Go Back
- 1 ½ cups Oreo cookie crumbs - 5 tablespoons unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - ¼ cup sour cream - 1 tablespoon cocoa powder - 1 teaspoon red food coloring - 1 cup crushed Oreos (for topping) - Whipped cream (for garnish) - Fresh mint leaves (for garnish) To start, gather all your ingredients. This will make your baking process smooth. First, you need 1 ½ cups of Oreo cookie crumbs. This will form the base of your cheesecake. Use 5 tablespoons of unsalted butter, melted, to bind the crumbs together. Next, get 2 cups of softened cream cheese for a smooth filling. Combine it with 1 cup of granulated sugar for sweetness. For flavor, add 1 teaspoon of vanilla extract. Crack 2 large eggs into the mix to help set the cheesecake. You’ll also need ¼ cup of sour cream. This adds creaminess and depth. Add 1 tablespoon of cocoa powder for a hint of chocolate flavor. The 1 teaspoon of red food coloring will give your cheesecake that classic red velvet look. For the topping, crush 1 cup of Oreos to sprinkle on top. Finally, whip up some cream for garnish, and grab fresh mint leaves for a pop of color. These ingredients will help you create a delightful and tasty Red Velvet Oreo Cheesecake that everyone will enjoy! {{ingredient_image_1}} 1. Preheat your oven to 325°F (160°C). This helps the crust bake evenly. 2. In a medium bowl, mix 1 ½ cups of Oreo cookie crumbs with 5 tablespoons of melted butter. Stir until it forms a sandy mixture. 3. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it is even. Bake for about 10 minutes, then take it out and let it cool. 1. In a large mixing bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix on medium speed until it is creamy and smooth. 2. Gradually add 1 cup of granulated sugar, mixing until it is fully combined. 3. Next, mix in 1 teaspoon of vanilla extract, 2 large eggs (one at a time), and ¼ cup of sour cream. Keep mixing on low speed until just combined. Be careful not to overmix. 1. Sift in 1 tablespoon of cocoa powder. Then, add 1 teaspoon of red food coloring. Blend until the color is even and looks rich. 2. Gently fold in 1 cup of crushed Oreos. Make sure they are evenly mixed in with the cheesecake. 1. Pour the cheesecake filling over the cooled crust in your springform pan. Smooth the top with a spatula. 2. Bake in the preheated oven for about 45-50 minutes. The edges should be set, but the center can still jiggle a little. 3. After baking, turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for about 1 hour. 4. Once cooled, remove it from the oven and let it cool to room temperature. After that, refrigerate for at least 4 hours or overnight for best results. To get the best texture for your cheesecake, avoid overmixing. When you combine ingredients, mix just until they blend. Overmixing makes the cheesecake dense and heavy. This is especially true when you add eggs. Add them one at a time, mixing gently. Cooling the cheesecake is also key. After baking, turn off the oven and crack open the door. Let it cool slowly for an hour. This helps prevent cracks from forming. Once it cools, let it chill in the fridge for at least four hours. Overnight is even better. You can make this cheesecake in advance. It tastes even better the next day! Prepare it a day or two before serving. Store it in the fridge, covered tightly. This keeps it fresh. If you have leftovers, they last well in the fridge too. Just cover them to keep them moist and tasty. When you're ready to serve, top the cheesecake with whipped cream. Sprinkle crushed Oreos on top for a fun crunch. Fresh mint leaves add a nice touch of color. For a nice presentation, slice the cheesecake into even pieces. Use a warm knife to get clean cuts. Serve on a pretty plate, and you’re all set! Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smoother filling and better incorporation. Don’t Overmix: Mix the cheesecake filling just until combined to avoid incorporating too much air, which can cause cracks during baking. Check for Doneness: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools. Chill Overnight: For best flavor and texture, refrigerate the cheesecake overnight before serving; this allows the flavors to meld and the cheesecake to set properly. {{image_2}} You can change the flavor of the Red Velvet Oreo Cheesecake by adding extracts. Almond extract adds a sweet, nutty note. You can also try using orange or lemon extract for a bright twist. For toppings, mix it up with chocolate ganache. Just melt chocolate and cream together, then drizzle it over the cheesecake. You could also use fresh berries for a fruity touch. If you need a gluten-free option, use gluten-free Oreo cookies for the crust. They taste just as good! You can also try different cream cheese types, like flavored varieties. Strawberry or blueberry cream cheese can add a fun twist to the cheesecake. To make mini cheesecakes, use a muffin tin instead of a springform pan. Adjust the recipe by dividing the filling into each cup. Bake them for about 20-25 minutes. This shorter time keeps them soft and creamy. Enjoy these bite-sized treats at parties or for a fun dessert! To store your Red Velvet Oreo Cheesecake, let it cool completely first. Once cool, cover it with plastic wrap. This keeps it fresh and prevents any odors from the fridge. You can also use an airtight container for added protection. The cheesecake lasts in the fridge for about 5 to 7 days. It’s best to enjoy it within this time for the best taste. If you want to save some cheesecake for later, freezing is a great option! First, slice the cheesecake into individual pieces. Wrap each slice in plastic wrap tightly. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. When you're ready to enjoy a slice, take it out and thaw it overnight in the fridge. For the best texture, avoid thawing it at room temperature. This keeps your cheesecake creamy and delicious. Red Velvet Oreo Cheesecake lasts about 5 to 7 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for longer. Yes, you can use low-fat cream cheese. It may change the taste and texture a bit. The cheesecake might be less rich but still delicious. If your cheesecake cracks, don't worry! It's still tasty. To fix it, you can cover the cracks with whipped cream or crushed Oreos. This hides the cracks well. You can make this cheesecake without eggs. Use a substitute like applesauce or silken tofu. This will help keep the texture smooth and creamy. Yes, you can skip the food coloring. The cheesecake will still taste great. It will just be a classic cream cheese color without the red hue. This blog post guides you through making Red Velvet Oreo Cheesecake. You learned about the key ingredients, step-by-step instructions, helpful tips, and storage options. Experiment with variations to suit your taste. This dessert is easy to enjoy, impress, and customize. Follow these steps for a delicious treat in no time. Share your creations with friends and family. Enjoy making this cheesecake your own!

Red Velvet Oreo Cheesecake

A delicious and visually stunning cheesecake with a rich red velvet flavor and Oreo crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups Oreo cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 0.25 cup sour cream
  • 1 tablespoon cocoa powder
  • 1 teaspoon red food coloring
  • 1 cup crushed Oreos (for topping)
  • none Whipped cream (for garnish)
  • none Fresh mint leaves (for garnish)

Instructions
 

  • Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the Oreo cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for about 10 minutes, then remove and let cool.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add the granulated sugar, mixing until fully incorporated.
  • Add Flavorings: Mix in the vanilla extract, eggs (one at a time), and sour cream, continuing to beat on low speed until just combined. Be careful not to overmix.
  • Incorporate Color and Flavor: Sift the cocoa powder into the mixture, then add the red food coloring. Blend until the color is even and a rich red hue is achieved.
  • Combine with Oreo Crumbs: Gently fold in the crushed Oreos to the cheesecake mixture, ensuring they're evenly distributed throughout.
  • Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
  • Cool Down: Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about 1 hour. Afterward, remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
  • Serve: Before serving, top the cheesecake with whipped cream and sprinkle the crushed Oreos over the top. Garnish with fresh mint leaves for a touch of color.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, dessert, Oreo, red velvet