This rich and decadent red velvet Oreo cheesecake is a dreamy dessert that combines the tangy creaminess of classic cheesecake with the deep cocoa flavor of red velvet and the crunchy goodness of Oreos. It starts with an Oreo cookie crust, has crushed Oreos swirled into the red velvet cheesecake filling, and is topped with whipped cream and more Oreos if I want that extra wow factor.
Why You’ll Love This Recipe
I love this recipe because it’s the best of three worlds: cheesecake, red velvet, and Oreos. It’s visually stunning, with that bold red hue and the contrasting dark cookie crust. The creamy texture and slightly tangy taste perfectly complement the crunch of the Oreos. It’s a crowd-pleaser, ideal for special occasions, holidays, or any time I want to impress. Plus, I can make it ahead, which takes the stress out of dessert prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups Oreo cookie crumbs (about 24–25 Oreos)
¼ cup (4 Tbsp) unsalted butter, melted
24 oz (≈ 680 g) full‑fat cream cheese, room temperature
1 cup granulated sugar (≈ 200 g)
½ cup sour cream (≈ 128 g), room temperature
1½ Tbsp vanilla extract
1½ Tbsp heavy cream
3 Tbsp cornstarch (≈ 24 g)
2 tsp red gel food coloring
3 large eggs, room temperature
½ cup chopped Oreos (≈ 8 cookies)
Optional: whipped cream, additional Oreo crumbs or mini Oreos for topping
directions
I start by preheating my oven to 325 °F (≈ 163 °C). I line and grease an 8- or 9-inch springform pan and wrap the outside with foil for a water bath.
To make the crust, I mix the Oreo crumbs and melted butter until they resemble wet sand. I press the mixture firmly into the bottom (and a little up the sides) of the pan, then bake for 8–10 minutes. I let it cool while preparing the filling.
In a mixing bowl, I beat the cream cheese until smooth, then add the sugar and continue beating until creamy.
I mix in the sour cream, vanilla, and heavy cream, scraping the bowl as needed.
Next, I gently stir in the cornstarch and red food coloring until the batter is evenly colored.
In a separate bowl, I lightly beat the eggs. I add them one at a time into the batter, mixing slowly and scraping the bowl after each.
I fold in the chopped Oreo pieces by hand.
I pour the batter over the cooled crust and smooth out the top.
I place the springform pan into a larger roasting pan and add hot water until it comes halfway up the sides of the cheesecake pan. I bake it for 55–65 minutes, or until the edges are set and the center is still slightly jiggly.
I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then I remove it and let it cool to room temperature.
I refrigerate it for at least 6 hours, preferably overnight, before unmolding and serving.
Just before serving, I optionally decorate with whipped cream and extra Oreo crumbs or mini Oreos.
Servings and timing
Yield: 12 slices
Prep time: 15 minutes
Cook time: 1 hour 22 minutes
Total time: 5 hours 37 minutes (including chilling)
Variations
I sometimes swap the Oreo crust for a graham cracker base if I want a more traditional flavor.
If I want more intense red velvet flavor, I add 1–2 teaspoons of cocoa powder to the batter.
For a fun twist, I mix in chocolate chips or white chocolate chunks with the Oreos.
I also enjoy topping it with a simple cream cheese frosting instead of whipped cream for more richness.
If I want a gluten-free version, I use gluten-free chocolate sandwich cookies for the crust and filling.
storage/reheating
I keep leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days. To freeze, I wrap individual slices in plastic wrap and then foil, storing them for up to 3 months. I thaw them in the fridge overnight before serving. I never microwave it to reheat, as it affects the texture—instead, I serve it chilled or let it sit at room temperature for a few minutes before enjoying.
FAQs
How do I prevent cracks in my cheesecake?
I always use a water bath and avoid overmixing the batter, especially after adding eggs. Gradual cooling also helps keep it smooth and crack-free.
Can I make this cheesecake ahead of time?
Yes, I often make it a day or two in advance. It actually tastes better after it sets overnight in the fridge.
What type of food coloring works best?
I use red gel food coloring because it gives a vibrant red color without thinning the batter like liquid coloring might.
Do I have to use a water bath?
While not absolutely necessary, I find that the water bath helps the cheesecake bake evenly and prevents cracking. It’s worth the extra step.
Can I use low-fat cream cheese?
I recommend using full-fat cream cheese for the best texture and flavor. Low-fat versions can make the cheesecake grainy or less rich.
Conclusion
This red velvet Oreo cheesecake is a show-stopping dessert that always gets rave reviews. With its smooth texture, indulgent flavors, and eye-catching look, it’s the kind of treat I love bringing to parties or serving at home when I want something special. Whether I’m a cheesecake fan, a red velvet lover, or an Oreo enthusiast—this dessert ticks all the boxes.
A rich, creamy cheesecake combining red velvet flavor with Oreo cookie crust and chunks of Oreo in the filling
Ingredients
2 cups Oreo cookie crumbs (about 24–25 Oreos)
¼ cup (4 Tbsp) unsalted butter, melted
24 oz (≈ 680 g) full‑fat cream cheese, room temperature
1 cup granulated sugar (≈ 200 g)
½ cup sour cream (≈ 128 g), room temperature
1½ Tbsp vanilla extract
1½ Tbsp heavy cream
3 Tbsp cornstarch (≈ 24 g)
2 tsp red gel food coloring
3 large eggs, room temperature
½ cup chopped Oreos (≈ 8 cookies)
Optional: whipped cream, additional Oreo crumbs or mini Oreos for topping
Instructions
Preheat oven to 325 °F (≈ 163 °C). Line and grease an 8‑ or 9‑inch springform pan; wrap the outside with foil for water bath protection.
Make the crust: combine Oreo crumbs and melted butter until mixture resembles wet sand. Press firmly into the bottom (and slightly up the sides) of the prepared pan. Bake 8–10 minutes. Remove and cool while making the filling.
In a mixing bowl (stand or hand mixer), beat the cream cheese until smooth. Add sugar and beat until well combined and creamy.
Add sour cream, vanilla extract, and heavy cream; mix until smooth. Scrape down the sides as needed.
Stir in cornstarch and red food coloring, mixing gently until evenly colored.
Beat eggs in a separate bowl. Add eggs one at a time into the batter, mixing on low speed and scraping sides after each addition.
Fold in the chopped Oreo pieces by hand, gently.
Pour the batter over the cooled crust, smoothing the top.
Place the springform pan inside a larger roasting pan. Add hot water to the outer pan to reach about halfway up the sides of the cheesecake pan (water bath). Bake 55–65 minutes, or until the edges are set and the center is still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove from oven and cool to room temperature.
Chill the cheesecake in the refrigerator for at least 6 hours or overnight (best) before unmolding and serving.
Before serving, optionally top with whipped cream and extra Oreo crumbs or mini Oreos.
Notes
Make sure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to avoid lumps and ensure even mixing.
Do not overmix after adding eggs—mix just until incorporated to avoid cracks.
The water bath helps prevent cracking and ensures a creamy texture.
Cool gradually: letting it cool slowly (in the oven with door cracked) helps reduce sudden contraction and cracking.
Use a warm, clean knife dipped in hot water (wiped dry) between cuts for clean slices.
Store leftovers in an airtight container in the fridge (up to ~5 days) or freeze slices (wrapped) up to ~3 months. Thaw in fridge overnight.
Decorate with whipped cream, extra Oreo pieces, or red velvet crumbs just before serving.
