Easy Red Velvet Oreo Cheesecake Recipe

When I want a dessert that feels extra special but doesn’t require fancy equipment, I go straight for this Red Velvet Oreo Cheesecake.

It has everything I adore in one bite—smooth vanilla cheesecake, rich red velvet layers, a crunchy Oreo crust, and a chocolate ganache topping that makes it feel like something from a bakery.

This is the kind of cake I love making for birthdays, Thanksgiving, or even Christmas, because it always looks stunning on the table and disappears fast.

Why I love Red Velvet Oreo Cheesecake?

• It’s a showstopper without being complicated.
• The Oreo crust adds the perfect crunch.
• The red velvet cheesecake layer gives it that classic cocoa flavor.
• You don’t need any special tools—just a springform pan, a mixing bowl, and a hand mixer.

This cake is all about layers of flavor: chocolatey, creamy, and just the right amount of tang. Let’s get baking!

How to Make Red Velvet Oreo Cheesecake?

Recipe Overview

This Red Velvet Oreo Cheesecake has a crunchy Oreo base, a rich red velvet cheesecake layer, a creamy vanilla cheesecake topping, and a glossy chocolate ganache finish. Perfect for home bakers looking for a simple but impressive dessert.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Chill Time: 6 hours (or overnight)
• Total Time: 7 hours 35 minutes
• Cuisine: American
• Course: Dessert
• Difficulty: Easy to Medium
• Servings: 12 slices
• Calories per serving: About 490

Equipment Needed:

• 9-inch springform pan
• Mixing bowls
• Electric hand mixer (or stand mixer if you have one)
• Rubber spatula
• Measuring cups and spoons
• Saucepan (for ganache)

Ingredients

For the Oreo Crust

• 2 ½ cups Oreo cookie crumbs (about 25–30 cookies, crushed)
• ¼ cup granulated sugar (50 g)
• ¼ cup salted butter, melted (56 g)

For the Red Velvet Cheesecake Layer

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup sour cream
• 2 large eggs
• 1 ½ tbsp cocoa powder
• 1 ½ tsp vanilla extract
• 1 tbsp red food coloring

For the Vanilla Cheesecake Layer

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup sour cream
• 2 large eggs
• 1 ½ tsp vanilla extract

For the Chocolate Ganache Topping

• ½ cup heavy cream
• ¾ cup semi-sweet chocolate chips

Garnish

• ½ cup dark chocolate chips or chopped chocolate, melted (80 g)
• Whipped cream
• ¼ cup chopped Oreos (30 g)

Ingredient Notes

• Cream cheese: Make sure it’s at room temperature so it mixes smoothly. Cold cream cheese will leave lumps.
• Oreo crumbs: You can crush Oreos in a food processor or place them in a zip bag and crush with a rolling pin.
• Red food coloring: Gel food coloring works best for a vibrant red velvet layer.
• Chocolate chips: Use good-quality chocolate for the ganache. It makes a difference in taste and texture.

Instructions

Step 1: Make the Oreo Crust

1. Preheat oven to 325°F (163°C).
2. In a bowl, mix Oreo crumbs, sugar, and melted butter until it looks like wet sand.
3. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.

Step 2: Make the Red Velvet Cheesecake Layer

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add sugar, sour cream, cocoa powder, vanilla extract, and food coloring. Mix well.
3. Add eggs one at a time, mixing just until combined.
4. Pour batter over the cooled crust.

Step 3: Make the Vanilla Cheesecake Layer

1. In another bowl, beat cream cheese until smooth.
2. Add sugar, sour cream, and vanilla extract. Mix until creamy.
3. Add eggs one at a time.
4. Gently spoon over the red velvet layer. Spread evenly with a spatula.

Step 4: Bake

1. Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the cheesecake pan (water bath).
2. Bake for 1 hour 10 minutes or until the edges are set but the center is slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
4. Remove from oven and chill in the fridge for at least 6 hours or overnight.

Step 5: Add Ganache and Garnish

1. Heat cream in a small saucepan until just simmering.
2. Pour over chocolate chips and let sit 2 minutes. Stir until smooth.
3. Spread ganache over chilled cheesecake.
4. Garnish with melted chocolate drizzle, whipped cream, and chopped Oreos.

Nutrition Facts (per slice)

• Calories: 490
• Carbs: 45 g
• Protein: 6 g
• Fat: 31 g
• Sugar: 33 g

Tips and Variations

• Use chocolate graham crackers instead of Oreos for a lighter crust.
• Add crushed Oreos into the cheesecake batter for extra crunch.
• Swap the ganache with cream cheese frosting for a more classic red velvet flavor.
• Store leftovers in the fridge up to 5 days or freeze for up to 2 months.

Serving Suggestions

How to Serve Red Velvet Oreo Cheesecake?

This beautiful Red Velvet Oreo Cheesecake truly speaks for itself! I like to serve it with a fresh raspberry coulis (pureed raspberries and sugar) on the side to cut through the richness. A strong cup of coffee or a cold glass of milk makes the perfect pairing. Since it is already so rich and decadent, you don’t need much else!

This cheesecake shines at parties, birthdays, and holidays. I like slicing it with a warm knife for clean cuts and serving with fresh berries on the side.

Storing Tips

How to Store Leftovers?

Keep any leftover Red Velvet Oreo Cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days.

Can I freeze this Red Velvet Oreo Cheesecake?

Yes! You can freeze the cheesecake without the final ganache and whipped cream topping. Wrap the cheesecake tightly in several layers of plastic wrap and then a layer of foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before adding the final toppings.

Tips for the Perfect Cheesecake

• Don’t overmix the eggs; it keeps the cheesecake creamy.
• Always use a water bath to avoid cracks.
• Chill fully before slicing—the flavors settle better overnight.

Recipe Notes

• Room-temperature ingredients are key.
• For brighter color, use gel food coloring.
• Slice with a hot knife for clean presentation.

Other Related Cakes

▶ Easy Red Velvet Cupcakes Recipe

▶ Easy Black Raspberry Cupcakes

▶ 3 Ingredient Applesauce Cake

▶ Vanilla Buttercream Chocolate Cake

▶ French Vanilla Cake Recipe

FAQ

Conclusion

This Red Velvet Oreo Cheesecake is rich, creamy, and perfect for anyone who loves both red velvet cake and Oreo cheesecake.

I always feel proud serving it because it looks like a bakery-style dessert but it’s totally doable at home.

I hope you are as excited as I am to try this amazing, stress-free Red Velvet Oreo Cheesecake! It truly is the perfect balance of creamy, crunchy, tangy, and sweet.

Whether you need an easy but impressive Dessert for the holidays or just a sweet treat for yourself, this recipe will not disappoint.

Give this red velvet cheesecake recipe with oreo crust a try, and let me know how it turned out! Did you try any of the variations? What did your friends and family think? Leave a comment below or ask any questions you have—I’m always happy to chat cheesecake! Happy baking (or should I say, no-baking)!