There’s just something magical about the combo of rich cream cheese, vibrant red velvet, and crunchy Oreo that makes this Red Velvet Oreo Cheesecake Recipe stand out. Every bite offers that perfect balance of creamy, chocolaty, and slightly tangy, making it a dessert worth every moment in the kitchen.

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 can’t tell you how many times this Red Velvet Oreo Cheesecake has been the star of my get-togethers. It’s one of those desserts that feels fancy but is totally doable. Plus, the Oreo crust is just the kind of touch that makes everyone say, “Wow, who made this?”

Layered Flavors: The red velvet cheesecake filling paired with Oreo crust is a perfect marriage of textures and tastes.
Hands-On Enjoyment: Even if you haven't made cheesecake before, this recipe walks you through each step gently so you won't feel overwhelmed.
Visual Wow-Factor: The deep red color combined with the Oreo pieces looks stunning on any dessert table.
Great for Any Occasion: Whether it’s Christmas, a birthday, or just because, this cheesecake always makes the event sweeter.

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

Everything here is chosen for flavor and texture harmony. The full-fat cream cheese gives that luscious creaminess, while sour cream adds tang and tenderness. Oreo crumbs bring crunch and chocolate depth. And don’t skimp on the red food coloring — it transforms this cheesecake from ordinary to showstopper.

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): These create a sturdy and flavorful crust. Using crushed Oreos with their cream filling gives a slight sweetness and crunch.
Unsalted butter: Melts into the crust to hold everything together, adding richness without overpowering flavor.
Full-fat cream cheese: The base of the filling, it’s creamy and smooth—don’t substitute with low-fat or whipped versions.
Granulated sugar: Sweetens perfectly without making the cheesecake overly sugary.
Full-fat sour cream: Adds moisture and a slight tang that balances the sweetness beautifully.
Eggs: They bind the filling and help it set with that perfect creamy texture.
Unsweetened cocoa powder: Provides subtle chocolate depth complementing the red velvet flavor.
Liquid red food coloring: Makes the filling that iconic vibrant red; I recommend brands like McCormick for best results.
Vanilla extract: Enhances the overall flavor with its warm aromatic notes.
Cream cheese whipped cream: The ideal topping—it’s fluffy, slightly tangy, and balances the richness.

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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 putting my spin on this Red Velvet Oreo Cheesecake Recipe depending on the occasion or mood. Sometimes I add a sprinkle of chopped Oreos on top for extra texture, and other times I swirl in a bit of cream cheese frosting before baking to create pretty marbling.

Variation: One time, I swapped the sour cream for Greek yogurt to add a tangier bite—it was a fun twist that worked surprisingly well.
Dietary tweak: For a lighter version, you could try using reduced-fat cream cheese, but keep in mind the texture will be less creamy.
Seasonal splash: Around the holidays, I add crushed candy cane pieces on top for a festive crunch.

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

Step 1: Create That Perfect Oreo Crust

Start by preheating your oven to 325°F and wrapping your springform pan with foil to prevent leaks—it’s a must! I mix the Oreo crumbs with the melted butter until the texture is like wet sand, then press that into the bottom of the pan evenly. Pop it in the oven for 10 minutes so it sets nicely and gets just a little toasty. This step makes a big difference in crust texture, trust me.

Step 2: Whip Up the Creamy Filling

Once the crust is ready, beat your softened cream cheese, sugar, and sour cream until it’s super smooth and fluffy—don’t rush this step; it ensures no lumps. Then, beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Overbeating can add air and cause cracks later, so keep a mindful eye. Finally, fold in your cocoa powder, vanilla, and that gorgeous red food coloring until everything is a vivid, creamy red.

Step 3: Water Bath Magic & Baking

Pour the filling gently over your pre-baked crust and place the springform pan inside a larger pan. Pour hot water into the outer pan, reaching halfway up the sides of the springform. This water bath helps the cheesecake bake evenly and prevents it from cracking. Bake for about 65 to 75 minutes—you’ll know it’s done when the edges are firm and golden while the center still jiggles gently. Remove it from the oven, run a knife around the edges to loosen it, and cool gradually starting in the bath itself.

