There's just something magical about combining the rich, velvety flavors of red velvet with the crunchy, chocolaty goodness of Oreos in a cheesecake. The Red Velvet Oreo Cheesecake Recipe I'm sharing today is a showstopper that's perfect for holidays or any time you want to impress without stress.

A rich red cheesecake sits on a dark plate placed on a white marbled surface. The cake has two layers: a smooth, dense red cheesecake layer on top and a thin, dark cookie crumb crust at the bottom. On top of the cake, there are five puffs of white whipped cream, each topped with small dark cookie crumbs. Between the cream puffs, there are large, whole dark sandwich cookies embedded into the cheesecake. In the background, a slice of the cake is visible, showing the same layers and toppings. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Oreo Cheesecake Recipe
Top Tip
How to Serve Red Velvet Oreo Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Oreo Cheesecake Recipe

Why You'll Love This Recipe

I can tell you from experience, this cheesecake nails the perfect balance: it’s creamy yet dense, with just the right pop from crushed Oreos in the crust and throughout. It’s festive in color but not cloyingly sweet — honestly, it’s become my go-to recipe for any cozy get-together.

Unique Layering: The Oreo cookie crust adds a delightful crunch that contrasts beautifully with the smooth red velvet cheesecake filling.
Rich Flavor with a Twist: The hint of cocoa mixed with red food coloring creates that classic red velvet taste but with a cheesecake’s luscious texture.
Manageable Size: This recipe works perfectly in small springform pans, so you can enjoy a generous dessert without leftovers overwhelming your fridge.
Make-Ahead Friendly: It holds up well in the fridge and tastes even better the next day, making your dessert prep stress-free.

This is a round cake with three visible layers. The bottom layer is thin and dark, looking crumbly like crushed cookies. The middle layer is thick, smooth, and bright red with a creamy texture. On top, there are white swirls of cream placed evenly around the edge, with small pieces of crushed dark cookies sprinkled on the cream. Each white swirl is adorned with a whole dark cookie standing upright. The cake sits on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cheesecake is all about quality and texture. Every ingredient plays a role in creating that luscious, creamy bite paired with a crunch that makes your taste buds happy. Here’s a little insight on what I use and why.

Flat lay of a small mound of chocolate sandwich cookie crumbs, a small pool of melted unsalted butter in a white ceramic bowl, a block of full-fat cream cheese, granulated sugar in a small white bowl, a small white bowl of full-fat sour cream, two whole uncracked brown eggs, a small white bowl with unsweetened cocoa powder, a small white bowl containing liquid red food coloring, a small white bowl with vanilla extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate Sandwich Cookie Crumbs: Using crushed Oreos adds that signature chocolate crunch to the crust — don't skip the filling bits mixed into the batter for extra texture!
Unsalted Butter: Melts into the crumbs for a sturdy yet tender crust. Salted butter can throw off balance here, so stick with unsalted.
Cream Cheese: Full-fat and at room temperature for the creamiest, smoothest cheesecake texture — this is the star ingredient.
Granulated Sugar: Sweetens while helping create that fluffy texture once beaten with the cream cheese.
Full-Fat Sour Cream: Adds tang and moisture, keeping the cheesecake from being too dense.
Eggs: They bind everything together and add richness; make sure they're at room temperature to avoid lumps!
Unsweetened Cocoa Powder: Enhances the traditional red velvet chocolate flavor without overpowering it.
Liquid Red Food Coloring: Gives that iconic, vibrant red—McCormick’s liquid red food coloring is my favorite for a deep, natural hue.
Vanilla Extract: Just a touch to round out the flavors beautifully.
Cream Cheese Whipped Cream or Small Batch Whipped Cream: For topping, I love a lightly sweetened whipped cream that balances the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love putting my spin on recipes, and this Red Velvet Oreo Cheesecake is no exception. Feel free to make it your own by adjusting sweetness, experimenting with toppings, or even swapping Oreos for a different chocolate cookie. It’s easy to personalize!

Variation: I once added crushed peppermint Oreos to the crust for a festive twist during the holidays—totally unexpected and so delicious!
Dairy-Free Option: I haven’t tried a full dairy-free version yet, but substituting cream cheese with a plant-based alternative could work—just be ready for a slightly different texture.
Extra Cocoa Punch: If you like a deeper chocolate flavor, bump up the cocoa powder by a teaspoon or two. Just keep it balanced so the red velvet flavor shines through.

Step-by-Step: How I Make Red Velvet Oreo Cheesecake Recipe

Step 1: Prepping the Crust with Care

Start by preheating your oven to 325°F and wrapping your 6-inch springform pan with foil—this water bath technique helps prevent cracks and keeps the filling silky. Mix your Oreo crumbs with melted butter and press firmly into the bottom of the pan. Baking the crust for 10 minutes sets it perfectly so it won't get soggy later. Patience here pays off!

Step 2: Whipping the Cream Cheese Mixture

Beat full-fat cream cheese until smooth and fluffy with sugar and sour cream—about 2 to 3 minutes. Scrape the bowl occasionally to avoid lumps. Then, add eggs one at a time on medium-high speed. Taking your time here helps your cheesecake stay creamy and not cracked. Resist the urge to overbeat!

Step 3: Adding Flavor and Color

Mix in cocoa powder, the liquid red food coloring, and vanilla extract. This step gives you that stunning red velvet look and rich depth of flavor. I love how vivid the batter becomes — it's almost too pretty to bake!

Step 4: The Water Bath and Baking

Pour your batter over the crust and place the pan inside a larger baking pan. Adding hot water halfway up the sides of the springform pan keeps everything moist and crack-free. Bake for about 65 to 75 minutes, watching for those edges to set and the center to jiggle slightly when shaken. Using a thermometer to hit 150°F internally really helps nail perfect doneness.

Step 5: Cooling and Chilling

After baking, loosen the edges with a knife and cool the cheesecake in the water bath for 15 minutes. Then, bring it to room temperature for about an hour before refrigerating it for at least 4 hours or overnight. This resting period is key to getting that velvety texture you’ll love.

Top Tip

Over time, I’ve learned a few tricks that make all the difference in this Red Velvet Oreo Cheesecake Recipe—here are some must-know tips to get it just right on your first try.

Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are not cold—this helps prevent lumps and keeps your batter slooooth.
Don’t Overbeat the Eggs: Adding eggs slowly and beating just until smooth keeps air bubbles minimal, which prevents cracks in the finished cheesecake.
Water Bath Magic: Wrapping the pan in foil and using the water bath ensures even baking and a perfect silkiness that’s hard to beat.
Knife Trick: Running a knife around the pan edges right after baking stops the cheesecake from sticking and cracking as it cools.

How to Serve Red Velvet Oreo Cheesecake Recipe

Red Velvet Cheesecake - Serving Suggestion

Garnishes

I love topping mine with a generous swirl of cream cheese whipped cream—lightly sweetened to balance the tangy cheesecake. Sometimes I sprinkle crushed Oreos and a dusting of cocoa powder on top for that extra wow factor. It’s the kind of garnish that makes guests ask for the recipe.

Side Dishes

This cheesecake is a dessert star on its own, but I like serving it alongside fresh berries or a scoop of vanilla ice cream for a refreshing contrast. A hot cup of coffee or rich hot chocolate pairs like a charm, especially when you’re digging into the last slice.

Creative Ways to Present

For Christmas or special parties, I’ve layered the cheesecake with whole Oreo cookies embedded in the batter for a surprise bite. I also tried mini cheesecake jars with whipped cream and Oreo crumbs for easy individual portions—super cute and perfect for gifting!

Make Ahead and Storage

Storing Leftovers

Once chilled, cover the cheesecake tightly with plastic wrap or store it in an airtight container. It keeps beautifully in the fridge for up to a week, and honestly, I’ve never had it last that long because it gets devoured quickly!

Freezing

I’ve frozen individual slices wrapped in freezer-safe foil and bags. When you thaw them overnight in the fridge, the texture is just as creamy. It’s a fantastic way to prep ahead or save some for later indulgence.

Reheating

Cheesecake is best served cold, but if you want to soften it slightly, leave it at room temperature for about 15 minutes before serving. This wakes up the flavors without risking losing that signature creamy texture.

Frequently Asked Questions:

Can I use whipped cream cheese instead of full fat cream cheese?

I don’t recommend whipped or low-fat cream cheese for this recipe since it affects the texture and richness. Full-fat cream cheese at room temperature gives you the smooth, creamy cheesecake everyone loves.

Why do I need to bake the crust first?

Pre-baking the Oreo crust helps it set up firmly so it won’t get soggy when the cheesecake batter is added. It also enhances the cookie flavor and adds a little crunch to your cheesecake base.

Can I make this recipe in a larger pan?

Absolutely! This recipe fits well in a 7-inch springform pan without adjustments. For larger pans, like 9 inches, you might want to look for a dedicated chocolate cheesecake recipe and adjust the flavors accordingly as noted in the recipe notes.

What kind of food coloring works best for red velvet cheesecake?

I prefer liquid red food coloring, such as the McCormick brand, because it delivers a rich, vibrant color without altering the texture. Gel food coloring can work too, but use sparingly to avoid a bitter taste.

Final Thoughts

Honestly, the Red Velvet Oreo Cheesecake Recipe has quickly become one of my favorite desserts to make and share. It feels special but isn't complicated, and trust me, everyone’s going to ask you for seconds. Give it a try—you’ll enjoy the rich flavors, playful texture, and the festive vibe it brings to your table. Plus, it’s a delicious excuse to indulge in something extraordinary at home with family or friends.