This festive red velvet cheesecake is a wonderful treat for the holiday season. The rich, creamy filling pairs perfectly with a crunchy Oreo crust. It’s not just a dessert; it’s a delicious centerpiece for your holiday gatherings.

The vibrant red color and festive sprinkles make this cheesecake a joy to eat. With easy steps, you’ll impress your family and friends. It’s a sweet way to celebrate Christmas.

Why You Will Love This Christmas Red Velvet Cheesecake

This cheesecake is cozy and delightful. The soft, creamy filling melts in your mouth, while the cookie crust gives a nice crunch. It’s made with simple ingredients you can find anywhere. Plus, it’s fun to decorate! You’ll love how joyful it makes everyone feel.

How to Make Christmas Red Velvet Cheesecake

Making this cheesecake is straightforward and fun. You’ll start with the crust, then mix up the lush filling. Baking it is simple with the water bath method to keep it creamy. Just follow the steps, and you’ll have a beautiful dessert to show off.

What You Need

24 Oreo cookies (about 2 cups crumbs)
⅓ cup butter, melted
4 (8-ounce) blocks cream cheese, softened to room temperature
½ cup white sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons cocoa powder
Red food coloring, as needed for desired shade
¼ cup Christmas sprinkles (for the filling)
Whipped cream (for topping)
Mini Oreos (for garnish)
Extra Christmas sprinkles (for garnish)

Step-by-Step

Prepare Pan & Oven: Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to stop any water from getting in.
Make the Red Velvet Crust: Crush the Oreo cookies into fine crumbs. Mix them with melted butter and 2 tablespoons of white sugar. Press this mixture into the bottom of the springform pan. Bake for 8-10 minutes, then let it cool completely on a wire rack.
Prepare Cheesecake Filling: Beat the softened cream cheese in a mixer until smooth. Gradually add in ½ cup white sugar, mixing until just combined. Stir in the vanilla extract, cocoa powder, and red food coloring until you have an even shade. In another bowl, whip 1 cup of the heavy whipping cream to soft peaks. Gently fold this into the cream cheese mix, then add ¼ cup Christmas sprinkles. Pour the filling over the cooled crust.
Bake the Cheesecake: Lower the oven temperature to 325°F (160°C). Place your springform pan, wrapped in foil, in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 1 hour to 1 hour and 15 minutes. The edges should be set, but the center will still be slightly jiggly.
Cool & Chill: Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour. Remove it from the oven and water bath, then let it cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen it, cover lightly, and refrigerate for at least 6-8 hours, or preferably overnight.
Decorate & Serve: Once chilled, remove the sides of the springform pan. Top with whipped cream and garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp knife heated with hot water between cuts. Store any leftovers in the refrigerator.

How to Serve Christmas Red Velvet Cheesecake

This cheesecake is perfect for holiday parties or cozy gatherings. Serve it with a dollop of whipped cream on top. You can add a hot drink, like cocoa or coffee, to enhance the flavors. It’s a delightful way to share sweetness with loved ones.

How to Store Christmas Red Velvet Cheesecake

To keep your cheesecake fresh, store it in the refrigerator. Cover it loosely to avoid drying out. If you need to keep it longer, you can freeze slices on a baking sheet until solid, then wrap them tightly in plastic wrap. To enjoy again, thaw in the fridge overnight.

Recipe Tips

Use room temperature cream cheese for a smooth filling.
Don’t rush the chilling process; it helps the flavor develop.
Use a water bath to avoid cracks in your cheesecake.
For festive color, adjust the red food coloring until it’s how you like it.
If you want a lighter version, swap half of the cream cheese for Greek yogurt.

Variations & Swaps

Add peppermint extract for a minty twist.
Swap the mini Oreos for holiday-themed candies on top.
Use gluten-free cookies for a gluten-free version.

FAQs

Can I make this cheesecake ahead of time?
Yes, you can make it a day before your event. Just chill it overnight.

Can I freeze leftovers?
Yes, you can freeze slices. Wrap them well in plastic wrap before freezing.

What can I substitute for cream cheese?
You can use mascarpone or ricotta for a different flavor, but the texture may vary.

How long does it last in the fridge?
It will stay fresh for about 5-7 days in the fridge if stored properly.

Why did my cheesecake crack?
It may have cooked too fast or the oven was too hot. Always use a water bath to help it bake gently.