Red Velvet Cheesecake with Oreo Crust Recipe

I’m so excited to share this insanely delicious Red Velvet Cheesecake with Oreo Crust Recipe with you! If you love the rich, creamy texture of cheesecake combined with the luscious flavors of red velvet cake, plus a chocolatey Oreo crust, then you’re in for a treat. This cheesecake has become one of my all-time favorites because it feels fancy yet is surprisingly easy to make at home. Trust me, once you try it, you’ll be hooked just like my family is!

this Recipe

Ingredients You’ll Need

Each ingredient in this Red Velvet Cheesecake with Oreo Crust Recipe plays a vital role to build that perfect balance of flavors and textures. From the crunchy Oreo crust foundation to the smooth, tangy cream cheese filling and luscious frosting, every piece works harmoniously. When shopping, try to grab good-quality cream cheese and fresh eggs — your cheesecake will taste that much better!

• Oreo cookies: About 30 cookies crushed into fine crumbs for a sturdy, chocolatey crust.
• Unsalted butter: Melted to bind the crust crumbs — I find unsalted keeps the flavor more balanced.
• Cream cheese: The star for the creamy cheesecake filling and frosting; make sure it’s softened for easy mixing.
• Granulated sugar: Sweetens the cheesecake filling perfectly without overpowering.
• Dutch-processed cocoa powder: Adds subtle cocoa bitterness and depth to the red velvet flavor.
• Sour cream: Brings tang and moisture for that rich cheesecake texture.
• White vinegar: Enhances the red velvet cake flavor and helps with texture.
• Vanilla extract: Essential for that warm, sweet aroma throughout the cheesecake and frosting.
• Red food coloring: For that iconic bright red, I usually use about 1.5 ounces but start low and add more if needed.
• Large eggs: Room temperature and lightly beaten, eggs help bind the cheesecake filling.
• Confectioners’ sugar: For the frosting’s smooth sweetness.
• Unsalted butter (for frosting): Softened to blend effortlessly into the cream cheese for luscious frosting.

Variations

I love that this Red Velvet Cheesecake with Oreo Crust Recipe can be easily tweaked to suit different tastes or occasions. Don’t be shy about making it your own—whether it’s dialing back the food coloring, swapping out the crust, or adding seasonal flair.

• Crust alternatives: I once swapped the Oreo crust for a graham cracker crust to lighten the chocolate punch; it was still tasty but with a different vibe.
• Dairy-free version: Try vegan cream cheese and coconut cream if you’re avoiding dairy—just expect a slightly different flavor and texture.
• Extra chocolate: Fold in mini chocolate chips or swirl melted dark chocolate into the batter for chocolate lovers like me.
• Festive toppings: Sprinkle red velvet cake crumbs, crushed Oreos, or even edible glitter on top for celebrations.

How to Make Red Velvet Cheesecake with Oreo Crust Recipe

Step 1: Prep the Oreo Crust and Pan

Start by moving your oven rack to the lower third position and preheat your oven to 350°F. This positioning helps the crust bake evenly without burning. Grab a 9-inch springform pan, and make sure to wrap the outside bottom tightly with two layers of heavy-duty foil—this creates a leakproof barrier so water from the later water bath won’t seep in. Mix the crushed Oreo cookies with melted butter, then press this mixture into the bottom and about two inches up the sides of the pan. Baking the crust for 10 minutes sets it nicely. I find using the bottom of a glass cup makes pressing the crust very even and firm!

Step 2: Mix the Cheesecake Filling

Lower the oven temperature to 300°F. In a large mixer bowl, beat your softened cream cheese on medium-low speed until completely smooth and creamy—this takes about a minute, and it prevents lumps. Add granulated sugar and Dutch-processed cocoa powder and continue mixing until fully combined. Next, add sour cream, vinegar, vanilla extract, and the red food coloring (start with one ounce and gradually add more to reach your desired vibrancy). Keep mixing until the batter looks smooth and evenly colored. Now, using a spatula, fold in your lightly beaten eggs in batches. Be gentle here—overmixing at this stage can add too much air and cause cracks during baking.

