Name: Red Velvet Oreo Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 1 cup chocolate sandwich cookie crumbs, such as Oreo; 2 tablespoons unsalted butter, melted; 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature; 1/2 cup granulated sugar; 2 tablespoons full-fat sour cream, room temperature; 2 eggs, room temperature; 1 tablespoon unsweetened cocoa powder; 2 teaspoons liquid red food coloring (McCormick brand or similar); 1 teaspoon vanilla extract; Cream Cheese Whipped Cream or Small Batch Whipped Cream, as desired

The moment you slice into this cheesecake, you’re greeted with a rich, velvety red that just screams celebration. The combination of red velvet flavor and crunchy Oreo crust makes this Red Velvet Oreo Cheesecake Recipe something really special — trust me, it’s worth every minute of effort.

A round red cake with two clear layers: a thick, smooth, bright red middle layer and a thin dark cookie crumb base. The top is decorated with thick white cream swirls arranged evenly around the edge, each topped with a full black and white sandwich cookie standing upright and small bits of crushed cookies sprinkled over the cream. One slice is slightly pulled out, showing the soft texture inside. The cake sits on a dark round plate placed on a white marbled surface with cookie crumbs scattered nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Oreo Cheesecake Recipe
Top Tip
How to Serve Red Velvet Oreo Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Oreo Cheesecake Recipe

Why You'll Love This Recipe

I still remember the first time I made this Red Velvet Oreo Cheesecake Recipe — the way the creamy filling contrasted perfectly with the chocolate cookie crust just blew me away. It’s one of those indulgent desserts that’s surprisingly approachable to make at home.

Decadent Texture: The cheesecake is silky smooth with just the right amount of bounce, making every bite luxurious.
Bold Flavor Combo: The classic red velvet richness paired with Oreo crumbs creates an irresistible chocolate-vanilla contrast.
Impressive Yet Simple: You don’t need fancy ingredients or complicated steps, yet it looks like you spent hours at the bakery.
Perfect for Gatherings: This cheesecake makes a standout dessert for special occasions or cozy nights in with friends and family.

A round cake with a rough textured bright red layer covering the sides and top, sitting on a black plate placed on a white marbled surface. The top has several whipped cream swirls arranged in a circle, each topped with half of a dark chocolate sandwich cookie. The edge of the cake has a thin dark crumb layer, matching the cookie crumbles sprinkled over the whipped cream. The background is blurred and dark brown, giving focus to the cake photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Oreo Cheesecake Recipe plays a crucial role to create the perfect balance of taste and texture. Here’s why I choose these specific ingredients and a few shopping tips from my own kitchen experiments.

Flat lay of a small mound of chocolate sandwich cookie crumbs, a few tablespoons of melted unsalted butter in a small white bowl, two blocks of smooth full-fat cream cheese, a small white bowl filled with granulated sugar, a small white bowl holding full-fat sour cream, two whole uncracked brown eggs, a small white bowl with unsweetened cocoa powder, a small white bowl containing vibrant liquid red food coloring, and a small white bowl with clear vanilla extract, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate sandwich cookie crumbs: This is your crust base. Using ground Oreos (with filling) adds both texture and flavor, giving a perfect crunch that pairs beautifully with the creamy filling.
Unsalted butter: Melting and mixing it with cookie crumbs binds the crust together and adds richness without overpowering the flavor.
Cream cheese: The heart and soul of the cheesecake. Full-fat and room temperature cream cheese ensures a smooth, creamy batter without lumps — trust me, don’t substitute here!
Granulated sugar: Sweetens the cheesecake gently without making it cloying, balancing the cocoa and cream cheese.
Full-fat sour cream: Adds a subtle tang and extra creaminess, helping prevent cracking in the final bake.
Eggs: They provide structure and richness, so make sure these are at room temperature to blend in smoothly.
Unsweetened cocoa powder: Enhances the classic red velvet flavor with just the right chocolate note.
Liquid red food coloring: Don’t skimp on this for that signature pop of red — McCormick’s brand works great.
Vanilla extract: A little magic that deepens the flavor and brings all the elements together.
Cream Cheese Whipped Cream: The perfect finishing touch to add lightness and creaminess on top of this dense, luscious cake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Red Velvet Oreo Cheesecake Recipe is how easy it is to tweak. I love adding little touches depending on the occasion or my mood, and you absolutely should make it your own!

Variation: Sometimes, I fold in crushed Oreo chunks into the batter itself to amp up the cookie factor — it's a fun surprise in every slice.
Dietary tweaks: If you want a slightly lighter version, swapping sour cream with Greek yogurt works well without sacrificing creaminess.
Seasonal twist: Around the holidays, I like to sprinkle edible glitter or top with crushed peppermint for a festive touch.

Step-by-Step: How I Make Red Velvet Oreo Cheesecake Recipe

Step 1: Prep Your Crust

Start by combining those chocolate sandwich cookie crumbs with melted butter, then press this mixture firmly into the bottom of a greased springform pan. I like to use a flat-bottomed glass to evenly compact it for a sturdy base. Pop it into the oven at 325°F for 10 minutes to set before adding the filling. Wrapping the outside of your pan with foil is my go-to tip to prevent water from leaking during the water bath later on.

