Red Velvet Cheesecake with Oreo Crust Recipe

Sensuously smooth and utterly decadent, my Red Velvet Cheesecake with Oreo Crust features a rich red velvet cheesecake filling, a crunchy crushed-chocolate cookie crust and a simple cream cheese frosting.

Easy Red Velvet Cheesecake With Oreo Crust & Frosting

After the busy holiday season, it’s nice to enjoy quieter celebrations as we head toward spring. Valentine’s Day and St. Patrick’s Day are two of my favorites, and this cheesecake is a perfect treat for either occasion.

Sometimes celebrations are elaborate; other times they’re simple. This year I chose something in between: an easy yet luxurious red velvet cheesecake. It’s elegant, visually striking and indulgently creamy. The deep red filling contrasts beautifully with the bright cream cheese frosting for a dessert that looks as good as it tastes.

What is Red Velvet?

Red velvet desserts typically combine cocoa powder, buttermilk and a touch of vinegar to create a mild chocolate flavor and tender crumb. Red food coloring is often added to accentuate the reddish hue. For this recipe we take the classic flavor into cheesecake form: cream cheese gives the filling its silky texture while cocoa and vinegar contribute the recognizable red velvet notes. The crust here is made from crushed Oreos mixed with melted butter for added chocolate depth and crunch.

Recipe Ingredients

This indulgent cheesecake uses familiar ingredients. You’ll need Oreos, butter, cream cheese, sugar, cocoa powder, sour cream, vinegar, vanilla, eggs and red food coloring. The frosting is a straightforward cream cheese buttercream sweetened with powdered sugar.

For the Oreo Crust

• Oreo Cookies: About 2 cups crushed Oreos.
• Butter: 4 tablespoons melted butter (unsalted preferred).

For the Red Velvet Cheesecake Filling

• Cream Cheese: 32 ounces, softened (four 8-ounce blocks).
• Sugar: 1 1/2 cups granulated sugar.
• Cocoa Powder: 3 tablespoons unsweetened cocoa powder.
• Sour Cream: 1 cup sour cream.
• Vinegar: 1 tablespoon white vinegar.
• Vanilla: 1 1/2 tablespoons pure vanilla extract.
• Eggs: 4 large eggs, lightly beaten.
• Red Food Coloring: 2 ounces (optional—omit if you prefer a subtler color).

For the Cream Cheese Frosting

• Cream Cheese: 3 ounces cream cheese, for the frosting.
• Butter: 1/4 cup unsalted butter, room temperature.
• Powdered Sugar: 2 cups powdered sugar.
• Vanilla: 2 teaspoons vanilla extract.

How to Make Red Velvet Cheesecake

This cheesecake is straightforward to prepare and fun to make with kids—crushing cookies, mixing the batter and watching the color change are great little tasks for helpers.

Make the Crust

1. Prepare pan: Spray a 9-inch springform pan with nonstick spray or grease with butter. Wrap the outer bottom of the pan with two layers of heavy-duty foil to protect it during the water bath bake.
2. Make crust mixture: Combine the crushed Oreos and melted butter in a bowl and mix until evenly combined.
3. Form crust: Press the mixture firmly and evenly into the bottom of the prepared pan. Do not press it up the sides.

Make the Cheesecake

1. Cream sugar and cream cheese: Using an electric mixer on low speed, beat the softened cream cheese and granulated sugar for about 2 minutes until smooth.
2. Add remaining ingredients: Add cocoa, sour cream, vinegar, vanilla, eggs and red food coloring. Mix on low until just combined and smooth.
3. Fill crust: Pour the batter into the prepared crust and smooth the top.

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Make the Frosting

1. Beat cream cheese and butter: With an electric mixer on medium speed, beat the frosting cream cheese and butter until smooth and creamy, about 3 minutes.
2. Add remaining ingredients: Add powdered sugar and vanilla, then mix until the frosting is smooth and spreadable.

Assemble

1. Preheat and prepare water bath: Preheat the oven to 325°F and place the rack in the lower third. Fill a large roasting pan with about 1 inch of water to create a water bath and place it in the oven while it preheats.
2. Bake cheesecake: Carefully set the springform pan into the water bath and bake 10 minutes at 325°F. Reduce the oven to 300°F and bake another 70–80 minutes, until the center is mostly set with a slight jiggle.
3. Cool: Turn the oven off and let the cheesecake sit inside for 40 minutes. Remove it from the oven and water bath, then transfer to a wire rack to cool to room temperature. Cover and chill in the refrigerator at least 8 hours or overnight.
4. Frost: Release the springform pan, remove the ring, and spread the cream cheese frosting evenly over the top.
5. Serve: Slice and serve immediately, or keep refrigerated until ready to enjoy.

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Tips for the Best Red Velvet Cheesecake

A few simple tips will improve your results and help you customize the cake.

• Substitutions: Swap crushed Oreos for graham crackers if you prefer a classic graham crust.
• Doneness: The cheesecake is done when the outer edges are set and the center still has a small, slightly wobbly area when you gently shake the pan.
• Frosting options: The cake is delicious with or without frosting. If you want fewer calories, use half the frosting recipe or skip it altogether.

How to Store Homemade Cheesecake

• Refrigerate leftovers in an airtight container. Cheesecake will keep in the refrigerator for up to one week.

Can I Freeze Cheesecake?

• Yes. Wrap chilled slices individually in two layers of plastic wrap and then aluminum foil. Frozen cheesecake keeps for one to two months. Thaw overnight in the refrigerator before serving.

Can I Make this Dessert Ahead of Time?

• Yes. Make the cheesecake up to a week ahead. Store the chilled cheesecake and the frosting separately—keep the cheesecake in the springform pan and wrap tightly. Soften the frosting slightly before spreading, then release the pan and frost just before serving.

Red Velvet Cheesecake with Oreo Crust

Other Desserts to Try

If you enjoyed this recipe, try these other crowd-pleasing cakes and desserts.

• Easy Tres Leches Cake
• Oreo Dirt Cake
• Carrot Sheet Cake