Can I use low-fat cream cheese in this recipe?

Yes, low-fat cream cheese can be used, but the cheesecake will be less creamy. For the best texture and taste, full-fat cream cheese is recommended.

How should I store leftovers of the cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 5–7 days. For longer storage, freeze the cheesecake after wrapping it properly.

Can I make this red velvet Oreo cheesecake ahead of time?

Yes. This cheesecake is perfect for making 1–2 days ahead. Keep it chilled until serving for best results.

What kind of cocoa powder is best for the red velvet flavor?

High-quality unsweetened cocoa powder works best. Dutch-processed cocoa is recommended for a deeper flavor and richer color.

Can I substitute Oreos with another type of cookie?

Yes, you can use any chocolate sandwich cookie or similar alternative. The flavor will change but still be delicious.

Is it necessary to use a water bath when baking the cheesecake?

A water bath helps prevent cracks and ensures even baking. It is recommended for a smooth, creamy cheesecake texture.

Can I use liquid food coloring instead of gel?

Liquid food coloring can be used but may thin the batter. Gel coloring provides a stronger red color with less liquid.

How long should the cheesecake cool before refrigerating?

Let it cool in the oven with the door slightly open for 1 hour. Then cool at room temperature before refrigerating at least 4–8 hours.

What can I do if my cheesecake cracks during baking?

Cracks can be covered with whipped cream, frosting, or ganache. They do not affect the taste, only the appearance.

Are there any gluten-free alternatives for this cheesecake?

Yes. Use gluten-free Oreos or gluten-free chocolate cookies for the crust, and ensure all remaining ingredients are certified gluten-free.

Heavenly Red Velvet Oreo Cheesecake Recipe

Description

This Heavenly Red Velvet Oreo Cheesecake features a buttery Oreo cookie crust topped with an ultra-creamy red velvet cheesecake filling loaded with Oreo chunks. Rich, smooth, and visually stunning, it’s a show-stopping dessert perfect for holidays, birthdays, Valentine’s Day, or any special occasion.

Ingredients

Scale

3 cups Oreo cookies, finely crushed (about 26 cookies)
6 tablespoons unsalted butter, melted
32 oz full-fat cream cheese, softened
1 cup granulated sugar
3/4 cup sour cream
1/2 cup heavy cream
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder (Dutch-processed preferred)
1 teaspoon red gel food coloring
12–15 Oreo cookies, chopped

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Instructions

Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
Mix crushed Oreo cookies with melted butter until evenly combined, then press firmly into the bottom of the pan to form the crust.
Bake the crust for 10 minutes, remove from the oven, and let cool completely.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing on low speed until just combined.
Mix in sour cream, heavy cream, vanilla extract, and cocoa powder until smooth.
Add red gel food coloring and mix gently until evenly colored.
Fold in the chopped Oreo cookies.
Pour the cheesecake batter over the cooled crust.
Wrap the pan in foil and place it in a water bath.
Bake for 38–45 minutes until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Cool to room temperature, then refrigerate for at least 6 hours or overnight before slicing and serving.

Notes

Use full-fat cream cheese for the creamiest texture.
All ingredients should be at room temperature before mixing.
Avoid overmixing after adding eggs to prevent cracks.
Gel food coloring is recommended for vibrant color without thinning the batter.
For clean slices, wipe the knife between cuts.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 38 g
Sodium: 420 mg
Fat: 34 g
Saturated Fat: 19 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 145 mg