Step 2: Whip the Cream Cheese Mixture

In a large bowl, beat the room-temp cream cheese, sugar, and sour cream until you get a light, fluffy texture — expect to scrape down the sides a couple of times to avoid lumps. Then, add the eggs one at a time, beating each for about a minute but don’t overmix or you’ll incorporate too much air, which can cause cracks later.

Step 3: Add Flavor and Color

Gently fold in the cocoa powder, liquid red food coloring, and vanilla extract until the batter is a beautiful, even red color. This step always excites me — that bright shade is such a classic red velvet signal to everyone at the party!

Step 4: Bake Using a Water Bath

Transfer your batter to the crust-lined pan, then set this pan inside a larger baking pan. Pour hot water into the larger pan until the smaller pan is halfway submerged — this water bath trick keeps the cheesecake moist and helps prevent cracks. Bake for about 65-75 minutes until the edges are set, and the center jiggles just slightly but isn’t liquidy. Internal temperature should hit about 150°F. A good digital thermometer is a worthy tool here.

Step 5: Cool and Chill

Right when it comes out, run a knife gently between the cheesecake edges and the pan to loosen it, which avoids cracking as it cools. Let it rest 15 minutes in the water bath, then remove and cool at room temp for about an hour. Finally, cover and chill in the fridge for at least 4 hours or overnight — I never skip this step because cold cheesecake slices better and tastes richer.

Top Tip

From all the times I’ve made this Red Velvet Oreo Cheesecake Recipe, a few tips really helped me perfect the texture and appearance. Here’s what I’ve learned so you can avoid common pitfalls.

Room Temperature Ingredients: This is a game changer. Cold cream cheese or eggs cause lumps in the batter so always let them rest on the counter before starting.
Don’t Overbeat Eggs: While you want them smooth, too much air leads to cracks — just blend until combined.
Foil-Wrap the Springform Pan: It prevents water leaks during your water bath and keeps the crust crisp.
Loosen Right Away: Running a knife around the edges immediately after baking prevents cracks when the cheesecake cools and contracts.

How to Serve Red Velvet Oreo Cheesecake Recipe

Red Velvet Cheesecake - Serving Suggestion

Garnishes

I always finish this cheesecake with a generous dollop of homemade cream cheese whipped cream — it adds a light, creamy contrast that pairs beautifully with the dense cake. Sometimes I sprinkle crushed Oreos or a dusting of cocoa powder on top for extra flair. For holidays, I love adding a few fresh raspberries or strawberries for a fresh pop.

Side Dishes

This cheesecake holds its own without a lot on the side, but if I’m serving guests, I like to offer a bright mixed berry compote or a simple green tea to cut through the richness. Vanilla ice cream is another cozy partner if you’re feeling extra indulgent.

Creative Ways to Present

For birthdays or celebratory dinners, I’ve tried layering this cheesecake with alternating layers of crushed Oreos and cream cheese frosting in a clear trifle dish — it’s visually stunning and everyone loves scooping into it. Mini versions made in individual jars are also a hit at holiday parties and super easy to serve.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake in an airtight container in the fridge, where it keeps beautifully for up to a week. To keep the whipped cream fresh if already applied, I recommend adding it just before serving leftover slices.

Freezing

I’ve frozen this cheesecake successfully, tightly wrapped in plastic wrap and then aluminum foil to avoid freezer burn. Thaw in the fridge overnight before serving for best texture. A pro tip: wait to add any whipped cream topping until after thawing to keep it fresh.

Reheating

Cheesecake is best enjoyed cold, but if you want to soften it slightly, let it sit at room temperature for 20 minutes before eating. Avoid microwaving as it can break down texture and flavor.

Frequently Asked Questions:

Can I use a 9-inch springform pan for this Red Velvet Oreo Cheesecake Recipe?

Yes, you can, but you’ll need to adjust the ingredients and baking time. For a 9-inch pan, check out my guide for 9 Inch Chocolate Cheesecake and adapt by omitting chocolate while adding ¼ cup sour cream, 2 tablespoons cocoa powder, and 1 tablespoon red food coloring.

How do I prevent cracks on my cheesecake?

Using a water bath and ensuring your eggs and cream cheese are at room temperature significantly reduces cracking. Also, avoid overbeating the eggs to prevent too much air in the batter, and run a knife around the edges immediately after baking to loosen the cheesecake.

Can I make this Red Velvet Oreo Cheesecake Recipe ahead of time?

Absolutely! In fact, it tastes even better after chilling overnight. The flavor develops beautifully, and the texture firms up, making slicing easier and cleaner. Just remember to add whipped cream or toppings right before serving.

What’s the best way to store leftover cheesecake?

Store leftovers tightly covered in an airtight container in the refrigerator for up to 5-7 days. To keep the whipped cream topping fresh, add it just before enjoying the cheesecake slices again.

Final Thoughts

This Red Velvet Oreo Cheesecake Recipe holds a special place in my dessert repertoire. It’s perfect for those times when you want to impress but also crave something rich, creamy, and delightfully festive. I love how it brings people together — from the first bite to the last crumb, it feels like a celebration on a plate. I hope you enjoy making and sharing it as much as I do!