There's something utterly irresistible about the combination of a rich, creamy cheesecake infused with that deep red velvet flavor and crunchy Oreo bits folded right in. This Red Velvet Oreo Cheesecake Recipe brings all those cravings to life with a stunning dessert that's as fun to make as it is to eat.

A round red cake with two clear layers: a thick, smooth, bright red middle layer and a thin dark cookie crumb base. The top is decorated with thick white cream swirls arranged evenly around the edge, each topped with a full black and white sandwich cookie standing upright and small bits of crushed cookies sprinkled over the cream. One slice is slightly pulled out, showing the soft texture inside. The cake sits on a dark round plate placed on a white marbled surface with cookie crumbs scattered nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Oreo Cheesecake Recipe
Top Tip
How to Serve Red Velvet Oreo Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Oreo Cheesecake Recipe

Why You'll Love This Recipe

I vividly remember the first time I baked this Red Velvet Oreo Cheesecake Recipe for a holiday gathering. The look on everyone's faces when I brought it out? Pure joy. It's more than just dessert; it's a conversation starter, a showstopper, and truly, one of those recipes where the taste lives up to the gorgeous red hue.

Decadently Rich Flavor: The marriage of classic red velvet cocoa notes with cream cheese smoothness creates a luscious bite every time.
Perfect Oreo Crunch: The chocolate sandwich cookie crust adds a delightful texture contrast that makes this cheesecake extra special.
Impressive Yet Simple: Despite looking fancy, this recipe is straightforward and manageable—even if it’s your first cheesecake.
Great for Any Occasion: Whether holidays, birthdays, or just because, it’s a dessert that brings everyone together.

A round cake with a rough textured bright red layer covering the sides and top, sitting on a black plate placed on a white marbled surface. The top has several whipped cream swirls arranged in a circle, each topped with half of a dark chocolate sandwich cookie. The edge of the cake has a thin dark crumb layer, matching the cookie crumbles sprinkled over the whipped cream. The background is blurred and dark brown, giving focus to the cake photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Oreo Cheesecake Recipe plays a crucial role in building that perfect texture, vibrant color, and incredible flavor. I always recommend grabbing the freshest cream cheese and checking your food coloring quality to ensure that bright red pop we all love.

Flat lay of a small mound of chocolate sandwich cookie crumbs, a few tablespoons of melted unsalted butter in a small white bowl, two blocks of smooth full-fat cream cheese, a small white bowl filled with granulated sugar, a small white bowl holding full-fat sour cream, two whole uncracked brown eggs, a small white bowl with unsweetened cocoa powder, a small white bowl containing vibrant liquid red food coloring, and a small white bowl with clear vanilla extract, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate sandwich cookie crumbs: Oreo crumbs make the crust irresistibly chocolatey and crunchy, setting the stage for the cheesecake.
Unsalted butter: Melted and mixed with Oreo crumbs to bind the crust firmly without overwhelming the flavor.
Full-fat cream cheese: The star ingredient that gives the cheesecake richness and that smooth, creamy texture—never use reduced-fat or whipped.
Granulated sugar: Sweetens the cheesecake just right without being too overpowering.
Full-fat sour cream: Adds a subtle tang and keeps the cheesecake moist and tender.
Eggs: These help bind all the ingredients and provide structure so the cheesecake sets perfectly.
Unsweetened cocoa powder: This gives the subtle chocolate depth that’s essential for red velvet flavor.
Liquid red food coloring: The hallmark of red velvet — I personally prefer McCormick brand for vibrant, consistent color.
Vanilla extract: A hint of vanilla enhances all the flavors, making them pop beautifully.
Cream Cheese Whipped Cream: Perfect for topping—it’s light, creamy, and complements the cheesecake's density.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Red Velvet Oreo Cheesecake Recipe is. Over time, I’ve tweaked toppings and textures to suit different occasions and tastes—feel free to get creative and make it truly yours!

Variation: One of my favorite twists is adding extra chopped Oreos into the batter for surprise chunks throughout the cheesecake—it’s a fun texture surprise that your guests will love.
Dairy-Free Modification: For friends with dietary needs, swapping full-fat cream cheese with a dairy-free cream cheese alternative works well, just be sure to chill longer for firming.
Seasonal Flair: Around the holidays, sprinkling edible glitter or red and white sugar pearls on top adds a festive spark that really brightens the table.

Step-by-Step: How I Make Red Velvet Oreo Cheesecake Recipe

Step 1: Prep the Crust Like A Pro

Preheat your oven to 325°F and wrap the outside of your 6x2 or 6x3 springform pan tightly with foil to prevent leaks—trust me, this step saved my kitchen counter more than once! Mix your Oreo crumbs and melted butter until everything’s evenly coated, then press the mixture firmly into the bottom of the pan. Baking it for 10 minutes before adding the filling keeps that crust crisp and delicious.

Step 2: Beat the Filling to Silky Perfection

Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese, sugar, and sour cream together on medium-high speed until it's fluffy and light—this usually takes 2-3 minutes. Make sure to scrape down the sides frequently so there are no lumps. Next, add eggs one at a time, mixing each thoroughly but don’t overbeat as this can cause cracks. Finally, add cocoa powder, red food coloring, and vanilla, blending just until combined. You’ll notice the batter turn a beautiful vibrant red—this is where the magic happens.

