• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipe Search
    • Recipe Index
    • Bars & Brownies
    • Breakfast
    • Cakes
    • Cookies
    • Cupcakes
    • Frosting
    • Fruit Desserts
    • Muffins
    • One Bowl Desserts
    • Pies & Tarts
  • About Me
  • Food Photography
    • Work with Me
    • Classes and Workshops
  • Shop

Frosting & Fettuccine

Home » Recipe Search » Cheesecakes

Aug 2, 2022(last updated February 20, 2023)

Easy Red Velvet Cheesecake with Oreo Crust

5 from 2 votes
BySam Adler
Jump to Recipe Jump to Video

This post might have affiliate links, please check out my full disclosure policy.

This Red Velvet Cheesecake has a crunchy oreo cookie crust and a smooth and creamy red velvet filling. It is super easy to make and doesn’t require a traditional water bath. Slicing into this cheesecake is like a dream!

A slice of red velvet cheesecake being picked up by a cake knife.

This easy red velvet cheesecake with oreo crust is a cheesecake lover’s dream come true. Imagine luscious red velvet cheesecake baked in a chocolatey, delightfully sweet Oreo crumb crust. YUM.

As a trained pastry chef, I love experimenting and know a successful baking experiment when I see one. A classic red velvet cake has a cocoa-forward flavor and velvety finish (hence the name!), but if you’re looking for something even more decadent and divine, you must make this red velvet cheesecake with oreo crust. It’s truly something special.

Like my chocolate red velvet cake, red velvet brownies, and red velvet bundt cake this cheesecake is made with a hint of cocoa and vanilla for the classic red velvet taste.

Hot tip: You need to use softened cream cheese to ensure the batter is silky and not lumpy. If you need to bring it to room temperature quickly, check out how to soften cream cheese quickly.

If you are an Oreo cookie lover, don’t miss out on these Oreo Cupcakes or Oreo Frosting!

What is red velvet?

Red velvet is a combination of chocolate and vanilla flavors, but has much less chocolate or cocoa than a traditional chocolate cake. In cakes it also has the addition of buttermilk, baking soda, and vinegar. When the baking soda reacts with the acidic ingredients (cocoa, buttermilk, vinegar) it brings out a reddish chocolate hue and a tangy flavor.

For this cheesecake the tang comes from the cream cheese an buttermilk, plus has the combination of chocolate and vanilla.

WHY YOU SHOULD MAKE THIS RECIPE

  • It’s easy! I use a water bath hack that creates perfect cheesecake every time!
  • Red velvet is a fun take on classic cheesecake without sacrificing flavor.
  • It’s DELICIOUS. What could be better than red velvet oreo cheesecake?

INGREDIENTS NEEDED

Oreos and butter on a gray tiled surface.
For the crust.
Ingredients for red velvet cheesecake on a tiled surface.
For the cheesecake

Ingredients for the Oreo cookie crust:

  • 32 Oreos or 2 sleeves of cookies from 1 pack
  • Unsalted butter

For the Red Velvet Cheesecake filling:

  • Cream cheese – Softened cream cheese creams beautifully with sugar and sour cream to create a thick and creamy mouth feel.
  • Sugar – Sweetens! For the smoothest cheesecake, use superfine granulated sugar.
  • Sour cream – Adds a tart, tangy element and extra moisture to help prevent the cheesecake from drying out in the oven.
  • Eggs – Gives the cheesecake a custard-like smooth finish.
  • Vanilla extract – Use a quality, pure vanilla extract to enhance the decadent, creamy flavors.
  • Red food coloring – Water-based food coloring is the best red food coloring for red velvet cakes and cheesecakes. It doesn’t leave a bitter aftertaste like some gel red food coloring tends to do.
  • Buttermilk or Half & half – This helps thin the batter, and is interchangeable depending on what you have on hand or want to use.
  • Unsweetened cocoa powder –  A classic red velvet cake has just a little cocoa powder for a chocolate flavor.
  • Flour – Adding a small amount of starch to the batter keeps the cheesecake from cracking and makes it easier to slice.
  • Garnish – More crushed Oreos and whipped cream will do the trick!

