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    Flouring Kitchen » Cheesecakes

    Red Velvet Oreo Cheesecake

    Published: Jan 17, 2022 · Modified: Nov 30, 2022 by Mary · This post may contain affiliate links · 2 Comments

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    This red velvet oreo cheesecake is ultra creamy, packed with oreos, and red velvet flavour. It’s topped with a chocolate ganache, whipped cream, and lots of oreos. The cheesecake has a silky smooth velvety texture thanks to some cream and sour cream inside the cheesecake. Exactly like a red velvet cake. The recipe goes through everything you need to know to get a perfect baked cheesecake every time. 

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    Why you will LOVE this recipe:

    • Velvety: The texture is creamy and silky smooth. It really embodies its red velvet name! 
    • Oreo: A thick oreo crust, and lots of oreos on top. You get oreo in each bite.
    • Straight forward: This recipe has everything you need to know to get a perfect baked cheesecake every time. 
    • Flavour: It has that tangy - light chocolate flavour that is reminiscent of red velvet cake. Red velvet and cream cheese is such a classic flavour combination!
    Jump to:
    • Why you will LOVE this recipe:
    • How to get the best cheesecake texture
    • When to know it's ready
    • Why a waterbath is essential for a baked cheesecake
    • Waterbath options
    • Key ingredients
    • Step by step
    • FAQ
    • Check out these other recipes:
    • 📖 Recipe
    • 💬 Comments
    closeup of creamy red velvet cheesecake texture

    How to get the best cheesecake texture

    Have everything at room temperature. This will help everything blend evenly. Make sure to scrape down the bowl frequently to make sure it's smooth.

    I like to add whipping cream right into the red velvet oreo cheesecake batter. It helps you get a silky smooth texture and the cheesecake will never be dry after baking. The texture is truly velvety.

    When to know it's ready

    Don’t overbake the cheesecake for a super creamy and decadent cheesecake. You want to take the cheesecake out of the oven when it is set on the edges and still jiggly in the center. It will continue to bake as it cools. 

    An overbaked cheesecake will be dense, dry, and have a cracked top. 

    Why a waterbath is essential for a baked cheesecake

    Waterbaths are absolutely essential when baking cheesecake. They give you even heat and moisture that will bake the cheesecake perfectly. This helps to prevent cracks and overbaking.

    Waterbath options

    In this recipe I provided a couple of options for a waterbath depending on what you have on hand. 

    The best option can be used if you’re using a springform pan. Find a round baking pan that is 1”-2” larger than the pan that the cheesecake is in. This will keep the water out of the cheesecake, preventing it from getting soggy. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. This is what I used in this recipe.

    If the cheesecake is in a regular round pan (not springform), you can place the pan directly into the water bath because water can’t get in through the bottom edge. Make sure you create a sling out of parchment paper so that you can lift to remove the cheesecake out of the pan after chilling.

    If the cheesecake is in a springform pan, wrap the outside of the pan tightly with a double layer of aluminum foil. Try to use a wide enough foil to cover the whole bottom and edges so that water for sure can’t get through the cracks of the springform pan. You can also nestle the springform pan into a heat safe sous vide bag instead of the aluminum foil.

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Cream cheese: Use a full fat brick style cream cheese. Anything else will be too watery! I like to use Original Philadelphia.

    Cocoa powder: You can use natural or dutch processed cocoa for this recipe

    Vinegar: This adds a bit of tang to the red velvet oreo cheesecake, just like a red velvet cake. You can use white or apple cider vinegar. Don't use white wine vinegar.

    Heavy whipping cream: Use a cream that is at least 32% milk fat or higher. This will give you a luxurious cheesecake texture, and will whip up beautifully.

    Sour cream: Use a full fat sour cream. Anything low fat will make the cheesecake too watery.

    Red gel food colouring: Don't use liquid food colouring, you will need a lot and it will water down too much.

    Oreos: You can use any flavour oreos you like, or similar sandwhich cookie. I used regular oreos.

    Step by step

    Step 1 - Prep pan. Preheat oven to 355°F (180°C). Grease a 9” baking pan with a pat of cold butter. See waterbath options section to see what baking pan to use.

    Step 2 - Make crust. In a large bowl combine oreo crumbs, butter, and salt. Stir until evenly incorporated. Pour into the prepared baking pan and spread into an even layer. 

    Pack the crumbs down into the pan tightly with the bottom of a glass. Push the crumbs about an inch high to create a border up the pan edge. 

    Bake for 12 minutes. Then, remove from oven and let cool while you work on the filling. 

    Step 3 - Make filling. Fill a kettle with water and set it to boil. Beat cream cheese, sugar, and salt until fully smooth in a large bowl or stand mixer with a paddle attachment. Scrape down the sides of the bowl.

