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Red Velvet Oreo Cheesecake Recipe

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4.7 from 125 reviews

This Red Velvet Oreo Cheesecake is a luscious, no-bake dessert combining the rich flavors of classic red velvet with creamy cheesecake and crunchy Oreo cookie crust. Perfect for special occasions or indulgent treats, it features a smooth and velvety filling with a hint of cocoa and vibrant red color, topped with whipped cream and Oreo crumbs for added texture and visual appeal.

Ingredients

Cheesecake Crust

  • 2 cups (266 grams) Oreo cookies, crushed
  • 1 stick (113 grams) unsalted butter, melted

Cheesecake Filling

  • 2 cups (480 ml) heavy cream, cold
  • 16 oz (455 grams) cream cheese, room temperature
  • ¼ cup (60 grams) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (113 grams) confectioners’ sugar, sifted
  • 3 tablespoons cocoa powder
  • red food dye, to desired color

Topping

  • 6 Oreos, crushed
  • 1 cup (240 ml) heavy cream, cold
  • ¼ cup (50 grams) sugar

Instructions

  1. Prepare the Crust: In a large mixing bowl, whisk the crushed Oreo crumbs with melted butter until all crumbs are evenly moistened with no dry spots. Pour the mixture into a 9-inch springform pan and press down firmly into an even layer, slightly up the sides, using a spatula or the bottom of a measuring cup. Freeze for 20 minutes to set.
  2. Whip Cream for Filling: Using a stand mixer with whisk attachment or handheld electric mixer, whip the cold heavy cream for about 5 minutes until stiff peaks form. Set aside gently.
  3. Make Cheesecake Base: In a stand mixer with a paddle attachment, beat the cream cheese on medium speed until completely smooth with no lumps. Add sifted confectioners’ sugar, vanilla extract, cocoa powder, sour cream, and red food dye. Beat on medium-high speed until all ingredients are fully incorporated and mixture is smooth and vibrant in color.
  4. Fold in Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture cautiously to retain the airy texture without deflating it.
  5. Assemble Cheesecake: Pour the prepared filling into the chilled Oreo crust and smooth the surface with a small offset spatula. Cover the pan tightly with plastic wrap and refrigerate overnight for at least 12 hours for best results. Once set, remove the sides of the springform pan.
  6. Prepare Topping: Just before serving, whip the cold heavy cream and sugar in a medium bowl using a handheld or stand mixer with whisk attachment until stiff peaks form.
  7. Decorate Cheesecake: Sprinkle the crushed Oreo crumbs evenly over the top of the cheesecake. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip and pipe decorative rosettes along the sides of the cheesecake.

Notes

  • For best results, weigh ingredients accurately with a kitchen scale.
  • The cheesecake requires at least 12 hours chilling time to set properly.
  • Be careful when folding whipped cream into the cream cheese mixture to keep it light and airy.
  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Red food dye quantity can be adjusted to achieve desired color intensity.
  • Use a springform pan to easily remove the cheesecake without damaging it.

Find it online: https://crispcharm.com/red-velvet-oreo-cheesecake-recipe/