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
Ingredients
Equipment
Method
- 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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