When I first tried a slice of red velvet Oreo cheesecake, I knew it had to become part of my home baking collection. The vibrant hue of red velvet cake layers, paired with the crunch of Oreo cookies and the smooth tang of cream cheese, made each bite feel extra special. Over time, I developed this recipe to keep that eye-catching color and irresistible flavor while ensuring the process stays manageable in any kitchen.

Below, you will find detailed instructions and helpful tips on preparation, baking, and storing. Whether it’s for a festive gathering, a birthday, or a casual get together, this cheesecake promises to capture attention. Feel free to add your own creative flair with garnishes or topping ideas that suit your style.

Quick Details: Prep Time, Baking Time, Calories, Servings

Prep Time: About 25 minutes
Baking Time: 45 to 55 minutes
Chill Time: At least 4 hours (preferably overnight)
Servings: 10 to 12 slices
Calories (approx.): 400 to 450 per slice (varies with ingredient brands)

Approximate Nutrition (Per Slice)

Protein: ~6g
Carbs: ~35g
Fat: ~27g
Fiber: ~2g

(Values depend on the type of cream cheese, cookies, and other ingredients used.)

Step-by-Step Preparation

1. Assemble Ingredients and Preheat

Gather everything you need in advance. Preheat your oven to 350°F (175°C). This temperature setting is key for creating a cheesecake that sets properly without over browning.

2. Oreo Cookie Crust

Crush Oreo Cookies: Use about 20 Oreos. Place them in a resealable bag and crush into fine crumbs or pulse in a food processor.
Combine Crumbs with Butter: Melt 4 tablespoons of unsalted butter. In a bowl, mix (or combine) the cookie crumbs with melted butter until you have a slightly moist texture.
Press into Pan: Grease a 9 inch springform pan lightly. Press the crust mixture into the bottom, creating an even layer. Bake for 8 minutes to help it set, then remove and cool briefly.

3. Red Velvet Cheesecake Filling

Cream Cheese Base: In a large bowl, beat 24 ounces of softened cream cheese until smooth. If you have a stand mixer or hand mixer, use a medium speed for a few minutes.
Add Sugar and Eggs: Gradually blend in ¾ cup of sugar (or a bit more if you prefer sweeter) and 3 large eggs, one at a time. Beat gently to avoid introducing too much air.
Incorporate Cocoa and Coloring: Stir in 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of red food coloring. Adjust coloring if you want a more intense shade of red.
Mix in Sour Cream and Vanilla: Add ½ cup sour cream (or Greek yogurt) and 1 teaspoon of vanilla extract. Beat just until combined, keeping the batter fluffy but not overworked.

4. Layer and Bake

Pour Filling Over Crust: Gently spoon the red velvet cheesecake batter over the cooled Oreo crust.
Water Bath Method (Optional): For a smoother texture and to help prevent cracks, place the springform pan in a larger baking dish. Fill the dish with about an inch of warm water. Wrap the springform pan in aluminum foil to keep water from seeping in.
Bake: Transfer to the oven and bake for 45 to 55 minutes. The center should still have a slight jiggle when done. A fully firm center can indicate overbaking.
Cool Gradually: Turn off the oven, prop the door open slightly, and let the cheesecake rest inside for about 30 minutes. This helps avoid sudden temperature changes and reduces the chance of cracks.

5. Chill and Decorate

Refrigerate: Move the cheesecake to a cooling rack for another 30 minutes, then refrigerate for at least 4 hours (overnight is best).
Whipped Cream Topping (Optional): Whip 1 cup of heavy cream with 2 tablespoons of sugar or a sweetener until soft peaks form. Pipe or spoon onto the chilled cheesecake.
Oreo Garnish: Add extra crushed Oreos or whole cookies around the edges for visual appeal and added crunch.

Tips for Storage and Serving

Refrigerate: Keep any leftovers in an airtight container in the fridge. The cheesecake usually stays fresh for up to 5 days.
Freeze Slices: If you want to store longer, you can freeze individual slices. Wrap them tightly in plastic wrap and place them in a zip top bag. Thaw in the fridge when ready to enjoy.
Slice Cleanly: For neat slices, run a sharp knife under hot water, dry it, then slice. Wipe the blade between cuts to keep each piece looking perfect.

Flavor Twists and Variations

Chocolate Swirl
Reserve a bit of the filling before adding red food coloring. Layer spoonfuls of plain and colored fillings for a marbled effect.
Mint Oreo
Use mint flavored Oreos for the crust and add a few drops of peppermint extract to the filling for a refreshing twist.
Extra Crunch
Fold in some chopped Oreos into the filling itself to create added texture. The cookies will soften slightly, giving a cookies and cream vibe.

Pairing Suggestions

Coffee or Espresso: The slight bitterness complements the creamy sweetness of cheesecake.
Fruit Coulis: A drizzle of raspberry or strawberry sauce can add tangy notes that contrast with the rich filling.
Chocolate Ganache: For the ultimate chocolate lover, drizzle a thin layer of ganache over each slice.

Pin or Bookmark for Later

Keep this Best Red Velvet Oreo Cheesecake Recipe in your collection by pinning it to your dessert board or bookmarking it. Whether you’re whipping it up for special occasions or simply craving a sweet treat, this recipe is designed to delight friends, family, and, most importantly, your own taste buds.