Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake is a delicious treat that combines rich red velvet cake, creamy cheesecake, and crunchy Oreo cookies all in one. The bright red color and the smooth…

By Riley • November 25, 2025 • Reading time: 6 min

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Red Velvet Oreo Cheesecake is a delicious treat that combines rich red velvet cake, creamy cheesecake, and crunchy Oreo cookies all in one. The bright red color and the smooth texture make it look as good as it tastes. The Oreos add a fun twist with their chocolatey crunch, making every bite exciting and satisfying.

I love making this cheesecake when I want to impress guests or just treat myself. It’s one of those desserts that gets everyone’s attention and disappears quickly! A little tip: let it chill well in the fridge so the flavors really come together and the cheesecake is firm and perfect for slicing.

My favorite way to serve this cheesecake is with a dollop of whipped cream and a few extra Oreo crumbs sprinkled on top. It’s a dessert that feels special but is surprisingly easy to make. Whenever I bake it, I can’t help but smile because it always brings a little extra joy to the table.

Key Ingredients & Substitutions

Oreo Cookies: These form a crunchy, chocolatey crust that contrasts the creamy cheesecake and soft cake. If you can’t find Oreos, chocolate wafer cookies work well too.

Red Velvet Cake Layer: The red food coloring is what gives this cake its signature look. You can use natural beet juice as a substitute if you prefer. Buttermilk tenderizes the cake and adds a slight tang.

Cream Cheese: Use full-fat cream cheese for the richest, smoothest cheesecake layer. Low-fat versions can affect the texture and firmness.

Sour Cream: Adds moisture and helps create a creamy texture in the cheesecake. Greek yogurt can be swapped in if needed, but it might change the flavor slightly.

Jam & Toppings: Strawberry or raspberry jam adds bright sweetness on top. Feel free to swap for your favorite berry preserves or even a fresh fruit compote.

How Do I Get a Smooth, Crack-Free Cheesecake Layer?

Cracking can happen if the cheesecake is overbaked or cooled too quickly. Here are my tips for beautiful results:

• Beat cream cheese until very smooth before adding other ingredients; lumps can cause cracks.
• Add eggs one at a time and mix gently—overmixing adds air, which leads to cracking.
• Bake the cheesecake until the edges are set but the center still jiggles slightly; this ensures it won’t dry out.
• Turn the oven off and keep the cheesecake inside for an hour; this slow cool-down reduces cracking.
• Cool to room temperature before refrigerating, never put a hot cheesecake directly in the fridge.

Following these steps helps the cheesecake stay creamy and smooth with no cracks—making each slice picture-perfect!

Equipment You’ll Need

• 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
• Mixing bowls – at least two, for separate batters and creams.
• Electric mixer or stand mixer – helps you blend cream cheese and batter smoothly without lumps.
• Measuring cups and spoons – to get the exact amounts for the layers.
• Spatula – great for scraping bowls and spreading the batter evenly.
• Sifter – for mixing dry ingredients into a light, lump-free batter.

Flavor Variations & Add-Ins

• Swap red velvet cake for chocolate cake for a deeper cocoa flavor that pairs well with the cream cheese.
• Add a layer of crushed peppermint candies on top for a festive minty twist during holidays.
• Mix chopped nuts like pecans into the Oreo crust for extra crunch and nutty flavor.
• Use white chocolate chips in the cheesecake layer for a sweeter, creamier texture.

Red Velvet Oreo Cheesecake

Ingredients You’ll Need:

For the Oreo Crust:

• 24 Oreo cookies (crushed into fine crumbs)
• 6 tbsp unsalted butter (melted)

For the Red Velvet Cake Layer:

• 1 cup all-purpose flour
• 1 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Cheesecake Layer:

• 16 oz (450g) cream cheese (softened)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the Topping:

• 1/2 cup heavy cream (whipped)
• 6 Oreo cookies (halved for decoration)
• 1/2 cup strawberry or raspberry jam (warmed)
• 1/4 cup chocolate ganache or syrup (optional for drizzle)

How Much Time Will You Need?

This cheesecake takes about 1 hour of active prep and baking time, plus about 6 hours to chill in the fridge (overnight works best). The layers—Oreo crust, red velvet cake, and creamy cheesecake—come together in stages but are worth the wait!

Step-by-Step Instructions:

1. Prepare the Oreo Crust:

Mix the crushed Oreo cookies with melted butter until all crumbs are coated. Press this mixture firmly into the bottom of your greased 9-inch springform pan. Bake at 325°F (163°C) for 8 minutes, then set aside to cool.

2. Make the Red Velvet Cake Layer:

Sift together flour, cocoa powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until fluffy. Add the egg and mix well. Stir in buttermilk, red food coloring, and vanilla extract. Gradually add the flour mixture and mix just to combine. Finally, stir in the vinegar. Pour this batter evenly over the cooled Oreo crust. Bake for 20 minutes or until a toothpick inserted comes out clean. Let it cool a bit.

3. Prepare and Bake the Cheesecake Layer:

Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each. Stir in vanilla and sour cream. Pour this batter over the warm red velvet cake layer carefully to keep the layers intact. Bake for 35-40 minutes until the edges set but the center slightly jiggles. Turn off the oven and keep cheesecake inside for 1 hour; this helps prevent cracks.

4. Chill and Decorate:

Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight. Before serving, spread warmed strawberry or raspberry jam on top. Drizzle chocolate ganache if you like. Decorate with halved Oreo cookies, a dollop of whipped cream, and sprinkle extra Oreo crumbs.

5. Serve and Enjoy:

Release the cheesecake from the springform pan carefully. Slice with a sharp knife and serve chilled. Enjoy the delightful combination of creamy cheesecake, fluffy red velvet cake, and crunchy Oreo crust!

Can I Use a Different Type of Cookie for the Crust?

Yes! If you don’t have Oreos, you can use any chocolate wafer cookies or even graham crackers for a different twist. Just crush them finely and mix with melted butter the same way.

Can I Make This Cheesecake Ahead of Time?

Absolutely! This cheesecake actually tastes better when chilled overnight. Prepare it a day in advance and keep it covered in the fridge until serving.

How Should I Store Leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 10-15 minutes before serving for the best texture.

What Can I Substitute for Buttermilk?

If you don’t have buttermilk on hand, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. This mimics the tanginess of buttermilk perfectly.