Skip to Content

Red Velvet Oreo Cheesecake

This red velvet Oreo cheesecake combines two of our favorite flavors into one decadent cheesecake. From its Oreo cookie crust to its red velvet oreo cheesecake filling, it’s a match made in heaven!

image of red velvet oreo cheesecake that's been cut and is having a slice pulled out to be eaten

This recipe is based on my friend Debbie’s go-to cheesecake recipe. She is truly a cheesecake guru and helped me out immensely with getting this recipe just right.

This cheesecake is decadent, creamy, and totally irresistible thanks to a generous drizzle of melted chocolate and loads of Oreos!

As an added bonus, it’s the perfect make ahead dessert. Somehow it tastes even better as it sits overtime. It’s magic, I swear!

How to Make This Red Velvet Cheesecake Without Using a Water Bath

As I’ve lamented before, I don’t have a full-size oven. It’s hard enough to fit cake pans into my oven, let alone a water bath.

Water baths always seem like such a production, with sloshing water and the risk of it leaking into your cheesecake.

Thanks to a very gradual cooking and cooling process, this cheesecake recipe doesn’t require a water bath! Cooking it low and slow gives it an amazing texture, and letting the cheesecake gradually cool in the oven minimizes any risk of cracking.

The end result is a creamy, delicious cheesecake that’s crack-free!! The process is so easy and stress-free you’ll wonder why you ever used a water bath in the first place.

Substitutions & Swaps – Oreo Cheesecake Crust

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

image of an oreo crumb crust about to be baked for a cheesecake
  • Oreo Cookie Crumbs – I like to use crushed Oreo cookies to make the crust! This can easily be done in a food processor or you can crush the cookies in a ziploc bag with a rolling pin. You can also use crushed graham crackers in a pinch!
  • Granulated Sugar – Adding granulated sugar to the crust helps solidify the crust once it’s baked and makes a more stable crust.
  • Salted Butter – To keep things simple I use salted butter to make the crust. If you only have unsalted butter, add about 1/4 tsp of salt into the crust mixture.

Substitutions & Swaps – Red Velvet Oreo Cheesecake

image of red velvet oreo cheesecake batter ready to be poured over its oreo crust and baked
  • Cream Cheese – This recipes tastes best with full-fat cream cheese. I find using cream cheese that comes in brick form works best! However, you can use low fat cream cheese or Neufchatel cheese in its place and the recipe will still bake up well.
  • Granulated Sugar – I think this cheesecake has just the right amount of sweetness, but you can increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
  • Vanilla Extract – Vanilla extract helps enhance the other flavors in this cheesecake! If you don’t have any on hand it can be omitted.
  • Heavy Cream – You can use heavy whipping cream or double cream if you can’t find heavy cream at your grocery store.
  • Cornstarch – Cornstarch helps prevent cracking and makes the cake easier to cut into clean slices. You can use all-purpose flour in its place if needed, but cornstarch works best!
  • Red Gel Food Coloring – Gel food coloring allows you to get a really bright shade of red without throwing off the consistency of the cheesecake. You can use liquid food coloring if needed though!
  • Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using regular large eggs.
  • Chopped Oreo Cookies – Adding a layer of chopped Oreos into the middle of the cheesecake really packs it with Oreo flavor. If you don’t have enough Oreos you can omit these.

Baking This Red Velvet Oreo Cheesecake Without A Springform Pan

This recipe bakes up best in an 8-inch springform pan or cheesecake pan.

image of a slice of red velvet oreo cheesecake decorated with melted chocolate, whipped cream and crushed oreos

However, you can also turn this recipe into red velvet Oreo cheesecake bars by baking it in a 9 inch x 13 inch pan for 32-35 minutes at 325 F or 165 C.

Be sure to line the pan with parchment paper and spray with non-stick spray to make it easier to cut and remove slices.

Making This Red Velvet Oreo Cheesecake in Advance & Storage Tips

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh.

You can also freeze this cheesecake for up to 3 months! After it’s baked and cooled, release it from the pan then freeze the entire cheesecake until it’s firm to the touch (about 3 hours).

