Oreo Red Velvet Cheesecake 🍰❤️🍫
A Stunning Layered Dessert with Bold Flavors and Beautiful Contrast
If you love red velvet, cheesecake, and Oreos… why not have all three? This Oreo Red Velvet Cheesecake is a triple-layered masterpiece that blends a rich Oreo crust, velvety red cheesecake, and classic vanilla cheesecake—finished with whipped cream, mini Oreos, and an optional glossy red glaze.
It’s festive enough for holidays and elegant enough for celebrations, but trust us—it will disappear any day of the week.
Why I Love This Recipe
I’ve made more cheesecakes than I can count, and this one always makes jaws drop. The red velvet layer is silky with that hint of cocoa, the vanilla cheesecake is classic and creamy, and the crunchy Oreo base ties it all together. Add a swirl of whipped cream and crushed cookies on top? Showstopper status, guaranteed.
Ingredients
Oreo Crust:
- 2 cups Oreo crumbs (about 24 cookies)
- ¼ cup unsalted butter, melted
Red Velvet Cheesecake Layer:
- 16 oz cream cheese (2 blocks), softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp buttermilk (or milk + ½ tsp vinegar)
- 1 tbsp red food coloring
Classic Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
Toppings:
- ½ cup whipped cream or frosting
- Crushed & whole mini Oreos
- Optional: red berry glaze or cherry sauce for a glossy top
Step-by-Step Instructions
🔥 Step 1: Make the Oreo Crust
Preheat your oven to 325°F (163°C).
Crush Oreos and mix with melted butter until it resembles wet sand.
Press into the bottom of a 9-inch springform pan and bake for 8–10 minutes.
Cool completely while you prep the next layer.
❤️ Step 2: Red Velvet Cheesecake
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, then mix in sour cream, vanilla, cocoa powder, buttermilk, and food coloring.
Pour over cooled crust and bake for 25 minutes.
Let cool for 10–15 minutes before adding the next layer.
🍰 Step 3: Vanilla Cheesecake
Beat cream cheese and sugar until creamy.
Add eggs, vanilla, and sour cream, mixing until just combined.
Gently pour over the red velvet layer (use a spoon to help it spread without disturbing the bottom).
Bake for 35–40 minutes, or until the center is just set.
Cool on the counter for 1 hour, then refrigerate at least 4 hours (or overnight) before topping.
Decorate & Serve
Once fully chilled:
- Pipe or spoon whipped cream swirls on top
- Garnish with crushed mini Oreos
- Add a few whole mini Oreos for drama
- Optional: Drizzle with red berry glaze or cherry topping for a glossy finish
Tips for Success
- Use room temperature ingredients: Cream cheese and eggs blend better for a silky texture.
- Don’t overbake: Cheesecake should jiggle slightly in the center when done.
- Want no-bake? Swap both layers for no-bake versions and chill overnight.
- Elevate it with ganache: Drizzle melted chocolate over the top before chilling.
What to Serve with It
Want to turn this cheesecake into a dessert spread? Pair it with other crowd-pleasers like:
- No-Bake Oreo Cream Pie – creamy, dreamy, and fast
- Chocolate Oreo Hearts – great for gifting
- Peanut Butter Brownies – the chewy, salty-sweet balance
- Grasshopper Pie – for a cool, minty contrast
- Brownie Bombs – the ultimate indulgence
Storage & Make-Ahead Tips
- Fridge: Store in the springform pan covered with foil or plastic wrap for up to 5 days.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw in fridge before serving.
- Make-ahead: Bake up to 2 days in advance and decorate just before serving.
Final Thoughts
This Oreo Red Velvet Cheesecake is layered love. Whether it’s for Valentine’s Day, Christmas, birthdays, or just a “because I want it” dessert, it will wow your guests and satisfy every sweet tooth in the room.
Try it, snap a slice, and tag us @chefmaniac to show off your creation! We’d love to see how you top yours. 🍰❤️🖤
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