The first time I made Red Velvet Oreo Cheesecake, it was for a quiet family gathering that turned into an evening of laughter, stories, and second slices. That moment reminded me why I started sharing recipes in the first place. This dessert is rich, comforting, and surprisingly easy to make, designed for home cooks who want bakery-style results without stress. It’s customizable, crowd-pleasing, and perfect for making memories around the table.
Why You’ll Love This Recipe
This Red Velvet Oreo Cheesecake is the kind of dessert that fits effortlessly into real life while still feeling indulgent and special. Designed with busy home cooks in mind, this recipe is quick, easy, and family-friendly, making it perfect for both casual weeknights and memorable celebrations. The combination of rich red velvet flavor, creamy cheesecake filling, and crunchy Oreo crust delivers bakery-style results without complicated steps.
You’ll love how customizable this recipe is. It can be adapted into red velvet Oreo cheesecake bars, brownies, cupcakes, or even a red velvet Oreo cheesecake no bake version when time is tight. Using simple, accessible ingredients like Philadelphia cream cheese and Oreo cookies ensures consistent results every time. Whether you’re baking for a holiday, birthday, or weekend treat, this recipe offers comfort and flexibility.
What truly sets this Red Velvet Oreo Cheesecake apart is its balance of flavor and texture. It’s rich without being overwhelming, sweet without being cloying, and impressive without requiring advanced skills. From first-time bakers to seasoned dessert lovers, this is a recipe you’ll return to again and again.
Ingredients for This Recipe
Every ingredient in this Red Velvet Oreo Cheesecake is carefully chosen to create the perfect balance of flavor, texture, and visual appeal. The Oreo cookies form a rich, chocolatey base that adds crunch and contrast to the creamy cheesecake layer. Cream cheese is the heart of the recipe, delivering that smooth, classic cheesecake texture, while sour cream enhances moisture and adds a subtle tang. Cocoa powder and red food coloring work together to create the signature red velvet flavor and vibrant color. Vanilla extract rounds out the sweetness, and eggs help bind the filling for a silky, sliceable finish. Optional toppings like whipped cream and crushed Oreos elevate presentation and add extra indulgence. Using quality ingredients ensures your Red Velvet Oreo Cheesecake turns out rich, balanced, and bakery-worthy every time.
🛒 Ingredients:
For the Oreo Crust
24 Oreo cookies (with filling)
5 tablespoons unsalted butter, melted
For the Red Velvet Cheesecake Filling
24 oz cream cheese, softened (Philadelphia recommended)
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
½ teaspoon salt
For Topping (Optional)
Whipped cream
Crushed Oreo cookies
Red velvet cake crumbs or chocolate drizzle
How to Make This Recipe
Making this Red Velvet Oreo Cheesecake is a straightforward process designed for home bakers who want impressive results without complicated techniques. Each step builds flavor and texture, starting with a crunchy Oreo cookie crust that supports the creamy red velvet cheesecake filling. Mixing the ingredients gently and in the correct order ensures a smooth batter, while slow baking helps achieve the signature rich yet light texture. Paying attention to temperature, timing, and simple finishing touches guarantees a beautifully set cheesecake with bold color, deep cocoa notes, and balanced sweetness. Following these steps closely will help your Red Velvet Oreo Cheesecake bake evenly, slice cleanly, and deliver bakery-quality flavor at home.
🛒 Steps:
Prepare the Oreo crust
Crush Oreo cookies into fine crumbs and combine with melted butter until evenly coated. Press the mixture firmly into the bottom of a greased 9-inch springform pan to create a compact Oreo cheesecake crust.
Bake the crust
Place the crust in a preheated 325°F oven and bake for 10 minutes. Remove and allow it to cool slightly before adding the filling.
Mix the red velvet cheesecake filling
Beat softened cream cheese until smooth, then add sugar and mix until creamy. Incorporate eggs one at a time, followed by sour cream, cocoa powder, red food coloring, vanilla extract, and salt. Mix gently to avoid incorporating excess air.
Assemble and bake
Pour the red velvet Oreo cheesecake batter over the cooled crust. Bake for 55–65 minutes until the edges are set and the center slightly jiggles.
Cool and chill
Turn off the oven, crack the door, and let the cheesecake cool gradually. Refrigerate for at least 4 hours before serving.
