If you are looking for a dessert that combines the luxurious creaminess of cheesecake with the rich, vibrant flavor of classic red velvet cake and the irresistible crunch of Oreos, then this Red Velvet Oreo Cheesecake is going to be your new favorite indulgence. This decadent treat perfectly balances the deep red cake layer with a smooth, tangy cheesecake filling and a crunchy Oreo crust, making it a showstopper for any special occasion or simply a spectacular way to treat yourself. The harmony of textures and flavors throughout every bite makes this dessert not just a feast for the taste buds, but a joyful experience you’ll want to share again and again.

Red Velvet Oreo Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Keeping things simple but essential, each ingredient in this Red Velvet Oreo Cheesecake plays a vital role. From the rich cream cheese providing the luscious filling to the vivid red food coloring creating that iconic red velvet hue, every item is carefully chosen to deliver perfect taste, texture, and stunning presentation.

1 ½ cups all-purpose flour: The foundation for a tender red velvet cake layer.

1 cup granulated sugar: Sweetens both the cake and cheesecake layers beautifully.
1 tablespoon cocoa powder: Adds just the right amount of chocolate depth to the red velvet flavor.

½ teaspoon baking powder: Helps the cake rise evenly without becoming dense.
¼ teaspoon baking soda: Reacts with vinegar to enhance the crumb’s softness and the cake’s color.

1 teaspoon vanilla extract: Brings warmth and complexity to both the cake and cheesecake filling.
1 large egg: Provides structure and binds the cake ingredients together.
½ cup buttermilk: Offers moisture and tenderness for that melt-in-your-mouth feel.

¼ cup vegetable oil: Keeps the cake moist and gives it a tender crumb.
1 tablespoon white vinegar: Reacts with baking soda to create a light, airy texture in the cake.
1 ounce red food coloring: The signature element that makes the red velvet layer vibrant and eye-catching.

3 (8 oz) packages cream cheese: The star of the cheesecake filling, yielding a smooth and creamy texture.
1 cup sour cream: Adds richness and a subtle tang to balance the sweetness.
4 large eggs: Help the cheesecake set silky and firm.

¼ cup all-purpose flour: Stabilizes the filling to keep it crack-free and smooth.
20 Oreo cookies: Crushed for the crunchy, buttery crust that grounds the whole dessert.
4 tablespoons unsalted butter: Melted to bind the Oreo crumbs and form a perfect crust.

10–12 Oreo cookies (for topping): Whole cookies to decorate and add extra fun texture.
Optional: whipped cream and extra crushed Oreos: For the finishing touches that elevate every slice.

How to Make Red Velvet Oreo Cheesecake

Step 1: Prepare the Red Velvet Cake Layer

Start by preheating your oven to 350 degrees Fahrenheit and prepping a 9-inch springform pan by greasing and lining the bottom with parchment paper to ensure the cheesecake lifts out flawlessly. Mix your dry ingredients—flour, sugar, cocoa powder, baking powder, and baking soda—in one bowl. In another, combine the wet ingredients—egg, buttermilk, oil, vanilla, vinegar, and that crucial red food coloring. Gently blend the two mixtures until silky smooth, then pour into your prepared pan. Bake for 20 to 25 minutes until a toothpick comes out clean. Let this vibrant red velvet cake cool completely, setting the stage for your luscious cheesecake layer.

Step 2: Prepare the Cheesecake Filling

With the cake layer cooling, beat the softened cream cheese until it reaches a dreamy, lump-free consistency. Add in the sour cream and sugar, whipping until fully incorporated and silky smooth. Next, add the eggs one by one, making sure each is blended thoroughly before the next to maintain the filling’s creaminess. Fold in the flour and vanilla extract, which help stabilize the filling so it sets just right without cracking. Pour this luscious mixture evenly over the cooled red velvet cake layer, smoothing the top with a spatula to prepare for the final assembly.

