Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake is a delightful treat that brings together the rich, velvety flavor of red velvet cake with the creamy smoothness of cheesecake and the crunchy surprise of…

By Alina • November 25, 2025 • Reading time: 7 min

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Red Velvet Oreo Cheesecake is a delightful treat that brings together the rich, velvety flavor of red velvet cake with the creamy smoothness of cheesecake and the crunchy surprise of Oreo cookies. Each bite offers a perfect blend of sweet, tangy, and chocolatey goodness, making it a dessert that’s hard to forget.

I love making this cheesecake because it feels like a special occasion every time. The way the red velvet and Oreo pieces swirl through the cheesecake gives it such a fun look and texture. Plus, baking it is easier than you might think — the best part is waiting patiently while it sets and imagining that first slice.

My favorite way to enjoy this cheesecake is with a cup of coffee or a glass of cold milk. It’s great for celebrations or just when you want to treat yourself. I’ve noticed that everyone who tries it asks for the recipe because it’s comfort and indulgence all rolled into one delicious dessert. It’s definitely one of those recipes I’m happy to share with friends and family.

Key Ingredients & Substitutions

Oreos: The crushed Oreos make a crunchy, chocolatey crust that balances the sweetness. If you prefer, you can use any chocolate sandwich cookie or gluten-free cookies for a gluten-free crust.

Red Velvet Cake: The hint of cocoa and red food coloring give this layer its classic look and flavor. If you want to skip artificial colors, try using beet juice powder instead of red food coloring.

Cream Cheese: This makes the cheesecake layer smooth and creamy. Full-fat cream cheese works best for texture, but lower-fat versions can be used—just expect a slightly different mouthfeel.

Heavy Cream: Whipping it to stiff peaks adds lightness to the cheesecake layer. You can substitute with coconut cream for a dairy-free option, but note it will change the flavor a bit.

Red Glaze: This topping adds shine and extra sweetness. You can use any red fruit jam you like, such as raspberry or strawberry, warmed and strained for a smooth finish.

How Do You Get Clean, Even Layers in a Multi-Layer Cheesecake?

Patience and cooling time are key to keeping each layer distinct and neat.

• After baking the Oreo crust, let it cool completely before adding the red velvet batter. This stops the layers from mixing.
• Bake the red velvet layer fully and allow it to cool before adding the cheesecake mousse on top. Warm cake will cause layers to blend.
• When spreading the cheesecake layer, use a spatula to gently smooth it without pressing too hard. This keeps the cake underneath intact.
• Chill the entire cake for several hours or overnight so layers set firmly before adding the glaze and decorations.
• Use a hot knife (run it under warm water and dry) to cut slices for the cleanest edges.

Following these steps helped me get sharp layers every time, which makes the cake look just as good as it tastes!

Equipment You’ll Need

• 9-inch springform pan – makes it easy to remove the cheesecake without breaking the layers.
• Mixing bowls – for combining crust, cake batter, and cheesecake layers separately.
• Electric mixer or stand mixer – helps whip the cream and blend cream cheese until smooth.
• Measuring cups and spoons – to keep ingredient amounts accurate for best results.
• Spatula – perfect for spreading each layer evenly without damaging the ones below.
• Whisk – useful for mixing wet ingredients and making the red velvet batter smooth.

Flavor Variations & Add-Ins

• Swap Oreos for chocolate graham crackers if you want a slightly lighter, less sweet crust.
• Use white chocolate chips folded into the cheesecake layer for subtle sweetness and texture.
• Add a teaspoon of instant espresso powder to the red velvet batter for a mild coffee-enhanced flavor.
• Top with fresh raspberries or strawberries instead of glaze for a tangy fresh contrast.

Red Velvet Oreo Cheesecake

Ingredients You’ll Need:

For the Oreo Crust:

• 24 Oreo cookies, finely crushed (about 1 ¾ cups crumbs)
• 6 tbsp unsalted butter, melted

For the Red Velvet Cake Layer:

• 1 cup all-purpose flour
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 large egg
• 1 tbsp red food coloring
• ½ cup buttermilk
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped to stiff peaks

For the Red Glaze & Topping:

• ½ cup red fruit glaze (or red berry jam, warmed and strained)
• Whipped cream, for garnish
• Extra Oreo cookies and crumbs for decoration

How Much Time Will You Need?

This recipe takes approximately 1 hour and 15 minutes for preparation and baking. After assembling, you’ll need to chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to let the layers set perfectly.

Step-by-Step Instructions:

1. Prepare the Oreo Crust:

Start by preheating your oven to 325°F (163°C). Mix the crushed Oreo cookies with the melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes, then remove and let it cool completely.

2. Make the Red Velvet Cake Layer:

In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In another large bowl, whisk the sugar, oil, egg, red food coloring, buttermilk, vanilla extract, and vinegar until smooth. Gradually add the dry ingredients to the wet, mixing just until incorporated. Pour the batter evenly over the cooled Oreo crust. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely at room temperature.

3. Prepare the Cheesecake Layer:

Using an electric mixer, beat the softened cream cheese with sugar and vanilla extract until smooth. Gently fold in the whipped heavy cream until fully combined, creating a light and creamy cheesecake mousse. Spread this mixture gently over the cooled red velvet cake layer. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake layer to set firmly.

4. Add the Red Glaze and Garnish:

Once the cheesecake layer is set, pour the red fruit glaze evenly over the top, letting it drip slightly down the sides. Decorate with a swirl of whipped cream, a whole Oreo cookie, and sprinkle some crushed Oreos on top for extra crunch.

5. Serve and Enjoy:

Use a sharp knife warmed under hot water and wiped clean between cuts to slice the cheesecake neatly. Serve chilled and enjoy the delightful mix of flavors and textures in every bite!

Can I Use Frozen Oreos for the Crust?

Yes! Just make sure to crush them finely while frozen or let them thaw slightly to avoid clumping. Using frozen Oreos can actually make the crust more crumbly and easier to press into the pan.

Can I Make This Cheesecake Ahead of Time?

Absolutely! This cheesecake actually tastes better after resting overnight, allowing the flavors to meld and layers to set perfectly. Just keep it covered and refrigerated until serving.

How Should I Store Leftovers?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. To keep the crust crunchy, try to avoid letting moisture build up on the surface.

What Can I Use Instead of Red Food Coloring?

If you prefer natural options, beet juice powder or pomegranate juice concentrate are great substitutes that provide a lovely red hue without synthetic dyes.