Red Velvet Oreo Cheesecake

Indulge in the best of both worlds with this easy, no-bake Red Velvet Oreo Cheesecake! This show-stopping dessert features a rich Oreo crust, layered with tangy Red Velvet and smooth vanilla cheesecake fillings, all crowned with a decadent chocolate ganache topping. It's the perfect creamy, crunchy, and colorful treat for any occasion.

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Course: Cake, Dessert

Cuisine: American

Keyword: Red Velvet Oreo Cheesecake

Prep Time: 25

Cook Time: 1 10

Total Time: 7 35

Servings:

Calories: 490kcal

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

Instructions

Step 1: Make the Oreo Crust

Preheat oven to 325°F (163°C).
In a bowl, mix Oreo crumbs, sugar, and melted butter until it looks like wet sand.
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

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

Step 3: Make the Vanilla Cheesecake Layer

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

Step 4: Bake

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

Step 5: Add Ganache and Garnish

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

Notes

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

Nutrition