    Add sour cream and mix well. Scrape down the bowl. Add cream and mix again. To the bowl add vinegar and vanilla extract, mix well. Add cocoa powder and mix. 

    Crack eggs into the cheese mixture one by one, scraping the bowl and beating well between each addition. 

    Add food colouring to the batter to make it a dark pink colour. Mix gently until well incorporated. Do not overmix! It will become darker after baking. 

    Step 4 - Pour onto crust. Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See recipe notes for water bath alternatives.

    Pour the filling into the crust and smooth the top. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.

    Step 5 - Bake the cheesecake in the preheated oven (355°F or 180°C) for 70-90 minutes. It's ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.

    Leave the oven door open for 10 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the waterbath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.

    Step 6 - Ganache. The day of serving, Bring the cream to a simmer on the stove. Place chocolate into a heat safe bowl. Pour cream over the chocolate and let sit for 7 minutes. Whisk until completely smooth and set aside to cool while making the whipping cream. 

    Step 7 - Whip cream. In a large bowl or stand mixer, combine cream, sugar, and vanilla. Using a whisk attachment (you can also whisk this by hand), whip to stiff peaks.

    Transfer to a piping bag fitted with a star tip (I used a Wilton 1M tip). Alternatively transfer to a bag with the tip cut off. Or use a spatula or spoon. 

    Step 8 - Assemble. Pour cooled ganache over the chilled cake and spread with a spatula or spoon. Set the ganache in the freezer for 10 minutes.

    Pipe a whipping cream border on top of the cheesecake. Then, place 8 oreos on top of the cake, arranging each oreo across from one another. Crumble the remaining 4 oreos on top of the red velvet oreo cheesecake. Slice and serve!

    FAQ

    How to get a silky smooth cheesecake batter?

    The key is to have everything at room temperature. That way it will all blend together well and create a smooth batter, resulting in a silky smooth cheesecake texture.

    Do I need to use a waterbath?

    You really do need to use a waterbath for a baked cheesecake. It's essential in creating a silky smooth texture. If you bake it without a waterbath you are risking a raised overbaked border and cracked middle. The water bath helps to add moisture to the oven and even out the baking temperature.

    Can I use liquid food colouring?

    I highly recommend using a gel food colouring. It packs so much more colour in a smaller amount and won't make your cheesecake batter too thin. I would avoid liquid food colouring.

    Do I need to chill the cheesecake?

    You definitely do! It's absolutely essential that you chill the cheesecake in the fridge for at least 8 hours or preferably overnight. This will set the cheesecake and help develop the flavours.

    Check out these other recipes:

    • frosted heart cookie cake
      Giant Valentine’s Heart Cookie
    • sliced nutella cheesecake with chocolate ganache and chopped hazelnuts
      Nutella Cheesecake
    • funfetti cheesecake slice with lit candle on plate
      Funfetti Cheesecake

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Cut open red velvet oreo cheesecake

    Red Velvet Oreo Cheesecake

    Mary
    This red velvet oreo cheesecake is ultra creamy, packed with oreos, and red velvet flavour. It’s topped with a chocolate ganache, whipped cream, and lots of oreos. The cheesecake has a silky smooth velvety texture thanks to some cream and sour cream inside the cheesecake. Exactly like a red velvet cake. The recipe goes through everything you need to know to get a perfect baked cheesecake every time.
    5 from 3 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 25 minutes mins
    Cook Time 55 minutes mins
    Chill Time 8 hours hrs
    Total Time 1 hour hr 20 minutes mins
    Course Baking, Cheesecake, Dessert
    Servings 12 people

    Equipment

    • 1 9 inch round springform pan (see notes for options for pan options)

    Ingredients
     
     

    Crust

    • 3 cups oreo crumbs 36 oreos, finely crushed 480g
    • 4 tablespoons unsalted butter melted
    • ¼ teaspoon sea salt

    Filling

    • 32 oz cream cheese softened
    • 1 cup granulated sugar
    • ¼ teaspoon sea salt
    • ¾ cup sour cream room temperature
    • ½ cup heavy cream
    • 1 tablespoon white vinegar
    • 1 tablespoon pure vanilla extract
    • 4 tablespoons cocoa powder
    • 3 large eggs room temperature
    • red gel food colouring

    Ganache

    • 1 cup semisweet chocolate chips
    • ¾ cup heavy whipping cream

    Whipping cream

    • 1 cup heavy whipping cream cold
    • ¼ cup powdered sugar
    • ½ teaspoon pure vanilla extract
    • 12 oreos
    Makes: 9inch0 x 0inch round
    Shop Ingredients on Jupiter

    Instructions
     

    Crust

    • Preheat oven to 180°C (355°F). Grease a 9” baking pan with a pat of cold butter. See notes on baking pan options.
    • In a large bowl combine oreo crumbs, butter, and salt. Stir until evenly incorporated. Pour into the prepared baking pan and spread into an even layer.
      3 cups oreo crumbs, 4 tablespoons unsalted butter, ¼ teaspoon sea salt
    • Pack the crumbs down into the pan tightly with the bottom of a glass. Push the crumbs about an inch high to create a border up the pan edge.
    • Bake for 12 minutes. Remove from oven and let cool while you work on the filling.

