Red Velvet Oreo Cheesecake Recipe
Meet your new showstopper: Red Velvet Oreo Cheesecake. This dessert is pure celebration on a plate, a stunning marriage of plush red velvet creaminess and the irresistible crunch of Oreos. Every bite is velvety, chocolatey, with just the right tang—all perched on a chocolate cookie crust and festively topped with silky whipped cream and crushed cookies. If you love classic cheesecake but crave a little drama, this is the recipe your dessert dreams have been waiting for.
Ingredients You’ll Need
You won’t believe how a handful of familiar pantry staples, artfully combined, transform into such a dazzling dessert. Each ingredient in this Red Velvet Oreo Cheesecake brings something special—texture, color, or that signature tang—so don’t skip a thing!
- Oreo cookie crumbs (2 cups, about 25 Oreos): These cookies create the crave-worthy chocolate crust and add irresistible crunch throughout the cheesecake.
- Granulated sugar (1/4 cup for crust, plus 1 cup for filling): A little sweetness helps balance the cocoa in the crust and smoothes out the tang in the creamy filling.
- Melted butter (1/4 cup): This binds the cookie crumbs together for a firm, flavorful crust.
- Cream cheese (24 oz, softened): The luxurious base that gives this cheesecake its creamy, dreamy texture.
- Sour cream (1/2 cup, room temperature): Adds a subtle tang, keeping each bite bright and not too heavy.
- Vanilla extract (1 1/2 teaspoons): Deepens the flavors and brings warmth to the overall profile.
- Heavy cream (1 1/2 tablespoons): Ensures the filling bakes up silky and smooth.
- Cornstarch (3 tablespoons): Helps stabilize the cheesecake so each slice comes out perfectly set.
- Red gel food coloring (2 teaspoons): Gives the cheesecake its dramatic, luscious red hue without altering the flavor.
- Large eggs (3, room temperature): These help set the cheesecake and keep it luxuriously rich.
- Chopped Oreos (1/2 cup): Stirred into the batter for pockets of crunch and cookie goodness in every bite.
- Melted dark chocolate (1/2 cup) for drizzling: A glossy, decadent finishing touch for extra elegance.
- Whipped cream (for topping): Adds an airy, creamy crown for each slice.
- Crushed Oreos (1/4 cup, for garnish): For even more cookies and cream joy, scattered over the top.
How to Make Red Velvet Oreo Cheesecake
Step 1: Prepare the Pan and Oven
Line an 8-inch springform pan with parchment paper and spray the sides with nonstick spray. Preheat your oven to 350°F (175°C), so everything is ready when it’s time to bake. This ensures the crust doesn’t stick and your cheesecake releases perfectly every time.
Step 2: Make and Bake the Oreo Crust
In a mixing bowl, combine your Oreo crumbs, the first portion of granulated sugar, and melted butter. Mix until the texture is like damp sand. Press this mixture firmly into the bottom of your prepared pan—use the bottom of a glass for neatness. Bake for 9–10 minutes to set those flavors, then reduce the oven temperature to 300°F (150°C) while you prep the filling.
Step 3: Whip Up the Cream Cheese Filling
In a large bowl, beat the softened cream cheese on medium speed for 4–5 minutes, until smooth and fluffy—this step makes your cheesecake extra creamy. Add in the sugar, sour cream, vanilla extract, heavy cream, cornstarch, and red food coloring. Mix until everything is blended and a beautiful red color shines through.
Step 4: Incorporate the Eggs and Fold in Oreos
In a separate bowl, lightly beat your eggs, then slowly add them to your filling, mixing on low just until they’re incorporated. Avoid overbeating, as this can cause cracks. Gently fold in the chopped Oreos—this is where the magic of Red Velvet Oreo Cheesecake really starts!
Step 5: Bake Low and Slow
Pour your creamy red batter over the pre-baked crust and smooth the top. Bake at 300°F (150°C) for 12 minutes, then lower the temperature to 225°F (107°C) and continue baking for 110–115 minutes. Check that the center is just set; a little jiggle is perfect. Turn off the oven and let the cheesecake sit inside, undisturbed, for 1 hour. Then crack the door open slightly and cool for another hour.
Step 6: Chill to Perfection
Once out of the oven, let your cheesecake come to room temperature (about two hours) on your countertop. Refrigerate for at least 4 hours, or overnight, so the flavors and texture intensify to their absolute best.
Step 7: Decorate and Serve
Right before serving, drizzle melted dark chocolate artfully over the top, pipe generous swirls of whipped cream around the edges, and sprinkle crushed Oreos. Each slice is now worthy of a standing ovation!
How to Serve Red Velvet Oreo Cheesecake
Garnishes
Amp up the wow-factor by finishing your Red Velvet Oreo Cheesecake with pillowy whipped cream, a scattering of extra crushed Oreos, and an irresistible drizzle of dark chocolate. If you’re feeling jazzy, add chocolate curls or a dusting of cocoa powder for an elegant touch that highlights those dramatic red tones.
Side Dishes
This cheesecake shines brightest solo, but for that extra-special touch, pair each slice with a few fresh raspberries or strawberries. Their bright acidity is the perfect counterpoint to the dense, creamy filling. A cup of strong coffee or a rich hot cocoa on the side turns dessert into an occasion.
Creative Ways to Present
For your next gathering, try cutting the cheesecake into bite-sized bars or cubes for a playful dessert platter. Layer mini slices into parfait glasses with a dollop of whipped cream and extra cookie crumbs for a fun, deconstructed take. Or serve on individual dessert plates with a pool of raspberry coulis for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Leftover Red Velvet Oreo Cheesecake stores beautifully in the fridge. Keep slices in an airtight container, or cover the pan tightly with plastic wrap. It’ll stay perfectly creamy and fresh for up to one week, making it a genius make-ahead dessert for parties or batch baking.
Freezing
To freeze, skip the garnishes and wrap individual slices (or the whole, undecorated cheesecake) tightly in plastic and foil. Tuck it into a freezer-safe bag or container, and enjoy within three months. Thaw overnight in the fridge, then garnish before serving for the just-baked effect.
Reheating
Good news: There’s no need to reheat this delightful treat. Simply slice, garnish, and serve directly from the fridge. If you prefer your cheesecake a touch softer, leave slices at room temperature for 10–15 minutes before enjoying.
FAQs
Can I use regular cocoa powder instead of red food coloring?
Red food coloring is what gives Red Velvet Oreo Cheesecake its signature color. While adding more cocoa powder will darken the hue, you’ll lose that dramatic red and alter the flavor. For the prettiest result, stick to gel food coloring.
Do I have to use a springform pan?
For best results, a springform pan is ideal—it makes removing the cheesecake neat and easy. If you don’t have one, a deep cake pan lined with high parchment collars works in a pinch, but you’ll need extra care to lift the cheesecake out.
Why do the eggs need to be at room temperature?
Room temperature eggs blend more easily into the batter, helping ensure a smooth, lump-free filling. Cold eggs can cause the cream cheese to seize up, potentially resulting in a denser texture or cracks.
Can I make Red Velvet Oreo Cheesecake ahead of time?
Absolutely! This is a fantastic make-ahead dessert. Prepare and bake a day in advance, chill overnight, then decorate just before serving for the freshest flavor and most luscious texture.
What’s the trick to neat, bakery-style slices?
Use a large, sharp knife dipped in hot water and wiped dry between slices. The heat helps glide through the cheesecake cleanly for sharp, professional-looking edges every time.
Final Thoughts
If you’re ready to wow your friends and family, don’t miss the chance to make this Red Velvet Oreo Cheesecake. It’s the ultimate union of nostalgic cookies and indulgent red velvet—a true labor of love that absolutely pays off with every memorable bite. Give it a try and let your dessert table shine!
Print
Red Velvet Oreo Cheesecake Recipe
- Total Time: 6 hours 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the luscious fusion of red velvet and Oreo flavors with this exquisite Red Velvet Oreo Cheesecake. A rich, creamy cheesecake on a chocolatey Oreo crust, topped with a decadent drizzle of dark chocolate and whipped cream, this dessert is a showstopper for any occasion.
Ingredients
Oreo Crust:
- 2 cups Oreo cookie crumbs (about 25 Oreos)
- 1/4 cup granulated sugar
- 1/4 cup melted butter
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons heavy cream
- 3 tablespoons cornstarch
- 2 teaspoons red gel food coloring
- 3 large eggs, room temperature
- 1/2 cup chopped Oreos
For Topping:
- 1/2 cup melted dark chocolate for drizzling
- Whipped cream for topping
- 1/4 cup crushed Oreos for garnish
Instructions
- Prepare Oreo Crust: Preheat oven to 350°F (175°C). Mix Oreo crumbs, sugar, and melted butter. Press into pan and bake for 9–10 minutes.
- Prepare Cheesecake Filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, heavy cream, cornstarch, and red food coloring. Slowly add eggs and fold in chopped Oreos.
- Bake Cheesecake: Pour batter over crust and bake at 300°F. Cool gradually to avoid cracking. Chill before serving.
Notes
- Ensure ingredients are at room temperature for the smoothest filling.
- Slice with a warm, clean knife for neat edges.
- Cheesecake can be stored in the refrigerator for up to 1 week or frozen for up to 3 months without toppings.
- Prep Time: 15 minutes
- Cook Time: 2 hours 2 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 47 g
- Sodium: 227 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 103 mg
