Red Velvet Oreo Cheesecake Recipe

Introduction

Indulge in this decadent Red Velvet Oreo Cheesecake, a luscious dessert that perfectly blends classic red velvet flavors with the crunch of Oreo cookies. Creamy, rich, and vibrant, it’s sure to impress at any gathering or special occasion.

Ingredients

• 24 Oreo cookies
• 4 tbsp unsalted butter
• 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
• 8 crushed Oreo cookies (about 8–10 cookies)
• 1 cup whipped cream or cream cheese frosting
• Crushed Oreos or chocolate shavings for garnish

Instructions

1. Step 1: Prepare the crust by crushing 24 Oreo cookies and mixing them with 4 tablespoons of melted unsalted butter. Press the mixture firmly into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes. Let it cool completely.
2. Step 2: In a large mixing bowl, beat the softened cream cheese until silky and lump-free, scraping the sides often for an even texture.
3. Step 3: Blend in the vanilla extract, sour cream, and cocoa powder just until combined. Add the red food coloring and mix on low speed until the batter turns an even, deep scarlet color.
4. Step 4: Add the eggs one at a time, mixing gently until each egg is fully incorporated. Avoid over-mixing to prevent cracks during baking.
5. Step 5: Fold in the 8 crushed Oreo cookies gently with a spatula.
6. Step 6: Pour the batter evenly over the cooled crust. Place the springform pan on a baking sheet for safety and 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.
7. Step 7: Turn off the oven immediately after baking and let the cheesecake cool inside to prevent cracking. Once at room temperature, wrap tightly and refrigerate for at least 6 hours or overnight for the best texture.
8. Step 8: Before serving, 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 rich red hue without affecting the batter’s consistency.
• For extra moisture, substitute half the granulated sugar with brown sugar.
• Try adding a splash of white vinegar or lemon juice to enhance the tangy flavor of the red velvet.
• Swap the Oreo crust for a classic graham cracker base if preferred.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving. Reheat slices gently at room temperature, but it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened cocoa powder?

It’s best to use unsweetened cocoa powder for the authentic red velvet flavor. Regular cocoa powder may add unwanted sweetness or alter the taste.

Why does my cheesecake crack when baking?

Over-mixing and rapid temperature changes cause cracks. Mix gently, avoid over-beating the eggs, and cool the cheesecake gradually in the turned-off oven to minimize cracking.

Red Velvet Oreo Cheesecake Recipe

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★★★★★

4.6 from 108 reviews

This Red Velvet Oreo Cheesecake combines the rich, velvety texture of classic red velvet with the bold crunch and flavor of Oreo cookies, creating a visually stunning and irresistibly delicious dessert perfect for special occasions or indulgent treats.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 7 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 24 Oreo cookies
• 4 tbsp unsalted butter

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 (gel recommended)
• 8 crushed Oreo cookies (8–10 pieces)

Topping

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

Instructions

1. Prepare the Cream Cheese Batter: Begin with room-temperature cream cheese in a large mixing bowl. Beat the cream cheese until silky smooth and lump-free, scraping down the sides frequently to ensure even mixing and to avoid graininess.
2. Add Flavors and Coloring: Gently blend in the vanilla extract and the essential white vinegar for the classic red velvet tang, along with the unsweetened cocoa powder, mixing just until incorporated. Add the red gel food coloring and mix on low speed until the batter achieves a deep, even scarlet color.
3. Incorporate Eggs and Oreos: Add the eggs one at a time, mixing only until the yellow streaks disappear to prevent over-mixing. Then, fold in the crushed Oreo cookies carefully with a spatula to maintain batter texture.
4. Assemble and Bake: Pour the red velvet batter over your pre-baked and cooled Oreo crust in a springform pan. Place the pan on a baking sheet for stability. Bake at 325°F (160°C) for 60 to 75 minutes, until the edges are set but the center jiggles slightly.
5. Cool Gradually and Chill: Turn off the oven immediately after baking and let the cheesecake cool inside to avoid cracking. Once cool on the counter, wrap the cheesecake and refrigerate for at least 6 hours or overnight to fully set.
6. Add Toppings and Serve: Before serving, spread whipped cream or cream cheese frosting evenly on top and garnish with crushed Oreos or chocolate shavings for an attractive finish.

Notes

• Ensure cream cheese is at room temperature to prevent lumps in the batter.
• Use gel food coloring for the best, vibrant red color without adding extra liquid.
• Do not over-mix eggs to keep the cheesecake texture dense and crack-free.
• Baking at a lower temperature and gradual cooling help prevent cracks on the cheesecake surface.
• Chilling the cheesecake overnight enhances flavor and improves firmness.

Keywords: red velvet cheesecake, Oreo cheesecake, red velvet dessert, creamy cheesecake, baked cheesecake, Oreo crust