There's something truly magical about the pairing of classic red velvet flavors with the crunchy goodness of Oreos in one creamy dessert. This Red Velvet Oreo Cheesecake Recipe is a showstopper—rich, velvety, and just the right amount of indulgence that you'll want to make again and again.

A rich red cheesecake sits on a dark plate placed on a white marbled surface. The cake has two layers: a smooth, dense red cheesecake layer on top and a thin, dark cookie crumb crust at the bottom. On top of the cake, there are five puffs of white whipped cream, each topped with small dark cookie crumbs. Between the cream puffs, there are large, whole dark sandwich cookies embedded into the cheesecake. In the background, a slice of the cake is visible, showing the same layers and toppings. 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 remember the first time I made this Red Velvet Oreo Cheesecake Recipe for a holiday party—it was an instant hit. The rich cream cheese filling mixed with the cocoa and red food coloring gives that classic red velvet vibe, but with a twist thanks to the Oreo crust that adds a perfect chocolate crunch.

Perfect Flavor Balance: The combination of cocoa, cream cheese, and Oreos creates layers of flavor that are both rich and refreshing.
Simple to Make: No complicated steps, and it comes together quickly if you prep ahead.
Great for Any Occasion: Whether it's a holiday or just a weekend treat, this cheesecake impresses every time.
Customizable Toppings: You can keep it classic with whipped cream or get creative with your favorite frosting or decorations.

This is a round cake with three visible layers. The bottom layer is thin and dark, looking crumbly like crushed cookies. The middle layer is thick, smooth, and bright red with a creamy texture. On top, there are white swirls of cream placed evenly around the edge, with small pieces of crushed dark cookies sprinkled on the cream. Each white swirl is adorned with a whole dark cookie standing upright. The cake sits on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe leans on a few key ingredients that blend beautifully to deliver that classic red velvet cheesecake texture and flavor. Each ingredient has a purpose, so it's worth understanding their roles.

Flat lay of a small mound of chocolate sandwich cookie crumbs, a small pool of melted unsalted butter in a white ceramic bowl, a block of full-fat cream cheese, granulated sugar in a small white bowl, a small white bowl of full-fat sour cream, two whole uncracked brown eggs, a small white bowl with unsweetened cocoa powder, a small white bowl containing liquid red food coloring, a small white bowl with 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): They make for a crunchy, chocolatey crust that complements the creamy filling perfectly.
Unsalted butter: Melts into the cookie crumbs to bind the crust and add richness.
Full-fat cream cheese: The star of the cheesecake—smooth, tangy, and creamy. Room temperature is key for no lumps.
Granulated sugar: Sweetens the filling evenly without overpowering that tang of cream cheese.
Full-fat sour cream: Adds a subtle tang and moisture, balancing richness and ensuring a smooth texture.
Eggs: Help set the cheesecake to the perfect dense yet creamy consistency. Room temperature keeps the batter smooth.
Unsweetened cocoa powder: Gives that deep chocolate base that defines red velvet flavor.
Liquid red food coloring: The signature red glow—use a reliable brand like McCormick for the best hue.
Vanilla extract: Enhances all the flavors with its warm aroma and depth.
Cream Cheese Whipped Cream or Small Batch Whipped Cream: For topping, adding a light and fluffy finish that contrasts the dense 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 customizing this Red Velvet Oreo Cheesecake Recipe depending on the occasion—sometimes I sneak in a bit of espresso powder for a mocha twist, or swap sour cream for Greek yogurt for a slightly tangier bite. You can totally make it your own!

Variation: Adding white chocolate chips to the batter before baking gives an extra sweet surprise that my friends always ask for again.
Dietary modifications: I've tried a lower-sugar version by cutting sugar by a third, and it still holds up well if you're watching your sugar intake.
Seasonal changes: Around Christmas, I like decorating with crushed peppermint Oreos for a festive crunch.

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

Step 1: Prep the Crust

Start by preheating your oven to 325°F and wrapping your springform pan with foil to prevent leaks. I use a 6-inch pan because the batter fills it perfectly, but a 7-inch works too if you don’t mind a thinner cheesecake. Mix the Oreo crumbs and melted butter, then firmly press the mixture into the pan’s bottom. Bake it for 10 minutes so it sets up nicely—this prevents a soggy crust later.

Step 2: Whip Up the Filling

Using a stand mixer with a paddle attachment (or just a hand mixer), beat the room-temp cream cheese, sugar, and sour cream until fluffy and smooth—about 2 to 3 minutes. Remember to scrape the sides so no lumps hide around the bowl! Then add the eggs in one at a time, beating each in for about a minute to keep the batter silky and prevent cracks during baking.