The best red food coloring to use

I like to use a water based food coloring instead of gel because a gel can leave a bitter taste to the dessert. You will need 1 tbsp food coloring for the recipe and that’s enough for the gel to leave a bad taste. You can find water based food coloring in any grocery store.

HOW TO MAKE RED VELVET OREO CHEESECAKE

Make the crust

Crush the oreos: If you don’t have a food processor, crush the Oreos in a zip-top bag with a rolling pin to make a coarse sand-like texture.

Make oreo crust: Add crushed Oreos to a mixing bowl, and pour the melted butter over the top. Stir well until the mixture resembles wet sand. Then, press it into the bottom of a greased 9″ springform pan, and bake for 8 minutes at375° F. Once finished, lower the heat to 350° F.

Make the batter

Cream butter with sugar and sour cream: While the crust sets in the oven, start on the cheesecake. Make sure all your refrigerated ingredients are at room temperature. Add cream cheese and sugar to the bowl of your stand mixer and mix with the paddle attachment over low to medium speed until smooth. Then, add sour cream and blend until smooth.

Combine wet ingredients: Next, add the eggs, vanilla, and red food coloring. Mix again until just combined. Scrape down the sides of the bowl, then add half & half, and mix again.

Add dry ingredients: Mix in cocoa powder and flour on low speed until combined. Scrape down the sides of the bowl once more, and ensure the batter is evenly mixed.

Prepare for baking cheesecake: Pour the batter into the springform pan, filling the crust evenly, and place it on the top rack of the oven. Place a 9″x13″ baking tray on the bottom beneath and fill it with 1″ of water.

Bake: Bake until the edges start to brown and pull away from the sides of the pan, but you want the middle to be still jiggly (45-55 minutes).

Cool: Turn the oven off, crack the door, and leave the cheesecake to cool for 1 hour in the turned-off oven. Remove from the oven and finish cooling to room temperature on the counter.

Chill, decorate, and serve: Transfer the pan to the fridge and chill for at least 4 hours or overnight. Garnish with more Oreos and whipped cream, and serve!

Crushed oreos in a bowl.
Crush the oreos.
Oreo cheesecake crust in a springform pan.
Press the oreos into a springform pan.
Red velvet cheesecake batter in a mixing bowl.
Make the cheesecake batter
Cheesecake batter poured into a springform pan.
Add batter to the springform pan.
A 9x13" pan with water in the lower rack of the oven
A pan filled with water on the bottom rack.
The inside of an oven showing a cheesecake on the top rack and a water filled pan on the bottom rack acting as a water batch hack.
Cheesecake on the top rack, water bath on the bottom.

How to make this without a water bath

A water bath is used when making cheesecake because the steam rising from the water keeps the filling creamy.

I never use a traditional water bath for my cheesecakes. Instead I fill a 9×13″ pan with water 1-2″ high in the pan and put it on the lower rack in my oven. The cheesecake then goes on the top rack. See the photo above for a visual!

This way, you still get the benefit of the steam from the water but you don’t have to wrap your cheesecake in foil and put it IN the water and risk it seeping into the pan. Win, win!

How to prevent cheesecake from cracking

To keep your cheesecake from cracking you can do two things. First, follow my water bath hack above. Then when the cheesecake is done turn off the oven and leave the door open a bit for the first hour after the cheesecake is done to cool.

If you take the cheesecake out immediately, the drop in temperature will cause it to crack.

A red velvet oreo cheesecake garnished with oreos on a white plate.

TIPS FOR RECIPE SUCCESS

  • ALL refrigerated ingredients must be at room temperature to mix smoothly into the cheesecake batter, or else it will be lumpy.
  • Use a springform pan for best results and easily slice the cake.
  • To press the oreo crust into the pie pan, use the bottom of a small heavy measuring cup or mug to smooth it out evenly and pack it in firmly.
  • You can tell the cheesecake is done by tapping on the edge of the pan and if the middle still jiggles but the sides are set, it’s done!

STORAGE AND FREEZING

Storing: If you plan to enjoy your cheesecake within a week, keep it covered in the fridge.

Freezing: Otherwise, you can freeze individual slices or the whole thing wrapped securely in freezer-safe plastic wrap and a layer of foil. Freeze for up to 3 months and thaw in the fridge before serving.

A slice of red velvet cheesecake on a white plate.