    Filling

    • Fill a kettle with water and set it to boil.
    • Beat cream cheese, sugar, and salt until fully smooth in a large bowl or stand mixer with a paddle attachment. Scrape down the sides of the bowl.
      32 oz cream cheese, 1 cup granulated sugar, ¼ teaspoon sea salt
    • Add sour cream and mix well. Scrape down the bowl. Add cream and mix again. Add vinegar and vanilla extract, mix well. Add cocoa powder and mix.
      ¾ cup sour cream, ½ cup heavy cream, 1 tablespoon white vinegar, 1 tablespoon pure vanilla extract, 4 tablespoons cocoa powder
    • Add eggs one by one, scraping the bowl and beating well between each addition.
      3 large eggs
    • Add food colouring to the batter to make it a red colour. Mix gently until well incorporated. Do not overmix! It will become darker after baking.
      red gel food colouring
    • Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See notes for water bath alternatives.
    • Pour the filling into the crust and smooth the top. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.
    • Bake the cheesecake in the preheated oven (355°F or 180°C) for 70-90 minutes. It is ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
    • Leave the oven door open for 10 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the waterbath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.

    Ganache

    • The day of serving, Bring the cream to a simmer on the stove. Place chocolate into a heat safe bowl.
      1 cup semisweet chocolate chips, ¾ cup heavy whipping cream
    • Pour cream over the chocolate and let sit for 7 minutes. Whisk until completely smooth and set aside to cool while making the whipping cream.

    Whipping Cream

    • In a large bowl or stand mixer, combine cream, sugar, and vanilla. Using a whisk attachment (you can also whisk this by hand), whip to stiff peaks.
      1 cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon pure vanilla extract
    • Transfer to a piping bag fitted with a star tip (I used a Wilton 1M tip). Alternatively transfer to a bag with the tip cut off. Or use a spatula or spoon.

    Assembly

    • Pour cooled ganache over the chilled cake and spread with a spatula or spoon. Set the ganache in the freezer for 10 minutes.
    • Pipe a whipping cream border on top of the cheesecake. Place 8 oreos on top of the cake, arranging each oreo across from one another. Crumble the remaining 4 oreos on top of the cake. Slice and serve!
      12 oreos

    Notes

    Water Bath Options:

    1. (The best option) Find a round baking pan that is 1”-2” larger than the pan that the cheesecake is in. This will keep the water out of the cheesecake preventing it from getting soggy. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. *This is for if the cheesecake is in a springform pan*
    2. If the cheesecake is in a regular round pan (not springform), you can place the pan directly into the water bath because water can’t get in through the bottom edge. Make sure you create a sling out of parchment paper so that you can lift to remove the cheesecake out of the pan after chilling.
    3. If the cheesecake is in a springform pan, wrap the outside of the pan tightly with a double layer of aluminum foil. Try to use a wide enough foil to cover the whole bottom and edges. You can also nestle the springform pan into a heatsafe sous vide bag instead of the aluminum foil.

    Make Ahead

    You can make the cheesecake 1-2 days in advance. Top with ganache and whipping cream before serving so that it stays silky smooth and won't get ruined during storage. The cheesecake will keep well refrigerated (wrapped tightly or in an airtight container) for 3-4 days or in the freezer for up to 2 months.

    The Crust

    Crush the oreos whole for the crust. Don't take out the middles! Use a food processor or crush them by hand with a rolling pin inside a zipper bag.
    If you can't find oreos you can use any other chocolate sandwich cookies or graham cracker crumbs. If using graham crumbs, use the same amount but you may need to add 1-2 tablespoons of extra melted butter to help add more moisture. It has enough butter when it packs down and holds its shape in your hand if you squeeze it.

    Chilling

    It's essential that the cheesecake chills in the fridge for at least 8 hours (or overnight) for it to set and for the flavours to develop.
    Tried this recipe?Let us know how it was!
    « Giant Valentine’s Heart Cookie
    Red Velvet Bundt Cake with Cream Cheese Swirl »

    Reader Interactions

    Comments

    1. Gina

      June 22, 2024 at 4:20 pm

      5 stars
      Instructions were perfect! Came out beautiful.

      Reply
    2. Carmela

      May 04, 2024 at 10:52 pm

      5 stars
      Wonderful cake.....it was a hit....

      Reply
    5 from 3 votes (1 rating without comment)

    Did you make this recipe? Let me know! Cancel reply

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    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

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