Carefully lift the cheesecake off the bottom of the springform pan and slide onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple layers of plastic wrap and then foil.

When you’re ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day.

Whether you’re freezing or refrigerating this cheesecake, wait to add the chocolate drizzle and whipped cream until you’re ready to cut into it.

image of a slice of red velvet oreo cheesecake decorated with melted chocolate, whipped cream and crushed oreos

How To Make The Best Red Velvet Oreo Cheesecake

  • Make sure your ingredients are at room temperature. It helps them mix together better and ensure your cheesecake has a smooth texture once it’s baked.
  • Beat your cream cheese on a medium to medium high speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter and helps the cheesecake bake up properly.
  • Mix on a low speed once you start mixing ingredients into the cream cheese. After you’ve fluffed up the cream cheese, you want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack!
  • Mix your eggs in a separate bowl then slowly mix them into your cheesecake batter. This will make them easy to incorporate and help you avoid over-mixing your batter.
  • Follow the cooling instructions to a T! I know it’s a slow process, but it’s worth it. It helps ensure your cheesecake has the perfect consistency once it’s cooled.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
  • If your cheesecake cracks while baking or cooling, don’t fret! You can easily cover it a bit of chocolate ganache while decorating this cheesecake and no one will ever know.
  • Make room in your fridge ahead of time so you can easily chill the cheesecake once it reaches room temperature. If you’re like me and you struggle keeping your fridge organized, here are some amazing fridge organization tips.

Let Me Know What You Think!

If you try this red velvet Oreo cheesecake recipe, I’d love to hear what think of it!

Please leave a rating and let me know your thoughts by sharing a comment.

Other Posts You Might Like:

Yield: 12

Red Velvet Oreo Cheesecake

image of red velvet oreo cheesecake that's been cut and is having a slice pulled out to be eaten

From its oreo cookie crust to its red velvet oreo cheesecake filling, this red velvet oreo cheesecake is a match made in heaven!!

Prep Time 15 minutes
Cook Time 1 hour 22 minutes
Additional Time 4 hours
Total Time 5 hours 37 minutes

Ingredients

Oreo Cookie Crust

  • 2 cups oreo cookie crumbs - about 25 cookies with centers (200 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 cup or 4 Tbsp salted butter, melted (56 grams)

Red Velvet Cheesecake

  • 3 cups or 3-8 oz. packages full-fat cream cheese, room temperature (678 grams)
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup full-fat sour cream, room temperature (128 grams)
  • 1 1/2 Tbsp vanilla extract or vanilla bean paste (18 grams)
  • 1 1/2 Tbsp heavy cream or heavy whipping cream (22 grams)
  • 3 Tbsp cornstarch (24 grams)
  • 2 tsp red gel food coloring
  • 3 large eggs, room temperature (168 grams)
  • 1/2 cup chopped up oreos - about 8 cookies (45 grams)

Garnish

  • 1/2 cup dark chocolate chips or chopped chocolate, melted (80 grams)
  • Whipped cream
  • 1/4 cup chopped up oreos (30 grams)

Equipment / Tools Needed

Instructions

Oreo Cookie Crust

  1. Preheat oven to 350 F or 175 C. Spray an 8-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan and spray the top of it.
  2. Using a food processor, crush 25 oreo cookies until they have a fine crumb. Pour in 1/4 cup granulated sugar and 4 Tbsp melted butter and pulse until the cookie crumbs look moist.
  3. Pour the cookie mixture into the prepared pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust covering the bottom of the pan and reaching about 2/3 way up the sides of the pan.
  4. Bake for 9-10 minutes then remove from the oven. Place the pan on a wire rack to cool, keep your oven by lower the temperature to 300 F / 150 C.

