Introduction

The Red Velvet Oreo Cheesecake is a decadent dessert that combines the rich creaminess of cheesecake with the bold flavors of red velvet and Oreo cookies. Its striking scarlet color and delightful texture make it a sure crowd-pleaser for any special occasion or treat.

A white plate holds a round layered cake standing on a white marbled surface. The bottom layer is a dark crumbly crust, topped with a thick white creamy layer with small dark specks inside. Above this is a thin bright red layer with a smooth texture, covered by a shiny, dark red glaze that slightly drips down the sides. On top, there are five whole round dark cookies placed in a row, with a swirl of white cream next to them. A small red heart decoration leans against the cream, and some red sauce drips over it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies (crushed finely)
4 tbsp unsalted butter (melted)
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
2 tbsp unsweetened cocoa powder
1 cup sour cream
3 large eggs
1 tsp vanilla extract
2 tsp red food coloring (adjust for deeper color)
8 crushed Oreo cookies (for folding into the batter)
For the Topping (Optional):
1 cup whipped cream or cream cheese frosting
Crushed Oreos or chocolate shavings for garnish

Instructions

Step 1: Prepare the crust by combining the finely crushed Oreo cookies with the melted butter. Press this mixture evenly into the bottom of a springform pan and bake briefly if desired, then let it cool completely.
Step 2: In a large mixing bowl, beat the softened cream cheese until smooth and lump-free, scraping down the sides frequently to ensure even mixing.
Step 3: Gently blend in the vanilla extract, cocoa powder, and sour cream until just combined.
Step 4: Add the red food coloring and mix on low speed until the batter turns a uniform deep scarlet color.
Step 5: Incorporate the eggs one at a time, mixing only until no yellow streaks remain to avoid over-mixing.
Step 6: Fold in the crushed Oreos carefully using a spatula to preserve the texture.
Step 7: Pour the cheesecake batter over the cooled crust in the springform pan. Place the pan on a baking sheet for stability.
Step 8: Bake at 325°F (160°C) for 60 to 75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble.
Step 9: Turn off the oven immediately after baking and leave the cheesecake inside to cool gradually, which helps prevent cracking.
Step 10: Once cooled to room temperature, wrap and refrigerate the cheesecake for at least 6 hours or preferably overnight to set fully.
Step 11: Before serving, optionally spread whipped cream or cream cheese frosting on top and garnish with crushed Oreos or chocolate shavings.

Tips & Variations

Use gel food coloring for a more vibrant red without thinning the batter.
For extra moisture, replace half of the granulated sugar with brown sugar.
To avoid cracks, bake the cheesecake in a water bath or place a pan of hot water on the lower oven rack.
Switch up the Oreos with mint or peanut butter-flavored cookies for a unique twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Reheat is not recommended as it can affect texture and flavor.

How to Serve

A close-up of a slice of layered dessert on a white plate, featuring four distinct layers: a dark chocolate crumb crust as the base, a bright red fruit or jelly layer above it mixed with dark cookie crumbles, a thick creamy white middle layer, and a shiny deep red mirror glaze topping. The top is decorated with two whole black sandwich cookies, a swirl of smooth red cream, and a fresh green mint leaf, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, but make sure it is unsweetened cocoa powder to maintain the right balance of sweetness and flavor. Sweetened cocoa may alter the taste significantly.

How do I prevent the cheesecake from cracking?

Gradual cooling inside the turned-off oven and avoiding over-mixing the batter are key steps. Also, baking at a lower temperature and using a water bath can help minimize cracks.

Red Velvet Oreo Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 534 reviews

Indulge in a luscious Red Velvet Oreo Cheesecake that combines the classic creamy texture of cheesecake with the rich flavors of red velvet and crunchy Oreo cookies. This show-stopping dessert features a buttery Oreo crust, silky red velvet cheesecake infused with cocoa and vanilla, and pockets of chopped Oreos baked perfectly to create a decadent treat. Topped with whipped cream or cream cheese frosting and garnished with crushed Oreos or chocolate shavings, this cheesecake is a stunning centerpiece for any celebration or special occasion.

Author: Elias
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 8 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

24 Oreo cookies (crushed finely)
4 tbsp unsalted butter (melted)

Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
2 tbsp unsweetened cocoa powder
1 cup sour cream
3 large eggs
1 tsp vanilla extract
2 tsp red gel food coloring (adjust for deeper color)
8 crushed Oreo cookies (for folding into the batter)

Topping (Optional)

1 cup whipped cream or cream cheese frosting
Crushed Oreos or chocolate shavings for garnish

Instructions

Prepare the crust: Crush 24 Oreo cookies finely and mix them with 4 tablespoons of melted unsalted butter. Press this mixture evenly into the base of a springform pan to form your crust. Pre-bake the crust to ensure it sets well before adding the filling.
Mix cream cheese: In a large mixing bowl, beat 24 oz of softened cream cheese until smooth and silky. Scrape down the sides frequently to avoid lumps and achieve a creamy base.
Add flavorings: Gently blend in 1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder, and 1 cup sour cream until fully incorporated. Then, add 2 teaspoons red gel food coloring and mix on low speed until the batter turns a deep, even red color.
Incorporate eggs: Add 3 large eggs one at a time, mixing just until the yolk streaks disappear. Avoid over-mixing to prevent air bubbles which could cause cracks during baking.
Fold in Oreos: Delicately fold in 8 crushed Oreo cookies using a spatula to keep texture in the batter.
Pour and bake: Pour the rich red velvet batter over the pre-baked crust in the springform pan placed on a baking sheet. Bake in a preheated oven at 325°F (160°C) for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
Cool gradually: Immediately turn off the oven after baking and leave the cheesecake inside to cool slowly, preventing cracks from temperature shock.
Chill: After cooling at room temperature, wrap and refrigerate the cheesecake for at least 6 hours or overnight to allow it to firm up properly before serving.
Add topping and garnish: Just before serving, spread whipped cream or cream cheese frosting on top and garnish with crushed Oreos or chocolate shavings for an extra festive touch.

Notes

Ensure cream cheese is at room temperature to avoid lumps in the batter.
Use gel food coloring for a deeper, more vibrant red without thinning the batter.
Do not overbeat eggs to prevent cracks and a dense texture.
Baking on a sheet pan helps catch any leaks from the springform pan.
Slow cooling inside the turned-off oven is key to a crack-free cheesecake.
Refrigerate for at least 6 hours; overnight chilling improves flavor and texture.
Optional toppings add extra richness and visual appeal but can be omitted.

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