FAQ

Can I make this cheesecake without a water bath?

Yes! Hence, why it’s so easy. Instead of assembling a water bath, place a tray of water underneath the cheesecake rack. The steam from the water will rise and have the same effect as a water bath but with less room for error. This is a great hack to prevent the cheesecake from cracking.

Why did my cheesecake crack?

If your cheesecake cracks, it was either baked too long or removed from the oven before it was ready. Cheesecakes must be slowly cooled to room temperature. It’s done when the batter is mostly firm with a 2-inch to 3-inch wobbly spot in the middle.

Does red velvet cheesecake need to be chilled?

Yes. Chill the cheesecake for 4 hours or overnight before serving.

WAYS TO ENJOY

In addition to whipped cream and oreo crumbs, you can decorate your red velvet cheesecake with:

  • Fresh raspberries or strawberries dusted with powdered sugar
  • Chopped candied walnuts or pecans
  • Pour vanilla or chocolate glaze over the top
  • Drizzle with chocolate or caramel sauce
  • Red or chocolate sprinkles
  • Chocolate ganache
  • Decoratively pipe white chocolate buttercream frosting or strawberry cream cheese frosting

More cheesecake Recipes

  • A slice of chocolate cheesecake with cherries in the middle sitting on two plates. The larger one is pink the smaller one is gray. There is a spoon on the pink plate.
    Creamy Cherry Cheesecake with Chocolate Crust
  • A cheesecake decorated with whipped cream and chocolate covered espresso beans with 3 slices cut on a wooden surface
    Perfect Coffee Cheesecake (No Water Bath)
  • Espresso cupcakes on a white surface next to chocolate covered espresso beans in a bowl
    The Best Coffee Desserts (Cheesecake, Cookies & More!)
  • Side view of a strawberry cheesecake made with phyllo dough topped with strawberries on a pink surface
    Strawberry Cheesecake with Phyllo Dough Crust
A slice of red velvet cheesecake on a white plate.

Easy Red Velvet Cheesecake with Oreo Crust

This Red Velvet Cheesecake has a crunchy oreo cookie crust and a smooth and creamy red velvet filling. It is super easy to make and doesn't require a traditional water bath. Slicing into this cheesecake is like a dream!
5 from 2 votes
Print Pin SaveSaved! Rate
Course: Cakes, cheesecake
Cuisine: American
Diet: Kosher
Keyword: oreo pie crust, red velvet cheese cake, red velvet cheesecake with oreo pie crust, red velvet oreo cheesecake
Prep Time: 15 minutes
Cook Time: 55 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 12 people
Calories: 477kcal
Author: Sam Adler

Ingredients

For the crust

  • 32 Oreo Cookies (2 sleeves)
  • 6 tbsp unsalted butter

For the red velvet cheesecake

  • 32 oz cream cheese room temp (4 blocks)
  • 1 cup sugar
  • 1 cup sour cream room temp
  • 4 eggs large, room temp
  • 2 tsp vanilla extract
  • 1 tbsp red food coloring
  • ½ cup half n half room temp
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp all purpose flour

Garnish

  • Oreos
  • Whipped cream

Instructions

For the Oreo Crust:

  • Preheat your oven to 375° F.
  • Crush up the 32 oreos in a food processor, or place them in a zip top bag and crush them with a rolling pin into small pieces. Place the pieces into a bowl.
  • Melt the 6 tbsp butter in the microwave and then pour it over the cookie pieces. Mix to coat the pieces with butter. The mixture should resemble wet sand.
  • Spray a 9″ springform pan with baking spray.  Press the cookie pieces into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard and evenly.
  • Bake for 8 mins to set the crust.

For the Red Velvet Cheesecake

  • Lower the oven temperature to 350° F.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the 4 blocks cream cheese and 1 cup sugar and mix on low- medium speed for 2 minutes until smooth.
  • Add in the 1 cup sour cream and mix again on low-medium speed for 1 minute.
  • Add in the 4 eggs, 2 tsp vanilla, and 1 tbsp red food coloring and mix again until combined.
  • Stop the mixer and scrape down the sides of the bowl.
  • Add in the ½ cup half n half and and mix again.
  • Next add in the 3 tbsp cocoa powder and 2 tbsp flour and mix on low speed until combined.
  • Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly.
  • Pour the batter into the springform pan and place it on the top rack of your oven.
  • Take a 9×13” tray and put it on the lower rack of your oven.
  • Pour water into the 9×13” tray till it reaches 1”.
  • Bake for 45-55 minutes. The cheesecake is done when the edges start to brown and break away from the sides of the pan. It will still be jiggly in the middle- you want that!

