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Red Velvet Oreo Cheesecake Recipe

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5 from 65 reviews

This Red Velvet Oreo Cheesecake is a luscious, no-bake dessert combining a rich Oreo crust, creamy red velvet-flavored cheesecake filling, and a whipped cream topping with crushed Oreos, perfect for special occasions or indulgent treats.

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 cookies with melted butter until all crumbs are moistened without dry patches. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan using a rubber spatula or bottom of a measuring cup. Freeze for 20 minutes to set.
  2. Make the Whipped Cream: Using a stand mixer with a whisk attachment or handheld electric mixer, whip the cold heavy cream for about 5 minutes until stiff peaks form. Set aside carefully to maintain volume.
  3. Mix the Cheesecake Filling: In a clean stand mixer bowl fitted with a paddle attachment, beat softened cream cheese on medium speed until completely smooth and lump-free. Add sifted confectioners' sugar, vanilla extract, cocoa powder, sour cream, and red food dye. Mix on medium-high until fully incorporated and smooth.
  4. Fold in Whipped Cream: Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture, careful not to deflate the whipped cream, ensuring a light and airy filling.
  5. Assemble and Chill: Pour the cheesecake filling onto the chilled Oreo crust and smooth the top with a small offset spatula. Cover the pan with plastic wrap and refrigerate overnight, preferably 12 hours, to firm up.
  6. Prepare the Topping: Just before serving, whip the cold heavy cream and sugar together using a hand mixer or stand mixer with a whisk attachment until stiff peaks form.
  7. Decorate the Cheesecake: Sprinkle the crushed Oreos evenly over the top of the cheesecake. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip and pipe decorative borders around the cheesecake sides. Remove the sides of the springform pan carefully and serve.

Notes

  • Use a kitchen scale for precise ingredient measurements to ensure the best texture and flavor.
  • Make sure the cream cheese and sour cream are at room temperature to avoid lumps in the filling.
  • Be gentle when folding the whipped cream into the filling to maintain its lightness.
  • For a more vivid red velvet color, add red food dye gradually until desired hue is reached.
  • Keep the cheesecake refrigerated until serving to maintain firmness and freshness.
  • If you don’t have a piping bag, a plastic zip-lock bag with the corner snipped off can be used as an alternative for decorating.

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