Step 3: Bake in a Water Bath for Creamy Goodness

Pour the filling into your prepared crust and place the springform pan inside a larger pan. Carefully pour hot water into the outer pan until it reaches halfway up the side of the springform, just keep water out of the foil and pan interior. This water bath gently cooks the cheesecake, preventing cracks and ensuring a silky texture. Bake for 65-75 minutes—edges should be set and slightly browned, while the center jiggles just a little. An internal temp of 150°F is your green light. Let it cool gradually in the water bath to avoid sudden temp shocks.

Step 4: Chill and Finish

Once cooled at room temp for about an hour, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight. This chilling time lets the flavors meld and the texture firm up beautifully. Just before serving, top with cream cheese whipped cream or your favorite frosting for that extra-touch of indulgence.

Top Tip

Making cheesecakes can feel intimidating at first, but these insights from baking my Red Velvet Oreo Cheesecake Recipe countless times will help you nail it with confidence—no cracks, no soggy bottoms, just pure deliciousness.

Room Temperature Ingredients: Always let your cream cheese, sour cream, and eggs come to room temp before mixing. This ensures a smooth batter without lumps and prevents overmixing. I keep mine out for about an hour before starting.
Don’t Overbeat the Eggs: Incorporate eggs one at a time and mix just until combined. Overmixing introduces air bubbles that can cause cracking during baking—the enemy of cheesecake perfection!
Foil Wrap Your Pan Thoroughly: Wrapping the pan tightly in foil is key to preventing leaks in the water bath. I always double-wrap just to be safe, especially if it’s an older pan.
Use a Water Bath: Evenly distributing gentle heat keeps your cheesecake creamy and prevents the dreaded cracked top. Try to pour the water slowly and keep it away from the cake batter side to avoid sogginess.

How to Serve Red Velvet Oreo Cheesecake Recipe

Red Velvet Cheesecake - Serving Suggestion

Garnishes

I usually go for a cloud of cream cheese whipped cream crowned with crushed Oreos for a hint of crunch. On special occasions, I add a few fresh raspberries or some chocolate curls for color and contrast—they’re not just pretty, they add a bright bite that balances the richness.

Side Dishes

Pairing this cheesecake with a light fruit salad, like citrus segments or a berry mix, really helps balance the richness and adds a fresh, zesty note to the dessert course. I also love serving it alongside a hot cup of coffee or spiced tea—it’s the perfect cozy combo.

Creative Ways to Present

For holiday parties, I’ve shaped individual mini cheesecakes in ramekins topped with crushed Oreos and edible gold glitter—talk about luxury! Alternatively, layering cheesecake slices in pretty dessert glasses with whipped cream and Oreo crumbs makes for a beautiful parfait-style presentation that's fun and unexpected.

Make Ahead and Storage

Storing Leftovers

Once your Red Velvet Oreo Cheesecake Recipe is chilled, store any leftovers in an airtight container or tightly wrapped with plastic wrap in your fridge. It stays fresh and creamy for up to 5-7 days, though I doubt it will last that long!

Freezing

I’ve frozen small slices wrapped well in parchment and foil before, and it works perfectly for later indulgence. Just thaw them slowly in the fridge overnight, and they retain their luscious texture without becoming watery or crumbly.

Reheating

Cheesecake isn’t best reheated, but if you like it a little warmer, I recommend taking a slice out of the fridge 30 minutes before serving to reach room temperature naturally. This softens the texture and brings out the flavors without compromising the creamy consistency.

Frequently Asked Questions:

Can I use a different cookie for the crust other than Oreos?

Absolutely! While Oreos add that classic chocolate flavor, you can use other chocolate sandwich cookies or even graham crackers for a different twist. Just make sure to finely crush the cookies and mix well with melted butter for a firm crust.

Why is it important to use room temperature ingredients?

Using room temperature cream cheese, eggs, and sour cream helps everything blend smoothly. This prevents lumps in the batter and reduces the risk of overmixing, which can cause cracks in your cheesecake after baking.

Can I make this cheesecake in a larger pan?

Yes! This recipe works well in a 7-inch springform pan without adjustments. For bigger pans like 9-inch, you’ll need to modify the ingredient amounts and baking times. Check my notes below the recipe for specifics on scaling up.

What’s the best way to avoid cracks on my cheesecake?

The key is a gentle bake—using a water bath to keep the oven temperature stable and prevent sudden heat changes. Also, avoid overbeating the eggs and cool the cheesecake gradually in the water bath before chilling it in the fridge. Running a knife around the edges after baking helps prevent cracking as the cheesecake cools and shrinks.

Final Thoughts

This Red Velvet Oreo Cheesecake Recipe isn’t just another dessert in my collection—it’s a celebration of textures and flavors that never fails to impress. I always feel like I’m sharing a little bit of joy when I bring this treat to the table, and I hope you’ll experience that same happiness making and sharing it with your favorite people. It truly is worth every bit of effort and is such a delightful treat to enjoy year-round.