If you’re anything like me and adore the rich, creamy texture of cheesecake combined with the nostalgic crunch of Oreos, then this Red Velvet Oreo Cheesecake Recipe is definitely for you. It’s like the perfect date between decadent red velvet cake flavors and classic Oreo goodness all wrapped up in a velvety smooth cheesecake. I honestly can’t get over how every bite is a little celebration in your mouth, making it an ideal dessert for birthdays, holidays, or any moment you want to treat yourself.

What really makes this Red Velvet Oreo Cheesecake Recipe stand out is how easy it is to make but feels totally indulgent and special. Whether you’re a beginner baker or a pro, the step-by-step process will guide you effortlessly to success. Plus, the combination of that chocolatey Oreo crust with the sweet red velvet cheesecake and Oreo chunks throughout just hits the spot every single time.

Ingredients You’ll Need

Each ingredient in this Red Velvet Oreo Cheesecake Recipe plays a crucial role in building layers of flavor, texture, and that signature velvety feel. Using quality full-fat cream cheese and fresh eggs really makes a difference in the richness and smoothness. And don’t skip on the red gel food coloring—it gives the cheesecake that gorgeous, deep red hue that’s so iconic.

Oreo Cookie Crumbs: Use Oreos with centers for that perfect chocolate crumb crust; avoid double-stuffed to keep the crust from being too sweet.
Granulated Sugar: Balances the tartness of the cream cheese and sour cream while dissolving smoothly in the batter.
Salted Butter: Melts the crumbs together for a sturdy yet tender crust.
Full-Fat Cream Cheese: Room temperature is key for that silky, lump-free cheesecake batter.
Full-Fat Sour Cream: Adds tang and extra creaminess to the cheesecake.
Vanilla Extract or Vanilla Bean Paste: Enhances the sweetness and depth of flavor.
Heavy Whipping Cream: Helps lighten the batter for a less dense finish.
Cornstarch: Gives the cheesecake structure and helps it keep that perfect sliceable texture.
Red Gel Food Coloring: Use a gel for vibrant red without altering batter consistency.
Eggs: Room temperature eggs act as a binder for the creamy filling.
Chopped Oreos: Stirred into the batter for surprise Oreo bites throughout the cheesecake.
Dark Chocolate Chips or Chopped Chocolate (for garnish): Adds a touch of bitterness and shine when melted over the top.
Whipped Cream and additional Chopped Oreos (for garnish): To finish the cheesecake with extra creaminess and crunch.

Variations

I love mixing things up sometimes based on what I have on hand or who’s coming over. This Red Velvet Oreo Cheesecake Recipe is a fantastic canvas to personalize and play around with flavors or textures. Feel free to make it your own—you’ll enjoy experimenting just as much as eating it!

Oreo Crust Swap: I once swapped the Oreo crust for a simple chocolate graham cracker base, and it gave the cheesecake a slightly different texture but still delicious. Perfect if you’re short on Oreos!
Dairy-Free Version: Use vegan cream cheese and coconut cream to keep it dairy-free. I tried this for a friend’s dietary needs and was amazed how close it was to the original.
Flavor Boost: Adding a teaspoon of espresso powder to the batter enhanced the chocolate notes without overpowering the red velvet taste—great if you’re a coffee lover like me.
Oreos Galore: Double the chopped Oreos inside the batter for extra crunch. It makes for a seriously Oreo-packed cheesecake experience!

How to Make Red Velvet Oreo Cheesecake Recipe

Step 1: Prep the Oreo Crust

Start by crushing about 25 Oreo cookies with their centers intact until you have fine crumbs—using a food processor is easiest here. Mix those crumbs with granulated sugar and melted salted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan, making sure to pack it firmly (I find using the bottom of a glass cup works perfectly). Pop this crust into the fridge to chill while you work on the cheesecake filling. Chilling prevents the crust from crumbling when you slice the cheesecake later.

Step 2: Make the Red Velvet Cheesecake Batter

With your cream cheese at room temperature, beat it until it’s super smooth and fluffy—this step is crucial to avoid lumps. Gradually add granulated sugar, then sour cream, vanilla extract, and heavy whipping cream. Mix in cornstarch and the all-important red gel food coloring until your batter turns a gorgeous, vibrant red. Finally, add the eggs one at a time, mixing gently after each to avoid incorporating too much air which can cause cracks. Gently fold in half a cup of chopped Oreos for those hidden cookie pockets.

Step 3: Bake and Cool

Pour the cheesecake batter over the chilled Oreo crust and smooth the top with a spatula. Bake at 325°F (160°C) for about 55-65 minutes. It’s done when the edges are set but the center still wiggles slightly when you shake the pan gently. Let it cool in the oven with the door slightly open for an hour to prevent cracking, then chill it in the fridge overnight for the best texture and flavor.

How to Serve Red Velvet Oreo Cheesecake Recipe

The image shows a round red cheesecake with three main layers. The bottom layer is a solid red cheesecake base. The middle layer has a center drizzle of brown caramel sauce with crushed dark chocolate cookies sprinkled around it forming a ring. The outer layer is made of white whipped cream piped in swirled dollops around the edge. Each whipped cream swirl is topped with a halved dark chocolate sandwich cookie. The entire cake sits on a white marbled surface, with some crumbs and cookie pieces scattered around. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I always melt some dark chocolate chips to drizzle over the cheesecake just before serving—it adds a beautiful glossy finish and a rich depth of flavor. A dollop of fresh whipped cream sprinkled with extra chopped Oreos makes it look festive and adds a light creaminess that balances the richness perfectly.

Side Dishes

If you want to make it a real dessert spread, serve slices with fresh berries or a tangy raspberry coulis to cut through the richness. I’ve also paired it with a cup of strong coffee or even a rich hot chocolate for cozy nights in, which is just heavenly.

