Red Velvet Cheesecake with Oreo Crust Recipe

If you’re looking for a dessert that elevates the classic red velvet flavor into something truly decadent, you’re going to fall head over heels for this Red Velvet Cheesecake with Oreo Crust Recipe. It’s rich, creamy, and has that irresistible Oreo crust that adds a perfect touch of crunch and chocolatey goodness. Trust me, this is one of those recipes that your family and friends will keep asking for again and again.

this Recipe

Ingredients You’ll Need

The ingredients here come together to create the ideal balance of flavors and textures—from the Oreo crust’s crunch to the luscious red velvet cheesecake filling. I like to use high-quality cream cheese and Dutch-processed cocoa for the best taste and color.

• Oreo cookies: Crushed into fine crumbs, they form the delicious and sturdy base for the crust.
• Unsalted butter: Melted and mixed with cookie crumbs to bind the crust firmly.
• Cream cheese: The star of the cheesecake—make sure it’s softened for smooth mixing.
• Granulated sugar: Sweetens the cheesecake without overpowering the cocoa’s bittersweet notes.
• Dutch-processed cocoa powder: Adds that deep chocolate flavor essential to red velvet cakes.
• Sour cream: Adds moisture and tang, balancing the sweetness perfectly.
• White vinegar: Helps tenderize and intensify the red velvet flavor.
• Vanilla extract: Provides warmth and depth to the cheesecake’s flavor.
• Red food coloring: Don’t skimp here—you want that signature vibrant hue. I recommend gel or liquid food coloring.
• Eggs: Lightly beaten and gently folded in to add structure and creaminess.
• Confectioners’ sugar: Used in the frosting for a silky smooth finish.
• Unsalted butter (for frosting): Softened to blend seamlessly with cream cheese.

Variations

I love tweaking this recipe depending on the occasion or what I have on hand. Red velvet cheesecake is super versatile, and small changes can make it your own—whether you want it lighter, richer, or more festive.

• Egg-free version: I’ve experimented with replacing eggs with flax eggs for a vegan twist; texture changes a bit but it still tastes delicious.
• Chocolate chips kicked up: Sometimes, I sprinkle mini chocolate chips in the filling for extra bursts of chocolate, which my family adores.
• Frosting swaps: Swap out the cream cheese frosting for a whipped cream topping or a drizzle of white chocolate ganache if you want something lighter.
• Seasonal flair: Add cinnamon or pumpkin spice to the crust or filling for a warm autumn twist that’s perfect around the holidays.

How to Make Red Velvet Cheesecake with Oreo Crust Recipe

Step 1: Prep the Oreo Crust Like a Pro

Start by crushing about 30 Oreo cookies until you get fine crumbs—using a food processor is easiest, but a ziplock bag and rolling pin also work great. Mix those crumbs with 5 tablespoons of melted unsalted butter until everything’s evenly coated. Press this mixture firmly into the bottom and about 2 inches up the sides of a 9-inch springform pan (I always wrap the pan bottom with heavy-duty foil to prevent leaks during the water bath). Bake it at 350°F for 10 minutes, then set it aside to cool while you prepare the filling. This step creates a sturdy, chocolatey base that makes the cheesecake even more irresistible.

Step 2: Craft the Creamy Red Velvet Cheesecake Filling

Lower your oven to 300°F. In a stand mixer with the paddle attachment (or using a handheld mixer), beat 32 ounces of softened cream cheese on medium-low speed until it’s silky smooth—about a minute. Add 1⅓ cups sugar and ½ cup Dutch-processed cocoa powder, blending until combined. Then stir in 1 cup sour cream, 1 tablespoon each of white vinegar and vanilla, and 1-2 ounces of red food coloring. I usually start with 1 ounce and add more until I get that perfect vibrant hue. Finally, gently fold in 4 lightly beaten large eggs with a spatula—don’t overmix, or you’ll risk deflating the batter. Pour it over your prepared Oreo crust. This step sets the stage for a rich, velvety texture with unmistakable red velvet flair.

Step 3: Master the Water Bath Baking

Place your springform pan inside a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This water bath is the secret to a lusciously creamy cheesecake without cracks, and it’s something I highly recommend you try—even if it feels a little daunting at first. Bake for about 1 hour, or until the edges look set but the center is still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside the water bath for another hour—this gradual cooling helps set the texture perfectly. Then remove it from the bath, loosen the edges with a knife, and let it cool completely before chilling in the fridge for at least 4 hours, preferably overnight.

Step 4: Whip Up the Luscious Cream Cheese Frosting

When you’re ready to finish your Red Velvet Cheesecake with Oreo Crust Recipe, beat 4 ounces of softened cream cheese and ¼ cup softened unsalted butter together until creamy and smooth. Add 2 cups confectioners’ sugar and 1 teaspoon vanilla extract, mixing first on low just until combined, then speed up to medium until silky. Spread this frosting evenly over the chilled cheesecake for that dreamy, tangy finish everyone loves.

How to Serve Red Velvet Cheesecake with Oreo Crust Recipe

Garnishes

I usually keep the garnish simple because the cheesecake itself is a showstopper. A few crumbled Oreo pieces on top add texture and nod to the crust, and I sometimes dust a pinch of cocoa powder or add fresh raspberries for a pop of color and tartness that balances the richness.

Side Dishes

This cheesecake pairs beautifully with a light cup of coffee or a glass of milk for the kids. If you want to turn it into more of a dessert plate, serve alongside fresh berries or a scoop of vanilla bean ice cream to add contrasting coolness.

Creative Ways to Present

For birthdays or celebrations, I’ve decked out the top with edible gold leaf and piped rosettes of cream cheese frosting for a fancy look. Another fun idea I tried was layering slices with fresh strawberries between servings on a clear dessert stand—such a crowd-pleaser visually and taste-wise!

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftover cheesecake tightly wrapped in plastic wrap and covered in the fridge keeps it fresh and creamy for up to 4 days. Be sure to bring it to room temperature before serving again for the best texture.

Freezing

Freezing works surprisingly well! I slice the cheesecake into serving pieces, wrap each slice tightly in plastic and foil, then freeze for up to 3 months. When ready, thaw it overnight in the fridge to avoid condensation issues and preserve texture.

Reheating

This cheesecake is best enjoyed chilled, so I don’t recommend reheating. But if you want a soft center, you can let slices sit at room temperature for about 30 minutes before serving.

FAQs

Final Thoughts

This Red Velvet Cheesecake with Oreo Crust Recipe is one of those desserts I’m so glad I found and perfected because it delivers that wow factor every single time. Whether it’s a cozy family dinner or a big celebration, it brings a beautiful balance of rich, creamy, tangy, and chocolatey notes into a stunning package. I love sharing this one because it’s approachable, uses ingredients you probably have on hand, and never fails to impress. Give it a try—I’m confident it’ll become one of your go-to desserts too!

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