Dessert

Red Velvet Oreo Cheesecake Recipe

ByMarina Montclair October 22, 2025October 22, 2025

Introduction

Indulge in a decadent dessert that combines the rich flavors of red velvet and Oreo cookies in a creamy cheesecake. This Red Velvet Oreo Cheesecake is a showstopper, perfect for special occasions or whenever you crave a unique, luscious treat.

A single slice of red velvet cake sits on a white plate with small speckles. The cake has two main layers: a thick bottom layer of bright red velvet with a smooth texture and a top layer of finely crushed dark chocolate crumbs covering the surface. On one edge of the slice, there is a row of white, creamy whipped topping with soft, wavy swirls. The white plate is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies
4 tbsp unsalted butter
24 oz cream cheese, softened
1 cup granulated sugar
2 tbsp unsweetened cocoa powder
1 cup sour cream
3 large eggs
1 tsp vanilla extract
2 tsp red food coloring
8 crushed Oreo cookies (8–10 cookies)
1 cup whipped cream or cream cheese frosting
Crushed Oreos or chocolate shavings for garnish

Instructions

Step 1: Prepare the crust by crushing 24 Oreo cookies and mixing them with melted unsalted butter. Press this mixture evenly into the bottom of a springform pan and bake briefly if desired, then let it cool.
Step 2: In a large bowl, beat the softened cream cheese until silky and lump-free, scraping down the sides frequently.
Step 3: Add vanilla extract, cocoa powder, and red food coloring to the cream cheese. Mix on low speed until the batter is a smooth, deep red color.
Step 4: Add the eggs one at a time, mixing carefully until just blended—avoid over-mixing to prevent cracks. Fold in the crushed Oreo cookies gently with a spatula.
Step 5: Pour the batter over the cooled crust. Place the springform pan on a baking sheet and bake at 325°F (160°C) for 60 to 75 minutes. The edges should be set but the center slightly wobbly.
Step 6: Turn off the oven and let the cheesecake cool gradually inside to avoid cracking. Once at room temperature, wrap and refrigerate for at least 6 hours or overnight to firm up.
Step 7: Before serving, spread whipped cream or cream cheese frosting on top and garnish with crushed Oreos or chocolate shavings.

Tips & Variations

Use gel-based red food coloring for a vibrant color without thinning the batter.
For extra moisture, add 1/4 cup sour cream to the batter.
Try a chocolate cookie crust for an even richer flavor.
Swap whipped cream topping for cream cheese frosting for a tangier finish.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving. If desired, allow it to come to room temperature briefly to enhance flavor and texture.

How to Serve

A slice of red velvet cake is placed on a white speckled ceramic plate set on a white marbled surface. The cake has two clear layers: a thick bottom layer of bright red, soft and moist cake, topped with a thick dark chocolate crumb layer. On top of the cake, there is a swirl of white creamy frosting, smooth and fluffy, located at the wider end of the slice. Some dark crumbs are scattered lightly on the plate around the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, but make sure it is unsweetened cocoa powder to maintain the classic red velvet flavor and balance the sweetness.

How do I prevent cheesecake cracks?

Mix eggs gently without over-beating and cool the cheesecake gradually in the oven with the heat off before refrigerating. This minimizes cracks caused by sudden temperature changes.