Creative Ways to Present

For birthdays or special occasions, I like serving the cheesecake on a decorated cake stand and adding edible gold leaf on top for a touch of glam. You can also layer the cheesecake into individual glasses or jars with crushed Oreo crumbs and whipped cream for a fancy, portion-controlled version that’s great for parties.

Make Ahead and Storage

Storing Leftovers

I always tightly wrap leftover cheesecake slices in plastic wrap and store them in an airtight container in the fridge. This way, they stay fresh and creamy for up to 4 days. Plus, it prevents them from absorbing any other fridge odors.

Freezing

If you want to make this Red Velvet Oreo Cheesecake Recipe ahead of time, it freezes beautifully. Just wrap the whole cheesecake or slices tightly in plastic wrap and then aluminum foil before sealing in a freezer bag. When properly wrapped, it keeps well for up to 2 months. Just thaw overnight in the fridge before serving.

Reheating

Spoon any softened cheesecake onto a plate and let it come to room temperature for 30 minutes before serving. I don’t recommend microwaving or heating cheesecake since it can change the texture, but if you need a quick warm-up, zap it for just 10 seconds and enjoy immediately.

FAQs

Can I use regular cocoa powder instead of Oreos for the crust?

While cocoa powder alone won’t form a crust, you could mix it with crushed graham crackers or cookies and melted butter to create a chocolatey base. However, Oreo crumbs give the best texture and flavor for this recipe’s signature Oreo crust vibe.
Why does my cheesecake crack on top, and how can I avoid it?

Cracks form when the cheesecake bakes too quickly or cools too fast. To avoid this, bake at a lower temperature, don’t overmix the batter, and cool the cheesecake gradually—like leaving the oven door cracked open after baking as I suggest in the recipe.
Can I make this Red Velvet Oreo Cheesecake Recipe without red food coloring?

Sure! The red food coloring is mostly for that classic red velvet look. If you prefer natural color, you could use beet juice powder but expect a more muted tone. The flavor will still shine through perfectly.
How important is it to use room temperature ingredients?

Very important! Room temperature cream cheese, eggs, and sour cream mix more smoothly and prevent lumps, which means your cheesecake will have that perfectly silky texture. Cold ingredients can make batter grainy or uneven.

Final Thoughts

This Red Velvet Oreo Cheesecake Recipe is one of those rare desserts that’s as fun to make as it is to eat. I love pulling it out for celebrations because it always impresses guests and leaves that comforting, nostalgic feeling we all crave. I really hope you give it a try and find it as addictive and satisfying as I do—just remember to share, or you’ll be tempted to eat the whole thing yourself!

Red Velvet Oreo Cheesecake Recipe

★★★★★ 4.8 from 59 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 5 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This indulgent Red Velvet Oreo Cheesecake combines a rich Oreo cookie crust with a velvety red velvet cheesecake filling studded with chunks of Oreo cookies. Topped with melted dark chocolate and whipped cream, this dessert is perfect for celebrations or any special occasion where you want a luxurious twist on classic cheesecake flavors.

Ingredients

Scale

Oreo Cookie Crust

2 cups Oreo cookie crumbs (about 25 cookies with centers) – 200g
1/4 cup granulated sugar – 50g
1/4 cup salted butter, melted (4 Tbsp) – 56g

Red Velvet Cheesecake

3 cups full-fat cream cheese, room temperature (3 packages, 8 oz each) – 678g
1 cup granulated sugar – 200g
1/2 cup full-fat sour cream, room temperature – 128g
1 1/2 Tbsp vanilla extract or vanilla bean paste – 18g
1 1/2 Tbsp heavy whipping cream, room temperature – 22g
3 Tbsp cornstarch – 24g
2 tsp red gel food coloring
3 large eggs, room temperature – 168g
1/2 cup chopped Oreos (about 8 cookies) – 45g

Garnish

1/2 cup dark chocolate chips or chopped chocolate, melted – 80g
Whipped cream
1/4 cup chopped Oreos – 30g

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix Oreo cookie crumbs, granulated sugar, and melted butter until all crumbs are evenly coated and mixture feels like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Make Cheesecake Filling: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Gradually add sugar and continue beating until well combined. Add sour cream, vanilla extract, heavy whipping cream, and cornstarch, mixing well after each addition. Incorporate the red gel food coloring to create a vibrant red hue. Finally, add eggs one at a time, blending thoroughly but carefully to avoid overmixing.
Fold in Chopped Oreos: Gently fold the chopped Oreos into the cheesecake batter to evenly distribute cookie chunks without crushing them.
Assemble and Bake: Pour the cheesecake batter over the prepared Oreo crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 60-70 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.
Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature with the pan on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely and develop flavors.
Add Garnishes and Serve: Before serving, drizzle melted dark chocolate over the top of the cheesecake. Garnish with whipped cream and sprinkle the 1/4 cup of chopped Oreos on top for extra texture and decoration. Slice and enjoy your decadent Red Velvet Oreo Cheesecake!

Notes

Ensure all dairy ingredients like cream cheese, sour cream, and heavy cream are at room temperature to prevent lumps and achieve a smooth batter.
Use gel food coloring for a more vibrant red color without altering the batter consistency.
Do not overbake; slight jiggle in the center means the cheesecake will continue setting as it cools.
For best results, chill the cheesecake overnight to enhance flavor and texture.
To prevent cracking, avoid opening the oven door frequently while baking.
You can substitute dark chocolate with semi-sweet or milk chocolate according to taste preferences.

Keywords: Red Velvet Cheesecake, Oreo Cheesecake, Dessert, Baked Cheesecake, Chocolate, Velvet Cake, Cream Cheese Dessert