There’s something simply irresistible about combining the bold, creamy richness of cheesecake with the festive flair of red velvet and the crunch of Oreos. This Red Velvet Oreo Cheesecake Recipe delivers that dazzling treat you didn’t know you needed — velvety smooth, colorful, with just the right chocolatey crunch. Trust me, once you make it, you’ll wonder how you ever lived without it!

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

Honestly, this cheesecake is one of those desserts that feels like a party the moment it hits the table. I’ve made it several times around the holidays, and every single time, guests rave about the creamy texture and that surprising Oreo crunch embedded right in the base. If you want a showstopper without too much fuss, this recipe is the way to go.

Perfect Texture Balance: The cream cheese filling is ultra-smooth but holds the right amount of moisture so it’s not dry or crumbly.
Oreo Crust Delight: Using Oreo crumbs for the crust gives you chocolate crunch in every bite, upping the yum factor.
Festive Red Velvet Twist: That rich red hue with cocoa powder and food coloring makes it stunning for special occasions.
Made-Ahead Friendly: You can prep it a day in advance, so it’s perfect for stress-free entertaining.

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 cheesecake was chosen to create that creamy, dreamy texture and brilliant red velvet flavor you expect — plus that Oreo crust adds delicious chocolate notes without overpowering. Grab good quality cream cheese for the best results, and don’t skimp on the red food coloring to get that signature look.

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: Using crushed Oreos gives the crust amazing crunch and chocolate flavor.
Unsalted butter: Melting it lets you bind the crust while controlling salt levels.
Cream cheese (full-fat, room temperature): The key to a silky smooth and rich filling without lumps.
Granulated sugar: Sweetens the cheesecake perfectly without making it gritty.
Full-fat sour cream (room temperature): Adds creaminess and a subtle tang to balance the sweetness.
Eggs (room temperature): Help the filling set without cracking or curdling if beaten gently.
Unsweetened cocoa powder: Enhances the chocolate flavor and deepens the red velvet profile.
Liquid red food coloring: The classic red velvet signature shade that makes this cheesecake pop.
Vanilla extract: Rounds out the flavors and adds warmth.
Cream cheese whipped cream: Optional topper that complements the rich cheesecake.

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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 to get creative with this cheesecake depending on the season or the crowd. Sometimes I add extra crushed Oreos on top for a little texture surprise, or swap the sour cream for Greek yogurt for a tangier bite. Feel free to tweak it to your taste — cheesecake is forgiving, and the red velvet and Oreo combo is so flexible.

Variation: One time, I swirled some marshmallow fluff into the top before baking — it added a fun, gooey twist that's perfect for cozy winter gatherings.
Dietary modification: You can try a dairy-free cream cheese alternative, but I recommend sticking to full-fat to keep the texture creamy and lush.
Seasonal changes: Add peppermint extract around the holidays for an extra festive touch that pairs beautifully with the chocolate Oreo crust.

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

Step 1: Prepare the Oreo Crust

Start by preheating your oven to 325°F, then wrap the outside of your springform pan tightly with foil – this water bath method is a game-changer, preventing cracks and creating that perfect creamy finish. Mix the crushed Oreos with melted butter until the crumbs are evenly coated, then press the mixture firmly into the bottom of the pan. Bake this crust for 10 minutes to set it, and your kitchen will already smell like a dream.

Step 2: Whip Up the Cheesecake Filling

Using a mixer fitted with a paddle attachment works best here. Beat your room temperature cream cheese with sugar and sour cream until it’s light and fluffy — this usually takes 2-3 minutes. The key is to scrape down the bowl often to avoid lumps! Then add the eggs one by one, beating each for about a minute. Remember: don’t overbeat or you risk cracking later. Finally, fold in the cocoa powder, red food coloring, and vanilla extract until the color is beautifully even.

Step 3: Bake in a Water Bath for Perfection

Pour the cheesecake batter on top of your warm crust. Place the springform pan inside a larger baking dish and carefully pour hot water around it until it comes halfway up the sides of the pan. This gentle steam keeps the cheesecake moist and crack-free. Bake for 65-75 minutes — you want the edges to be set and lightly browned while the center still jiggles slightly. Use a thermometer if you like; 150°F internal temperature is your green light.

