If you have a sweet tooth craving something that’s both elegant and decadently delicious, you absolutely must try this Red Velvet Oreo Cheesecake Recipe. It perfectly marries the rich, creamy texture of cheesecake with the unmistakable flavor and vibrant color of red velvet cake, all wrapped up with a crunchy Oreo crust. Every bite offers a delightful contrast of smoothness, tang, and chocolatey crunch that feels like a celebration on your palate. Whether you’re looking to impress guests or treat yourself, this dessert is guaranteed to become a go-to favorite.
Ingredients You’ll Need
Each ingredient in this Red Velvet Oreo Cheesecake Recipe plays a crucial role, keeping things both simple and sophisticated. From the smoothness of cream cheese to the punch of red velvet cake mix, and the festive crunch of Oreos, they all come together harmoniously to create magic.
- Red velvet cake mix (15.25 oz): Provides that classic, vibrant red color and a subtle cocoa flavor that defines the cake’s character.
- Cream cheese (2 packages, 8 oz each, softened): The creamy, tangy base that gives cheesecake its signature richness and texture.
- Granulated sugar (1 cup): Sweetens the filling perfectly without overpowering the delicate flavors.
- Sour cream (1 cup): Adds a slight tang and moisture to keep the cheesecake incredibly smooth and luscious.
- Oreo cookies (2 cups, crushed): Crunchy chocolatey crust with bursts of creaminess—an indulgent foundation for the cheesecake.
- Unsalted butter (½ cup, melted): Binds the Oreo crust together and enriches its texture.
- Eggs (3 large, room temperature): Essential for structure and that perfect creamy consistency in each slice.
- Vanilla extract (1 tsp): Enhances the overall flavor with a warm, aromatic note.
How to Make Red Velvet Oreo Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start by preheating your oven to 350°F (175°C). Mix the crushed Oreos with the melted butter until every crumb is moist and coating the butter evenly. Press this mixture firmly into the bottom of a springform pan to craft a solid, flavorful base that will complement the creamy filling beautifully.
Step 2: Cream the Cream Cheese and Sugar
In a large mixing bowl, beat the softened cream cheese until it’s perfectly smooth and free of lumps. Then gradually add the granulated sugar, continuing to mix until the combination is fluffy and light. This step is crucial to get that velvety texture throughout your cheesecake.
Step 3: Add the Eggs
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This careful mixing ensures the cheesecake bakes evenly and sets with the perfect consistency. After the eggs, stir in the sour cream and vanilla extract for a hint of tang and richness.
Step 4: Fold in the Red Velvet Cake Mix
Gently fold the red velvet cake mix into the cream cheese batter until just combined. Be delicate with this step to keep the batter airy and avoid overmixing, which could weigh down your cheesecake. The cake mix lends the distinct red hue and subtly cocoa undertones.
Step 5: Bake the Cheesecake
Pour the luscious filling over your Oreo crust and smooth out the top with a spatula. Bake it in the preheated oven for about 50 to 60 minutes. You’ll want to look for a slight jiggle in the center when you gently shake the pan—this indicates it’s perfectly baked yet creamy inside.
Step 6: Cool and Chill
Once out of the oven, let the cheesecake cool to room temperature. Then refrigerate it for at least four hours, or better yet, overnight. This chilling time allows it to set firm and makes cutting clean slices a breeze.
How to Serve Red Velvet Oreo Cheesecake Recipe
Garnishes
A cheesecake this rich deserves adornments that highlight its beauty and flavor. Consider topping slices with a dollop of whipped cream, a sprinkle of crushed Oreos, or even fresh berries for a pop of color and brightness. Some white chocolate shavings will add an irresistible touch of elegance too.
Side Dishes
This Red Velvet Oreo Cheesecake Recipe pairs wonderfully with a cup of robust coffee or a light, fruity dessert wine. If you’re serving it as part of a meal, something simple and fresh like a fruit salad or a scoop of vanilla ice cream can balance its decadent richness perfectly.
Creative Ways to Present
Want to wow your guests? Try serving individual mini cheesecakes in mason jars layered with crushed Oreos and whipped cream. Or plate slices with a drizzle of chocolate or raspberry sauce in artistic swirls to make every bite feel special. This cheesecake’s vibrant red color makes it inherently festive for holidays and celebrations.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator. A springform pan with its lid or wrapping the entire cake with plastic wrap works wonders in preserving freshness for up to five days. This way, you can still indulge in its velvety goodness days after baking.
Freezing
If you want to prep ahead or save portions, this cheesecake freezes beautifully. Slice it first and wrap individual pieces in plastic wrap, then place them in an airtight container or freezer bag. It will keep well for up to two months without losing texture or flavor.
Reheating
Cheesecake is best enjoyed chilled, but if you’d like to bring out the flavors more intensely, allow slices to sit at room temperature for about 15 minutes before serving. Avoid microwaving as this can ruin the texture and make it overly soft.
FAQs
Can I use homemade red velvet cake mix instead of box mix?
Absolutely! Using a homemade version can add a personal touch and even enhance flavors, although the box mix is convenient and consistently delivers great results.
What kind of pan should I bake this cheesecake in?
A springform pan is best for this recipe as it allows easy removal of the delicate cheesecake without damaging the crust or filling.
Can I substitute Oreos with another cookie?
Yes, you can use other chocolate sandwich cookies or even graham crackers, but Oreos add a special creamy crunch that pairs perfectly with the red velvet flavor.
How do I know when the cheesecake is done?
The edges should be set, and the center will have a slight jiggle when gently shaken—it will firm up completely as it cools and chills.
Is it necessary to chill the cheesecake overnight?
While chilling for at least four hours will work, overnight chilling is highly recommended for the best flavor development and texture.
Final Thoughts
This Red Velvet Oreo Cheesecake Recipe is truly a showstopper that’s surprisingly easy to make. Its rich, creamy filling and crunchy cookie crust create an irresistible dessert that’s perfect for celebrations or simply treating yourself. Give it a try and watch it become a beloved staple in your dessert rotation—trust me, your taste buds will thank you!
Print
Red Velvet Oreo Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Oreo Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant flavor of red velvet cake and the crunch of Oreo cookies. Featuring a buttery Oreo crust and a luscious red velvet-infused cream cheese filling, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Crust
- 2 cups Oreo cookies, crushed
- ½ cup unsalted butter, melted
Filling
- 1 box (15.25 oz) red velvet cake mix
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed Oreo cookies with the melted unsalted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form an even crust.
- Beat cream cheese: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer for best results.
- Add sugar and mix: Gradually add the granulated sugar to the cream cheese, continuing to beat the mixture until it becomes light and fluffy.
- Incorporate eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth texture.
- Mix in sour cream and vanilla: Stir in the sour cream and vanilla extract until fully incorporated into the batter.
- Add red velvet cake mix: Gently fold in the red velvet cake mix until just combined, taking care not to overmix to maintain a light texture.
- Assemble and bake: Pour the cheesecake filling over the prepared Oreo crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is slightly jiggly but mostly set.
- Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate it for at least four hours or overnight to fully set before serving.
Notes
- For best results, use room temperature eggs and cream cheese to avoid lumps in the batter.
- Do not overbake; the center should remain slightly jiggly to ensure a creamy texture.
- Use a water bath during baking to prevent cracking if desired, although it’s optional.
- Refrigerate the cheesecake overnight to allow flavors to meld and texture to firm up.
- Use a clean knife warmed in hot water to slice the cheesecake neatly.
