I can’t think of a more showstopping dessert than layers of Oreo crunch, red velvet cake, creamy cheesecake, and glossy ganache. This is the kind of slice that makes every occasion feel instantly special.

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I’m obsessed with this Red Velvet Oreo Cheesecake because it’s loud, rich, and totally unapologetic. I get that deep chocolatey red velvet bite, that creamy cheesecake center, and the crunch from Oreo cookies all in one ridiculous slice.

And then there’s the ganache, glossy, thick, and dramatic in the best way. I love how every forkful hits different: soft cake, tangy cream cheese, cookie crumbs, chocolate on top.

No boring dessert energy here. Just a big, bold centerpiece that tastes as over-the-top as it looks.

But honestly? I’d make it for a random Tuesday, too.

No regrets.

Ingredients

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Oreos make the crust crunchy, chocolatey, and honestly way more fun.
Melted butter holds that cookie crust together like edible glue.
Cream cheese brings the rich, tangy cheesecake vibe everyone expects.
Sugar sweetens things up without making it taste like straight frosting.
Eggs help the cheesecake set, so it slices clean and creamy.
Vanilla adds that cozy bakery flavor in the background.
Sour cream keeps the filling smooth, soft, and a little tangy.
Chopped Oreos inside give surprise crunch in every bite.
Cocoa powder makes the red velvet layer taste lightly chocolatey.
Buttermilk keeps the cake tender, moist, and not too heavy.
Red food coloring gives it that classic bold red velvet look.
Vinegar helps the cake stay fluffy and old-school red velvet-ish.
Chocolate ganache makes the top glossy, rich, and totally dramatic.
Whipped cream keeps things lighter, because this dessert is not shy.
Plus, extra Oreos on top make it look bakery-case ready.

Ingredient Quantities

24 Oreo cookies for crust, finely crushed (about 2 cups crumbs)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar (optional for crust)

24 ounces cream cheese, room temperature (three 8-ounce packages)

1 cup granulated sugar (for cheesecake)

3 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup heavy cream

2 tablespoons all-purpose flour

8 Oreo cookies, coarsely chopped, folded into cheesecake batter

1 cup all-purpose flour (for red velvet cake layer)

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar (for cake)

2 large eggs, room temperature (for cake)

1 teaspoon vanilla extract (for cake)

2 tablespoons red food coloring

1/2 cup buttermilk, room temperature

1 teaspoon white vinegar

8 ounces semisweet or dark chocolate, chopped (for ganache)

3/4 cup heavy cream (for ganache)

2 tablespoons unsalted butter (for shine in ganache)

1 cup heavy whipping cream, cold (for optional whipped topping)

2 tablespoons powdered sugar (for whipped topping)

Extra Oreo cookies for garnish, halved or crushed

How to Make this

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1. Preheat oven to 325 F and grease a 9 inch springform pan; wrap the outside of the pan securely with aluminum foil to protect from water for a water bath.

2. Make the Oreo crust: combine 24 finely crushed Oreo cookies (about 2 cups crumbs) with 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar if using; press evenly into the bottom of the prepared pan and refrigerate while you make the filling.

3. Cheesecake batter: beat 24 ounces room temperature cream cheese with 1 cup granulated sugar until smooth, then add 3 room temperature eggs one at a time, 1 teaspoon vanilla extract, 1/2 cup sour cream, 1/4 cup heavy cream, and 2 tablespoons all-purpose flour; fold in 8 coarsely chopped Oreo cookies.

4. Pour the cheesecake batter over the chilled Oreo crust and smooth the top.

5. Red velvet cake layer batter: whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; in a separate bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar, add 2 large room temperature eggs one at a time, 1 teaspoon vanilla extract, and 2 tablespoons red food coloring, then alternate adding the dry mixture and 1/2 cup room temperature buttermilk until combined; stir in 1 teaspoon white vinegar.

6. Gently spoon or spread the red velvet batter evenly over the cheesecake batter in the pan, taking care not to mix the layers.

7. Place the springform pan into a larger roasting pan, add hot water to the roasting pan to come about halfway up the sides of the springform for a water bath, and bake at 325 F for 60 to 75 minutes until the edges are set and the center still slightly jiggles; turn off oven and crack oven door, let cheesecake cool in oven for 1 hour, then remove and cool to room temperature before refrigerating at least 6 hours or overnight.

