This indulgent Red Velvet Oreo Cheesecake delivers a silky red velvet flavor with a luxuriously smooth texture and a vivid red hue. A thick Oreo crust supports the creamy filling and more crushed Oreos top the cake for an irresistible combination.
Super Decadent Red Velvet Oreo Cheesecake
If you want an over-the-top cheesecake, this Red Velvet Oreo Cheesecake is a winner. It marries two classic desserts—red velvet cake and Oreo cheesecake—into one show-stopping dessert. The deep red color is striking and makes it perfect for special occasions or when you want to impress guests.
The recipe features a dense Oreo crust, a cream cheese filling flavored with cocoa and buttermilk, and a topping of chocolate ganache, whipped cream rosettes, and crushed Oreos.
Key elements that give this cheesecake its red velvet character include:
- a touch of cocoa powder for chocolate undertones
- buttermilk and a bit of vinegar for a subtle tang
- red food coloring for that classic red velvet color
The rest follows standard cheesecake technique: room-temperature dairy and eggs, careful mixing, and gentle baking in a water bath for a smooth, crack-free finish.
Baking Tips & Tricks
- Cool and chill slowly. Cheesecake needs to cool gradually and then chill in the refrigerator for at least 6 hours, ideally overnight. Bake the day before serving, chill overnight, add the ganache the next day, then refrigerate until serving.
- Use room-temperature ingredients. Cream cheese, sour cream, buttermilk and eggs should be at room temperature so the filling mixes smoothly without lumps. Take them out about 30 minutes before you start.
- Bake the crust first. Pre-baking the Oreo crust keeps it crisp and prevents sogginess.
- Adjust the food coloring to taste. The recipe calls for 1–1 1/2 tablespoons; use less if you prefer a subtler red. Gel or liquid coloring both work.
- Bake in a water bath. Wrapping the outside of the springform pan in at least three layers of heavy-duty foil and placing it in a roasting pan with 1/2–1 inch of hot water helps maintain gentle, even heat and reduces cracking.
This cheesecake is creamy and rich without being cloyingly sweet. The cocoa and tang from the buttermilk give the filling authentic red velvet flavor in cheesecake form, while the chocolate ganache, whipped cream and additional Oreos add texture and depth.
If you enjoy red velvet and Oreo treats, you might also like other recipes featuring these flavors.
Red Velvet Oreo Cheesecake
By: Fiona Dowling
This decadent Red Velvet Oreo Cheesecake has a silky red velvet flavor, a smooth creamy texture and a thick Oreo crust finished with ganache, whipped cream and crushed Oreos.
Prep: 1
Cook: 1
Cooling and Chilling: 7
Servings: 12 slices
Equipment
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9-inch springform pan
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large roasting pan (big enough for the springform pan to fit inside)
Ingredients
Oreo Crust
- 26 Oreo cookies, wafers and filling
- 1/3 cup unsalted butter (75 grams), melted
Red Velvet Cheesecake Filling
- 24 ounces full-fat cream cheese (680 grams), brick-style, room temperature
- 1 1/4 cup granulated sugar (250 grams)
- 3 tablespoons cocoa powder, natural preferred
- 3/4 cup sour cream (180 ml), room temperature
- 1/4 cup buttermilk (60 ml), room temperature
- 2 teaspoons distilled vinegar, white vinegar OK
- 1 – 1 1/2 tablespoons red food coloring, gel or liquid
- 4 large eggs, whisked
- boiling water, for the water bath
Chocolate Ganache
- 4 ounces dark chocolate (56 grams), 50% or semi-sweet works
- 1/2 cup whipping cream (120 ml), or heavy cream ~35%
Topping
- 1/2 cup whipping cream (120 ml), optional
- 3-4 Oreos, crushed or chopped for decorating
Instructions
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Preheat the oven to 350°F (180°C, 160°C fan-forced).
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Wrap the outside of a 9-inch springform pan in heavy-duty aluminum foil at least three times so the bottom and sides are sealed.
Oreo Crust
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Crush the cookies, including the filling, to fine crumbs in a food processor or by placing them in a bag and smashing with a rolling pin.
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Combine the crumbs with the melted butter and press into the bottom and slightly up the sides of the springform pan.
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Bake the crust for 8 minutes, then remove from the oven but leave the oven on.
Cheesecake Filling
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While the crust bakes, prepare the filling.
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Beat the cream cheese and sugar in a large bowl until smooth, then blend in the cocoa powder. Scrape the bowl down.
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On low speed, beat in the sour cream, then add the buttermilk, vinegar and food coloring.
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Whisk the eggs and add them to the batter gradually in three additions, mixing gently between each addition.
Baking and Cooling
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Place the wrapped springform pan in the center of the roasting pan. Pour the cheesecake batter over the crust and smooth the top.
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Pour boiling water into the roasting pan to reach about 1/2–1 inch (1.5–2.5 cm) around the springform pan.
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Bake at 350°F for 55–65 minutes, until the top is just set and the center has a slight jiggle—like firm pudding, not liquid.
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Remove the roasting pan from the oven and let the cheesecake cool in the pan. When the water reaches room temperature, remove the cheesecake to a cooling rack.
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Once the pan is cool to the touch, cover the cake and refrigerate for at least 6 hours or overnight to fully set.
Topping and Serving
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For the ganache, chop the chocolate finely and place it in a heatproof bowl. Heat 1/2 cup cream until almost boiling and pour over the chocolate. Let sit 2–4 minutes, then whisk until smooth. If needed, warm briefly in the microwave and whisk again.
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Remove the chilled cheesecake from the fridge, run a thin sharp knife around the edge, and unclamp the springform ring. If condensation formed, blot it dry.
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Pour the ganache over the cheesecake and let it drip down the sides. Return to the fridge to set.
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Whip the remaining 1/2 cup cream to soft peaks, transfer to a piping bag and pipe rosettes around the edge. Sprinkle crushed or chopped Oreos over the top.
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Slice with a thin, sharp knife, making sure to cut through the crust for clean slices.
Notes
- Room Temperature Ingredients: Ensure cream cheese, sour cream, buttermilk and eggs are at room temperature before starting.
- Cream Cheese: Use full-fat, brick-style cream cheese—not light, spreadable, or whipped varieties.
- Make Ahead: Bake the cheesecake a day ahead. Chill overnight, add ganache the next day, and finish with whipped cream and Oreos just before serving.
- Nutrition: Nutrition information is an estimate based on 1 of 12 slices with ganache, whipped cream and crushed Oreos.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
Calories: 624kcal, Carbohydrates: 48g, Protein: 9g, Fat: 46g