This velvety smooth red velvet cheesecake sits on a base of Oreo cookies and is topped with whipped cream. This recipe combines two of my favorite treats; cheesecake and Oreos, into an 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.
The Perfect Dessert
Somehow, this is the first time I’ve ever made red velvet in cheesecake form! I have a feeling it won’t be the last though because this cheesecake is something else! It’s creamy, smooth and has that not quite chocolate, not quite vanilla flavor that we all love!
I didn’t add any sugar to the base, so it would be the perfect juxtaposition to the sweet cheesecake and it totally works. I just love how the base cuts through the sweetness a little. Of course, if you prefer to have a sweet base with your cheesecake, then add 2 tablespoons of sugar to the cookie crumbs when you’re making the base.
How To Make Red Velvet Oreo Cheesecake
Prep – Before you get started you’ll want to preheat the oven to 325 F (160 C). You’ll also need to grease and line a 9 inch round spring form cake tin.
Oreo Crust – Place your crushed Oreos into a medium sized bowl with the sugar (if using) and stir everything until it has combined. Pour in the melted butter and give it a good stir until all of the cookie crumbs are coated in butter. Next, pour 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 prayed with cooking spray to press the crumbs in.
Bake Crust – Place the Oreo crust into the oven for about 10-12 minutes. The base should fell 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 in some red food coloring. Mix in a little at a time until you reach desired shade of red.
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 in 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.
Decorate – Spoon the whipped cream into the center of the cheesecake. Spread it with a small angled spatula until the top of the red velvet cheesecake is covered in a thin layer of cream. Sprinkle Oreo crumbs, heart shaped sprinkles and any other toppings over the cheesecake and serve.
Storage – If you miraculously have any leftovers, be sure to cover it and place it in the fridge after you’re done serving. It can stay fresh in the fridge for about 3 days after you make it.
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
If you’re a fan of Oreos and cheesecake like I am, you really need to try this recipe! Leave us a comment and let us know what you thought. Don’t forget to subscribe to our newsletter so you’ll be able to get all of our latest recipes sent straight to your inbox.
Red Velvet Oreo Cheesecake Recipe
This velvety smooth red velvet cheesecake sits on a base of Oreo cookies and is topped with whipped cream.
For The Base
- 2 and ½ cups 300g crushed Oreos, measured after crushing
- 1 stick 113g unsalted butter, melted and slightly cooled
- 2 tbsp white sugar optional; I didn’t add it
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 of salt
- 2 tbsp cocoa powder
- 1 oz bottle of red food colouring or a small amount of gel colour; I used a Sugarflair gel and only needed a small amount.
- 1 and 1/2 cups 360ml heavy cream, whipped to soft peak
- Heart shaped sprinkles and Oreo crumbs to decorate optional
Preheat the oven to 325F/160C and grease and line a 9 inch round spring form cake tin.
Place your crushed Oreos into a medium sized bowl with the sugar (if using) and stir to combine. Pour in the melted butter and stir until all of the cookie crumbs are coated in butter.
Tip the Oreo mixture into your prepared pan and press into a level layer. I use the bottom of a ½ cup measure sprayed with cooking spray to press my crumbs in.
Place in the oven for 10-12 minute until the base feels slightly firm to the touch and is a little puffy. Leave to cool for 5 minutes.
Meanwhile, place cream cheese and sugar into a large bowl and beat with a hand mixer until well combined.
Add in the sour cream, eggs and vanilla extract and beat until smooth and well combined.
Mix in the vinegar, salt and cocoa powder and mix on low until just combined and there are no lumps.
Add in red food coloring, a little at a time, mixing in between each addition until you reach desired color.
Pour the cheesecake mixture onto the base and smooth into a level layer with the back of a spoon/spatula. Tap the tin a few times on the worktop to dissipate any air bubbles.
Place in the oven for 50-60 minutes until a toothpick/skewer inserted into the centre comes out clean. Check after 40 minutes and then keep checking every 10 minutes to make sure it doesn’t burn!
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.
To decorate: Spoon the whipped cream into the centre of the cheesecake and spread with a small angled spatula until the top of the cheesecake is covered in a thin layer of cream.
Sprinkle Oreo crumbs and heart shaped sprinkles over the cheesecake and serve.