Step 3: Bake Your Cheesecake in a Water Bath

Pour the cheesecake batter carefully over your cooled crust. Place the springform pan inside a large roasting pan on the oven rack. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of your springform pan—this water bath keeps the cheesecake moist and helps prevent cracks. Bake for about an hour, or until the edges look set but the center still jiggles slightly. I always watch the cheesecake closely near the end—if the top looks dry too soon, it might need more water or slightly lower heat. Once time’s up, turn off the oven but leave the cake inside the water bath for another hour to finish setting perfectly without a rush. Remove from the bath and run a thin knife around the edges to loosen it before cooling completely. Cover and chill for 4 hours or overnight, which I highly recommend to develop flavor and firmness.

Step 4: Make the Cream Cheese Frosting

When your cheesecake is fully chilled, whip together the frosting. Beat softened cream cheese and butter on medium speed until super creamy with no lumps. Add confectioners’ sugar and vanilla, first mixing on low to avoid dust clouds, then bump up to medium until the frosting is smooth and spreadable. I like to give it a quick taste here—it should be sweet but balanced against the tang of the cheesecake. Then gently spread this frosting evenly over the top of the cheesecake. Keep it chilled until you’re ready to serve!

How to Serve Red Velvet Cheesecake with Oreo Crust Recipe

Garnishes

I love to keep garnishes simple so the cheesecake remains the star! A light dusting of cocoa powder or some crushed Oreo crumbs sprinkled on top adds subtle texture and looks beautiful. Sometimes, I add a few fresh raspberries or a sprig of mint for a pop of freshness and color contrast—it’s stunning and tasty. If I’m feeling festive, a drizzle of white chocolate ganache takes it over the top. Whatever you choose, the frosting is so luscious that you don’t need much else.

Side Dishes

This cheesecake is rich, so I usually pair it with light and fruity options like fresh mixed berries or a citrusy fruit salad to balance each bite. A scoop of vanilla bean ice cream is also a family favorite – the cold creaminess with the cheesecake’s density creates an indulgent combo that my kids go crazy for!

Creative Ways to Present

For special occasions, I’ve turned this cheesecake into mini individual cheesecakes in cupcake liners with Oreo crust bottoms—so fun for parties or gifts! Another trick is layering this cheesecake in a trifle dish with alternating layers of red velvet cake crumbs, cream cheese frosting, and whipped cream for an eye-catching parfait-style dessert. No matter the method, the vibrant red and deep chocolate crust always gets compliments.

Make Ahead and Storage

Storing Leftovers

I always store leftover Red Velvet Cheesecake with Oreo Crust in the refrigerator, tightly covered to prevent it from absorbing any fridge odors. Covered well, it tastes just as fresh after 3-4 days, although fair warning: it rarely lasts that long in my house! If you want easy slices ready for the week, this is perfect prep.

Freezing

I’ve frozen this cheesecake a few times with great results. After frosting, I tightly wrap it in plastic, then foil, and pop it in the freezer. When you’re ready to eat, thaw it in the refrigerator overnight—this retains the smooth texture surprisingly well. Just remember the frosting might shift a tiny bit, but it’s nothing a quick spread fixes.

Reheating

Cheesecake is best served cold, but if you prefer it slightly softer, I pop individual slices at room temperature for 10-15 minutes before serving. Avoid microwaving—you risk melting the frosting and ruining the texture. This way, you get a perfect slice every time.

FAQs

Final Thoughts

I honestly can’t recommend this Red Velvet Cheesecake with Oreo Crust Recipe enough—it’s become my go-to dessert for birthdays, holidays, or whenever I want to impress without spending all day in the kitchen. The balance of textures and flavors feels so indulgent, yet it’s approachable enough for any home baker. Give it a try and you’ll see why my family keeps asking for seconds and thirds. Happy baking, friend!

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