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an oreo red velvet cheese topped with whipped cream
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5 from 6 votes

Red Velvet Oreo Cheesecake Recipe

This velvety smooth red velvet cheesecake sits on a base of Oreo cookies and is topped with whipped cream.
Prep Time15 mins
Cook Time1 hr 15 mins
Cooling Time45 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: christmas, valentine's day
Servings: 12 servings
Calories: 569kcal


For The Base

  • 2.5 cups Oreos measured after crushing
  • 8 tbsp unsalted butter melted and slightly cooled
  • 2 tbsp white sugar optional; I didn’t add it

For The Cheesecake

  • 16 oz full fat cream cheese at room temperature
  • ¾ cup white sugar
  • 1 cup sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • Pinch salt
  • 2 tbsp cocoa powder
  • 1 oz red food colouring or a small amount of gel color; I used a Sugarflair gel and only needed a small amount.


  • 1.5 cups 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.


Serving: 1Slice | Calories: 569kcal | Carbohydrates: 42g | Protein: 6g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 140mg | Sodium: 276mg | Potassium: 156mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1341IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg