Indulge in the ultimate dessert experience with this Red Velvet Oreo Cheesecake, a stunning combination of rich red velvet cake, creamy cheesecake, and crunchy Oreo crust.

This show-stopping dessert is perfect for special occasions, holidays, or whenever you’re craving something truly decadent.

With its vibrant red layers, velvety texture, and irresistible Oreo base, this cheesecake is as beautiful as it is delicious.

Whether you’re a seasoned baker or a beginner, this recipe is straightforward and sure to impress. Get ready to wow your guests with this unforgettable treat!

Kitchen Equipment Needed

9-inch springform pan
Mixing bowls (large and medium)
Electric mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons
Food processor (for the crust)
Oven

Ingredients Overview

Oreo Crust: A crunchy, chocolatey base made from Oreo cookies.
Red Velvet Cheesecake Layer: A smooth, vibrant cheesecake filling with a hint of cocoa.
Cream Cheese Layer: A classic creamy cheesecake layer for contrast.
Toppings: Whipped cream and extra Oreo crumbs for garnish.

Ingredients (Serves 12)

For the Oreo Crust

24 Oreo cookies (crushed into fine crumbs)
¼ cup unsalted butter (melted)

For the Red Velvet Cheesecake Layer

24 oz cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring

For the Cream Cheese Layer

16 oz cream cheese (softened)
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream

For the Topping

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Oreo crumbs (for garnish)

Directions

Step 1: Prepare the Oreo Crust

Preheat your oven to 325°F (160°C). In a food processor, crush the Oreo cookies into fine crumbs. Mix with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Red Velvet Cheesecake Layer

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, cocoa powder, and red food coloring. Mix until fully combined and vibrant red. Pour the mixture over the cooled Oreo crust.

Step 3: Make the Cream Cheese Layer

In another bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and heavy cream, mixing until light and fluffy. Carefully spread this layer over the red velvet cheesecake layer.

Step 4: Bake the Cheesecake

Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.

Step 5: Prepare the Topping

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with Oreo crumbs.

Step 6: Serve & Enjoy

Carefully remove the cheesecake from the springform pan. Slice and serve chilled.

Prep Time

20 minutes

Cook Time

1 hour

Chill Time

4 hours

Total Time

5 hours 20 minutes

Nutrition (per serving, ~12 servings)

Calories: ~550
Fat: ~40g
Carbohydrates: ~45g
Protein: ~8g

Expert Tips

Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth filling.
Vibrant Color: Use gel food coloring for a more intense red hue.
Clean Slices: Dip your knife in hot water and wipe it clean between slices for neat servings.

FAQs

Can I use a different type of cookie for the crust?
Yes, graham crackers or chocolate cookies work well too.

Can I make this cheesecake ahead of time?
Absolutely! It can be made a day in advance and stored in the refrigerator.

Can I freeze this cheesecake?
Yes, freeze without the whipped cream topping for up to 1 month. Thaw in the fridge and add the topping before serving.

Storing & Freezing

Storing: Keep the cheesecake covered in the refrigerator for up to 5 days.
Freezing: Freeze without the whipped cream for up to 1 month. Thaw in the fridge and add the topping before serving.

Substitutions & Variations

Gluten-Free: Use gluten-free Oreos or cookies for the crust.
Lighter Option: Use reduced-fat cream cheese and whipped topping.
Extra Chocolate: Add chocolate shavings or drizzle with chocolate sauce.

Red Velvet Oreo Cheesecake Recipe

Indulge in the ultimate dessert experience with this Red Velvet Oreo Cheesecake, a stunning combination of rich red velvet cake, creamy cheesecake, and crunchy Oreo crust. This show-stopping dessert is perfect for special occasions, holidays, or whenever you’re craving something truly decadent. With its vibrant red layers, velvety texture, and irresistible Oreo base, this cheesecake is as beautiful as it is delicious.

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Equipment

- 9-inch springform pan
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons
Food processor (for the crust)
- Oven

Ingredients

For the Oreo Crust
24 Oreo cookies crushed into fine crumbs
¼ cup unsalted butter melted
For the Red Velvet Cheesecake Layer
24 oz cream cheese softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
For the Cream Cheese Layer
16 oz cream cheese softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
For the Topping
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Oreo crumbs for garnish

Instructions

Step 1: Prepare the Oreo Crust
Preheat your oven to 325°F (160°C). In a food processor, crush the Oreo cookies into fine crumbs. Mix with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Red Velvet Cheesecake Layer
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, cocoa powder, and red food coloring. Mix until fully combined and vibrant red. Pour the mixture over the cooled Oreo crust.
Step 3: Make the Cream Cheese Layer
In another bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and heavy cream, mixing until light and fluffy. Carefully spread this layer over the red velvet cheesecake layer.
Step 4: Bake the Cheesecake
Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
Step 5: Prepare the Topping
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with Oreo crumbs.
Step 6: Serve & Enjoy
Carefully remove the cheesecake from the springform pan. Slice and serve chilled.

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