Irresistible Red Velvet Oreo Cheesecake Recipe for Sweet Lovers

Rich, decadent red velvet Oreo cheesecake sits at the pinnacle of dessert perfection.

Chocolate cookie crumbs create a luscious foundation for this creamy indulgence.

The deep crimson layers meld seamlessly with velvety smooth cream cheese filling.

Oreo cookies bring a delightful crunch that breaks through each silky bite.

Tangy hints of buttermilk dance alongside the sweet chocolate undertones.

This dessert promises to be the star of any gathering, commanding attention with its stunning visual appeal.

You’ll fall in love with every luxurious forkful of this show-stopping treat.

How to Make Red Velvet Oreo Cheesecake at Home

• Cake Foundation

Prepare two round pans with parchment paper. Mix dry ingredients like flour, cocoa, and salt separately from wet ingredients including butter, sugar, sour cream, and food coloring. Combine everything gently to create a vibrant red batter. Bake until just set, around 20 minutes.

• Creamy Oreo Layer

Crush Oreo cookies into fine crumbs. Blend cream cheese with smooth, silky ingredients until perfectly combined. Gently fold cookie pieces throughout the mixture. Pour carefully over cooled cake base.

• Slow Baking Process

Create a warm water bath for even, gentle cooking. Bake cheesecake at low temperature, allowing delicate texture to develop. Let the dessert rest inside cooling oven to prevent cracking.

• Chocolate Drizzle

Melt chocolate with rich cream until glossy and smooth. Pour luxurious ganache over chilled cheesecake, letting it cascade naturally down the sides.

• Final Touches

Crumble remaining red cake around edges. Sprinkle crushed Oreos on top for delightful crunch and visual appeal. Chill thoroughly before serving to enhance flavor and texture.

Tips to Balance Richness and Crumble

• Essential Red Velvet Oreo Cheesecake Tips
• Use a water bath and wrap the springform pan in aluminum foil to create a moisture barrier that prevents cheesecake surface from cracking during baking.
• Adjust the number of Oreo cookies to control the chocolate cookie flavor, ranging from subtle hints to a bold Oreo experience throughout the cheesecake.
• Ensure cream cheese, eggs, and sour cream are at room temperature for smoother mixing and a more consistent cheesecake texture without lumps.
• Wrap the chilled cheesecake tightly in plastic wrap and store in the refrigerator for up to 5 days, or freeze for 2-3 months for longer preservation.
• Dip a sharp knife in hot water and wipe clean between each cut to create clean, professional-looking slices without dragging the cheesecake layers.

Presenting Cheesecake That’s Ready for the Holidays

• Serve Delightfully: Present the cheesecake on a gorgeous cake stand to highlight its stunning red and white layers, making it a stunning centerpiece for any dessert table.
• Pair with Elegance: Complement the rich cheesecake with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the intense flavors and add a creamy contrast.
• Slice with Precision: Use a hot, clean knife to cut perfect, clean slices that showcase the beautiful red velvet cake bottom and creamy Oreo cheesecake layers, ensuring each serving looks absolutely Instagram-worthy.
• Enjoy Chilled: Serve directly from the refrigerator for the best texture and flavor, keeping the cheesecake cold to maintain its smooth, creamy consistency and prevent melting.

Chill and Slice Tips for Clean Cuts

• Refrigerate Wisely: Store the cheesecake in an airtight container in the refrigerator for up to 5 days, keeping its creamy texture and rich flavor intact.
• Freeze for Future Enjoyment: Wrap individual slices or the entire cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 1 month to savor later.
• Thaw with Care: Transfer frozen cheesecake to the refrigerator overnight, allowing it to defrost slowly and maintain its delicate structure and taste.
• Serve at Perfect Temperature: Remove the cheesecake from the refrigerator 15-20 minutes before serving to let it soften slightly and enhance its creamy, indulgent experience.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 1 hour 50 minutes

Total Time: 2 minutes

Calories: 470 kcal

Servings: 13

Red Velvet Oreo Cheesecake Ingredient

• All-Purpose Flour: The structural foundation that gives the cake its tender crumb and perfect texture.
• Cocoa Powder: Delivers deep, rich chocolate undertones with a subtle earthy complexity.
• Salt: Enhances and balances the sweetness, bringing out the other flavor nuances.
• Unsalted Butter: Creates a luxurious, smooth base with exceptional richness and depth.
• Granulated Sugar: Sweetens and helps create a tender, moist cake texture.
• Sour Cream: Adds moisture and tangy depth, ensuring a soft, velvety crumb.
• Vegetable Oil: Contributes to the cake's incredible moisture and soft texture.
• Vanilla Extract: Provides warm, aromatic undertones that complement the chocolate.
• Eggs: Bind ingredients and create structure, adding richness and stability.
• Red Food Coloring: Creates the iconic vibrant red hue characteristic of red velvet.
• Buttermilk: Adds tenderness and subtle tanginess, activating the baking soda.
• Baking Soda: Helps the cake rise and creates a light, airy texture.
• White Vinegar: Reacts with baking soda to enhance the cake's lift and texture.