Step 4: Cool and Chill Before Serving

Right after baking, run a knife carefully around the edges to loosen the cheesecake. Let it cool in the water bath for 15 minutes, then move it to room temperature for about an hour. After that, cover and refrigerate it for at least 4 hours or overnight. The longer it chills, the better the texture — I usually make mine a day ahead to let the flavors really meld.

Top Tip

Over the years, I’ve learned that the secret to a perfect Red Velvet Oreo Cheesecake Recipe lies in patience and temperature control. Taking your time with room temperature ingredients and slow, gentle mixing really pays off with a dreamy texture. Here are my go-to tips to avoid pitfalls and nail it every time:

Room Temperature Ingredients: Cold cream cheese or eggs cause lumps, so always let them sit out before mixing.
Don't Overbeat: Adding eggs slowly and mixing gently prevents air bubbles that cause cracks.
Water Bath Method: This step is crucial—it keeps the cheesecake moist and crack-free by evenly distributing heat and steam.
Loosen Edges Before Cooling: Running a knife along the pan edge right out of the oven stops it from sticking and cracking as it cools.

How to Serve Red Velvet Oreo Cheesecake Recipe

Red Velvet Cheesecake - Serving Suggestion

Garnishes

I usually keep it classic with a dollop of cream cheese whipped cream on top, maybe sprinkle some crushed Oreo crumbs, and if I’m feeling fancy, a light dusting of cocoa powder. Red sprinkles or edible glitter can add a festive flair, especially for holidays. These simple touches turn it from delicious to downright dazzling.

Side Dishes

This cheesecake loves company! Pair it with fresh berries for a fruity contrast or serve alongside a cup of espresso or hot cocoa. I also enjoy it with a scoop of vanilla bean ice cream for an indulgent experience that’s just perfect on a chilly evening.

Creative Ways to Present

For birthdays or holiday parties, I’ve served mini individual cheesecakes in mason jars topped with crushed Oreos and a swirl of whipped cream. It’s adorable, festive, and portion-controlled! You can also layer cheesecake batter with whipped cream in a trifle bowl to create a show-stopping red velvet dessert parfait that’s easy to slice and serve.

Make Ahead and Storage

Storing Leftovers

After your cheesecake has chilled, store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. I’ve found it keeps beautifully for up to 5-7 days. Just let it sit out for about 15 minutes before slicing to soften slightly for a perfect forkful every time.

Freezing

This Red Velvet Oreo Cheesecake Recipe freezes well if you want to prep in advance. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil to prevent freezer burn. It should keep up to 2 months — thaw overnight in the fridge before serving for best texture.

Reheating

While cheesecake is best served chilled, if you like it slightly softer, bring slices to room temperature or warm gently in a microwave at 10-second intervals. Avoid overheating to keep that perfect creamy texture intact.

Frequently Asked Questions:

Can I use a regular 9-inch pan instead of 6-inch?

You can, but the baking time and ingredient amounts will need adjustments. This recipe is designed for a smaller pan to keep the cheesecake thick and rich. For a 9-inch pan, check out my 9 Inch Chocolate Cheesecake recipe and make adaptations suggested there.

What’s the best way to avoid cracks in cheesecake?

Using the water bath method, beating eggs gently, and baking at a moderate temperature are key. Also, cooling the cheesecake gradually and running a knife around edges right out of the oven help prevent cracks.

Can I substitute the red food coloring?

It’s best to use liquid red food coloring designed for baking to get the vibrant red color without affecting taste. Avoid gel or natural colorings unless you’ve tested them first, as results can vary.

How do I know when the cheesecake is done baking?

Look for set, lightly browned edges and a mostly firm center with a slight jiggle. An internal temperature of 150°F is a great indicator. The filling will continue to firm up as it cools.

Final Thoughts

Sharing this Red Velvet Oreo Cheesecake Recipe with you feels like passing along a little piece of my holiday kitchen magic. The first time I made it, I was so nervous about getting the right texture and that perfect red hue—but it turned out every bit as stunning and delicious as I’d hoped. I truly think you’ll enjoy making it as much as eating it, and it’s guaranteed to be a crowd-pleaser whenever and wherever you serve it. Give it a go, and let this cheesecake become your new festive favorite!