Red Velvet Oreo Cheesecake

Let me tell you about red velvet oreo cheesecake – it’s what happens when you take three already indulgent desserts and combine them into one ridiculous creation that tastes like Valentine’s Day had a baby with a bakery. I made this for a birthday party last year and watched grown adults take photos of it before eating. One person said “this feels illegal to eat” which is honestly the best compliment any dessert can get.

This is an Oreo crust topped with red velvet cheesecake filling, more crushed Oreos mixed in, and a cream cheese frosting on top. It’s red, it’s creamy, it’s got cookies throughout, and it tastes like every good decision you’ve ever made. The layers look impressive when you slice it but the actual process is just making cheesecake with some red food coloring and crushing some Oreos. Not rocket science, just delicious science.

red velvet oreo cheesecake

Best part? It feeds like 16 people so you can share the guilt. Or don’t share and eat it over the course of a week like I did. No judgment here – this is a judgment-free dessert zone.

Why This Cheesecake Beats Regular Cheesecake

Regular plain cheesecake is good but it’s also kind of basic after the first few bites. This red velvet oreo cheesecake brings layers of flavor and texture that keep every bite interesting. The Oreo crust is crunchy and chocolatey. The red velvet cheesecake is tangy and rich. The Oreo pieces add surprise crunch. And that cream cheese frosting on top makes it look bakery-fancy.

I brought this to a potluck where someone else brought a store-bought cheesecake. Mine disappeared in 20 minutes. Theirs sat there judging everyone until someone finally took a pity slice. When your homemade dessert makes store-bought look sad in comparison, you’ve achieved something special.

Here’s why you need this cheesecake:

  • Three desserts in one – maximum value for your effort
  • The red velvet isn’t just food coloring – actual cocoa flavor too
  • Oreos throughout mean texture in every bite
  • Looks Instagram-worthy without requiring artistic skills
  • Feeds a crowd or gives you leftovers for days
  • Makes people think you’re a better baker than you are

Plus this works for people who claim regular cheesecake is “too plain.” Those people have never had cheesecake mixed with red velvet cake and Oreos. This will convert them :/

What You Need for Red Velvet Oreo Cheesecake

For the Oreo Crust

Crust:

  • Oreo cookies (24 cookies – about 2½ cups crushed)
  • Melted butter (5 tablespoons)
  • Sugar (2 tablespoons – optional, makes it sweeter)

Why whole Oreos work: You don’t need to scrape out the filling. Just crush the whole cookie – cream filling and all. It makes the crust stick together better.

For the Red Velvet Cheesecake Filling

Cream Cheese Base:

  • Cream cheese (32 oz – four 8oz blocks, room temperature)
  • Granulated sugar (1¼ cups)
  • Sour cream (½ cup – room temperature)
  • Heavy cream (¼ cup)
  • Eggs (4 large – room temperature)
  • Vanilla extract (2 teaspoons)

Red Velvet Elements:

  • Cocoa powder (3 tablespoons – Dutch-processed is better)
  • Red gel food coloring (2-3 tablespoons – liquid won’t be vibrant enough)
  • White vinegar (1 teaspoon – traditional red velvet ingredient)

Oreo Mix-Ins:

  • Oreo cookies (12 cookies – roughly chopped)
  • Keep some chunks large for texture

Critical tip: Everything needs to be room temperature or you’ll get lumpy cheesecake. Take ingredients out 2 hours before baking. This is the most important step.

For the Topping

Cream Cheese Frosting:

  • Cream cheese (8 oz – softened)
  • Butter (4 tablespoons – softened)
  • Powdered sugar (2 cups)
  • Vanilla extract (1 teaspoon)
  • Heavy cream (2 tablespoons – if needed for consistency)

Decorations:

  • Crushed Oreos (for sprinkling)
  • Whole Oreos (for placing on top)
  • Red velvet cake crumbs (if you’re fancy)
  • Chocolate shavings (optional)
red velvet oreo cheesecake

Equipment You Actually Need

  • 9-inch springform pan (must be springform)
  • Heavy-duty aluminum foil
  • Roasting pan for water bath
  • Food processor or plastic bag + rolling pin for crushing
  • Electric mixer (stand or hand)
  • Rubber spatula

How to Make Red Velvet Oreo Cheesecake

Step 1: Prep Your Pan

Wrap outside of springform pan tightly with heavy-duty aluminum foil. Go up the sides at least halfway. This prevents water from water bath leaking in.