• Cream Cheese: The creamy, tangy foundation of the cheesecake's luxurious texture.
• Oreo Cookies: Provides delightful chocolate crunch and classic cookie flavor.
• Granulated Sugar: Sweetens and balances the cream cheese's tanginess.

Tools for This Swirled Cheesecake Masterpiece

• 9-inch springform pan: Essential for creating the perfect cheesecake shape with removable sides.
• 8-inch round cake pan: Needed for baking the red velvet cake base.
• Parchment paper: Helps prevent sticking and ensures easy cake removal.
• Electric mixer: Critical for creating smooth, creamy cheesecake and cake batters.
• Whisk: Perfect for combining dry ingredients and ensuring no lumps.
• Mixing bowls: Various sizes for preparing different components of the dessert.
• Microwave-safe bowl: Used for melting chocolate ganache topping.
• Spatula: Helps fold ingredients and smooth out batters.
• Measuring cups and spoons: Ensures precise ingredient quantities.
• Cooling rack: Allows cakes to cool evenly after baking.

Velvety Red Velvet Oreo Cheesecake Recipe

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4.6 from 39 reviews

• Total Time: 2 minutes
• Yield: 13 1x

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Description

Red velvet oreo cheesecake combines rich, chocolatey layers with creamy cheesecake for an indulgent dessert. Chocolate cookie crust and velvety cream cheese filling create a luxurious treat you’ll savor with pure delight.

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Ingredients

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• 3 pkg (8 oz / 226 g) full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 large egg yolk
• 1 cup sour cream, room temperature
• 25 Oreo cookies (10 with filling removed and crushed, 15 chopped)
• 1 cup dark chocolate chips
• 0.5 cup heavy cream
• 1 tbsp cornstarch (or 3 tbsps all-purpose flour)
• 1 tbsp pure vanilla extract
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter, softened to room temperature
• 0.67 cup buttermilk, room temperature
• 0.5 cup sour cream, room temperature
• 0.25 cup vegetable oil
• 2 large eggs, room temperature
• 2 tsps unsweetened cocoa powder
• 2 tsps pure vanilla extract
• 4 tsps red food coloring
• 1 tsp baking soda
• 1 tsp white vinegar
• 0.5 tsp salt
• 1 can store-bought cream cheese frosting
• 8 Oreos, chopped

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Instructions

1. Preparation: Preheat oven to 350°F (180°C). Line springform and cake pans with parchment paper and non-stick spray.
2. Cake Batter Creation: Blend flour, cocoa powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Incorporate sour cream, oil, vanilla, eggs, and red food coloring.
3. Batter Finalization: Gradually mix dry ingredients with wet ingredients, alternating with buttermilk. Fold in baking soda and vinegar until evenly distributed.
4. Initial Baking: Divide batter between prepared pans and bake for 18-20 minutes. Cool completely.
5. Cheesecake Mixture: Pulse Oreo cookies into fine crumbs. Beat cream cheese, Oreo filling, sugar, and cornstarch until smooth. Blend in sour cream, vanilla, and eggs.
6. Cheesecake Assembly: Fold Oreo crumbs and chopped cookies into mixture. Pour over cooled red velvet cake base in springform pan.
7. Precise Baking: Create water bath by placing springform pan in larger roasting pan with hot water. Bake at 300°F (150°C) for 1.5 hours until slightly jiggly.
8. Cooling Process: Allow cheesecake to cool in oven with door slightly open for one hour, then refrigerate overnight.
9. Finishing Touches: Prepare ganache by microwaving chocolate chips and cream until smooth. Pour over chilled cheesecake. Decorate with reserved cake crumbs, cream cheese frosting, and additional Oreo cookies.

Notes

• Chill Thoroughly: Refrigerate cheesecake overnight to develop rich, deep flavors and achieve perfect texture consistency.
• Water Bath Technique: Use hot water bath during baking to prevent cracks and ensure creamy, smooth cheesecake surface.
• Room Temperature Ingredients: Bring cream cheese, eggs, and butter to room temperature before mixing for seamless blending and smoother batter.
• Gentle Folding Method: Mix Oreo crumbs and additional cookies gently to maintain texture and prevent deflating delicate cheesecake mixture.

• Prep Time: 1 hour
• Cook Time: 1 hour 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 470
• Sugar: 35 g
• Sodium: 320 mg
• Fat: 27 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 95 mg