There is something undeniably magical about serving a slice of rich red velvet oreo cheesecake to friends and family. It combines the nostalgic, cocoa-infused comfort of a classic Southern cake with the creamy decadence of a New York-style cheesecake.
I remember the first time I attempted to merge these two desserts for a holiday gathering. I was nervous that the textures wouldn’t mesh or that the flavors would compete too heavily with one another.
To my delight, the result was a show-stopping masterpiece that disappeared from the dessert table in minutes. The contrast between the crunchy chocolate sandwich cookies and the smooth, crimson filling creates a sensory experience that is hard to beat.
While I love making simple tray bakes like cherry coconut magic bars for casual afternoons, this cheesecake is reserved for moments when I want to truly impress. It has become my go-to request for birthdays and anniversaries alike.
If you have been looking for a dessert that feels sophisticated yet fun, this is the one to try. It requires a bit of patience, but the creamy, tangy, and chocolatey reward is absolutely worth the effort.
Why you’ll love this Red Velvet Oreo Cheesecake
- The red velvet oreo cheesecake offers a stunning visual contrast with its deep red filling and dark chocolate crust, making it a perfect centerpiece for special occasions.
- It combines two beloved desserts into one, giving you the best of both worlds with every forkful.
- The texture is incredibly creamy and dense, thanks to the addition of sour cream and the gentle baking process.
- A rich chocolate ganache topping adds a glossy finish and an extra layer of chocolate flavor that ties everything together.
- This recipe is versatile enough for holidays like Valentine’s Day or Christmas, yet accessible enough for a weekend baking project.
- You can make it ahead of time, which actually improves the flavor and texture as it chills overnight.
Ingredients
- 24 chocolate sandwich cookies (whole)
- 5 tablespoons unsalted butter, melted
- 32 oz cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring
- 4 large eggs, room temperature
- 12 chocolate sandwich cookies, roughly chopped
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Whipped cream for garnish
Directions
Step 1
Red velvet oreo cheesecake makes every moment feel uplifting. Start by preheating your oven to 325°F (163°C) to ensure it is at the correct temperature when you are ready to bake. Take a 9-inch springform pan and grease the sides lightly with butter or cooking spray. Line the bottom circle with parchment paper to prevent the crust from sticking.
Step 2
Prepare your pan for the water bath, which is essential for a crack-free cheesecake. Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil. Ensure the foil goes high up the sides so no water can seep into the crust during baking.
Step 3
To make the crust, place 24 whole chocolate sandwich cookies into a food processor. Pulse them on high speed until they are broken down into fine, consistent crumbs. Pour the melted butter over the crumbs and pulse again until the mixture looks like wet sand.
Step 4
Dump the buttery crumb mixture into your prepared springform pan. Use the bottom of a measuring cup or a glass to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool completely.
Step 5
In a large mixing bowl or a stand mixer fitted with the paddle attachment, combine the softened cream cheese and granulated sugar. Beat on medium-low speed until the mixture is completely smooth and creamy. Scrape down the sides and bottom of the bowl frequently to ensure there are no lumps of plain cheese remaining.
Step 6
Add the unsweetened cocoa powder, room-temperature sour cream, vanilla extract, and liquid red food coloring to the bowl. Mix on low speed until the batter turns a uniform, vibrant red color and is silky smooth. Be careful not to mix at high speeds, as this introduces too much air.
Step 7
Add the eggs one at a time to the batter, mixing on low speed after each addition just until the yolk disappears. Once all eggs are incorporated, remove the bowl from the mixer. Gently fold in the roughly chopped chocolate sandwich cookies by hand using a silicone spatula.
Step 8
Pour the finished red velvet batter over the cooled crust, using your spatula to smooth the top into an even layer. Place the foil-wrapped springform pan inside a large roasting pan. Carefully fill the roasting pan with hot water until the water level reaches about 1 inch up the sides of the springform pan.
Step 9
Carefully transfer the roasting pan to the oven and bake for 1 hour and 10 minutes to 1 hour and 20 minutes. You will know it is done when the edges are set and puffy, but the center still has a slight wobble like Jell-O when you gently shake the pan.
Step 10
Turn off the oven but leave the cheesecake inside. Crack the oven door open slightly (you can prop it with a wooden spoon) and let the cheesecake cool slowly in the fading heat for 1 hour. This slow cooling process helps prevent the surface from cracking.
Step 11
Remove the pan from the water bath and run a thin, sharp knife around the inside edge to release the cheesecake from the sides of the pan. Allow it to cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, preferably overnight, to firm up.
Step 12
Before serving, prepare the ganache. Heat the heavy cream in a small saucepan or microwave until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heat-proof bowl and let it sit undisturbed for 3 minutes.
Step 13
Whisk the chocolate and cream mixture gently until it transforms into a smooth, glossy ganache. Pour this over the chilled cheesecake, letting it drip slightly down the sides if desired. Garnish with dollops of whipped cream before slicing.
Variations, pairings, and serving ideas
Variations
If you want to switch things up, try using golden sandwich cookies for the crust instead of chocolate. This creates a different color palette and a more vanilla-forward flavor profile that complements the cocoa in the filling. It makes the red color pop even more against the lighter base.
For a gluten-free version of this red velvet oreo cheesecake, simply swap the standard cookies for a gluten-free chocolate sandwich cookie alternative. The rest of the ingredients are naturally flourless, making this an easy adaptation for those with dietary sensitivities.
You can also turn this into mini cheesecakes for a party. Use a muffin tin lined with paper liners and press a whole cookie into the bottom of each cup. Adjust the baking time to approximately 20-25 minutes, keeping an eye on them so they do not overbake.
