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.

Red Velvet Oreo Cheesecake Recipe – Easy & Delicious 2026

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

Scale

🛒 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:

Step 1: Prepare the Crust

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.

Step 2: Make the Cheesecake Filling

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.

Step 3: Bake the Cheesecake

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.

Step 4: Decorate & Serve

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