If you love rich, velvety cheesecake with a fun twist, this Red Velvet Oreo Cheesecake takes classic indulgence to the next level. With a crunchy Oreo cookie crust, vibrant red velvet cheesecake layers, and a silky chocolate ganache finish, this dessert is a true show-stopper for birthdays, holidays, or any special occasion when you want to impress. (Delizora)
Loaded with creamy texture, dramatic color, and crunchy cookie accents, this cheesecake brings together familiar favorites — red velvet and Oreos — in one unforgettable dessert. (delishdocket.com)
Why You’ll Love This Red Velvet Oreo Cheesecake
- Creamy cheesecake layers with classic red velvet flavor
- A crunchy Oreo crust that adds texture
- Decadent chocolate ganache topping
- Perfect for desserts, celebrations, and make-ahead treats
- Elegant presentation with whipped cream and cookie garnish (Delizora)
Recipe Overview
- Course: Dessert
- Cuisine: American
- Skill Level: Intermediate
- Prep Time: ~30 minutes
- Bake Time: ~60 minutes
- Chill Time: ~7+ hours (overnight recommended)
- Yield: ~8–12 servings depending on slice size (Delizora)
Ingredients
For the Oreo Crust
- 24 Oreo cookies, crushed
- ½ cup unsalted butter, melted
For the Red Velvet Layer
- 16 oz (2 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup red velvet cake mix (dry)
- 1 teaspoon vanilla extract
For the Vanilla Cheesecake Layer
- 16 oz (2 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Ganache Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Garnish
- Whipped cream
- Extra Oreos
- Red velvet cake crumbs (Delizora)
Step-by-Step Instructions
1️⃣ Prepare the Oreo Crust
Preheat oven to 350°F (175°C).
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Mix crumbs with melted butter, then press firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes and let cool completely. (Delizora)
2️⃣ Make the Red Velvet Cheesecake Layer
In a large bowl, beat the cream cheese and sugar until smooth.
Add the eggs one at a time, mixing well after each.
Stir in the red velvet cake mix and vanilla extract until just combined.
Pour this mixture over the cooled crust and spread evenly. (Delizora)
3️⃣ Add the Vanilla Cheesecake Layer
In a separate bowl, beat the cream cheese and sugar until creamy.
Add the eggs and vanilla extract, mixing until smooth.
Carefully pour this vanilla cheesecake mixture over the red velvet layer, spreading it evenly to form a distinct layer. (Delizora)
4️⃣ Bake the Cheesecake
Place the cheesecake into your preheated oven and bake for about 60 minutes, or until the edges are set and the center still has a slight jiggle.
Once done, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually — this helps prevent cracks. (Delizora)
5️⃣ Chill Overnight
Transfer the cheesecake to the refrigerator and let it chill for at least 7 hours, or preferably overnight. This allows the layers to set fully and develop deep flavor. (Delizora)
6️⃣ Make the Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate chips in a bowl and let sit for a few minutes.
Stir until smooth and glossy.
Once the cheesecake is fully chilled, pour the ganache over the top, spreading it to the edges. (Delizora)
7️⃣ Garnish & Serve
Decorate with whipped cream, extra Oreo cookies, or red velvet crumbs if desired.
Slice and serve chilled for the best texture and flavor. (Delizora)
Serving Tips
- Amazing served with a cup of espresso or coffee to balance the richness
- Pair with berries or fruit coulis for a fresh contrast
- Great for holiday dessert tables and celebrations (Delizora)
Storage & Make-Ahead Tips
- Store in the refrigerator, covered, for up to 5 days
- Cheesecake can be wrapped tightly and frozen for up to 2 months — thaw in fridge overnight before serving
- Best made a day ahead to enhance texture and flavor (Delizora)
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
Red Velvet Oreo Cheesecake
Ingredients
For the Oreo Crust
- 24 pieces Oreo cookies, crushed
- ½ cup unsalted butter, melted
For the Red Velvet Layer
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup red velvet cake mix (dry)
- 1 teaspoon vanilla extract
For the Vanilla Cheesecake Layer
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Ganache Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Garnish
- Whipped cream
- Extra Oreos
- Red velvet cake crumbs
Instructions
Prepare the Oreo Crust
- Preheat oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix crumbs with melted butter, then press firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 10 minutes and let cool completely.
Make the Red Velvet Cheesecake Layer
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each.
- Stir in the red velvet cake mix and vanilla extract until just combined.
- Pour this mixture over the cooled crust and spread evenly.
Add the Vanilla Cheesecake Layer
- In a separate bowl, beat the cream cheese and sugar until creamy.
- Add the eggs and vanilla extract, mixing until smooth.
- Carefully pour this vanilla cheesecake mixture over the red velvet layer, spreading it evenly to form a distinct layer.
Bake the Cheesecake
- Place the cheesecake into your preheated oven and bake for about 60 minutes, or until the edges are set and the center still has a slight jiggle.
- Once done, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually — this helps prevent cracks.
Chill Overnight
- Transfer the cheesecake to the refrigerator and let it chill for at least 7 hours, or preferably overnight.
Make the Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chocolate chips in a bowl and let sit for a few minutes.
- Stir until smooth and glossy.
- Once the cheesecake is fully chilled, pour the ganache over the top, spreading it to the edges.
Garnish & Serve
- Decorate with whipped cream, extra Oreo cookies, or red velvet crumbs if desired.
- Slice and serve chilled for the best texture and flavor.
