Decadent Red Velvet Oreo Cheesecake Recipe 

Red velvet Oreo cheesecake is a delicious and decadent dessert that is perfect for any occasion. It has an Oreo crust, a smooth and creamy filling, and is topped with whipped cream. By using a slow cool-down method, your cheesecake will be crack-free and look absolutely stunning.

Oreo red velvet cheesecake with a slice taken out.

Red velvet Oreo cheesecake is a delicious, decadent dessert perfect for any occasion. With its Oreo crust, smooth and creamy filling, and generous whipped cream, it is a crowd pleaser!

While many people associate red velvet cake with Christmas and Valentine’s Day, it is a versatile dessert that can be enjoyed year-round. This recipe uses a slow cool-down method instead of a water bath, which helps to prevent the cheesecake from cracking.

Video

YouTube video

What is Red Velvet?

Red velvet cake is a delicious and decadent dessert perfect for any occasion. It is made with a vanilla base and a touch of cocoa powder, which gives it a soft chocolate flavor. Red velvet cake is also traditionally made with buttermilk, which gives it a slightly tart finish.

Red velvet cake is thought to have originated in the Victorian era. A chemical reaction between vinegar and non-Dutch processed cocoa powder originally caused the red color of the cake. During World War I, the ingredients for red velvet cake changed, but consumers still wanted the classic red color. To achieve this, beet juice was added to the cake batter. Today, red velvet cake is typically colored with red food coloring.

Red velvet Oreo cheesecake is a delicious and unique twist on the classic red velvet cake. It has an Oreo crust, a smooth and creamy red velvet filling, and is topped with whipped cream. This recipe will surely be a hit with everyone who tries it!

Slice of Oreo red velvet cheesecake.

Substitutions and Alternatives

Oreo Cookie Crust

  • If you don’t like Oreos, you can substitute any other type of cookie, such as graham crackers, vanilla wafers, or animal crackers.
  • Use gingersnaps, sandwich cookies, biscotti, or brownies for a gluten-free crust.

Red Velvet Filling

  • If you don’t want the red velvet flavor, omit the cocoa powder and food coloring. The result will be a delicious New York Cheesecake!

Vegan

  • I am still working on my vegan cheesecake skills. Until I have a recipe I love, I have liked a recipe from Chocolate Covered Katie below for those who are interested in trying a vegan version.



Slice of cheesecake with full cake in the background
An simple black and white animated icon of a bowl and spoon moving.

Expert Tips to Achieve the Perfect Cheesecake

The perfect cheesecake is a thing of beauty. It’s creamy, smooth, and has a rich, decadent flavor. But it can be tricky to make. Cracks, uneven baking, and a grainy texture are just a few of the things that can go wrong. I am here to help and share all the tips and tricks I have learned after many years of baking!

Start with the Crust: Press the crumbs firmly into the bottom of your pan so they bake together and hold their shape when you are cutting slices.

Use the right Ingredients: When it comes to cheesecake, quality ingredients matter. Use full-fat cream cheese for a smooth, rich texture. Lower-fat cream cheese can be grainy. Also, make sure all of your dairy products are at room temperature before you start mixing. This will help to ensure that your ingredients blend together smoothly and evenly.

Mix Carefully: Overmixing the cheesecake batter can cause cracks. So, be gentle when you’re mixing the ingredients together. Start by mixing the cream cheese and sugar until they are smooth. Then, add the eggs one at a time, mixing just until combined. Finally, fold in the sour cream and any other flavorings.

Bake slowly and Carefully: Cheesecakes require slow and careful baking. I know this process takes longer, but it’s worth the extra effort to prevent cracks. I can also say from years of experience that this is the only method I have used where my cheesecake did not crack!

Let the Cheesecake Cool Completely: Don’t be tempted to cut slices immediately. Let it cool completely in the oven before removing it. This will help to ensure that the cheesecake is set and that it doesn’t crack when you cut into it.

How to Store Cheesecake

  • Refrigerator: Store without the whipped cream in an airtight container for best results. This will help to prevent the cheesecake from drying out and absorbing other flavors from the refrigerator. To serve, place the cheesecake on the counter and let it come to room temperature for about 30 minutes before slicing.
  • Freezer: Tightly in plastic wrap and then in foil. This will help to prevent freezer burn. You can store cheesecake in the freezer for up to 2 months. To thaw, place in the refrigerator overnight. Once thawed, let the cheesecake come to room temperature for about 30 minutes before serving.
Picture of Oreo red velvet cheesecake.

