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Red Velvet Oreo Cheesecake

Red Velvet Oreo Cheesecake: Silky smooth red velvet cheesecake topped with a tangy cream cheese topping. Your favorite cake tastes even better in cheesecake form!
Course Dessert
Cuisine Southern
Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Servings 9 Servings
Author Krystle
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  • <b> For the Oreo Cookie Crust
  • 2 Cups Oreo Crumbs About 20 Oreos
  • 4 Tablespoons Butter Melted
  • <b> For the Red Velvet Oreo Cheesecake filling
  • 3 8 Ounce Bricks Cream Cheese, Softened
  • 1 Cup White Sugar
  • 3 Tablespoons Cocoa Powder
  • 4 Eggs
  • 1 Cup Sour Cream
  • 1/4 Cup Buttermilk
  • 2 Teaspoons White Vinegar
  • 1 Teaspoon Vanilla
  • Red Food Coloring
  • <b> For the Cream Cheese Whipped Cream </b>
  • 3/4 Cup Heavy Whipping Cream
  • 1/4 Cup Powdered Sugar
  • 1/2 Cup Canned Whipped Cream Cheese Frosting


  • <b> For the Oreo Cookie Crust </b>
  • Heat oven to 325 degrees F.
  • In a small bowl, combine oreos and butter. Press into the bottom of a 9 inch greased springform pan.
  • Bake for 10 minutes.
  • Cover outside of pan with 2 layers of aluminum foil.
  • <b> For the Red Velvet Cheesecake </b>
  • Reduce oven heat to 300 degrees F.
  • In a large bowl, combine cream cheese, sugar, and cocoa powder.
  • Add eggs, sour cream, buttermilk, vinegar, vanilla, and red food coloring.
  • Pour into pan. Pound on counter a few times.
  • Place springform pan inside another pan filled halfway with lukewarm water. (I used a roasting pan.)
  • Bake for 1 hour 45 minutes.
  • Turn heat off and leave cheesecake in the oven for around 30 minutes.
  • Crack open the oven door, and leave cheesecake in the oven for another 30 minutes.
  • <b> For the Cream Cheese Whipped Cream </b>
  • Whip cream in a chilled bowl until it starts to show soft peaks. Stir in powdered sugar.
  • Continue whipping until stiff peaks form. Fold in cream cheese icing.
  • Spread or pipe onto cheesecake.
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