Red Velvet Oreo Cheesecake is the perfect treat for anyone who loves a rich, creamy dessert with a little twist. This cheesecake combines the smooth texture of classic cheesecake with the bold flavors of red velvet cake and crunchy Oreo cookies. The mix of deep red cake pieces and cookies throughout the creamy cheesecake makes every bite a delightful surprise.
I love making this dessert when I want to impress friends or family because it feels special without being too complicated. One of my favorite things is how the slight chocolate taste from the Oreos balances the sweetness of the red velvet, creating a fun and tasty combo. I usually let it chill overnight so the flavors can mix and it sets just right.
Serving this cheesecake with a dollop of whipped cream or a drizzle of chocolate syrup always gets a smile around the table. It’s a great choice for birthdays, holiday gatherings, or any time you want something a little different and delicious. I’m pretty sure everyone will ask for seconds!
Key Ingredients & Substitutions
- Oreos
- These add a great chocolate crunch to the crust and the cheesecake filling. If you want, you can swap regular Oreos for a gluten-free or vegan version for dietary needs. Crushing them finely helps form a solid crust.
- Red Velvet Cake Layer
- The classic mix of cocoa and red food coloring gives the cake its signature look and taste. If you can’t find buttermilk, try mixing a tablespoon of vinegar or lemon juice with regular milk for a quick substitute.
- Cream Cheese
- This is the star of the cheesecake filling. Make sure it’s softened before mixing for a smooth, creamy texture. For a lighter option, you could try reduced-fat cream cheese, but the texture might be less rich.
- Red Glaze
- Using fruit jelly or red velvet glaze adds a glossy finish that makes the cheesecake look stunning. You can use strawberry or raspberry jelly if red velvet glaze isn’t available.
How Do I Avoid Cracks in My Cheesecake?
Cracks happen when the cheesecake bakes unevenly or cools too fast. Here’s how you can keep your cheesecake smooth and perfect:
- Bake at a lower temperature (325°F/160°C) to cook gently and evenly.
- Use a water bath or place the springform pan on a baking tray with hot water to keep moisture steady (optional but helpful).
- Don’t overmix the cream cheese batter; mix just until smooth.
- Once baking is done, turn off the oven and leave the cheesecake inside with the door cracked open for an hour. This slows cooling and reduces cracks.
- Chill the cheesecake in the fridge for several hours or overnight before adding the glaze or slicing.
Equipment You’ll Need
- 9-inch springform pan – perfect for easy removal of the cheesecake without breaking the sides.
- Mixing bowls – you’ll need several for the crust, cake layer, and cheesecake filling.
- Electric mixer or hand mixer – makes beating cream cheese smooth and mixing batter easy.
- Wire rack – helps the cake layer cool evenly before adding the cheesecake layer.
- Small saucepan – to gently warm the red glaze so it spreads smoothly on top.
- Spatula – useful for folding Oreos into the batter without overmixing.
Flavor Variations & Add-Ins
- Switch Oreo cookies for chocolate graham crackers in the crust for a milder chocolate base.
- Try adding a teaspoon of espresso powder to the cheesecake filling to deepen the chocolate flavor.
- Stir in chopped nuts like pecans or walnuts into the red velvet layer for a crunchy texture.
- Add a layer of cream cheese frosting on top instead of red glaze for a sweeter, creamier finish.
Red Velvet Oreo Cheesecake
Ingredients You’ll Need:
For the Oreo Crust:
- 24 Oreo cookies, finely crushed (about 2 cups)
- 6 tbsp unsalted butter, melted
For the Red Velvet Cake Layer:
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Filling:
- 24 oz (about 675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 10 Oreo cookies, roughly chopped/mixed into filling
For the Red Glaze:
- 1/2 cup red fruit jelly or red velvet glaze (can use strawberry or raspberry jelly)
- 1 tbsp water
For Decoration:
- Whipped cream
- Whole Oreo cookies
- Oreo crumbs
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus baking time of around 60-70 minutes in total. After baking, the cheesecake needs to cool at room temperature for about 2 hours and chill in the fridge for at least 4 hours or overnight to set properly.
Step-by-Step Instructions:
1. Prepare Oreo Crust:
Preheat your oven to 350°F (175°C). Mix the crushed Oreos with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake this crust for 8 minutes, then remove and let it cool.
2. Make Red Velvet Cake Layer:
In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In another large bowl, whisk together the oil and sugar, then add the egg, buttermilk, red food coloring, vanilla extract, and vinegar. Mix well. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. Pour this batter evenly over the cooled Oreo crust and bake for about 20 minutes or until a toothpick comes out clean. Let it cool completely.
3. Prepare Cheesecake Filling:
Reduce oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, eggs one at a time, sour cream, and vanilla extract, beating until creamy. Gently fold chopped Oreos into the batter. Pour the cheesecake filling evenly over the cooled red velvet cake layer.
4. Bake Cheesecake:
Place the springform pan on a baking sheet and bake at 325°F (160°C) for 50-60 minutes, or until the center is almost set with a slight jiggle. Turn the oven off and crack the door open; let the cheesecake cool inside for 1 hour. Then transfer it to a wire rack to cool another hour before refrigerating it for at least 4 hours or preferably overnight.
5. Prepare Red Glaze:
Gently warm the red fruit jelly with water to loosen it. Once the cheesecake is set and chilled, spread the red glaze evenly on top.
6. Decorate:
Pipe whipped cream on top and garnish with whole Oreo cookies and Oreo crumbs for a beautiful finish.
7. Serve:
Slice the cheesecake using a hot, clean knife for neat pieces. Enjoy the creamy layers of red velvet cake and Oreo cheesecake topped with the glossy red glaze and crunchy Oreo accents!
Can I Use Frozen Oreos for the Crust and Filling?
Yes, you can! Just make sure to thaw them completely before crushing or chopping so they mix evenly without adding extra moisture.
How Should I Store Leftover Cheesecake?
Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. Let it come to room temperature for 15-20 minutes before serving for the best flavor and texture.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake tastes even better after chilling overnight, which helps the flavors meld and the layers set perfectly.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/2 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a buttermilk substitute.