Do two layers of foil if your pan is old or you’re paranoid about leaks. Water in your cheesecake is not fixable.

Spray inside of pan with non-stick spray.

Step 2: Make the Oreo Crust

Crush Oreos in food processor until fine crumbs. Or put them in a plastic bag and bash with rolling pin until crushed. Some texture is fine.

Mix crushed Oreos with melted butter and sugar (if using) until mixture looks like wet sand. It should hold together when squeezed.

Press firmly into bottom of prepared springform pan. Use bottom of a measuring cup to pack it down evenly and firmly.

Pro tip: Bring crust slightly up the sides (maybe ½ inch) for sturdier base and prettier presentation.

Refrigerate crust while you make filling. Or bake at 350°F for 8 minutes to set it – optional but helps it hold together better.

Step 3: Make the Cheesecake Filling

Preheat oven to 325°F. Put a kettle of water on to boil for the water bath later.

Beat room temperature cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy. Scrape bowl frequently – cream cheese hides in corners.

Add sugar and beat another 2 minutes until well combined. Add sour cream, heavy cream, and vanilla. Beat until smooth.

Add eggs ONE at a time, beating on LOW speed after each addition. This is critical – overmixing after adding eggs causes cracks. Mix just until each egg is incorporated, no more.

Add cocoa powder, vinegar, and red food coloring. Mix on low just until combined and evenly colored. Start with 2 tablespoons coloring and add more for deeper red.

Gently fold in chopped Oreos with a spatula. Don’t overmix – you want distinct Oreo chunks throughout.

Step 4: Assemble and Water Bath

Pour cheesecake filling over Oreo crust. Tap pan gently on counter to release air bubbles.

Smooth top with offset spatula or back of spoon.

Place springform pan in a large roasting pan. Pull out oven rack slightly. Place roasting pan with cheesecake on rack.

Carefully pour boiling water into roasting pan until it comes halfway up the sides of springform pan. The foil prevents water getting in.

Why water bath matters: Creates humid environment that prevents cracks and helps cheesecake cook evenly. Don’t skip this.

Step 5: Bake Low and Slow

Bake at 325°F for 65-75 minutes. Cheesecake is done when edges are set but center still jiggles slightly when you gently shake the pan – like jello, not liquid.

It’ll look underdone but it continues cooking as it cools. Overbaking makes it dry and increases cracking.

Turn off oven, crack door open slightly, and let cheesecake sit in oven for 1 hour. This gradual cooling prevents cracks from temperature shock.

Remove from oven and water bath. Remove foil carefully – it’ll have water between layers.

Let cool to room temperature on counter – another hour.

Cover and refrigerate at least 6 hours, preferably overnight. Cheesecake needs this time to set properly and develop full flavor.

Step 6: Make the Topping

Beat softened cream cheese and butter together until smooth and fluffy – about 2 minutes.

Add powdered sugar one cup at a time, beating between additions. Add vanilla.

If frosting is too thick, add heavy cream one tablespoon at a time until you get spreadable consistency. If too thin, add more powdered sugar.

Step 7: Decorate and Serve

Remove springform pan sides. Run a knife under hot water, dry it, then slice cheesecake. Wipe knife between cuts for clean slices.

Spread or pipe cream cheese frosting on top of chilled cheesecake.

Sprinkle with crushed Oreos. Place whole Oreos around edge or in center for decoration.

Slice and serve this red velvet oreo cheesecake cold. The layers look impressive when you cut into it – red cheesecake with Oreo crust and filling visible.

Store covered in refrigerator for up to 5 days. Can also freeze slices wrapped tightly for up to 3 months.

Creative Variations Worth Trying

Chocolate Red Velvet Cheesecake

Use chocolate Oreos for crust. Add mini chocolate chips to filling. More chocolate-forward than the original.

Peanut Butter Oreo Cheesecake

Add ½ cup peanut butter to filling. Use peanut butter Oreos if you can find them. Chocolate-peanut butter obsession in cheesecake form.

Mint Oreo Cheesecake

Skip red coloring. Add mint extract to filling. Use mint Oreos throughout. Green instead of red for different holiday.

Birthday Cake Oreo Cheesecake

Use Birthday Cake Oreos. Add sprinkles to filling. More festive, less red velvet, still delicious.

White Chocolate Raspberry Version

Skip cocoa powder. Add white chocolate chips to filling. Swirl raspberry puree through before baking. Different color scheme, still impressive.