Oreo Red Velvet Cheesecake

This recipe for red velvet cheesecake is easy to follow and produces a delicious and decadent dessert. The cheesecake is made with a creamy red velvet filling and a rich chocolate crust. It is topped with a whipped cream frosting and decorated with red velvet crumbs.
5 from 8 votes
Print Rate
Course: Dessert
Cuisine: American
Servings: 8 Slices
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes

Equipment

  • 1 Large bowl, Small bowl
  • Hand Mixer or Stand Mixer
  • 9-inch springform pan

Ingredients

Crust

  • 36 36 Oreos +10 – 12 for decoration
  • 4 tablespoons (57g) butter, melted
  • 2 tablespoons (24g) granulated white sugar

Cheesecake

  • 24 ounces (680 grams) Full-fat bricks of cream cheese (3 bricks) softened to room temperature.
  • 1 and ⅓ cups (270g) granulated white sugar
  • 1 cup (249g) sour cream, room temperature
  • 3 tablespoons (16g) cocoa powder, sifted
  • 1 pinch salt
  • 1 teaspoon (4g) vanilla extract
  • 3-6 drops red gel food coloring (add more for a darker color)
  • 4 large eggs, room temperature

Whipped Cream

  • 2 cups (476g) heavy cream
  • 1 teaspoon (4g) vanilla
  • ½ cup (60g) confectioners sugar

Instructions

Preparation

  • Preheat the oven to 325F/160C.
  • Line the bottom of a springform pan with aluminum foil.
  • Place the Oreos in a food processor and pulse until the cookies are fine crumbs.
  • Add the melted butter and sugar. Pulse until thoroughly combined.

Crust

  • Evenly distribute the cookie crumbs to the bottom of the springform pan.
  • Firmly press the crumbs into place.
  • Bake for 10 minutes.
  • Remove from the oven and let cool completely before adding the filling.

Mixing the Filling

  • Preheat the oven to 325/160C.
  • In a large bowl, beat the room-temperature cream cheese and sugar until smooth, about 3-5 minutes.
  • Add the room-temperature sour cream and mix for 2 minutes.
  • Add the cocoa powder and vanilla, and mix for 2 minutes.
  • Add the red food coloring one drop at a time, stirring until the desired color is achieved.

Adding the Eggs

  • In a separate bowl, gently beat the eggs together.
  • Add the eggs to the cream cheese mixture and mix on low until just combined.

Baking the Cheesecake

  • Pour the batter into the prepared Oreo crust.
  • Gently tap the pan on the counter to release any air bubbles.
  • Bake for 30 minutes.
  • Reduce the oven temperature to 250F/120C and bake for an additional 45 minutes.
  • Turn off the oven and leave the cheesecake inside for 30 minutes.
  • Crack the oven door open slightly and leave the cheesecake inside for another hour.
  • Remove the cheesecake from the oven and let it cool completely on the counter.
  • Once the cheesecake has cooled completely, cover it with plastic wrap and refrigerate for at least 6 hours before serving.

Whipped Cream

  • In a medium bowl, beat the heavy cream until soft peaks form.
  • Add the vanilla and confectioners’ sugar and beat until stiff peaks form.
  • Pipe whipped cream around the edge of the cheesecake.
  • Place an Oreo in the center of each whipped cream flower.

Notes

Dairy:
  • All dairy should be at room temperature. When I make this, I leave the cream cheese out overnight. This ensures the smoothest consistency. If the cream cheese is cold, the cheesecake will not be perfectly smooth.
Crust:
  • You can use any cookie or cracker you like. Some substitutions include graham crackers, vanilla wafers, and ginger snaps.
Whipped Cream:
  • For the best result, top with the whipped cream just before serving.
Refrigerator:
  • For best results, store without the whipped cream in an airtight container. This will help to prevent the cheesecake from drying out and absorbing other flavors from the refrigerator. To serve, place it on the counter and let it come to room temperature for about 30 minutes before slicing.
Freezer:
  • To freeze cheesecake, first wrap it tightly in plastic wrap and then in foil. This will help to prevent freezer burn. You can freeze for up to 2 months. To thaw, place the cheesecake in the refrigerator overnight. Once thawed, let it come to room temperature for about 30 minutes before serving.

Nutrition

Nutrition Facts
Oreo Red Velvet Cheesecake
Amount per Serving
Calories
 
553
Calories from Fat 279
% Daily Value*
Fat
 
31
g
48
%
Cholesterol
 
135
mg
45
%
Sodium
 
1630
mg
71
%
Carbohydrates
 
60
g
20
%
Fiber
 
2
g
8
%
Sugar
 
22
g
24
%
Protein
 
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
FOLLOW ME ON FACEBOOKFacebook

Similar Posts

7 Comments

    1. Hi Colleen, you can absolutely use the water bath method. I prefer the slow cool down, but both methods work the same this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating