Combining the rich chocolate flavor of Oreos with classic red velvet flavor, this red velvet Oreo cheesecake recipe makes an indulgent treat for any special occasion.
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It's so creamy and delicious. And thanks to the red color and attractive garnish, this looks every bit as impressive as a bakery-made cheesecake.
This is one of my favorite cheesecake recipes. It's best if you make it a day ahead then let it chill overnight. Decorate the Oreo cheesecake just before serving. Everyone is going to love this rich, creamy, and completely delicious dessert!
I also love this Philadelphia Oreo cheesecake and these delicious cookies and cream bars which incorporate Oreo cookies as well.
Main Ingredients
This might not be the simplest dessert you can make, but for a special occasion, it's just perfect. Let's take a peek at some of the key ingredients you'll need:
- Cream cheese: A cheesecake staple. You can use any brand of cream cheese. I recommend using the full-fat kind for a rich result. Let it sit on the countertop for half an hour since it mixes better at room temperature and helps ensure a creamy texture in the finished dessert.
- Sour cream: For the perfect amount of tang. This ingredient adds creaminess as well as a typical cheesecake tang. Just like with the cream cheese (and eggs!) make sure it's at room temperature before you start.
- Oreos: For the crust as well as the filling and also the garnish! I use classic Oreos here, but there are different flavors you could try. There are also gluten free cookie options if you want this cheesecake recipe to be gluten free.
- Eggs: To bind the filling ingredients. Eggs help with the rich, smooth and silky texture of cheesecake, binding as well as thickening the filling without the need for much cornstarch.
- Dark chocolate chips: For the garnish. This ingredient adds a more intense chocolate flavor to the cheesecake. Want to use semisweet chocolate instead? Go ahead!
Instructions Overview
The first step in making red velvet Oreo cheesecake is to prepare the crust. After crushing the Oreos you can mix in the butter and sugar. Press this mixture firmly down into a parchment paper-lined pan and bake until golden.
Next you'll prepare the filling. Beat the cream cheese then add the sugar, sour cream, heavy cream, cornstarch, vanilla, and red food coloring. Beat the eggs then add them to the cream cheese mixture and stir until smooth.
Pour half of this prepared filling into the crust then add chopped Oreos before adding the remainder. Bake until done then crack open the oven and let it cool in there. Cover and chill overnight.
Garnish the finished cheesecake with melted chocolate chips and then add whipped cream and the rest of the chopped cookies on top.
Common Questions
Oh yes, they absolutely do! Red velvet traditionally boasts a little cocoa powder although much less than in a traditional chocolate cake. The Oreos add a more intense chocolate flavor to this cheesecake so if you like cheesecake and you're also a chocolate fan, you will love the result of this recipe.
These have been discontinued for a couple of years but you can always make a red velvet cheesecake with classic Oreos to recreate the flavor!
Traditional liquid food coloring used to be the only type available but now you can choose from liquid or gel. The difference is gel is more concentrated. This means you need less than if you were using the liquid form and it's also better for a brighter, more vivid color.
Chopnotch Tips
- 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.
Red velvet Oreo cheesecake pairs the classic red velvet flavor with Oreos, for a bakery-quality dessert that you can make with ease.
Related Recipes
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Recipe
How to Make
Red Velvet Oreo Cheesecake
Ingredients
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
Instructions
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!
Notes
- 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.
It was really really mouth watering 😃
I'm so happy to hear that! Thanks for sharing your feedback, Nicole. Glad you loved it!
Absolutely Delicious 😋