Introduction

Indulge in this decadent Red Velvet Oreo Cheesecake, a delightful blend of rich cream cheese, vibrant red velvet flavor, and crunchy Oreo crust. Perfect for special occasions or a treat any day, this cheesecake combines creamy layers with a chocolate ganache topping and Oreo decorations.

A slice of dessert with five layers is shown on a white plate placed on a white marbled surface. The bottom layer is a dark chocolate crumb crust. Above that is a thick and smooth red velvet cream layer. The middle layer is a dark chocolate crumb layer again, looking soft and crumbly. On top of that is a thick, creamy, off-white cheesecake layer. The top is covered with a shiny dark red glaze, and decorated with two whole chocolate cream sandwich cookies and a swirl of smooth white whipped cream, sprinkled with small dark chocolate crumbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups Oreo cookie crumbs (about 25-30 cookies, crushed)
5 tbsp unsalted butter, melted
16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
2 large eggs
1 ½ tbsp cocoa powder
1 ½ tsp vanilla extract
1 tbsp red food coloring
16 oz (2 blocks) cream cheese, softened (for second layer)
¾ cup granulated sugar (for second layer)
¼ cup sour cream (for second layer)
2 large eggs (for second layer)
1 ½ tsp vanilla extract (for second layer)
½ cup heavy cream
¾ cup semi-sweet chocolate chips
Whipped cream (for garnish)
Oreo cookie crumbs (for garnish)
Whole Oreos (for decoration)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: In a bowl, mix Oreo cookie crumbs and melted butter until combined. Press this mixture firmly into the bottom of the prepared pan.
Step 3: Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
Step 4: In a large bowl, beat 16 oz softened cream cheese with ¾ cup sugar until smooth and creamy.
Step 5: Add ¼ cup sour cream, 2 eggs, 1 ½ tbsp cocoa powder, 1 ½ tsp vanilla extract, and 1 tbsp red food coloring to the cream cheese mixture. Beat until fully combined.
Step 6: Pour the red velvet batter evenly over the cooled crust and spread smooth.
Step 7: In a separate bowl, beat the remaining 16 oz softened cream cheese with ¾ cup sugar until smooth.
Step 8: Add ¼ cup sour cream, 2 eggs, and 1 ½ tsp vanilla extract to this mixture. Blend until fully incorporated.
Step 9: Carefully pour the second cream cheese layer over the red velvet batter, smoothing the top gently.
Step 10: Bake at 325°F (163°C) for 50-60 minutes. The edges should be set while the center remains slightly jiggly.
Step 11: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 12: Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight to set completely.
Step 13: Heat ½ cup heavy cream in a saucepan over medium heat until hot but not boiling.
Step 14: Pour the hot cream over ¾ cup semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Step 15: Allow the chocolate ganache to cool slightly before pouring it evenly over the chilled cheesecake.
Step 16: Pipe whipped cream around the edges of the cheesecake and sprinkle with Oreo cookie crumbs for garnish.
Step 17: Decorate the top with whole Oreos for an eye-catching finish.
Step 18: Slice the cheesecake and serve chilled. Enjoy your rich and creamy Red Velvet Oreo Cheesecake!

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture.
Swap red food coloring with beet juice powder for a natural alternative.
For extra crunch, fold some chopped Oreos into the red velvet batter before layering.
If you don’t have a springform pan, use a regular cake pan, but line well for easier removal.
Chill the cheesecake overnight for the best flavor and texture consistency.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it in an airtight container or covered tightly with plastic wrap to prevent it from drying out. Reheat is not recommended for cheesecake; serve it chilled or at room temperature for the best taste and texture.

How to Serve

This dessert has three layers: the bottom and top layers are dark chocolate cake with a crumbly texture, while the thick middle layer is smooth and creamy white cheesecake. The top of the cake is covered in a shiny red berry sauce that drips down the sides. On top, there are six swirls of white whipped cream, each topped with a whole dark chocolate sandwich cookie and a handful of glossy, bright red berries. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making ahead. Chill it overnight to allow the flavors to develop and the texture to set perfectly before serving.

What can I use instead of Oreo crumbs for the crust?

You can substitute Oreo cookie crumbs with chocolate graham cracker crumbs or chocolate wafer cookies crushed finely, combined with melted butter for a similar chocolatey crust.