Red Velvet Oreo Cheesecake Recipe

This Red Velvet Oreo Cheesecake is a rich, decadent dessert that combines the best of three worlds—velvety red chocolate flavor, classic cookies and cream, and a creamy cheesecake filling. With a crunchy Oreo crust and luscious red velvet swirls throughout, this cheesecake is the kind of showstopper I love bringing to parties or saving for a truly indulgent treat.

Why You’ll Love This Recipe

I love this recipe because it’s both visually stunning and irresistibly delicious. The combination of tangy cream cheese, chocolatey red velvet, and the crunch of Oreos creates the perfect balance of flavor and texture. It’s a fun twist on a traditional cheesecake and surprisingly easy to make with just a few steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Oreo Crust:

• 24 Oreo cookies (about 2 cups crumbs)

• 1/4 cup melted butter

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/2 cup sour cream

• 1/3 cup heavy cream

• 2 tablespoons unsweetened cocoa powder

• 2 teaspoons red food coloring (gel works best)

• 12 Oreo cookies, chopped

Optional Toppings:

• Whipped cream

• Extra Oreo pieces

• Chocolate drizzle or ganache

Directions

Make the Oreo Crust:

1. I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

2. I crush the Oreos into fine crumbs using a food processor, then mix with melted butter until evenly combined.

3. I press the mixture firmly into the bottom of the pan and slightly up the sides.

4. I bake the crust for 10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

5. In a large bowl, I beat the cream cheese until smooth and fluffy.

6. I add the sugar and vanilla and mix until combined.

7. I add the eggs one at a time, mixing gently after each (I avoid overbeating to prevent cracks).

8. I mix in the sour cream and heavy cream until smooth.

Create the Red Velvet Layer:

9. I transfer about 1/3 of the cheesecake batter to a separate bowl.

10. I stir in the cocoa powder and red food coloring to create the red velvet mixture.

11. I fold in the chopped Oreos into the plain batter.

Layer and Swirl:

12. I pour half of the plain Oreo batter into the crust.

13. I dollop spoonfuls of the red velvet batter over the top, then swirl gently with a knife or skewer.

14. I repeat the layering and swirling with the remaining batters.

Bake the Cheesecake:

15. I place the springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides (water bath helps prevent cracking).

16. I bake for 55–65 minutes, until the center is just set but still slightly jiggly.

17. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Chill:

18. I remove the cheesecake from the oven and let it cool completely at room temperature.

19. I refrigerate it for at least 4 hours (preferably overnight) before serving.

Serve:

20. I top the cheesecake with whipped cream, crushed Oreos, or a drizzle of chocolate ganache before slicing and serving.

Servings and timing

• Servings: 12 slices

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Chill Time: 4–6 hours (or overnight)

• Total Time: About 6–7 hours

• Calories: Around 500–600 kcal per slice

Variations

I’ve made this with golden Oreos for a fun twist, or added a chocolate ganache topping for extra indulgence. For a deeper chocolate flavor, I add a few tablespoons of melted dark chocolate into the red velvet layer. I’ve also used a chocolate cookie crust instead of Oreos when I want to mix things up.

Storage/Reheating

I store the cheesecake in the fridge, tightly wrapped, for up to 5 days. It also freezes well—I slice and wrap individual pieces, then thaw them overnight in the fridge before serving. I never microwave it; this dessert is best enjoyed cold or at room temp.

FAQs

Can I skip the water bath?

I’ve done it before, but a water bath really helps the cheesecake bake evenly and prevents cracks. If I skip it, I make sure not to overbake and cool it slowly.

What’s the best way to cut clean slices?

I use a sharp knife and wipe it clean between cuts. Running the knife under warm water helps get smooth edges too.

Can I make this without red food coloring?

Yes, it’ll taste the same without the color—just more like a chocolate Oreo cheesecake. I sometimes swap the food coloring for beet powder for a natural alternative.

Can I use low-fat cream cheese?

I’ve used it in a pinch, but full-fat cream cheese gives the creamiest texture. Low-fat versions may result in a softer, less rich cheesecake.

How do I know when it’s done baking?

The edges should be set and the center just slightly jiggly. It will continue to firm up as it cools and chills.

Conclusion

This Red Velvet Oreo Cheesecake is a rich and elegant dessert that’s perfect for special occasions or when I want to impress with something indulgent and delicious. With a chocolatey cookie crust, creamy cheesecake filling, and that signature red velvet swirl, it’s a total showstopper every time I make it.