If you’re looking to wow your friends or family with a dessert that’s as stunning as it is irresistible, this Red Velvet Oreo Cheesecake Recipe is where you want to start. I absolutely love how the rich, velvety cheesecake layers nestled on a crunchy Oreo crust create the perfect balance of creamy and crumbly with each bite. Plus, that pop of red velvet paired with bits of Oreo makes every slice look like a showstopper on your table.

I’ve found this Red Velvet Oreo Cheesecake Recipe shines at celebrations or cozy weekend gatherings when you want something a little extra special but not too complicated. The flavors meld beautifully, and you’ll enjoy the smooth, tangy cream cheese interacting with the deep cocoa notes from the Oreos—trust me, it’s one recipe that keeps folks coming back for seconds.

Ingredients You’ll Need

Gathering the right ingredients is half the fun, especially when they complement each other as seamlessly as they do in this cheesecake. Quality cream cheese and fresh eggs really make a difference, and using full-fat dairy helps keep the texture ultra creamy and luscious.

Oreo cookie crumbs: I like using classic Oreos with the centers for that perfect balance of chocolate and sweetness in the crust.
Granulated sugar: Adds the right level of sweetness without overpowering the tangy cheese flavor.
Salted butter: Melted butter binds the crust together and adds richness; don’t substitute unsalted here without adjusting salt.
Full-fat cream cheese: Room temperature cream cheese blends smoothly and creates the signature cheesecake creaminess.
Full-fat sour cream: This adds a subtle tang and keeps the cheesecake moist and tender.
Vanilla extract or vanilla bean paste: I often use vanilla bean paste for that little extra burst of vanilla with specks that look beautiful.
Heavy whipping cream: Brings silkiness to the batter and helps with structure.
Cornstarch: Helps set the cheesecake and prevent cracks while keeping it tender.
Red gel food coloring: Use gel for vibrant color without altering the batter’s consistency.
Large eggs: Make sure they’re at room temperature so they incorporate nicely and prevent curdling.
Chopped Oreos: Folded inside for that fun surprise crunch with every bite.
Dark chocolate chips or chopped chocolate: Used for a glossy, decadent drizzle on top.
Whipped cream: Adds a light, fluffy touch as garnish.

Variations

I love experimenting with this Red Velvet Oreo Cheesecake Recipe to suit different occasions or cravings. The great thing is, you can easily tweak it a bit to make it your own without losing that luscious base everyone adores.

Double chocolate Oreo crust: Sometimes I swap the classic Oreos for Double Stuf for extra chocolate indulgence—it’s a hit with serious chocoholics.
Dairy-free or vegan version: I’ve played with coconut cream and vegan cream cheese; while it’s a different vibe, it’s surprisingly good and still festive.
Berry swirl: Adding a raspberry or strawberry puree swirl just before baking gives a fresh fruity note that cuts through the richness beautifully.
Mini cheesecakes: I love making this recipe in mini springform pans for an elegant party platter—everyone gets their own cute portion!
Less food coloring: For a subtler red velvet effect, reduce the gel food coloring; I sometimes do this for family who prefer the flavor without the vibrant red color.

How to Make Red Velvet Oreo Cheesecake Recipe

Step 1: Nail the Oreo Cookie Crust

Start by finely crushing about 25 Oreos to get 2 cups of crumbs—using a food processor makes this quick, but placing cookies in a sealed bag and crushing with a rolling pin works just as well. Mix the crumbs with 1/4 cup of granulated sugar and 1/4 cup (4 tablespoons) of melted salted butter until the texture is like wet sand. Press this mixture evenly into the bottom of a springform pan. I find using the bottom of a glass for pressing helps pack it tightly and get a nice, firm crust that won’t crumble apart later.

Step 2: Prepare the Red Velvet Cheesecake Batter

With your mixer on medium speed, beat 3 cups of room temperature cream cheese until silky smooth—this usually takes about 3 minutes. Slowly add in 1 cup of granulated sugar, beating until combined and fluffy. Then mix in 1/2 cup sour cream, 1 1/2 tablespoons vanilla extract or vanilla bean paste, and 1 1/2 tablespoons heavy cream, scraping down sides to keep everything well incorporated. Next, sift and add 3 tablespoons cornstarch, and 2 teaspoons of red gel food coloring. The gel ensures that vibrant, classic red velvet color without watering down the batter.

