Description
This Red Velvet Oreo Cheesecake pairs a crunchy Oreo crust with a silky, cocoa-kissed red velvet cheesecake, studded with Oreo pieces and crowned with fluffy cream-cheese whipped topping. It’s a stunning, easy, homemade dessert that bakes up creamy with bakery-level texture and crowd-pleasing flavor.
Ingredients
Oreo Crust:
30 Oreo cookies (about 330 g), finely crushed
6 tbsp (85 g) unsalted butter, melted
Pinch of fine sea salt
Red Velvet Cheesecake Filling:
24 oz (680 g) full-fat cream cheese, room temperature
1 cup (200 g) granulated sugar
2 tbsp unsweetened cocoa powder
3/4 cup (180 ml) sour cream, room temperature
1/3 cup (80 ml) heavy cream, room temperature
3 large eggs, room temperature
2 tsp pure vanilla extract
1–2 tsp red gel food coloring (or 1 tbsp liquid), to desired shade
1/2 tsp fine sea salt
12 Oreo cookies, roughly chopped
Topping (optional but recommended):
1 cup (240 ml) heavy whipping cream, cold
4 oz (115 g) cream cheese, room temperature
3 tbsp powdered sugar
1/2 tsp vanilla extract
White chocolate (optional), melted for drizzle
Mini Oreos or extra crumbs for garnish
Instructions
1. Preheat oven and prepare pan. Line a 9-inch springform, grease sides, and wrap in foil if using a water bath.
2. Make the crust by mixing Oreo crumbs, melted butter, and salt. Press into pan and bake 10 minutes; cool slightly.
3. Beat cream cheese until smooth; blend in sugar and cocoa on low.
4. Add sour cream, heavy cream, vanilla, and salt; tint with red gel coloring to desired shade.
5. Beat in eggs one at a time on low; fold in chopped Oreos.
6. Pour filling into crust. Bake at 325°F (163°C) in a water bath or with a steam pan 55–70 minutes, until edges set and center jiggles.
7. Cool in the off oven 45 minutes with door cracked, then to room temp. Chill at least 6 hours or overnight.
8. Whip topping: beat cream cheese smooth, then add cold cream, powdered sugar, and vanilla; whip to medium peaks. Pipe/spread on chilled cheesecake. Drizzle white chocolate; garnish and slice.
Notes
Use room-temperature dairy for a silky batter. Mix on low speed to avoid cracks. A steam bath improves texture. Chill overnight for clean slices.