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The Best Red Velvet Oreo Cheesecake Recipe – Rich, Creamy, and Show-Stopping!

If you're a fan of red velvet cake, love cheesecake, and have a soft spot for Oreos, you're in for a dangerously delicious treat! This Red Velvet Oreo Cheesecake is everything you could ever crave in one dessert: rich, velvety cake layers, a smooth and creamy cheesecake center, and a crunchy Oreo crust. ❤️🍰🍫 It’s indulgent. It’s striking. And it’s perfect for special occasions — whether it’s Valentine’s Day, birthdays, holidays, or any day that deserves something sweet and over the top. Made with real cream cheese, buttermilk, and cocoa powder, this cake combines the classic flavor of red velvet with the irresistible texture of cookies and cream. Each slice is a beautiful blend of tangy, chocolatey, and creamy delight. Love bold desserts? Don’t miss our Cookies & Cream Cheesecake Bars or Red Velvet Cheesecake Brownies.
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Prep Time 30 minutes
Cook Time 1 hour
ooling/Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 12 slices
Ingredients Equipment Method Notes

Ingredients
  

  • For the Red Velvet Cake Layer:
  • 1¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 1 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
For the Oreo Cheesecake Layer:
  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups Oreo crumbs
For Garnish:
  • ¼ cup red velvet cake crumbs
  • 4 whole Oreos halved or crushed for topping
  • ¼ cup red velvet glaze
  • Whipped cream for piping or dolloping

Equipment

  • 9-inch springform pan – for the cheesecake
  • Electric mixer or stand mixer – to blend cream cheese to perfection
  • Mixing bowls – at least two for cake and cheesecake
  • Spatula – for folding and scraping
  • Measuring cups and spoons – accuracy is key in baking
  • Whisk – for smooth batter
  • Cooling rack – essential for chill time
  • Parchment paper – to line and lift
  • Knife or food processor – to crush Oreos

Method
 

Step 1: Prepare the Red Velvet Cake Layer
  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat butter and sugar until fluffy (about 2–3 minutes).
  4. Add eggs, one at a time. Then mix in buttermilk, food coloring, vinegar, and vanilla.
  5. Gradually add the dry ingredients and mix until just combined.
  6. Pour the batter into the pan and bake for 18–20 minutes or until a toothpick comes out clean.
  7. Let cool completely in the pan.
Step 2: Make the Oreo Cheesecake
  1. Lower oven temp to 325°F (160°C).
  2. In a large bowl, beat cream cheese until smooth.
  3. Add sugar, then mix in sour cream, eggs, and vanilla.
  4. Fold in Oreo crumbs.
  5. Pour cheesecake filling on top of the cooled cake layer.
  6. Bake for 45–50 minutes, or until edges are set but center is slightly jiggly.
  7. Turn off oven, crack door, and let sit inside for 1 hour.
  8. Remove and cool on a wire rack. Then refrigerate for at least 4 hours, preferably overnight.
Step 3: Garnish & Serve
  1. Pipe or dollop whipped cream around the edges.
  2. Drizzle with red velvet glaze.
  3. Top with cake crumbs and halved Oreos.

Notes

🔁 Variations
Try these flavor spins to make the recipe your own:
1. Mini Red Velvet Cheesecakes
Bake in cupcake liners for individual servings.
2. Chocolate Oreo Version
Swap the red velvet cake layer with a thin chocolate cake.
3. No-Bake Oreo Cheesecake Topping
Skip the oven cheesecake and make a no-bake filling with whipped cream and cream cheese.
4. Nutella Swirl Cheesecake
Add 2 tbsp Nutella into the cheesecake batter and swirl.
5. Gluten-Free Option
Use a gluten-free flour blend and certified GF Oreos.
🧊 Storage & Reheating
Fridge:
Store in an airtight container or covered in the fridge for up to 5 days.
Freezer:
Freeze whole cheesecake (or slices) tightly wrapped for up to 2 months.
Thaw overnight in the refrigerator before serving.
Reheating:
Not recommended — best enjoyed chilled or room temp.
❓ 10 Frequently Asked Questions (FAQs)
1. Can I use store-bought red velvet cake mix?
Yes, but the texture and flavor will differ slightly.
2. What’s the best cream cheese for cheesecake?
Use full-fat, brick-style cream cheese for best texture.
3. Can I make this ahead of time?
Yes — it tastes even better the next day!
4. Can I reduce the sugar?
Slightly, yes — but don't reduce too much or it may affect texture.
5. How do I get a smooth cheesecake top?
Use room temperature ingredients and avoid over-mixing the batter.
6. Can I make this without a springform pan?
You can, but removing the cake may be harder — line your pan very well.
7. Do I need a water bath?
Not for this recipe — but you can use one for an ultra-smooth texture.
8. Can I use Greek yogurt instead of sour cream?
Yes — plain, full-fat Greek yogurt works well.
9. How do I prevent the cheesecake from cracking?
Let it cool gradually and don’t overbake.
10. Can I skip the glaze or topping?
Of course! But it adds that extra wow factor.
✅ Conclusion
This Red Velvet Oreo Cheesecake is the ultimate show-stopping dessert — combining the tangy charm of red velvet, the crunch of Oreos, and the luscious creaminess of cheesecake. 🍰
Whether you’re baking it for a loved one, a celebration, or just to spoil yourself (yes, you deserve it!), this dessert is guaranteed to impress.
More bold and beautiful dessert ideas:
Oreo Cheesecake Bars
Red Velvet Trifle
Triple Chocolate Cheesecake
Get ready for compliments, cravings, and requests for seconds!