Lastly, add 3 large eggs one at a time, mixing just until combined after each. Don’t overmix here because that can cause cracks in your cheesecake. Folding in about 1/2 cup of chopped Oreos gently at the end is my favorite part — it adds that delightful texture surprise!

Step 3: Bake with Care

Pour the batter over your Oreo crust and smooth the top with a spatula. Bake at 325°F (163°C) for about 50-60 minutes. You’ll want the edges to be set but the center should still jiggle slightly when you gently shake the pan. This is key to achieving a creamy, not dry, finish. Let it cool on a wire rack for an hour before refrigerating—over several hours or overnight is best for flavors to marry and texture to perfect.

Step 4: Garnish and Chill

Once chilled, melt about 1/2 cup dark chocolate chips or chopped dark chocolate, drizzle it generously across the top. I use a spoon or piping bag for neat drizzles. Finish with dollops of whipped cream and sprinkle remaining chopped Oreos for that extra pop of texture and a pretty presentation.

How to Serve Red Velvet Oreo Cheesecake Recipe

A round cake with a bright red smooth frosting base, topped with a ring of white whipped cream swirls around the edge. Each whipped cream swirl is decorated with a half chocolate sandwich cookie standing vertically. Inside the ring of whipped cream is a thick circle of dark crushed cookie crumbs, surrounding the center which has vivid red frosting with thin drizzled lines of shiny caramel sauce. The cake sits on a white marbled surface with some scattered cookie crumbs and caramel drops. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I swear by whipped cream and extra chopped Oreos on top to elevate both the look and flavor. For a little festive flair, sometimes I add red sprinkles or fresh raspberries which play nicely with the red velvet theme.

Side Dishes

This cheesecake is a star on its own, but if you want to make a full dessert spread, fresh berries or a light fruit salad complement it beautifully. A hot cup of coffee or a cold glass of milk is my go-to pairing—it balances out the richness perfectly.

Creative Ways to Present

For holidays or birthdays, I’ve served this cake with edible gold leaf accents or piped on red velvet cake crumbs on the whipped cream topping for texture contrast. Mini cheesecakes, as I mentioned, make for great individual gifts or party treats, complete with tiny Oreo toppers.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake keeps wonderfully in the fridge, tightly wrapped in plastic or stored in an airtight container for up to 5 days. I like to slice it first so grabbing a piece is easy and mess-free for grab-and-go snacks or desserts.

Freezing

If you want to keep it longer, this Red Velvet Oreo Cheesecake Recipe freezes well. I wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. When ready to enjoy, thaw it overnight in the fridge to preserve that creamy texture.

Reheating

I prefer eating this cheesecake chilled, but if you like it slightly warmed, leave individual slices out at room temperature for 15-20 minutes before serving. Avoid microwave reheating as it can change the texture and make the cream cheese grainy.

FAQs

Can I make this Red Velvet Oreo Cheesecake Recipe without food coloring?

Absolutely! You can omit the red gel food coloring if you prefer a natural cream cheese color, but keep in mind that the classic red velvet look will be missing. The flavor will still be fantastic, just less visually dramatic.
Do I need a water bath to bake this cheesecake?

This recipe doesn’t require a water bath, but if you want to make sure your cheesecake stays super smooth and crack-free, wrapping the pan in foil and placing it in a shallow water bath can help regulate temperature. Just be careful to prevent water from seeping in.
Can I use low-fat cream cheese for this recipe?

While you can, I don’t recommend it because the fat content in full-fat cream cheese is essential for that luscious, creamy texture and full flavor typical of a cheesecake, especially in this Red Velvet Oreo Cheesecake Recipe.
How do I prevent cracks on my cheesecake?

Mix ingredients at moderate speed, avoid overmixing once eggs are added, bake at a moderate temperature, and let it cool gradually. Running a knife around the edges after baking and before chilling can also help reduce cracking.
How long does this Red Velvet Oreo Cheesecake Recipe need to chill before serving?

I find chilling it for at least 4-6 hours is best, but overnight chilling is ideal to allow the flavors to fully develop and the texture to set perfectly.

Final Thoughts

This Red Velvet Oreo Cheesecake Recipe has become a go-to in my kitchen whenever I want to impress without the stress. It strikes that magical balance of being decadent yet approachable, colorful yet classic. Once you try it, I bet you’ll find yourself reaching for this one time and time again, whether for holidays, birthdays, or just because we all deserve a little extra sweet joy sometimes.