Expert Cooking Tips
Perfecting this Red Velvet Oreo Cheesecake comes down to technique, timing, and attention to detail. Using room-temperature ingredients ensures a smooth, lump-free cheesecake batter and helps the red velvet flavor blend evenly. Mixing at low speed prevents excess air, which reduces cracking during baking. Baking the cheesecake gently and allowing it to cool slowly creates a creamy texture and a clean slice. Small adjustments, like lining the pan properly and chilling long enough, make a noticeable difference in both flavor and presentation. These expert techniques help your Red Velvet Oreo Cheesecake achieve bakery-quality results every time, whether you’re making it for a holiday dessert or a special family gathering.
💡 Expert Tips:
Use full-fat cream cheese
Full-fat cream cheese creates a rich, creamy red velvet Oreo cheesecake texture and prevents a dry or grainy filling.
Keep ingredients at room temperature
Room-temperature eggs, cream cheese, and sour cream blend smoothly for an even red velvet cheesecake batter.
Mix on low speed
Overmixing adds air and causes cracks. Slow mixing keeps the Oreo cheesecake filling dense and silky.
Bake in a water bath
A water bath regulates heat and helps the red velvet Oreo cheesecake bake evenly without sinking or splitting.
Chill before slicing
Refrigerate for at least four hours to allow the cheesecake to fully set for clean, professional slices.
FAQs
Can I make a red velvet Oreo cheesecake no bake version?
Yes, a red velvet Oreo cheesecake no bake recipe is easy to prepare by replacing eggs with whipped cream or gelatin. Simply chill the cheesecake until firm for a smooth, creamy texture without using the oven.
What cream cheese works best for red velvet Oreo cheesecake?
Philadelphia cream cheese is ideal for red velvet Oreo cheesecake recipes because it creates a rich, stable filling with a smooth and creamy consistency.
Can this red velvet Oreo cheesecake be made as bars or brownies?
Absolutely. This recipe can be adapted into red velvet Oreo cheesecake bars or red velvet Oreo cheesecake brownies by baking it in a square pan and adjusting the baking time.
How should red velvet Oreo cheesecake be stored?
Store red velvet Oreo cheesecake in the refrigerator in an airtight container for up to five days. For longer storage, freeze individual slices and thaw overnight before serving.
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This Red Velvet Oreo Cheesecake is the perfect dessert for anyone who loves rich flavor, creamy texture, and an easy yet impressive recipe. With its crunchy Oreo crust and smooth red velvet cheesecake filling, it delivers bakery-style results using simple, reliable ingredients. Whether you serve it for holidays, birthdays, or casual family gatherings, this recipe is flexible enough to fit any occasion. From classic slices to bars or a no-bake variation, this is a dessert you can confidently return to whenever you want something indulgent, comforting, and guaranteed to impress.
Print
Red Velvet Oreo Cheesecake
- Total Time: ~5 hours 30 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
A decadent and ultra-creamy Red Velvet Oreo Cheesecake that combines the rich cocoa flavor of red velvet cake with a smooth cheesecake filling and crunchy Oreo crust. This show-stopping dessert is perfect for birthdays, holidays, and special celebrations, delivering the perfect balance of chocolatey, tangy, and sweet flavors.
Ingredients
🛒 Ingredients (for one 9-inch cheesecake):
For the Oreo Crust:
24 Oreo cookies (with filling)
5 tablespoons unsalted butter, melted
For the Red Velvet Cheesecake Filling:
24 oz (3 packages) cream cheese, softened (Philadelphia recommended)
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
½ teaspoon salt
For Topping (Optional):
Whipped cream
Crushed Oreo cookies
Red velvet cake crumbs or chocolate drizzle
Instructions
📝 Instructions:
Preheat oven to 325°F (165°C).
Crush Oreo cookies into fine crumbs and mix with melted butter.
Press firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and mix until fully combined.
Beat in eggs one at a time on low speed.
Mix in sour cream, cocoa powder, red food coloring, vanilla, and salt until smooth and evenly colored.
Pour filling over the cooled Oreo crust.
Bake for 55–65 minutes, until the center is slightly jiggly but set around the edges.
Turn off oven, crack the door slightly, and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.
Top with whipped cream, crushed Oreos, and red velvet crumbs before serving.
Slice and enjoy this rich, creamy dessert!
Notes
- No-Bake Option: Replace eggs with whipped cream and chill instead of baking.
- Clean Slices: Dip a knife in warm water before slicing.
- Make Ahead: Cheesecake tastes even better the next day after chilling overnight.
- Variations: Turn into red velvet Oreo cheesecake bars by baking in a square pan.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dessert / Cheesecake
- Method: Baked
- Cuisine: American