Name: Red Velvet Oreo Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups Oreo crumbs; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/4 cup sour cream; 2 tsp vanilla extract; 2 tbsp cocoa powder; 1 tbsp red food coloring; 1 cup crushed Oreos; Whipped cream (for topping); Whole Oreos (for topping); Red velvet crumbs (for topping)

Why You’ll Love Red Velvet Oreo Cheesecake Recipe

This Red Velvet Oreo Cheesecake brings together the irresistible flavors of chocolate, cream cheese, and Oreos in one stunning dessert. It’s rich, smooth, and indulgent, making it ideal for birthdays, holidays, or special gatherings. The Oreo crust adds a crunchy contrast to the velvety filling, while the decorative toppings add the perfect finishing touch. Whether you’re a cheesecake lover or a red velvet fan, this dessert has something for everyone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
2 cups Oreo crumbs
1/2 cup unsalted butter, melted

For the Cheesecake:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
2 tsp vanilla extract
2 tbsp cocoa powder
1 tbsp red food coloring
1 cup crushed Oreos

For the Topping:
Whipped cream
Whole Oreos
Red velvet crumbs

Directions

Preheat your oven to 350°F (175°C).
Mix the Oreo crumbs with melted butter until well combined. Press the mixture into the bottom of a springform pan and chill while you prepare the filling.
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream, vanilla extract, cocoa powder, and red food coloring until fully incorporated.
Gently fold in the crushed Oreos.
Pour the cheesecake mixture over the prepared crust and smooth the top.
Bake for 55–60 minutes or until the center is set but still slightly wobbly.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight).
Before serving, top with whipped cream, whole Oreos, and red velvet crumbs for decoration.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4 hours minimum
Calories: Approximately 560 per slice

Variations

Mini Cheesecakes: Use a muffin tin to create individual servings—perfect for parties.
Gluten-Free Version: Use gluten-free Oreos and check that all other ingredients are certified gluten-free.
No-Bake Option: Substitute the baked filling with a no-bake cheesecake mixture using whipped cream and gelatin for a quicker version.
Swirl Effect: Add a swirl of plain cheesecake batter on top before baking for a marbled appearance.
Different Toppings: Top with chocolate ganache or crushed freeze-dried raspberries for a twist.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best served chilled and does not require reheating.

FAQs

What kind of Oreos should I use for the crust?

Classic chocolate Oreos work best, but you can experiment with flavored ones like Red Velvet or Double Stuf for added richness.

Can I make this cheesecake ahead of time?

Yes, it’s actually better when made a day in advance so it has plenty of time to chill and set properly.

Do I need to use a water bath?

This recipe doesn’t require one, but if you want to reduce the chance of cracks, you can bake it in a water bath.

How do I prevent my cheesecake from cracking?

Avoid over-mixing the batter, don’t overbake, and let it cool slowly at room temperature before refrigerating.

Can I skip the red food coloring?

Yes, but the cheesecake won’t have the traditional red velvet color. The flavor will still be delicious.

Is it okay to use low-fat cream cheese?

Full-fat cream cheese gives the best texture and flavor, but low-fat can be used if necessary—it may alter the richness slightly.

How do I crush Oreos for the filling?

You can pulse them in a food processor or place them in a zip-top bag and crush with a rolling pin.

What pan size should I use?

A 9-inch springform pan is ideal for this recipe.

Can I freeze the whole cheesecake?

Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.

How do I get clean slices when cutting?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Conclusion

Red Velvet Oreo Cheesecake is the ultimate dessert for when you want something truly indulgent and eye-catching. With its beautiful layers and rich flavors, it’s guaranteed to impress guests or satisfy your own sweet tooth. Whether you serve it for a holiday feast or a casual get-together, this cheesecake delivers on taste, texture, and wow factor.

Red Velvet Oreo Cheesecake