in 1/2 cup sour cream, 1 1/2 tbsp vanilla extract, and 1 1/2 tbsp heavy cream. Be sure everything is room temperature—that makes your batter silky without lumps. Then, add 3 tbsp cornstarch to keep the cheesecake nice and firm after baking. Stir in 2 tsp of red gel food coloring for that signature color. Finally, add the 3 large eggs one at a time, mixing on low speed to avoid overbeat, which can cause cracks. Once smooth, fold in 1/2 cup chopped Oreos gently to keep their texture intact.

Step 3: Baking Your Cheesecake

Pour the batter over the cooled Oreo crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Bake your cheesecake at 325°F (163°C) for about 50-60 minutes. The edges should look set, but the center will still jiggle slightly when you gently shake the pan—that’s perfect! Leave it in the oven for an extra 10 minutes with the door cracked open to help prevent cracking. Then turn the oven off and let it cool inside for about an hour before removing. This slow cooling helps keep your cheesecake smooth and crack-free.

Step 4: Chilling and Garnishing

Chill the cheesecake in the fridge for at least 4 hours, though overnight is even better. Just before serving, melt 1/2 cup dark chocolate chips and drizzle over the top. Add a dollop of whipped cream and sprinkle 1/4 cup chopped Oreos for an irresistible finish. These final touches elevate the cheesecake from fantastic to showstopper.

How to Serve Red Velvet Oreo Cheesecake Recipe

Garnishes

I like to keep things classic yet visually appealing: a drizzle of dark chocolate plus some fresh whipped cream always wins. Sometimes I add extra Oreo crumbs on top for that crunchy contrast, and if I’m feeling fancy, a few fresh raspberries brighten the whole look and add a pop of tartness.

Side Dishes

This cheesecake really stands on its own, but I’ve served it alongside a cup of rich espresso or a glass of cold milk for a cozy pairing. For holiday meals, a scoop of vanilla bean ice cream on the side adds a creamy temperature contrast that guests love.

Creative Ways to Present

For birthdays or special occasions, I sometimes cut the cheesecake into mini bite-sized squares and serve them on a decorative platter with little decorative flags or toothpicks. I’ve also layered this cheesecake filling into parfait glasses with crushed Oreos and whipped cream for a no-bake twist that’s fun and visually stunning.

Make Ahead and Storage

Storing Leftovers

Once your Red Velvet Oreo Cheesecake Recipe is made, store leftovers in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh. I usually keep mine in the fridge for up to 5 days and have never had an issue with sogginess or texture loss.

Freezing

If you want to save some for later, freeze the cheesecake slices individually wrapped in plastic wrap and placed in a freezer-safe bag. I’ve found that freezing keeps the texture almost as good as fresh, though I recommend thawing overnight in the fridge for best results.

Reheating

Cheesecake is best served cold, but if you want to warm it just a bit, pop a slice in the microwave for about 10 seconds. This softens the cream cheese slightly without melting the whole slice, enhancing the creamy texture.

FAQs

Final Thoughts

This Red Velvet Oreo Cheesecake Recipe holds a special place in my dessert lineup because it combines nostalgia (hello, Oreos!) with something a bit more elegant and show-stopping. It’s the kind of dessert that earns you compliments without being complicated or intimidating to make. So next time you’re thinking about what to bake for a crowd or just want a slice of decadent joy, give this recipe a try—you’ll be glad you did, and your friends will keep asking for seconds.

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