The Best Red Velvet Oreo Cheesecake

The Best Red Velvet Oreo Cheesecake is a show-stopping dessert that combines the rich, cocoa-kissed flavor of red velvet with the crunch of Oreos and the creamy smoothness of classic cheesecake. With a chocolatey Oreo crust, a luscious red velvet cheesecake filling, and crushed Oreo pieces throughout, this dessert is bold, beautiful, and completely irresistible.

Why I Love This Recipe

I love this cheesecake because it brings together three of my favorite desserts—cheesecake, red velvet cake, and Oreos—into one decadent slice. The texture is perfectly creamy, with that signature tang from the cream cheese, a hint of chocolate from the red velvet base, and crunch from the cookie crust. It’s stunning enough for holidays, birthdays, or any time I want to impress.

Ingredients

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

For the crust:

• Oreo cookies (with filling)

• Unsalted butter, melted

For the cheesecake filling:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Heavy cream

• Unsweetened cocoa powder

• Red food coloring

• Vanilla extract

• Crushed Oreos (for folding in)

Optional topping:

• Whipped cream

• Crushed Oreos

• Chocolate shavings or drizzle

Directions

1. I preheat the oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.

2. For the crust, I pulse Oreos in a food processor until fine, mix in melted butter, and press the mixture into the bottom of the pan. I bake it for 8–10 minutes and let it cool.

3. In a large bowl, I beat the cream cheese until smooth, then add sugar and mix until light and creamy.

4. I mix in the eggs, one at a time, followed by sour cream, heavy cream, cocoa powder, vanilla, and red food coloring.

5. I gently fold in crushed Oreos, then pour the batter over the cooled crust.

6. I bake the cheesecake in a water bath for about 60–70 minutes, or until the center is just set but still slightly jiggly.

7. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before chilling it in the fridge for at least 4 hours or overnight.

8. Before serving, I top it with whipped cream, more crushed Oreos, or a drizzle of melted chocolate if I want to take it over the top.

Servings and Timing

This recipe serves 10–12 slices.
Prep time: 25 minutes
Bake time: 1 hour 10 minutes
Chill time: 4–6 hours or overnight
Total time: About 6–8 hours (including chilling)

Variations

• Mini cheesecakes: I divide the batter into muffin tins with liners for individual servings.

• Chocolate crust: I use a chocolate graham cracker crust instead of Oreos for a different twist.

• No food coloring: I leave out the food dye for a cocoa-vanilla Oreo cheesecake.

• Add ganache: I top the chilled cheesecake with a layer of chocolate ganache for extra richness.

• Gluten-free option: I use gluten-free chocolate sandwich cookies for the crust and filling mix-ins.

Storage/Reheating

I store leftovers tightly wrapped in the fridge for up to 5 days. Cheesecake also freezes well—I slice and wrap individual portions and store them in a freezer-safe container for up to 2 months. To serve, I thaw in the fridge overnight or let it sit at room temperature for about 30 minutes. No reheating needed.

FAQs

Can I make this without a water bath?

Yes, but I bake it at a slightly lower temperature and keep an eye on it. The water bath helps prevent cracks and keeps the texture ultra-smooth.

How do I know when the cheesecake is done?

I look for a mostly set center with a slight jiggle when I gently shake the pan. It will firm up more as it cools.

Can I use low-fat cream cheese?

I’ve tried it, but full-fat cream cheese gives the best texture and flavor for cheesecake. Low-fat versions can make it less creamy.

Can I make it ahead of time?

Definitely. I usually make it the night before I plan to serve it so it has plenty of time to chill and set.

How do I get clean slices?

I run a sharp knife under hot water and wipe it clean between each cut. It helps make the slices look neat and bakery-worthy.

Conclusion

The Best Red Velvet Oreo Cheesecake is rich, dreamy, and made for special moments. Whether I’m baking it for a celebration or just to satisfy a serious dessert craving, it never fails to impress. With bold flavor, a gorgeous presentation, and the perfect creamy bite, it’s everything I love in a homemade cheesecake—plus Oreos.