Red Velvet Oreo Cheesecake

  1. While the cookie crust bakes and cools make the cheesecake filling.
  2. Place 3 cups of room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fitted with a whisk attachment on a medium to medium-high speed for 4-5 minutes until creamy and smooth. Scrape the sides and bottom of the bowl a few times throughout the process.
  3. Add in 1 cup of sugar, 1/2 cup room temperature sour cream, 1 1/2 Tbsp vanilla extract, 1 1/2 Tbsp heavy cream, 3 Tbsp cornstarch and 2 tsp red gel food coloring. Mix on a low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.
  4. Crack 3 large eggs into a separate bowl and mix together with a fork until scrambled. Slowly mix the eggs into the cream cheese mixture on a low speed. Mix just until the eggs are incorporated, then finish mixing the batter by hand with a rubber spatula. The batter should be smooth and completely free of any lumps!
  5. Gently bang your mixing bowl on your counter a few times to help release any trapped air bubbles (these can cause your cheesecake to crack).
  6. Pour 1/2 of the cheesecake filling on top of the cooled cookie crust, then sprinkle 1/2 cup of chopped oreos over the batter. Pour the remaining batter on top of the oreos.
  7. Place the cheesecake pan on a large cookie sheet to catch any potential leaks, then bake the cheesecake at 300 F for 12 minutes.
  8. Without opening the oven door, reduce the oven temperature to 225 F or 110 C and bake for an additional 110 - 115 minutes. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake.
  9. Once the cheesecake is fully baked, turn off your oven and let the cheesecake sit in the oven for 1 hour without opening the door.
  10. After 1 hour of cooling in the oven, crack your oven door open with a wooden spoon and let the cheesecake continue to cool in the oven for another hour.
  11. Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it's reach room temperature, cover the top of the cheesecake with foil and refrigerate the cheesecake for an additional 3-4 hours or overnight.
  12. When you're ready to enjoy this red velvet Oreo cheesecake, remove it from the fridge and carefully release it from the pan.
  13. Drizzle melted chocolate over the top of cheesecake and top with whipped cream swirls and chopped Oreos. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices.
  14. Leftover cheesecake can be kept in the fridge for up to 5 days in an airtight container.

Notes

Making This Red Velvet Oreo Cheesecake in Advance

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap and foil to keep it fresh. If you're making this cheesecake in advance, wait to garnish it with melted chocolate and whipped cream until you plan to serve it.

You can also freeze this cheesecake for up to 3 months! After it's baked and cooled, release it from your pan then freeze the entire cheesecake until it's firm to the touch (about 3 hours).

Carefully lift the cheesecake off the bottom of the springform pan and slide onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple layers of plastic wrap and then foil.

When you're ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day. Wait to add the chocolate drizzle and other toppings until you're ready to cut into it.

How To Make The Best Red Velvet Oreo Cheesecake

  • Make sure your ingredients are at room temperature. It helps them mix together better and ensure your cheesecake has a smooth texture once it's baked.
  • Beat your cream cheese on a medium to medium high speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter and helps the cheesecake bake up properly.
  • Mix on a low speed once you start mixing ingredients into the cream cheese. After you've fluffed up the cream cheese, you want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack!
  • Mix your eggs in a separate bowl then slowly mix them into your cheesecake batter. This will make them easy to incorporate and help you avoid over-mixing your batter.
  • Follow the cooling instructions to a T! I know it's a slow process, but it's worth it. It helps ensure your cheesecake has the perfect consistency once it's cooled.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
  • If your cheesecake cracks while baking or cooling, don't fret! You can easily cover it a bit of chocolate ganache while decorating this cheesecake and no one will ever know.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 423Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 103mgSodium 227mgCarbohydrates 56gFiber 1gSugar 47gProtein 5g
Oreo Cream Pie
← Previous
Cookie Dough Macarons
Next →

Chahat

Monday 12th of April 2021

Is that possible to make cream cheese at home itself??

Christine

Thursday 8th of April 2021

For the crust, Do you remove the cream filling for the Oreo so it’s just the cookie? Or do you use it whole??

Dani

Friday 2nd of April 2021

Is the red gel food colouring what makes it red velvet? If I omit that part, is it just regular Oreo cheesecake then?

Xenia Ehring

Thursday 18th of March 2021

This cake is sooo awesome! The texture is great and the tastes fit perfectly. Everybody is asking me for the recipe!