Step 3: Add the Red Velvet Magic

Next comes the cocoa powder, red food coloring, and vanilla. Beat these in gently until your batter has that gorgeous red hue and a lovely chocolate aroma. Don’t overmix here—just combine until smooth and luscious.

Step 4: Bake in a Water Bath

Pour the cheesecake batter over the crust in your foil-wrapped pan. Then place the pan inside a larger pan, like an 8x8 baking dish, and carefully pour hot water about halfway up the sides of the springform pan. This water bath is the secret to a creamy, crack-free cheesecake—it helps regulate the heat and keeps moisture in. Bake for 65 to 75 minutes until the edges are set but the center still jiggles a bit. The internal temp should hit 150°F if you have a thermometer.

Step 5: Cooling and Chilling

Once baked, run a knife gently around the edges to loosen it from the pan which helps prevent cracking as it cools. Let it sit 15 minutes in the water bath, remove the springform pan, and then cool at room temperature for another hour. Refrigerate at least 4 hours or overnight — I promise, patience here pays off with a perfectly set and flavorful cheesecake.

Top Tip

Years of cheesecake-making taught me these little tricks that make all the difference when preparing this Red Velvet Oreo Cheesecake Recipe. Don't worry if you’re new to cheesecakes—these tips will keep your dessert silky, crack-free, and bursting with flavor.

Bring Ingredients to Room Temperature: This stops lumps and ensures a smooth batter. I always plan ahead to let cream cheese, sour cream, and eggs sit out for about an hour.
Use a Water Bath: It might seem fancy, but it’s the key to avoiding cracks and drying out. Wrap your pan tightly in foil to prevent leaks!
Don't Overbeat the Eggs: Adding them slowly and mixing just enough keeps the cheesecake from being too airy, which can cause cracks.
Cool Gradually: Rushing out of the oven to fridge can cause cracking. Patience during cooling is your best friend.

How to Serve Red Velvet Oreo Cheesecake Recipe

Red Velvet Cheesecake - Serving Suggestion

Garnishes

I love topping this cheesecake with a cloud of cream cheese whipped cream for that silky contrast. Sometimes I'll sprinkle crushed Oreos on top or add a few festive red sprinkles during the holidays. It just makes it look as good as it tastes!

Side Dishes

This cheesecake pairs wonderfully with a hot cup of coffee or spiced tea to balance its richness. At holiday dinners, I enjoy serving it alongside fresh berries or a berry compote to add a bright, tangy note.

Creative Ways to Present

For special occasions, I’ve turned this cheesecake into mini individual parfaits layered with chunks of the red velvet cheesecake, whipped cream, and crushed Oreos in mason jars. Guests love the personal touch, and it’s easier to serve!

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake stored in an airtight container in the fridge to keep it fresh and moist. It lasts beautifully for about 5 to 7 days, which is handy since it’s hard to resist going back for seconds—or thirds!

Freezing

This cheesecake freezes well if you wrap it tightly with plastic wrap and then foil. When you’re ready to enjoy, thaw in the fridge overnight. Just a little tip—the texture is just as creamy once thawed, so it’s great for preparing ahead of a party.

Reheating

Personally, I don’t reheat cheesecake because it’s best served chilled, but if you prefer it slightly warmer, pop a slice in the microwave for 10 to 15 seconds. Be careful not to overdo it, or you might lose that perfect creamy texture.

Frequently Asked Questions:

Can I use a 9-inch pan for this Red Velvet Oreo Cheesecake Recipe?

For a 9-inch pan, this recipe will need adjustments to avoid a very thin cheesecake. I recommend looking for my 9 Inch Chocolate Cheesecake recipe and adding red velvet tweaks like sour cream, cocoa powder, and red food coloring for the best results.

Do I have to use full-fat cream cheese?

Yes, full-fat cream cheese is important for the creamy texture and rich flavor. Low-fat or whipped varieties tend to alter the baking process and texture negatively.

How do I prevent cracks on my cheesecake?

Using a water bath during baking helps maintain moist heat, which prevents cracks. Also, don’t overbeat the batter or bake at too high a temperature. Cooling gradually and running a knife along the edges before cooling also helps.

Can I make this cheesecake ahead for a party?

Absolutely! This cheesecake actually benefits from chilling overnight; it sets up beautifully and flavors deepen. You can even freeze it up to a month before wrapping well, then thaw it in the fridge.

Final Thoughts

This Red Velvet Oreo Cheesecake Recipe holds a special place in my kitchen—it’s the perfect blend of childhood nostalgia with an adult twist of creamy indulgence. Whether you're baking for holidays or simply celebrating a cozy night in, give this recipe a try. I guarantee you’ll feel proud of your creation and maybe even tempted to sneak a slice before anyone else arrives!