8. Ganache: heat 3/4 cup heavy cream until just steaming, pour over 8 ounces chopped semisweet or dark chocolate and let sit 2 minutes, stir until smooth, then whisk in 2 tablespoons unsalted butter for shine; cool slightly before pouring onto chilled cheesecake and spreading to the edges.

9. Optional whipped topping and garnish: whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar to soft peaks and pipe or dollop around the cheesecake edge; garnish with extra Oreo cookies halved or crushed.

10. Chill the finished cheesecake at least 1 hour for ganache to set, then release from springform, slice with a hot clean knife for neat pieces, and serve.

Equipment Needed

1. 9 inch springform pan (with foil to wrap the outside)

2. Large roasting pan for a water bath

3. Stand mixer or hand mixer with a paddle and whisk attachment

4. Mixing bowls (two medium and one large)

5. Rubber spatula and wooden or silicone spoon

6. Measuring cups and spoons

7. Food processor or resealable bag and rolling pin for crushing Oreos

8. Saucepan or microwave-safe bowl and heatproof bowl for ganache (double boiler setup)

FAQ

Can I make the crust ahead of time? Yes. Press crushed Oreos and melted butter into the pan, chill or freeze until firm, then proceed. Keep chilled until adding the cheesecake batter.

Do I need a water bath? A water bath is strongly recommended to bake the cheesecake gently and reduce cracking. Wrap the springform pan well in foil and place it in a larger pan with hot water about halfway up the sides.

How do I prevent cracks on the cheesecake top? Avoid overmixing, bring ingredients to room temperature before mixing, bake in a water bath, and cool gradually in the oven with the door ajar for about 30 minutes before removing.

Can I substitute regular milk for buttermilk in the red velvet layer? Yes. Make a quick buttermilk by adding 1 teaspoon white vinegar to 1/2 cup milk and letting it sit 5 minutes, then use as directed.

How should I store and freeze the cheesecake? Refrigerate covered for up to 5 days. To freeze, wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Can I make the ganache and whipped topping ahead? Yes. Ganache can be made and chilled, then gently warmed before pouring. Whipped topping can be prepared a few hours ahead and refrigerated briefly, but for best texture whip just before serving.

The Best Red Velvet Oreo Cheesecake Recipe Substitutions and Variations

Oreo cookies for crust: graham crackers finely crushed (classic flavor), chocolate wafer cookies (similar chocolate intensity), gluten free chocolate cookies for GF option
Cream cheese: Neufchâtel (lower fat, same texture), mascarpone (richer, slightly sweeter), full fat ricotta blended smooth (lighter texture)
Buttermilk: 1/2 cup whole milk plus 1 teaspoon white vinegar or lemon juice left 5 minutes to curdle, plain yogurt thinned with milk to pourable consistency, powdered buttermilk reconstituted per package
Heavy cream (for ganache or topping): canned coconut cream for dairy free option, evaporated milk for lighter ganache, full fat milk plus 1 tablespoon butter per 1/2 cup cream as a quick substitute

Pro Tips

1. Bring everything to room temperature first. Warm eggs and cream cheese incorporate smoothly, which keeps the batter silky and prevents overbeating that can cause cracks.

2. Protect the crust and pan from water. Wrap the springform tightly in at least two layers of heavy foil so no water seeps in during the water bath. Also place the wrapped pan on a small oven-safe rack or folded foil inside the roasting pan so it does not sit directly on the bottom where splashes concentrate.

3. Layer gently and evenly. Spoon the red velvet batter over the cheesecake in small dollops, then use the back of a spoon to gently spread it. Work slowly to avoid punching through the cheesecake layer and creating a marbled mess.

4. Cool low and slow for a crack-free top. When the bake time is done, turn the oven off and prop the door open a few inches so the cheesecake cools gradually for about an hour before removing. Rapid temperature changes invite cracks.

5. Finish and slice like a pro. Warm the ganache slightly if it firms too much before pouring for a glossy coat. Chill to set, then run a sharp knife under hot water, dry it, and make clean slices, wiping the blade between cuts for perfect pieces.

The Best Red Velvet Oreo Cheesecake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

850

kcal

Equipment: 1. 9 inch springform pan (with foil to wrap the outside)