Step 3: Make the Oreo Crust and Add Topping

In a separate bowl, mix the finely crushed Oreo crumbs with melted butter to form a sandy, buttery base. Press this mixture firmly into the bottom of your springform pan, or alternatively, form the crust first if you prefer layering differently—either way, it lends fantastic texture beneath the cheesecake. Once the filling is in, arrange whole Oreo cookies on top in a pattern that delights your eye, whether orderly or rustic. This crunchy, chocolatey topping adds irresistible flair to every bite.

Step 4: Bake and Cool the Cheesecake

Set your oven to 325 degrees Fahrenheit, placing the cheesecake inside for 50 to 60 minutes. You want the center to retain a slight wiggle while the edges should be firm and lightly golden. Afterwards, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gentle cooling prevents cracks and ensures a perfect texture. Then, transfer it to the fridge to chill for at least 4 hours or, even better, overnight to let the flavors meld and the cheesecake firm up completely.

Step 5: Garnish and Serve Your Red Velvet Oreo Cheesecake

After chilling, release the cheesecake from the springform pan and prepare to wow your guests. For an added touch of elegance and texture, top with a cloud of whipped cream and scatter some extra crushed Oreos. Use a sharp knife to slice neat wedges, serving chilled to let the creamy cheesecake filling, vibrant red velvet base, and Oreos shine in perfect harmony. Every bite will tell a delicious story of texture, color, and decadent flavor.

How to Serve Red Velvet Oreo Cheesecake

Garnishes

Whipped cream is a classic choice that adds a light, airy contrast to the dense cheesecake layers. Sprinkling crushed Oreos on top brings an extra crunch and visually ties the whole look together. For a bit more flair, you can scatter some fresh berries or drizzle a mild chocolate sauce to complement the cheesecake’s sweetness and add a pop of freshness.

Side Dishes

This Red Velvet Oreo Cheesecake pairs effortlessly with a simple cup of coffee or tea, allowing the dessert’s richness to stand out. If you want to serve it as part of a larger dessert spread, consider light fruit salads or a palate-cleansing sorbet to balance the flavors without overwhelming your guests.

Creative Ways to Present

Imagine serving this cheesecake in mini springform pans at a party for personalized portions. Alternatively, slice it into squares and serve on elegant dessert plates with a dusting of cocoa powder or powdered sugar for a café-inspired touch. Presentation is part of the experience with Red Velvet Oreo Cheesecake, so don’t hesitate to get creative with garnishes and plating.

Make Ahead and Storage

Storing Leftovers

Once sliced, keep your Red Velvet Oreo Cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to five days, giving you plenty of time to savor every last bite.

Freezing

If you want to prepare this beauty in advance or preserve leftovers long-term, freezing is a fantastic option. Wrap the cheesecake tightly in plastic wrap, then place it inside a freezer-safe container. It will remain flavorful and creamy for up to two months. To thaw, transfer it to the fridge overnight for slow and safe defrosting.

Reheating

Cheesecakes are best enjoyed chilled, so reheating is usually not necessary. But if you prefer a slightly softened texture, allow slices to sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving, which can affect the texture negatively.

FAQs

Can I use store-bought red velvet cake instead of making it from scratch?

Absolutely! While making the cake layer from scratch gives you full flavor control and freshness, using a quality store-bought red velvet cake is a convenient option that can save time without sacrificing much deliciousness.

Can I make this cheesecake dairy-free or vegan?

This recipe relies heavily on cream cheese, sour cream, and eggs, so substituting for a fully dairy-free or vegan version would require specialty ingredients like vegan cream cheese and egg replacers, and may alter texture and taste. It’s doable but will take some experimenting.

Why is the vinegar important in the cake layer?

Vinegar reacts with baking soda to help the red velvet cake rise, creating a tender crumb and enhancing the distinct vibrant color that defines red velvet desserts.

How do I avoid cracks on my cheesecake?