Cool the cheesecake

  • Turn the oven off and crack the oven door open a little bit.
  • Leave the cheesecake to cool for one hour in the turned off oven, then remove to finish cooling on the counter.
  • Chill in the refrigerator for at least 4 hours or overnight.
  • Garnish with more oreos and whipped cream.

Video

https://youtu.be/2DqrxphOMqQ

Notes

Use my water bath hack to bake the cheesecake:
  1. Fill a 9×13 pan with 2 inches of water and place it on the lower rack of your oven
  2. Place the cheesecake on the upper oven rack.
  3. You did it!

Nutrition

Nutrition Facts
Easy Red Velvet Cheesecake with Oreo Crust
Amount Per Serving (1 slice)
Calories 477 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 16g100%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 123mg41%
Sodium 277mg12%
Potassium 206mg6%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 32g36%
Protein 7g14%
Vitamin A 918IU18%
Vitamin C 0.3mg0%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

118 shares

Filed Under: Cheesecakes Tagged With: Red Velvet

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Frances Carlson says

    August 27, 2022 at 5:24 pm

    Can you clarify? Your ingredients list 16 oz cream cheese (2 blocks) but your instructions say, “four blocks.” Is it 16 oz or 32 oz of cream cheese?

    Reply
    • Sam Adler says

      August 28, 2022 at 10:30 am

      Hey Francis! Thanks for letting me know- its 32 oz, so 4 blocks, I fixed the recipe 🙂

      Reply

Leave a comment & rate this recipe Cancel reply

Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

Recipe Rating




Primary Sidebar

Search

Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
.
.
.
#newyearseve #2023goals #cookieskillet #skilletcookie #giantchocolatechipcookie #chocolatechipcookies #chocolatechipcookie #cookiephotography #foodphotographyandstyling #foodstylingandphotography #foodphotographer #foodstylist #foodstylists #castironbaking #castironskillet #castiron @lodgecastiron
Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

#cookieboxes #cookiebox #cookiegifts #cookiegiftbox #holidaycookies #taylorswift #TaylorSwiftcookies #homemadecookies #customcookies #cookiedecorating #cookiesofinstagram #cookiedesign #cookiephotography #holidaycookiebox #holidaygiftsets #holidaygifts #ediblegifts #swiftie #swiftiesforever #taylornation @taylornation
ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
.
.
.

#cookiebox #taylorswift #taylorswiftcookies #holidaycookiebox #swifties #swiftie #swiftieforever #holidaycookies #cookieseason #cookiedecorating #cookiebox #cookieboxes #taylorswiftlover #taylorswiftlyrics #taylorswiftvideo #sugarcookies #shortbread #browniecookies #christmascookies #christmascookiebox #lavenderhaze
#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
.
.
Also here’s to wishing me getting those tix!
.
.
.
#swiftie #swifties #happybirthday #taylorswift #taylorswifttickets #birthdaycake #birthdaycakes #birthdaycandles #caramelcake #carameldripcake #caramelbirthdaycake #cakephotography #cakephotography📷 #cakedecorating #cakedesign #cakesofinstagram #cakepic #cakepictures
I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

.
.
.
#gingersnaps #gingersnapcookies #gingersnap #christmascookies #christmascookie #holidaycookies #holidaycookie #cookierecipes #tinyhands #holidaybaking #cookieseason  #cookiesofinstagram #cookiegram #cookielover
Load more please Follow me on Instagram!

Categories

Archives

Privacy Policy  | Disclosure Policy

 

Support by Foodie Digital

Footer

↑ back to top

About

  • About
  • Web Stories
  • Privacy Policy

Disclosure

As an Amazon Associate I earn from qualifying purchases.

Disclosure Policy

Contact

  • Contact
  • Work with me

Copyright © 2023 Samantha Adler | Frosting & Fettuccine | Support by Foodie Digital

118 shares