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Red Velvet Oreo Cheesecake Recipe

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★★★★★

4.7 from 144 reviews

A decadent and visually stunning Red Velvet Oreo Cheesecake combining the rich creaminess of classic cheesecake with the bold flavors of red velvet cake and crunchy Oreo cookies. Featuring a crunchy Oreo crust, a silky cheesecake filling with a vibrant red hue, and optional whipped cream or cream cheese frosting topping, this dessert is perfect for special occasions or any indulgent treat.

Ingredients

Scale

Crust

  • 24 Oreo cookies, crushed finely
  • 4 tbsp unsalted butter, melted

Cheesecake Filling

  • 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 (adjust for deeper color)
  • 8–10 Oreo cookies, crushed (for folding into the batter)

Topping (Optional)

  • 1 cup whipped cream or cream cheese frosting
  • Crushed Oreos or chocolate shavings for garnish

Instructions

  1. Prepare the crust: Crush 24 Oreo cookies finely and combine with 4 tablespoons of melted unsalted butter. Press this mixture evenly into the bottom of a springform pan to form the crust. Pre-bake the crust as specified and then allow it to cool completely before adding the filling.
  2. Beat cream cheese: In a large mixing bowl, beat the room-temperature cream cheese until silky and lump-free, scraping down the sides frequently to ensure even blending and a smooth texture.
  3. Add flavorings: Gently blend in the vanilla extract, unsweetened cocoa powder, and sour cream until just combined. Then mix in the red gel food coloring slowly on low speed until the batter achieves a uniform deep scarlet color.
  4. Incorporate eggs: Add the eggs one at a time, mixing just until each egg is fully incorporated and no yellow streaks remain. Avoid over-mixing to prevent excess air that can cause cracking.
  5. Fold in Oreos: Using a spatula, gently fold in the crushed 8–10 Oreo cookies, carefully combining without deflating the batter.
  6. Assemble and bake: Pour the cheesecake batter over the pre-baked and cooled Oreo crust. Place the springform pan on a baking sheet to catch any drips or spills. Lower the oven temperature to 325°F (160°C) and bake for 60 to 75 minutes until the outer edges are set but the center still slightly wobbles when nudged.
  7. Cool gradually: Turn off the oven immediately after baking and leave the cheesecake inside to cool gradually for about 1 hour to prevent cracking due to sudden temperature changes.
  8. Refrigerate: Remove from the oven, unwrap the cheesecake, and refrigerate for a minimum of 6 hours, preferably overnight, to allow it to fully set and develop flavor.
  9. Serve with topping: Before serving, optionally spread whipped cream or cream cheese frosting on top and garnish with crushed Oreos or chocolate shavings for an extra decorative touch.

Notes

  • Do not overbeat the batter after adding eggs to prevent cracks in the cheesecake.
  • Using gel food coloring ensures a vibrant red color without adding excessive liquid.
  • Gradual cooling in the turned-off oven helps to avoid sudden temperature shocks that cause cracks.
  • Chilling overnight improves texture and flavor.
  • Optional toppings add extra creaminess and visual appeal.
  • Use a springform pan for easy removal of the cheesecake.

Keywords: Red Velvet Oreos, Red Velvet Oreo Cheesecake, Oreo Cheesecake, Red Velvet Cake, Oreo Cookies, Cream Cheese, Dessert, Cake, Cheesecake Recipe

Find it online: https://www.cheftara.com/red-velvet-oreo-cheesecake-recipe/