Pairings
This rich dessert pairs beautifully with hot beverages that can cut through the creaminess. A dark roast coffee or a shot of espresso provides a bitter contrast to the sweet filling. For a cozy evening, a mug of hot chocolate or warm milk is also a delightful choice.
If you are planning a full dinner party menu, consider serving a light and savory appetizer to start the meal. A fresh dip like corn black bean guacamole works wonders to wake up the palate before a heavy main course and this dense dessert. The freshness of the vegetables balances out the indulgence that follows.
Fresh berries are another excellent accompaniment to the chocolatey flavors. Serving a few raspberries or strawberries on the side adds a tart brightness. The acid from the fruit helps cleanse the palate between bites of the heavy cheesecake.
Serving ideas
Presentation is key with a dessert this striking. Slice the cheesecake while it is very cold using a sharp knife dipped in hot water. Wipe the knife clean between every single cut to ensure distinct layers and a professional look.
To enhance the “cookies and cream” theme, crush a few extra cookies into fine dust. Sprinkle this dust over the whipped cream dollops just before bringing the cake to the table. It adds a lovely texture and hints at the crunch waiting inside.
For a festive touch, you can pipe the whipped cream around the entire border of the cake using a star tip. Place a mini chocolate sandwich cookie or a chocolate shard into each swirl of cream. This makes every slice look like it came from a high-end bakery.
Storage and make-ahead tips
Storage
Leftover cheesecake should always be stored in the refrigerator. Cover the cake tightly with plastic wrap or store slices in an airtight container to keep them fresh. Properly stored, the cheesecake will last for up to 5 days.
You can also freeze this dessert for longer storage. Wrap individual slices or the whole cake in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2 months; simply thaw it in the refrigerator overnight before serving.
Avoid leaving the cheesecake out at room temperature for more than two hours. Since it contains eggs and dairy, it needs to be kept cool to maintain its structure and safety. If it gets too warm, the texture may become too soft.
Make-ahead
This recipe is actually best when made ahead of time. The flavors need time to meld, and the texture needs cold air to set properly. I recommend baking it at least one day before you plan to serve it.
You can prepare the crust and bake it a day in advance as well. Cover the cooled crust and leave it at room temperature until you are ready to make the filling. This breaks up the work if you are short on time during the day.
The ganache topping should ideally be added on the day of serving for the best shine. However, if you are in a rush, you can add it the night before. Just be aware that the chocolate finish might lose a little of its glossy sheen after being refrigerated.
Common mistakes when making Red Velvet Oreo Cheesecake
- Using cold ingredients is the most common error; cold cream cheese will result in a lumpy batter that isn’t smooth.
- Overmixing the batter after adding the eggs introduces too much air, which can cause the cheesecake to crack as it bakes and falls.
- Forgetting the water bath or not wrapping the pan properly can lead to a rubbery texture or a soggy crust.
- Opening the oven door frequently during baking releases heat and causes drastic temperature changes that ruin the texture.
- Cutting into the cheesecake before it has fully chilled will result in a runny, messy slice that hasn’t set properly.
Final notes
Creating this red velvet oreo cheesecake is a labor of love that pays off in every delicious bite. The combination of textures and the balance of tanginess and sweetness make it a standout dessert for any occasion. Don’t be intimidated by the steps; just take your time and follow the process.
Remember that the cooling process is just as important as the baking. Letting the cake rest in the turned-off oven ensures that silky, crack-free surface we all aim for. Patience is truly the secret ingredient here.
I hope this recipe brings a splash of color and joy to your table. Whether it is for a celebration or just a treat for yourself, this cheesecake is sure to become a favorite. Happy baking!
Loved this Red Velvet Oreo Cheesecake? Try these next
- Cherry Coconut Magic Bars
- Corn Black Bean Guacamole
- Easy Chocolate Lava Cake
- Classic New York Cheesecake
- No-Bake Strawberry Cheesecake Bars
Red Velvet Oreo Cheesecake
This show-stopping dessert combines the rich, cocoa-infused tang of red velvet cake with a crunchy cookies-and-cream crust. It is a dense, creamy masterpiece loaded with chocolate sandwich cookies and topped with a silky chocolate ganache.
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
Ingredients
- 24 chocolate sandwich cookies (like Oreos), whole
- 5 tablespoons unsalted butter, melted
- 32 oz cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring
- 4 large eggs, room temperature
- 12 chocolate sandwich cookies, roughly chopped
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Whipped cream for garnish
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water leaks during the water bath method.
- To make the crust, pulse 24 whole cookies in a food processor until they form fine crumbs. Pour in the melted butter and pulse until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-low speed until smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain. Do not overmix to avoid adding too much air.
- Mix in the cocoa powder, sour cream, vanilla extract, and red food coloring until the batter is a uniform red color and smooth.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Gently fold in the roughly chopped cookies by hand using a spatula.
- Pour the batter over the cooled crust and smooth the top. Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the springform pan.
- Bake for 1 hour and 10 minutes to 1 hour and 20 minutes. The center should still have a slight wobble like Jell-O when gently shaken, but the edges should be set. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the water bath and run a thin knife around the edge to release it from the pan. Cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
- Before serving, make the ganache by heating the heavy cream until simmering, then pouring it over the chocolate chips. Let sit for 3 minutes, then whisk until smooth. Pour over the chilled cheesecake and garnish with whipped cream.
Notes
For the best texture, ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing. This prevents lumps. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 45g
- Sodium: 380mg
- Fat: 48g
- Saturated Fat: 26g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg