Red Velvet Oreo Cheesecake

A smooth red velvet cheesecake sits on a base of Oreo cookies and is topped with creamy whipped cream. This Red Velvet Oreo Cheesecake combines two of my favorite treats; cheesecake and Oreos, into one amazing dessert!

Cheesecake-inspired recipes are some of my very favorite desserts! After you’ve tried this red velvet cheesecake you should also try these Mini Oreo Cheesecakes, Mint Chocolate Cheesecake Dip, and  Cheesecake Cookie Bars.

Red Velvet Cheesecake Dessert

Somehow, this is the first time I’ve ever made red velvet in cheesecake form, but it definitely won’t be the last! This cheesecake is creamy, smooth, and has that not quite chocolate, not quite vanilla flavor in a red velvet cake that we all love!

I just love how the Oreo crust cuts through the sweetness a little. It’s absolutely delicious and SO EASY to make!

If you’ve never made cheesecake before, this recipe is a good one to try!

Here’s how:

How To Make Red Velvet Oreo Cheesecake

INGREDIENTS –

• For The Base: Oreos, butter, and sugar
• For The Cheesecake: Cream cheese, sugar, sour cream, eggs, vanilla, vinegar, salt, cocoa powder, and red food coloring
• For The Topping: Heavy cream, powdered sugar, vanilla, and crushed Oreos

Prep – Before you get started, preheat the oven to 325 F (160 C) and grease and line a 9-inch round springform cake tin with non-stick cooking spray and parchment paper.

Oreo Crust – Remove the creamy center of about 35 Oreos and crush them in a medium-sized bowl. Once you have 2.5 cups of crushed Oreos, add the sugar and stir until well combined.

Pour in the melted butter and give it a good stir until all of the cookie crumbs are coated in butter.

Bake Crust – Spread the Oreo mixture into your prepared pan and press into a level layer. I use the bottom of a ½ cup measure cup that has been sprayed with cooking spray to press the crumbs in.

Place the Oreo crust into the oven for about 10-12 minutes. The base should feel slightly firm to the touch and be a little puffy. Let it cool for about 5 minutes.

Cheesecake Mixture – Meanwhile, place the cream cheese and sugar into a large bowl. Beat everything with a hand mixer until it is well combined. Add in the sour cream, eggs, and vanilla extract and beat the mixture until it is smooth and well combined.

Using the low speed, mix in the vinegar, salt, and cocoa powder until it has just combined and there are no lumps.

Add Color – To give the cheesecake the beautiful red velvet color, you’ll need to add some red food coloring. Mix in a little at a time until you reach the desired shade of red.

I noticed that the cheaper food gel coloring uses A LOT of coloring to get it red. (We used almost the entire tube pictured above!)

Also worth mentioning is that the color will darken and deepen slightly during the baking process.

Combine – Pour the cheesecake mixture onto the Oreo cookie crust and smooth it into a level layer using the back of a spoon or spatula. Give the tin a few good taps on the counter to dissipate any air bubbles.

Bake It – Place the cheesecake in the oven for 50-60 minutes. Insert a toothpick into the center and if it comes out clean, it’s ready. I typically start checking to see if it’s done after about 40 minutes. I’ll keep checking it every 10 minutes or so to make sure it doesn’t burn!

Chill – Leave to cool in the oven with it off and the door open for around 30 minutes before removing to cool completely at room temperature.

Whipped Cream – Add the whipping cream to a bowl and mix it on high until it forms stiff peaks. Add in the powdered sugar and vanilla and continue whipping until combined.

Decorate – Pull the cheesecake out of the pan, and spoon the whipped cream into the center of the cheesecake. Spread it around until the top of the red velvet cheesecake is covered in cream. Sprinkle Oreo crumbs over the whipped cream and chill until ready to serve.

Storage – Cover and place any leftovers in the fridge. It will stay fresh for about 3 days.

More Oreo Dessert Recipes

• Chocolate Covered Oreos
• Oreo Rice Krispies Treats
• 3 Ingredient Oreo Cookie Truffles
• Chocolate Covered Oreo Cookie Cake
• Oreo Ice Cream Cookie Sandwich

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

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Red Velvet Oreo Cheesecake

Servings: 8 servings

This Red Velvet Oreo Cheesecake combines two of my favorite treats; cheesecake and Oreos, into one amazing dessert!

Prep Time:20 mins

Cook Time:1 hr 10 mins

Cooling Time:45 mins

Total Time:2 hrs 15 mins

Ingredients

for the base:

• 2 ½ cups (300g) crushed Oreos, measured after crushing , about 35 Oreos
• 1 stick (113g) unsalted butter, melted and slightly cooled
• 2 tbsp white sugar

for the cheesecake:

• 16 oz (450g) full fat cream cheese, at room temperature
• ¾ cup (150g) white sugar
• 1 cup (240g) sour cream
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp white vinegar
• pinch salt
• 2 tbsp cocoa powder
• red food coloring

for the topping:

• 1 1/2 cups (360ml) heavy cream
• 4 tbsp powdered sugar
• 2 tsp vanilla
• Oreo crumbs

Instructions

• PREP. Preheat the oven to 325 F (160 C) and grease and line a 9-inch round springform cake tin.
  
• OREO CRUST. Remove the creamy center of about 35 Oreos and crush them in a medium-sized bowl. Once you have 2.5 cups of crushed Oreos, add the sugar and stir until well combined. Pour in the melted butter and give it a good stir until all of the cookie crumbs are coated in butter.
  
• BAKE. Spread the Oreo mixture into your prepared pan and press into a level layer. I use the bottom of a ½ cup measure cup that has been sprayed with cooking spray to press the crumbs in. Place the Oreo crust into the oven for about 10-12 minutes. The base should feel slightly firm to the touch and be a little puffy. Let it cool for about 5 minutes.
  
• CHEESECAKE. Meanwhile, place the cream cheese and sugar into a large bowl. Beat everything with a hand mixer until it is well combined. Add in the sour cream, eggs, and vanilla extract and beat the mixture until it is smooth and well combined. Using the low speed, mix in the vinegar, salt, and cocoa powder until it has just combined and there are no lumps. Mix in drops of red food coloring, stirring and adding more color until your get the desired color.
  
• COMBINE. Pour the cheesecake mixture onto the Oreo cookie crust and smooth it into a level layer using the back of a spoon or spatula. Give the tin a few good taps on the counter to dissipate any air bubbles.
  
• BAKE. Place the cheesecake in the oven for 50-60 minutes. Insert a toothpick into the center and if it comes out clean, it's ready. I typically start checking to see if it's done after about 40 minutes. I'll keep checking it every 10 minutes or so to make sure it doesn’t burn!
• COOL. Leave to cool in the oven with it off and the door open for around 30 minutes before removing to cool completely at room temperature.
• WHIPPED CREAM. Add the whipping cream to a bowl and mix it on high until it forms stiff peaks. Add in the powdered sugar and vanilla and continue whipping until combined.
  
• DECORATE. Pull the cheesecake out of the pan, and spoon the whipped cream into the center of the cheesecake. Spread it around until the top of the red velvet cheesecake is covered in cream. Sprinkle Oreo crumbs over the whipped cream and chill until ready to serve.
  
• STORE. Cover and place any leftovers in the fridge. It will stay fresh for about 3 days.
  

Nutrition

Serving: 1 Slice · Calories: 864 kcal · Carbohydrates: 68 g · Protein: 10 g · Fat: 63 g · Saturated Fat: 35 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 19 g · Trans Fat: 1 g · Cholesterol: 196 mg · Sodium: 411 mg · Potassium: 311 mg · Fiber: 2 g · Sugar: 51 g · Vitamin A: 2010 IU · Vitamin C: 1 mg · Calcium: 136 mg · Iron: 7 mg

Other Notes

Course: Dessert

Cuisine: American

Keyword: baked goods, cheesecake, chocolate, christmas, oreo, valentine’s day