Step 4: Chill and Top

After cooling at room temperature for an hour, transfer the cheesecake to the fridge for at least 4 hours or overnight. The wait isn’t easy, but it’s key to letting everything set just right. When you’re ready, dollop or pipe your favorite cream cheese whipped cream on top and maybe add a sprinkle of extra Oreo crumbs for good measure.

Top Tip

From my experience, the little details make all the difference with this Red Velvet Oreo Cheesecake Recipe. I’ve had my share of cracked cheesecakes (don’t we all?), and these tips helped me nail it every time.

Room temperature ingredients: Make sure cream cheese, sour cream, and eggs are all at room temperature to avoid lumps and get a silky smooth batter.
Don’t overbeat eggs: Add eggs one at a time and blend just enough to combine to prevent too much air, which leads to cracks.
Water bath is your friend: Wrapping the pan and placing it in a water bath keeps the cheesecake moist and crack-free.
Slow cool down: Running a knife around edges immediately and cooling gradually prevents the cheesecake from shrinking and cracking.

How to Serve Red Velvet Oreo Cheesecake Recipe

Red Velvet Cheesecake - Serving Suggestion

Garnishes

I usually finish this cheesecake with a generous swirl of cream cheese whipped cream. Sometimes I toss on a handful of crushed Oreos or even festive red and white sprinkles during the holidays. These little touches add texture and make the cheesecake pop visually.

Side Dishes

It pairs wonderfully with fresh berries like raspberries or strawberries to cut through the richness. A fresh cup of coffee or a creamy latte is my go-to beverage alongside this cake—makes everything feel like a mini celebration.

Creative Ways to Present

For holiday parties, I’ve served slices with a drizzle of white chocolate ganache and a sprinkle of edible gold dust for sparkle. Another favorite is layering cheesecake bites in clear cups with whipped cream and crushed Oreos for a chic, no-fuss presentation.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake stays best in an airtight container or tightly wrapped with plastic wrap in the fridge. I’ve kept mine fresh for up to 5 days and it’s just as delicious each time I pull a slice out.

Freezing

Freezing this cheesecake works well! I slice it first, wrap each piece tightly in plastic wrap and foil, then stash in a freezer bag. When I want cheesecake, I thaw slices overnight in the fridge and let them come to room temp before serving for best texture.

Reheating

I don’t usually reheat cheesecake, but if I do, I gently warm individual slices in the microwave for about 15 seconds. This brings them to a soft, creamy state without melting the whipped topping.

Frequently Asked Questions:

Can I make this Red Velvet Oreo Cheesecake Recipe in a bigger pan?

Yes! While this recipe is designed for a 6-inch springform pan, you can use a 7-inch pan without changing the ingredient amounts. For larger pans like 8 or 9 inches, you’ll want to adjust the quantities accordingly to avoid an overly thin cheesecake.

How important is the water bath for baking this cheesecake?

The water bath is key to gentle, even baking. It helps prevent cracking and drying out by creating a moist oven environment. Without it, you might end up with a cheesecake that cracks or bakes unevenly, so I highly recommend using one.

Why do I need to use full-fat cream cheese and sour cream?

Full-fat versions ensure your cheesecake has the richest, creamiest texture and best flavor. Low-fat or whipped versions have more water and air, which can cause a runnier filling or affect how the cheesecake sets.

Can this Red Velvet Oreo Cheesecake Recipe be made ahead of time?

Absolutely! In fact, it tastes even better after chilling overnight. You can also freeze it for up to 2 months if you want to prep in advance. Just be sure to thaw it fully in the fridge before serving.

Final Thoughts

This Red Velvet Oreo Cheesecake Recipe holds a special place in my recipe box because it’s both comforting and a little indulgent — perfect for sharing with friends and family or enjoying a slice all to yourself. Give it a try; I bet it’ll become one of your favorite desserts, too. Don’t forget to take a moment to savor each bite, because that’s what makes homemade cheesecake so rewarding.