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Red Velvet Oreo Cheesecake

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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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
6 hours
Total Time 7 hours 35 minutes
Servings: 12
Course: Cake, Dessert
Cuisine: American
Calories: 490
Ingredients Method Notes

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

Method
 

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 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 oven, crack door open, and let 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.

Notes

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