There’s something magical about the way velvety red cake meets creamy cheesecake and crunchy cookies. This Red Velvet Oreo Cheesecake Recipe captures all that with a festive twist—perfect for feeling those cozy holiday vibes any time of year.

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’m so excited to share this because it’s one of those desserts I keep coming back to whenever the mood strikes. The charm lies in its layers—rich cream cheese goodness paired with the subtle cocoa and festive red hue, plus bits of Oreo for that extra crunch.

Creamy meets crunchy: The Oreo crust adds just the right texture contrast to the silky cheesecake layer.
Perfect festive flair: The red velvet twist brings a fun, vibrant color that’s great for holidays or any celebration.
Easy but impressive: It looks like a bakery treat but comes together with simple ingredients and straightforward steps.
Flexible pan sizes: This recipe adapts well whether you’re baking in a 6-inch or 7-inch springform pan without fuss.

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

Let’s talk about why I love these ingredients and how they come together. You want full-fat cream cheese and sour cream for that luscious texture and tang. Oreo crumbs give you a chocolatey, crunchy base. And that splash of red food coloring? Helps capture red velvet’s iconic look without weighing down the batter.

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 crumbs are perfect here, providing richness and a firm base to hold the cheesecake.
Unsalted butter: Melting and mixing this with cookie crumbs binds the crust so it’s crisp but not crumbly.
Full-fat cream cheese: Essential for creamy richness — I always avoid any low-fat or whipped varieties to keep texture perfect.
Granulated sugar: Just enough sweetness to balance the slight tanginess of the cream cheese.
Full-fat sour cream: Adds moisture and depth, making the cake tender with a subtle tang.
Eggs: These bring structure and help the cheesecake set — room temperature ones work best for smooth blending.
Unsweetened cocoa powder: Gives you that chocolatey undertone that’s signature to red velvet.
Liquid red food coloring: I prefer brands like McCormick for vibrant, consistent color without bitterness.
Vanilla extract: A touch deepens flavor and rounds everything out.
Cream Cheese Whipped Cream: The perfect topping that complements the dense cake with airy sweetness.

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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

This Red Velvet Oreo Cheesecake Recipe is already a stunner, but I love tweaking it depending on the occasion. It’s all about making it yours—whether that means adding extra Oreo chunks inside or experimenting with alternative toppings.

Variation: I once swapped the sour cream for Greek yogurt—added a little tang and made it just a smidge lighter. Totally worked and my family didn’t notice!
Dietary tweak: For a gluten-free twist, grab gluten-free chocolate sandwich cookies instead of Oreos.
Extra flair: Try folding mini white chocolate chips into the batter for little pockets of sweetness.

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

Step 1: Prepare the Crust with Love

First things first, preheat your oven to 325°F, and don’t skip wrapping the springform pan in foil—it’s a lifesaver to prevent water from sneaking in during the water bath. Combine your Oreo crumbs with melted butter and press the mix firmly into the bottom of your pan. I like to use the bottom of a glass to really pack it down evenly—that way you get that perfect crunch. Pop it in the oven for 10 minutes to set before the cheesecake batter goes in.

Step 2: Beat That Batter Until Silky

While the crust is baking, whip up your cream cheese, sugar, and sour cream until it’s light and fluffy—about 2 to 3 minutes. I like to scrape the bowl down once or twice; otherwise, you might end up with lumps. Then add the eggs slowly, one by one, beating well but not overmixing — overbeating can lead to cracks later. The last step is folding in cocoa, red food coloring, and vanilla extract for that iconic look and flavor.

Step 3: Water Bath & Bake Like a Pro

Pour your batter onto the pre-baked crust, and nestle your springform pan inside a larger pan. Carefully pour hot water into the pan until it reaches halfway up the sides—this water bath method keeps the cheesecake from drying out and helps it cook evenly with no cracks. Bake for about 65 to 75 minutes until the edges are set and slightly browned, and the center wiggles only a little. Keep an eye on your oven; every one behaves differently!

Step 4: Cooling & Chilling Is Key

This part takes patience but is worth it. When you take the cheesecake out, run a knife around the edges while it’s still warm to loosen it from the pan and prevent cracks. Cool it right there in the water bath for 15 minutes, then move it to room temperature for about an hour. Finally, cover and chill in the fridge for at least 4 hours or overnight. This letting it set fully makes slicing neat and keeps the flavor lush.

Top Tip

I’ve made this cheesecake dozens of times, and a few insights helped it turn out perfectly every time. Here’s what I’ve learned in the kitchen:

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream aren’t cold straight from the fridge—it prevents lumps and helps the batter blend super smooth.
Water Bath Wrapping: Don’t skip wrapping your springform pan in foil tightly to avoid water leaks that can soggy the crust.
Don’t Overbake: Look for the center to still “jiggle” like gelatin but not be liquidy. This gives you that silky creamy texture after chilling.
Knife Around the Edge: Running a sharp knife around the pan edge while still warm prevents unsightly cracks from forming.

How to Serve Red Velvet Oreo Cheesecake Recipe

Red Velvet Cheesecake - Serving Suggestion

Garnishes

I love topping this cheesecake with a homemade cream cheese whipped cream for a light, tangy finish. Sometimes I add crushed Oreo pieces or a few fresh raspberries to brighten the plate and add some tartness—it complements the richness beautifully.

Side Dishes

Pair your slice with a scoop of vanilla bean ice cream or even a simple cup of hot coffee or tea. For parties, fresh fruit salad balances the richness wonderfully, keeping things fresh and lively.

Creative Ways to Present

When I’m feeling fancy, I’ve made mini cheesecakes in cupcake molds using the same recipe—perfect for grab-and-go holiday treats. For celebrations, piping whipped cream rosettes around the edge and dusting with a little cocoa powder really makes it pop!

Make Ahead and Storage

Storing Leftovers

Once chilled, I keep leftovers tightly covered in the fridge. This cheesecake stays fresh and creamy for up to 5-7 days if wrapped well—I usually put it under a cake dome or tightly in plastic wrap, then foil for measured protection.

Freezing

For longer storage, freezing works like a charm. I slice it into portions and individually wrap each piece in plastic wrap and foil, then tuck them in a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge to keep that smooth texture intact.

Reheating

I usually don’t reheat cheesecake, but if you want it a bit softer, just let it sit at room temp for about 30 minutes before serving. That brings out the flavors without losing that creamy feel.

Frequently Asked Questions:

Can I use a regular cake pan instead of a springform?

While you can use a regular cake pan, a springform pan is ideal for easy removal without damaging the cheesecake’s delicate edges. If you must substitute, line the pan well with parchment and be extra careful when unmolding.

What if I don’t have liquid red food coloring?

You can use gel food coloring as a substitute—just use about half the amount since it’s more concentrated. Natural colorings like beet juice may also work but can alter the flavor slightly.

How do I prevent cracks on my cheesecake?

Cracks often come from overbeating or overbaking. Use room temperature ingredients, avoid overmixing, bake in a water bath to regulate temperature, and loosen the edges with a knife right after baking. Cooling gradually also helps.

Can I double this recipe?

Yes, doubling is possible, but I recommend using a larger springform pan, around 9 inches, and adjusting baking time accordingly. Also, ensure your oven can accommodate the larger pan with a water bath.

Final Thoughts

This Red Velvet Oreo Cheesecake Recipe holds a special spot in my heart because it’s a wonderful mix of classic flavors and a fun, festive appearance that impresses without fuss. I love sharing it with friends and family—it always feels like a celebration. Give it a try, and I think you’ll find yourself making it again and again, just like I do.