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Red Velvet Oreo Cheesecake

Irresistible Red Velvet Oreo Cheesecake You'll Love

This Red Velvet Oreo Cheesecake combines the classic flavors of red velvet cake with creamy cheesecake for an indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 pieces Oreo Cookies or gluten-free chocolate cookies for gluten-free option
  • 1/2 cup Butter (Unsalted) or coconut oil as a non-dairy alternative
For the Cheesecake Filling
  • 24 oz Cream Cheese or low-fat cream cheese for a lighter version
  • 1 cup Granulated Sugar or erythritol for a low-sugar substitute
  • 1/4 cup Cocoa Powder (Dutch-processed) or unsweetened cocoa
  • 1 tablespoon Vanilla Extract pure vanilla extract preferred
  • 1 tablespoon Red Food Coloring optional for a natural option
  • 3 large Eggs or flax eggs for vegan
  • 1 cup Sour Cream or Greek yogurt for a healthy alternative
  • 1 cup Heavy Cream or coconut cream for a dairy-free option
For the Swirl
  • 8 oz Cream Cheese for swirl layer
  • 1/4 cup Sugar adjust to taste
  • 1 large Egg Yolk or vegan egg replacement
  • 1 teaspoon Vanilla for enhancing swirl flavors

Equipment

  • 9-inch springform pan
  • Food Processor
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Crush 24 Oreo cookies into fine crumbs and mix with melted unsalted butter. Press into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8–10 minutes and let it cool.
  4. In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, cocoa powder, vanilla extract, red food coloring, mixing until combined.
  5. Add eggs one at a time, mixing gently. Fold in sour cream and heavy cream until smooth.
  6. Stir in chopped Oreos.
  7. Mix cream cheese, sugar, egg yolk, and vanilla for the swirl. Spoon over cheesecake batter and swirl gently.
  8. Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
  9. Bake for 55–65 minutes, then cool in the oven for 1 hour.
  10. Chill in the fridge for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 400mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 800IUCalcium: 70mgIron: 1mg

Notes

Use room-temperature ingredients for best results. Chilling overnight enhances flavors and texture.

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