If there’s one dessert that will make jaws drop at the table, it’s this Red Velvet Oreo Cheesecake. Imagine the iconic red velvet flavor paired with the irresistible crunch of Oreos and the creamy richness of cheesecake. Add a glossy chocolate ganache on top and a sprinkle of crushed Oreos, and you have a dessert that’s as stunning as it is delicious.
Whether you’re hosting a special occasion, celebrating a birthday, or just indulging in a sweet craving, this cheesecake is a guaranteed hit. It’s a recipe that combines familiar, comforting flavors with a touch of elegance. Plus, it looks so fancy that people might think you spent hours in the kitchen (don’t worry, we won’t tell them how easy it is!).
I remember making this cheesecake for a family gathering, and it quickly became the star of the evening. Everyone was asking for seconds and sneaking extra bites when no one was looking. That’s the power of this dessert—it’s indulgent, unforgettable, and bound to become a favorite in your household.
Why You’ll Love This Red Velvet Oreo Cheesecake
This dessert is not just another cheesecake—it’s a multi-layered experience. Here’s why you’re going to love it:
- Easy to Make: Despite its gourmet appearance, this recipe is simple to follow with easy-to-find ingredients.
- Incredible Flavors: The mild cocoa flavor of red velvet pairs beautifully with the creamy tang of cheesecake and the crunchy sweetness of Oreos.
- Perfect for Any Occasion: Whether it’s a holiday feast, a birthday celebration, or just a regular day, this cheesecake feels special.
- Layers of Texture: From the soft red velvet cake to the creamy cheesecake and the crunchy Oreo garnish, every bite is a delight.
- Customizable: You can tweak this recipe to suit your taste, like adding extra Oreos or swapping the ganache for a drizzle of caramel.
This cheesecake is more than just dessert—it’s an experience that brings joy to anyone lucky enough to have a slice.
Preparation Time and Servings
- Prep Time: 30 minutes
- Bake Time: 1 hour 50 minutes
- Chilling Time: Overnight
- Total Time: Approximately 8 hours (with chilling)
- Servings: 12-14 slices
Ingredients
The Red Velvet Cake Base
- 1 ½ cups all-purpose flour
- 2 tsp unsweetened cocoa powder
- ½ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup sour cream, at room temperature
- ¼ cup vegetable oil
- 2 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 4 tsp red food coloring
- ⅔ cup buttermilk, at room temperature
- 1 tsp baking soda
- 1 tsp white vinegar
The Oreo Cheesecake Filling
- 10 Oreos (filling removed, wafers crushed)
- 24 oz full-fat cream cheese, at room temperature
- Reserved Oreo filling
- 1 cup granulated sugar
- 1 tbsp cornstarch (or all-purpose flour)
- 1 cup sour cream, at room temperature
- 1 tbsp pure vanilla extract
- 2 large eggs + 1 egg yolk, at room temperature
- 15 Oreos, chopped
The Ganache Topping
- 1 cup dark chocolate chips
- ½ cup heavy cream
For Decoration
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped
Instructions
1: Preheat the Oven and Prepare the Pans
Begin by preheating your oven to 350°F (175°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper. Spray both pans with non-stick cooking spray to ensure easy release.
2: Make the Red Velvet Cake Base
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Mix in the sour cream, vegetable oil, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the red food coloring until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients to avoid overmixing.
- Activate Baking Soda: In a small bowl, combine the baking soda and vinegar. Let it fizz, then fold it into the batter.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely on a wire rack.
3: Prepare the Oreo Cheesecake Filling
- Crush Oreos: Blend the Oreo wafers (without the filling) into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Beat Cream Cheese: In a large bowl, beat the cream cheese, reserved Oreo filling, sugar, and cornstarch until smooth and creamy.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract, making sure the mixture is well combined.
- Add Eggs: Beat in the eggs and egg yolk one at a time, mixing on low speed to avoid overmixing.
- Fold in Oreos: Gently fold in the Oreo crumbs and chopped Oreos for a delightful crunch.
4: Assemble and Bake the Cheesecake
- Layer the Cake and Cheesecake: Place one cooled red velvet cake layer at the bottom of the springform pan. Pour the cheesecake filling over the cake, smoothing the top with a spatula.
- Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water.
- Bake: Bake the cheesecake at 300°F (150°C) for about 1 hour 30 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour.
- Chill: Remove the cheesecake from the oven, let it cool completely at room temperature, and then refrigerate it overnight to fully set.
5: Prepare the Ganache
- Heat Cream: In a microwave-safe bowl, heat the heavy cream until it’s just about to simmer.
- Add Chocolate: Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Stir until smooth and glossy.
- Spread Ganache: Pour the ganache over the chilled cheesecake, allowing it to drip down the sides for a dramatic finish.
6: Decorate the Cheesecake
- Crush Red Velvet Cake: Crumble the second red velvet cake layer into fine crumbs. Gently press the crumbs onto the sides of the cheesecake for a pop of color and texture.
- Add Frosting and Garnish: Use a piping bag to decorate the top with cream cheese frosting. Sprinkle with chopped Oreos for an irresistible final touch.
How to Serve
This cheesecake is rich and indulgent, so serve it in thin slices. Pair it with a hot cup of coffee or a refreshing glass of milk. For a festive touch, garnish each slice with a dollop of whipped cream and a mini Oreo.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth, lump-free batter.
- Avoid Overmixing: Overmixing the cheesecake batter can cause cracks. Mix just until the ingredients are combined.
- Water Bath is Key: The water bath prevents the cheesecake from drying out and cracking.
- Chill Overnight: This cheesecake needs time to set, so don’t skip the overnight chilling step.
- Clean Slices: For neat slices, dip your knife in hot water and wipe it clean between each cut.
Storage and Freezing
- Storage: Keep leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Recipe Variations
- Gluten-Free: Use gluten-free flour and Oreos.
- Extra Chocolatey: Add a layer of chocolate ganache between the cake and cheesecake layers.
- Mint Oreo Version: Replace regular Oreos with mint-flavored ones for a refreshing twist.
- Berry Swirl: Add a swirl of raspberry or strawberry puree to the cheesecake batter for a fruity flavor.
This Red Velvet Oreo Cheesecake is bound to impress everyone at the table. It’s decadent, beautiful, and full of bold, delicious flavors. When you make it, don’t forget to snap a photo and share your creation—you deserve all the compliments that will surely come your way! Happy baking!
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Red Velvet Oreo Cheesecake: A Decadent Showstopper
- Total Time: 8 hours 20 minutes
- Yield: 12-14 servings 1x
- Diet: Vegetarian
Description
This Red Velvet Oreo Cheesecake combines the rich cocoa flavor of red velvet cake with creamy Oreo cheesecake and a glossy chocolate ganache. Perfect for celebrations, this show-stopping dessert is as delicious as it is beautiful.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp unsweetened cocoa powder
- ½ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup sour cream, at room temperature
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 4 tsp red food coloring
- ⅔ cup buttermilk, at room temperature
- 1 tsp baking soda
- 1 tsp white vinegar
- 10 Oreos (filling removed, crushed)
- 24 oz cream cheese, at room temperature
- Reserved Oreo filling
- 1 cup sugar
- 1 tbsp cornstarch
- 1 cup sour cream, at room temperature
- 1 tbsp vanilla extract
- 2 eggs + 1 egg yolk, at room temperature
- 15 Oreos, chopped
- 1 cup dark chocolate chips
- ½ cup heavy cream
- 1 can store-bought cream cheese frosting
- 8 Oreos, chopped for garnish
Instructions
- Preheat the oven to 350°F and line pans with parchment paper.
- Make the red velvet cake: Whisk dry ingredients, cream butter and sugar, and mix wet ingredients before combining. Bake and cool.
- Prepare the cheesecake filling: Beat cream cheese, Oreo filling, sugar, cornstarch, sour cream, and vanilla until smooth. Fold in Oreos.
- Assemble and bake: Layer red velvet cake and cheesecake in a springform pan. Bake in a water bath at 300°F for 1.5 hours, cool, and refrigerate overnight.
- Top with ganache: Melt chocolate with cream, pour over cheesecake, and garnish with frosting and chopped Oreos.
Notes
- Chill overnight for best results.
- Use room temperature ingredients for a smooth batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American