Cooling the cheesecake slowly by leaving it in the turned-off oven with the door slightly open and not overbaking it helps prevent cracks. Adding a bit of flour to the filling also helps stabilize it for a smoother surface.

Can I prepare parts of this dessert ahead of time?

Definitely! You can make the red velvet cake layer and Oreo crust a day ahead, or even prepare the cheesecake filling in advance and refrigerate overnight before assembly and final baking. Just be sure to cover everything well to maintain freshness.

Final Thoughts

There’s something truly special about biting into a slice of Red Velvet Oreo Cheesecake—the way the creamy filling, bold red cake, and crunchy Oreos come together is absolutely magical. Whether for a festive gathering or a cozy night in, this dessert makes any moment feel like a celebration. I can’t wait for you to try it and discover how effortlessly delicious and impressive it is to make. Happy baking, and enjoy every sweet, colorful bite!

Red Velvet Oreo Cheesecake Recipe

★★★★★

5 from 17 reviews

Author: lina
Total Time: 5 hours 50 minutes
Yield: 12 servings 1x

Diet: Vegetarian

Print Recipe

Description

This Red Velvet Oreo Cheesecake is a decadent dessert combining the rich, moist layers of classic red velvet cake with a creamy, smooth cheesecake filling, all nestled on a crunchy Oreo cookie crust and topped with Oreo cookies. Perfect for special occasions or indulgent treats, this recipe delivers a delightful blend of flavors and textures that cheesecake lovers and red velvet fans will adore.

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to ensure the cheesecake doesn’t stick and for easy removal after baking.
Make the Red Velvet Cake Batter: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. In another bowl, combine the egg, buttermilk, oil, vanilla extract, vinegar, and red food coloring. Mix the wet ingredients into the dry ingredients until smooth.
Bake the Red Velvet Cake Layer: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan while preparing the cheesecake filling.

Prepare the Cream Cheese: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy, scraping down sides as needed.
Add Sour Cream and Sugar: Add sour cream and sugar to the cream cheese and continue beating until fully combined and smooth.
Incorporate the Eggs: Beat in the eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl sides after each addition.

Add Flour and Vanilla: Stir in the flour and vanilla extract until well combined and smooth.
Pour the Cheesecake Filling: Carefully pour the cheesecake filling over the cooled red velvet cake layer and smooth the top with a spatula.
Make the Oreo Crust: In a medium bowl, combine crushed Oreo cookies and melted butter. Stir until evenly coated and press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.

Add the Topping: Arrange 10-12 Oreo cookies on top of the cheesecake filling in a circular pattern or randomly for a rustic look.
Bake the Cheesecake: Bake at 325°F (163°C) for 50-60 minutes, until the cheesecake is set with a slightly jiggly center and firm edges. The top should be lightly golden.
Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool slowly and prevent cracking.

Chill the Cheesecake: After it reaches room temperature, refrigerate the cheesecake for at least 4 hours or overnight to set properly.
Garnish and Serve: Remove from springform pan, optionally top with whipped cream and crushed Oreos. Slice with a sharp knife and serve chilled, enjoying the luscious layers and crunchy Oreo texture.

Notes

Ensure cream cheese is softened to room temperature for a smooth filling free of lumps.

Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks.
Use parchment paper to prevent sticking and easier removal from the pan.
Allow the cheesecake to chill thoroughly to improve texture and ease of slicing.

For an extra rich flavor, you can substitute buttermilk with whole milk mixed with a tablespoon of lemon juice if unavailable.
Press Oreo crust firmly for best results and prevent crumbling when slicing.

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cheesecake)
Calories: 520

Sugar: 38g
Sodium: 280mg
Fat: 34g

Saturated Fat: 19g
Unsaturated Fat: 13g
Trans Fat: 0.5g

Carbohydrates: 45g
Fiber: 1.5g
Protein: 8g

Cholesterol: 120mg

Keywords: red velvet cheesecake, Oreo cheesecake, layered cheesecake, Oreo crust dessert, red velvet dessert