Introduction

This Red Velvet Oreo Cheesecake is a decadent twist on classic cheesecake, blending the rich flavors of red velvet and the crunch of Oreos. It’s a show-stopping dessert perfect for special occasions or whenever you want to impress. Creamy, chocolatey, and beautifully vibrant, this cheesecake is sure to delight every palate.

This dessert is a round cheesecake with three clear layers visible from the cut side. The bottom layer is a dark chocolate crumb crust, thick and firm. The middle layer is a smooth, vibrant red cheesecake filling, dense and creamy in texture. The top layer is a glossy dark chocolate ganache, spread evenly over the cheesecake. On top, there are swirls of white whipped cream around the edge, each swirl topped with a whole black and white sandwich cookie. Crushed cookie pieces are sprinkled in the space between the whipped cream swirls. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Oreo crumbs (36 Oreos, finely crushed; 480g)

4 tablespoons unsalted butter (melted)

¼ teaspoon sea salt

32 oz cream cheese (softened)

1 cup granulated sugar

¼ teaspoon sea salt

¾ cup sour cream (room temperature)

½ cup heavy cream

1 tablespoon white vinegar

1 tablespoon pure vanilla extract

4 tablespoons cocoa powder

3 large eggs (room temperature)

Red gel food colouring

1 cup semisweet chocolate chips

¾ cup heavy whipping cream

1 cup heavy whipping cream (cold)

¼ cup powdered sugar

½ teaspoon pure vanilla extract

12 Oreos (for decoration)

Instructions

Step 1: Preheat your oven to 180°C (355°F) and grease a 9-inch baking pan with cold butter.

Step 2: In a large bowl, mix Oreo crumbs, melted butter, and sea salt until combined. Press the mixture firmly into the bottom and about an inch up the sides of the prepared pan to form a crust.

Step 3: Bake the crust for 12 minutes, then remove it from the oven and let it cool while preparing the filling.

Step 4: Bring a kettle of water to boil for your water bath later.

Step 5: Beat the softened cream cheese, sugar, and salt together in a large bowl or stand mixer until smooth, scraping down the sides as needed.

Step 6: Add sour cream and mix well, then add the ½ cup heavy cream, white vinegar, vanilla extract, and cocoa powder, mixing after each addition.

Step 7: Incorporate the eggs one at a time, beating and scraping the bowl well after each addition.

Step 8: Add red gel food coloring and gently mix until the batter is evenly colored but not overmixed.

Step 9: Place the prepared crust pan inside a larger round pan, then set both inside a large rectangular baking dish. Pour the cheesecake filling into the crust and smooth the top.

Step 10: Carefully pour boiling water into the large rectangular pan to create a water bath, then transfer the entire setup into the oven.

Step 11: Bake for 70–90 minutes until the edges are set but the center still jiggles slightly. Let the oven door stay open 10 minutes and cool the cheesecake inside the oven.

Step 12: Remove from the water bath, cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.

Step 13: On serving day, heat ¾ cup heavy whipping cream until simmering. Pour over chocolate chips in a heatproof bowl and let sit 7 minutes. Whisk smooth and let cool.

Step 14: Whip 1 cup cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Step 15: Spread the cooled ganache over the chilled cheesecake and freeze for 10 minutes to set.

Step 16: Pipe the whipped cream around the edge of the cheesecake. Decorate with 8 Oreos placed evenly, and crumble the remaining 4 Oreos on top.

Step 17: Slice and serve your beautiful Red Velvet Oreo Cheesecake.

Tips & Variations

For a richer chocolate flavor, use dark cocoa powder instead of regular.

Room temperature ingredients help create a smooth batter with no lumps.

If you don’t have gel food coloring, use regular food coloring, but add it slowly to get the perfect shade.

Wrap the bottom of your springform pan with aluminum foil to prevent leaks during the water bath.

Try swapping Oreos for another sandwich cookie if you want a different twist.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after resting overnight in the fridge, giving the flavors time to meld and the texture to firm up perfectly.

How do I prevent cracks on the cheesecake surface?

Using a water bath during baking helps regulate temperature and moisture, reducing cracking. Also, avoid overmixing and do not overbake; the center should still jiggle slightly when done.

Dessert

Red Velvet Oreo Cheesecake Recipe