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A slice of red velvet Oreo cheesecake being served.

Red Velvet Oreo Cheesecake

You can't beat this recipe if you want to make a special occasion dessert that everyone will love!
Prep Time:15 mins
Cook Time:2 hrs 11 mins
Chilling Time:4 hrs
Total Time:6 hrs 26 mins
Servings:12 slices


For the Oreo crust:

  • 25 Oreo cookies crushed into fine crumbs
  • ¼ cup granulated sugar
  • 4 tablespoons salted butter melted

For the cheesecake filling:

  • 24 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream room temperature
  • 2 tablespoons vanilla extract
  • 1 ½ tablespoons heavy cream
  • 3 tablespoons cornstarch
  • 2 teaspoons red gel food coloring
  • 3 large eggs room temperature
  • 8 Oreo cookies chopped into small chunks

For the garnish:

  • ½ cup dark chocolate chips
  • whipped cream
  • ¼ cup Oreo cookies chopped into small chunks


To make the Oreo crust:

  • Preheat the oven to 350°F. Line the inside of an 8-inch springform pan with parchment paper and set it aside.
  • Crush the Oreos in a food processor until they turn into fine crumbs, and then add the granulated sugar and melted butter and pulse until all the crumbs are moist.
  • Pour the crushed cookie mixture into the springform pan and press it down firmly to form the crust, while evenly covering the bottom of the pan and about ⅔ of the way up the sides.
  • Bake the crust in the preheated oven for 9 minutes. Remove from oven and let cool on a wire rack. Reduce the temperature of the oven to 300°F.

To make the cheesecake filling:

  • Beat the cream cheese in a large mixing bowl until smooth and creamy, and then add the granulated sugar, sour cream, vanilla extract, heavy cream, cornstarch, and red food coloring. Continue to mix until well combined while scraping down the sides and bottom of the mixing bowl.
  • In a separate bowl, beat the eggs together with a fork until well combined and then slowly pour them into the cream cheese mixture while mixing slowly until just incorporated. Then stir the mixture with a rubber spatula until the cheesecake filling is completely lump-free and smooth.
  • Pour half of the filling into the springform pan over the cooled cookie crust, then sprinkle the chopped Oreos over it, and then pour in the remaining filling on top of that.
  • Bake the cheesecake for 12 minutes and then reduce the oven temperature to 225°F and let it continue to bake for another 1 hour and 50 minutes.
  • Turn the oven off, but leave the door closed for another hour with the cheesecake inside. Then crack the oven door open and let it cool inside for one more hour.
  • Remove from oven and let cool to room temperature, then cover with aluminum foil and transfer to the refrigerator for at least 4 hours, preferably overnight.

To garnish:

  • Remove the cheesecake from the refrigerator when ready to serve and carefully release it from the pan.
  • Add the dark chocolate chips to a microwave-safe bowl. Microwave for 30-second intervals while stirring in-between until the chocolate is fully melted.
  • Drizzle the melted chocolate over the top of the cheesecake using a large spoon and then top with whipped cream and the remaining chopped Oreos. Serve and enjoy!


  • If you’re using gel food coloring or decorating gel, which is also fine to use, instead of the liquid kind, add less and mix it in. You can always add more if needed.
  • Classic Oreos aren't gluten-free but there are gluten-free alternatives such as KinniToos chocolate sandwich cookies which are available in the U.S. as well as Canada.
  • The fastest way to crumble the cookies for the crust is to use a food processor. If you don't have one you can put them in a Ziploc bag and crush them with the flat side of a meat mallet or with a rolling pin.


Calories: 573kcal | Carbohydrates: 56g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 415mg | Potassium: 239mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1026IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 4mg