Red Velvet Oreo Cheesecake is a delicious treat that blends the rich, creamy texture of cheesecake with the bold flavors of red velvet cake and crunchy Oreo cookies. The vibrant red velvet cake base adds a lovely color and subtle cocoa flavor, while the Oreo pieces give just the right amount of chocolatey crunch throughout. This dessert is as pretty as it is tasty, with layers that make every bite a little surprise.
I love making this cheesecake because it feels special but isn’t too tricky. What makes it fun is folding in the Oreo chunks so they stay nice and chunky instead of all crumbled. It’s always a hit when I bring it along to a gathering, and everyone asks for the recipe afterward. Plus, it’s a nice way to mix classic flavors with a fun twist that everyone recognizes and loves.
My favorite way to serve this cheesecake is chilled straight from the fridge with a dollop of whipped cream on top. Sometimes I add a few extra Oreo pieces or even a drizzle of chocolate sauce for an extra little treat. It’s perfect for birthday parties, holidays, or whenever I just want something sweet and special. This cheesecake always brings smiles and makes me happy every time I slice into it.
Key Ingredients & Substitutions
Oreos: They add crunchy texture and chocolate flavor that pairs well with red velvet. If you prefer gluten-free, try gluten-free chocolate sandwich cookies. Crushing them finely for the crust helps it hold together.
Red Velvet Layer: The red food coloring gives that classic look, but you can reduce the amount or use beet juice for a natural alternative. The cocoa powder adds subtle chocolate flavor—don’t skip it!
Cream Cheese: A must for creamy cheesecake texture. Use full-fat for best results, but light cream cheese works if you want lower fat. Sour cream adds moisture and richness.
Butter: Unsalted butter is best, especially in the crust and red velvet part, to control saltiness. Room temperature butter blends better when creaming with sugar.
How Do You Get a Smooth Cream Cheese Layer Without Cracks?
Getting a smooth cheesecake layer takes gentle mixing and careful baking. Here’s how I do it:
- Beat cream cheese and sugar until very smooth before adding eggs, to avoid lumps.
- Add eggs one at a time and mix gently; overbeating can add air and cause cracks.
- Bake at a lower temperature (325°F / 162°C) for even cooking.
- Watch for a slight jiggle in the center when it’s done—it will firm up while cooling.
- Cooling slowly helps too: Let it sit at room temp, then refrigerate to prevent cracking.
Equipment You’ll Need
- 6-inch springform pan – perfect size for this cheesecake and makes removing the cake easy.
- Mixing bowls – you’ll need a few for separating the crust, red velvet, and cheesecake layers.
- Electric mixer or hand mixer – helps blend cream cheese smooth and mix batter evenly without lumps.
- Sifter – great for removing lumps from cocoa powder and flour to keep the red velvet batter light.
- Spatula – useful for folding in Oreo pieces gently and scraping bowls clean.
- Whisk – ideal for making the smooth, pourable red glaze topping.
Flavor Variations & Add-Ins
- Use chocolate sandwich cookies with filling removed for a more subtle Oreo flavor in the crust.
- Add a teaspoon of instant espresso powder to the red velvet layer to boost the chocolate taste gently.
- Mix in chopped white chocolate or macadamia nuts into the cheesecake for a crunchy, creamy twist.
- Swap the red glaze for a cream cheese frosting or chocolate ganache for a richer topping option.
Red Velvet Oreo Cheesecake
Ingredients You’ll Need:
For the Crust:
- 20 Oreo cookies, finely crushed
- 5 tablespoons unsalted butter, melted
For the Red Velvet Layer:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 ounces (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 10 Oreo cookies, chopped roughly (for mixing into cheesecake)
For the Red Glaze Topping:
- 1 cup powdered sugar
- 2 tablespoons red food coloring
- 1 tablespoon milk or cream
For Decoration:
- Whipped cream
- Oreo cookies (whole or halved)
How Much Time Will You Need?
Plan for about 20 minutes to prep all parts, 60 minutes of baking (split between crust, red velvet, and cheesecake layers), plus about 1 hour cooling at room temperature. Then refrigerate for at least 4 hours or overnight to fully set and chill before adding the glaze and decorating.
Step-by-Step Instructions:
1. Prepare the Crust:
Crush the Oreo cookies finely and mix with melted butter until combined. Press the mixture firmly into the bottom of a greased 6-inch springform pan lined with parchment paper. Bake for 8 minutes, then set aside to cool.
2. Make the Red Velvet Layer:
Sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl, beat softened butter and sugar until fluffy. Add the egg, red food coloring, and vanilla extract, mixing well. Add the dry ingredients and buttermilk alternately, starting and ending with dry ingredients, then stir in the vinegar. Pour over the Oreo crust and smooth the top. Bake for 15 minutes, then remove from oven.
3. Prepare the Cheesecake Layer:
Beat cream cheese and sugar in a clean bowl until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla and sour cream. Gently fold in chopped Oreo pieces. Pour cheesecake batter over the baked red velvet layer, spreading evenly.
4. Bake and Chill:
Bake the entire cheesecake for 35-40 minutes until set with a slight jiggle in the center. Let cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight to chill and set fully.
5. Make and Add the Red Glaze Topping:
Whisk powdered sugar, red food coloring, and milk or cream until smooth and pourable. Adjust consistency by adding more sugar or milk if needed. Pour carefully over the chilled cheesecake, letting it drip gently down the sides.
6. Decorate and Serve:
Top with dollops of whipped cream and place whole or halved Oreo cookies on top. Slice the cheesecake and serve chilled for the best creamy texture and rich flavors!
Can I Use Frozen Oreos for This Recipe?
Yes, you can use frozen Oreos, but make sure to thaw them completely before crushing or chopping. This helps prevent excess moisture that could affect the crust’s texture and the cheesecake batter.
How Do I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the glaze and decorations on to preserve moisture. For longer storage, wrap tightly and freeze for up to 2 months, thawing in the fridge before serving.
Can I Substitute the Red Food Coloring?
Absolutely! You can use natural alternatives like beet juice or powdered beetroot, but the color may be less vibrant. Adjust the amount to achieve your desired hue.
Is It Okay to Use a Different Pan Size?
Using a different pan size will affect baking time and cheesecake thickness. If using a larger pan, baking time will be shorter and layers thinner. For smaller pans, bake longer. Adjust accordingly and watch for doneness.