Red Velvet Oreo Cheesecake Recipe

Dive into the luxurious layers of this Red Velvet Oreo Cheesecake, where the rich, velvety texture of red velvet meets the crunchy delight of Oreos, all topped with a smooth chocolate ganache. This dessert is a harmonious blend of flavors and textures, making it the perfect centerpiece for celebrations or a special treat for any occasion.


Red Velvet Cake Bottom/Crumbs:

  • All-purpose Flour: 1 and 1/2 cups
  • Unsweetened Cocoa Powder: 2 teaspoons
  • Salt: 1/2 teaspoon
  • Unsalted Butter (room temperature): 1/2 cup
  • Granulated Sugar: 1 cup
  • Sour Cream (room temperature): 1/2 cup
  • Vegetable Oil: 1/4 cup
  • Pure Vanilla Extract: 2 teaspoons
  • Large Eggs (room temperature): 2
  • Red Food Coloring: 4 teaspoons
  • Buttermilk (room temperature): 2/3 cup
  • Baking Soda: 1 teaspoon
  • White Vinegar: 1 teaspoon

Oreo Cheesecake Filling:

  • Oreos (filling removed, crushed): 10
  • Full-fat Cream Cheese (room temperature): 24 oz
  • Oreo Filling (from the removed Oreos)
  • Granulated Sugar: 1 cup
  • Cornstarch: 1 tablespoon
  • Sour Cream (room temperature): 1 cup
  • Pure Vanilla Extract: 1 tablespoon
  • Large Eggs + 1 Yolk (room temperature): 3 + 1 yolk
  • Chopped Oreos: 15

Ganache Topping:

  • Dark Chocolate Chips: 1 cup
  • Heavy Cream: 1/2 cup


  • Store-bought Cream Cheese Frosting: 1 can
  • Chopped Oreos: 8


  1. Red Velvet Cake Bottom: Preheat oven to 350°F. Prepare two pans with parchment and non-stick spray. Whisk flour, cocoa, and salt. Cream butter and sugar, add sour cream, oil, vanilla, eggs, food coloring, then dry ingredients and buttermilk. Mix in baking soda and vinegar. Bake for 18-20 minutes and cool.
  2. Cheesecake Filling: Crush Oreo wafers finely. Beat cream cheese with Oreo filling, sugar, and cornstarch. Add sour cream, vanilla, eggs, yolk, then fold in Oreo crumbs and chopped Oreos. Pour over cooled cake bottom.
  3. Bake: Set springform in a water bath at 300°F for 1.5 hours until set but slightly wobbly. Cool in oven with door slightly open, then chill overnight.
  4. Ganache Topping: Microwave chocolate chips and cream, stirring until smooth. Pour over chilled cheesecake.
  5. Decoration: Press crumbled cake onto cheesecake sides, decorate with frosting and chopped Oreos.

Prep Time: 1 hour Cook Time: 1 hour 50 minutes Total Time: Approximately 12 hours (including chilling) Servings: 12 Category: Dessert Method: Baking Cuisine: American Diet: Vegetarian Calories: Estimate as needed per quantity


  • Ensure cream cheese is at room temperature for smoother mixing.
  • For a firmer cheesecake, allow to chill thoroughly, preferably overnight.
  • Use a water bath during baking to prevent cracking.


  • Can I make this cheesecake gluten-free? Yes, use gluten-free Oreos and flour to adapt the recipe.
  • How should I store this cheesecake? Keep refrigerated and consume within 3-5 days.
  • Can I freeze the cheesecake? Yes, it can be frozen without the ganache for up to a month. Add the ganache after thawing.

Conclusion: The Red Velvet Oreo Cheesecake is a decadent and visually stunning dessert that combines some of the most beloved flavors into one harmonious dish. Whether you’re hosting a special event or just treating yourself, this cheesecake promises to deliver a delightful and memorable dessert experience. Enjoy the indulgence!

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