Red Velvet Oreo Cheesecake Recipe

If you want something rich, creamy, and indulgent, then this Red Velvet Oreo Cheesecake is just for you. A few years ago, I created this luscious dessert to spoil myself over the weekend, and now it has become my standard for birthday parties and special holidays just because.

With the crunchy Oreo crust, silky red filling, and that one classic cheesecake flavor we all enjoy, it’s so delicious! And did I mention, a lot easier to whip up than it looks?

What is Red Velvet Oreo Cheesecake All About?

Red Velvet Oreo Cheesecake is one steal of a dreamy dessert, pairing the bold cocoa flavor of red velvet cake with cheesecake creaminess, all on a base of crushed Oreo cookies. A bright red celebration, smooth texture, and a little crunch from the Oreos create a lump of specialness from every bite. So for all you red velvet-and-cheesecake lovers, this is it!

Ingredients

For the Oreo Crust:

• 24 regular Oreo cookies.
• Melt 5 tablespoons of margarine.

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa powder
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 teaspoons red food coloring

Optional Topping:

• Whipping cream
• Crushed Oreos
• Shaved chocolate

How to Make Red Velvet Oreo Cheesecake

1. Prepare the pan: Preheat your oven to 325°F (160C). Prepare a 9-inch springform pan by lining it with parchment paper and lightly greasing it.
2. Make the crust:
   • Crush the Oreo crumbs fine with the food processor or in a Ziplock bag, then combine them with the butter.
3. Mix the filling:
   • Blend the cream cheese until smooth.
   • Add sugar and mix well.
   • Add one egg at a time, and beat it after each addition.
   • Add the vanilla, cocoa powder, sour cream, buttermilk, and red food coloring.
4. Bake it:
   • Pour the filling over the top of the crust. Bang it very gently against the counter to burp the bubbles out. Bake for 55-65 minutes until the center is set but jiggles slightly.
5. Cool it down:
   • Let the cheesecake cool for an hour before serving.
   • Refrigerate for 4 hours or preferably overnight.
6. Decorating & serving:
   • Top this with whipped cream and some crushed Oreos if you like. Slice and serve!

Storage Tips

• Fridge: Keep leftovers airtight for up to 5 days.
• Freezer: For a month. Thaw overnight in the fridge before serving.

Serving Suggestions

• Serve chilled, drizzling chocolate sauce or raspberry sauce on top.
• Even better is a scoop of vanilla ice cream on top.
• Perfect on V-Day, any birthday, or any other day you feel like it.

Pro Tips and Variations

• Overmixing is going to be a no-no because too much air can lead to cracks.
• Substitute Oreos for chocolate graham crackers for less sweetness if you want.
• Use gel food coloring to get a deeper red color.
• Want a mini version? Line a muffin tin with liners and bake them for 20 minutes.

FAQs

1. Can low-fat cream cheese be used?

Well, not as rich and smooth in texture.

2. Is Red Velvet Oreo Cheesecake very sweet?

Yes, this is sweet, but with a little bit of tang from the cream cheese and cocoa to balance it.

3. Can it be made without any food coloring?

Of course. I assure you, it will taste great, just without the red color.

4. So, is it gluten-free?

Not with Oreos, but you can, of course, make it gluten-free with gluten-free chocolate cookies.

Try It!

If you have never tasted Red Velvet Oreo Cheesecake, I feel sorry for you. With a bold flavor, ultra-rich, creamy texture, and stunning appeal, it is the kind of dessert that begs the question, “Did you make this?” Have it, then enjoy the praise!