Cookies and Cream Cheesecake

Skip red velvet elements. Just make Oreo cheesecake – use more Oreos throughout. Simpler but still amazing.

red velvet oreo cheesecake

Red Velvet Oreo Cheesecake

The Crispy Chef
This red velvet Oreo cheesecake combines three desserts in one: rich Oreo crust, creamy red velvet cheesecake swirled with cookie chunks, and a fluffy cream cheese frosting on top. It’s decadent, vibrant, and seriously photogenic.
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 460 kcal

Equipment

  • 9-inch springform pan
  • Aluminum foil for wrapping pan
  • Roasting Pan for water bath
  • Electric mixer
  • Rubber spatula
  • Food processor or rolling pin for crushing cookies

Ingredients
  

  • 24 Oreo cookies (about 2½ cups crushed)
  • 5 tbsp butter, melted
  • 2 tbsp granulated sugar (optional)
  • 32 oz cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream, room temp
  • 1/4 cup heavy cream
  • 4 eggs, large
  • 2 tsp vanilla extract
  • 3 tbsp Dutch-process cocoa powder
  • 2–3 tbsp red gel food coloring
  • 1 tsp white vinegar
  • 12 Oreo cookies, roughly chopped
  • 8 oz cream cheese (for frosting)
  • 4 tbsp butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream (if needed)
  • 6–8 whole Oreos (for decorating)
  • 1/4 cup crushed Oreos (for topping)

Instructions
 

  • Wrap springform pan with foil and spray inside. This protects from water bath leaks. Set aside.
  • Crush Oreos into crumbs. Mix with melted butter and sugar. Press into pan base and slightly up the sides. Chill or bake for 8 mins at 350°F.
  • Beat cream cheese until smooth. Add sugar, sour cream, cream, and vanilla. Add eggs one at a time on low speed. Then mix in cocoa, vinegar, and coloring. Fold in chopped Oreos.
  • Pour filling into crust. Tap to remove air bubbles. Place springform in roasting pan. Add boiling water halfway up sides for water bath.
  • Bake at 325°F for 65–75 mins until edges set and center jiggles slightly. Cool in oven for 1 hour, then room temp, then chill at least 6 hours.
  • Beat cream cheese and butter. Add powdered sugar, vanilla, and cream if needed. Frost chilled cheesecake and decorate with Oreos.

Notes

Make sure all your dairy and eggs are at room temperature to avoid lumps. Don’t skip the water bath—it prevents cracks. You can make this cheesecake a day ahead and store in the fridge. Freezes beautifully too!

Nutrition

Calories: 460kcalCarbohydrates: 37gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 125mgSodium: 350mgPotassium: 140mgFiber: 1gSugar: 29gVitamin A: 820IUCalcium: 100mgIron: 1.8mg
Keyword holiday dessert, Oreo cheesecake, red velvet cheesecake, Valentine’s Day recipe
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!

Frequently Asked Questions

My cheesecake cracked – what did I do wrong?

Overmixing after adding eggs, overbaking, or cooling too quickly. Make sure you’re mixing eggs on LOW speed just until combined. Pull cheesecake when center still jiggles. Cool gradually in oven with door cracked.

The filling is grainy and lumpy – why?

Cream cheese wasn’t room temperature or you didn’t beat it long enough before adding other ingredients. Always start with room temp ingredients and beat cream cheese smooth before adding anything else.

Can I make this red velvet oreo cheesecake without a water bath?

You can but you’ll likely get cracks and drier texture. Water bath regulates temperature and adds moisture. It’s worth the minor hassle of wrapping pan in foil.

My crust is soggy – what happened?

Water leaked through the foil during water bath, or you didn’t press crust firmly enough. Make sure foil is wrapped tightly with no gaps. Press crust very firmly into pan.

How do I know when it’s done if the center still jiggles?

That jiggle should be like jello, not liquid. The outer 2-3 inches should be completely set. A 3-4 inch circle in center can jiggle. It firms up during cooling.

Can I use liquid food coloring instead of gel?

Not recommended. Liquid adds too much moisture and won’t give you vibrant red color. You’d need so much liquid coloring that it throws off the cheesecake consistency. Gel is worth buying.

This seems really sweet – can I reduce the sugar?

You can reduce filling sugar to 1 cup instead of 1¼ cups. But cheesecake needs sugar for proper texture and to balance the tangy cream cheese. Don’t reduce it too much.

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