Red Velvet Cheesecake with Oreo Crust Recipe

If you’re a fan of rich desserts that combine classic flavors with a fun twist, you’re in for a treat. I absolutely love this Red Velvet Cheesecake with Oreo Crust Recipe because it marries that velvety smooth red velvet cheesecake with the perfect chocolatey crunch of an Oreo crust. When I first made it, my family went crazy over the unique combo. Trust me, once you try this, it’ll be your new favorite showstopper for celebrations or a weekend indulgence.

this Recipe

Ingredients You’ll Need

The ingredients here are straightforward but thoughtfully chosen to bring out the best in this Red Velvet Cheesecake with Oreo Crust Recipe. I recommend using good quality cream cheese and Dutch-processed cocoa powder to deepen those chocolate notes.

• Oreo Cookies: Crushed finely, they make the perfect chocolate base—no need for extra sugar since Oreos are sweet enough.
• Unsalted Butter: Melted to bind your crust perfectly without overwhelming flavor.
• Cream Cheese: Use full-fat and softened cream cheese to get that silky cheesecake texture.
• Granulated Sugar: Adds balanced sweetness to the cheesecake layer.
• Dutch-Processed Cocoa Powder: This gives the cheesecake its subtle cocoa depth and richer red velvet tone.
• Sour Cream: Keeps the cheesecake moist and adds a nice tang that brightens up the flavor.
• White Vinegar: Helps maintain a tender texture and enhances the red velvet’s classic taste.
• Vanilla Extract: Brings warmth and depth for that lovely aroma.
• Red Food Coloring: I suggest gel or liquid, starting with 1 ounce and adjusting to your desired vibrant red.
• Eggs: Room temperature and lightly beaten for smooth incorporation.
• Confectioners’ Sugar: For the frosting, adds sweetness and smoothness.
• Butter (for frosting): Softened to blend seamlessly with cream cheese in the frosting.

Variations

One of the best parts about this Red Velvet Cheesecake with Oreo Crust Recipe is how easy it is to personalize! Over time, I’ve tinkered with a few variations that you might want to try to make it your own.

• Chocolate Chips in the Batter: I once added mini white chocolate chips to the batter for extra texture — it was a fun surprise with every bite!
• Dairy-Free Option: Swap cream cheese and sour cream for dairy-free alternatives if you need a vegan or lactose-free version; it still tastes amazing.
• Different Crusts: While Oreos are my go-to, a simple graham cracker crust or even crushed pretzels can add a unique twist.
• Flavored Frosting: Try a cream cheese frosting with a hint of orange zest or espresso for a sophisticated flavor boost.

How to Make Red Velvet Cheesecake with Oreo Crust Recipe

Step 1: Making the Crunchy Oreo Crust

Start by preheating your oven to 350°F and prepping your 9-inch springform pan by wrapping the outside bottom tightly with two layers of heavy-duty foil—this is crucial for preventing water from leaking into your cheesecake during the water bath. Then combine about 2 ½ cups of crushed Oreo cookies with 5 tablespoons of melted unsalted butter. I like to press this mixture firmly into the bottom and up the sides (about 2 inches) of the pan to create a sturdy crust. Pop it into the oven for 10 minutes to set, then let it cool while you prepare the filling. This step helps the crust hold together nicely and adds that irresistible crunch you’ll love.

Step 2: Crafting the Decadent Red Velvet Cheesecake Filling

Reduce your oven to 300°F now. Using a stand mixer with a paddle attachment (or a handheld mixer), beat 32 ounces of softened cream cheese on medium-low speed until it’s beautifully smooth—about a minute is perfect. Add 1 ⅓ cups sugar and ½ cup Dutch-processed cocoa powder, continuing to mix gently so the cocoa is fully incorporated without overmixing. Then, pour in 1 cup of room temperature sour cream, 1 tablespoon white vinegar, 1 tablespoon vanilla extract, and your red food coloring (I usually start with 1 ounce and add more to reach my preferred shade). Mix until silky and smooth.

Finally, using a silicone spatula, fold in 4 lightly beaten eggs just until combined—no need to overbeat here or the cheesecake might crack. Pour the batter on top of your cooled Oreo crust and make sure it’s evenly spread.

Step 3: Baking in a Water Bath for Perfection

Here’s the magic: place your springform pan inside a larger roasting pan, then carefully pour boiling water into the roasting pan until it reaches halfway up the springform. This water bath helps regulate the heat and moisture, preventing cracks and ensuring that smooth, creamy texture we all crave.

Bake for about 1 hour at 300°F. You’ll want the edges to be set but the center to remain slightly jiggly—that’s key. If after an hour the center still seems too loose, give it a little more time, checking every 10 minutes. Then, turn off the oven but leave the cheesecake inside for another hour with the water bath still on. This slow cooling step prevents cracks and keeps your cheesecake silky.

Step 4: Cooling, Chilling, and Frosting

Remove the cheesecake from the water bath and place it on a wire rack to cool completely. Run a small knife around the edges to loosen it from the pan—it helps the sides come away cleanly. Then cover and refrigerate for at least 4 hours or, better yet, overnight.

For the frosting, beat 4 ounces softened cream cheese and ¼ cup unsalted butter together until creamy. Add 2 cups confectioners’ sugar and 1 teaspoon vanilla extract, starting on low speed and then beating until fluffy. Spread this frosting over your chilled cheesecake just before serving—it adds the perfect sweet, creamy finishing touch.

How to Serve Red Velvet Cheesecake with Oreo Crust Recipe

Garnishes

I love topping mine with a few fresh raspberries or strawberries to add a fresh fruity note and a pop of color. A dusting of extra cocoa powder or some grated white chocolate also adds a nice touch if you want to keep it simple but elegant.

Side Dishes

This cheesecake pairs beautifully with a hot cup of coffee or a creamy chai latte. If you want a lighter side, fresh seasonal fruit salad or a tangy raspberry coulis complements the richness wonderfully.

Creative Ways to Present

For birthdays or special dinners, I’ve served this cheesecake as individual mini cheesecakes by halving the recipe and using muffin tins lined with paper cups. Swirling some cherry pie filling on top before chilling gives it a fun festive look. For a dramatic effect, adding edible gold leaf or chocolate shards elevates the presentation without much extra work.

Make Ahead and Storage

Storing Leftovers

Once frosted and chilled, this cheesecake stays fresh for up to 4 days in the refrigerator. I always keep it covered tightly to prevent it from absorbing other fridge smells. It tastes just as delicious the next day—sometimes even better, as the flavors have had more time to meld.

Freezing

I’ve frozen this cheesecake several times without losing that creamy texture. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw it overnight in the refrigerator for best results. I recommend frosting it fresh after thawing for maximum freshness.

Reheating

Since cheesecake is best served chilled, I skip reheating altogether. If you want to serve it a bit softer, let it sit at room temperature for 15-20 minutes before slicing—it makes cutting much easier and brings out the flavors beautifully.

FAQs

Final Thoughts

This Red Velvet Cheesecake with Oreo Crust Recipe has truly become one of my signature desserts that makes any occasion feel extra special. I love how it balances the richness of cheesecake with the nostalgic flavor of red velvet and the fun crunch of Oreos. If you’re looking for a recipe that’s impressive but also totally doable, you’ll enjoy making and sharing this one as much as I do. Give it a try—I promise the smiles and compliments will follow!

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