Here’s an indulgent and easy Red Velvet Oreo Cheesecake recipe that combines the richness of red velvet, the crunch of Oreos, and the creaminess of cheesecake:
Red Velvet Oreo Cheesecake
Ingredients:
Crust:
- 24 Oreo cookies (regular, not Double Stuf)
- 1/4 cup (60g) melted butter
Filling:
- 3 (8 oz) packages cream cheese, softened (675g)
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp white vinegar (optional — for classic red velvet flavor)
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk (or milk + a dash of vinegar)
- Red food coloring (as much as needed for rich red color)
- 12 crushed Oreo cookies (folded into the batter)
Optional Topping:
- Whipped cream or cream cheese frosting
- Crushed Oreos or chocolate shavings
Instructions:
- Preheat oven:
Preheat to 325°F (160°C). Line a 9-inch springform pan with parchment and lightly grease the sides. - Make the crust:
Crush the 24 Oreos in a food processor (or smash in a zip-top bag). Mix with melted butter and press into the bottom of the pan. Bake for 8–10 minutes, then let cool. - Make the filling:
In a large bowl, beat cream cheese until smooth. Add sugar, cocoa powder, vanilla, and vinegar. Mix well. Add eggs one at a time, mixing just until combined. Stir in sour cream, buttermilk, and food coloring. Fold in the 12 crushed Oreos. - Bake the cheesecake:
Pour the filling over the crust. Tap the pan on the counter to release air bubbles. Bake for 50–60 minutes, or until the center is slightly jiggly but mostly set. - Cool:
Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight. - Decorate and serve:
Top with whipped cream, more crushed Oreos, or a drizzle of chocolate if desired.
Would you like a no-bake version or one made with a boxed red velvet cake mix?