Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Festive Red Velvet Oreo Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 26 reviews

This festive cheesecake features a rich Oreo cookie crust and a luscious cream cheese filling tinted with cocoa and vibrant red food coloring. Topped with whipped cream, Christmas sprinkles, and mini Oreos, it makes an eye-catching and delicious dessert perfect for holiday celebrations.

  • Total Time: 7 hours 45 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 24 Oreo Cookies (Crushed into fine crumbs)
  • 5 tablespoons Butter (Melted)

Filling

  • 16 ounces Cream Cheese (Room temperature)
  • 1 cup White Sugar
  • 1 cup Heavy Whipping Cream (Dairy-free options available)
  • 2 teaspoons Vanilla Extract (Pure vanilla recommended)
  • 1 tablespoon Cocoa Powder (Unsweetened)
  • 1 tablespoon Red Food Coloring (Adjust for desired hue)
  • 1 cup Christmas Sprinkles (For decoration)

Topping

  • 1 cup Whipped Cream (Fresh or cool whip)
  • 12 pieces Mini Oreos (For garnish)

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Securely wrap a 9-inch springform pan with aluminum foil to prevent leaks during water bath baking.
  2. Make the crust: Crush Oreo cookies into fine crumbs. Combine the crumbs with melted butter and press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes until the crust is set, then remove from the oven and allow to cool.
  3. Prepare the filling: Beat the softened cream cheese and white sugar together until smooth and creamy. Mix in the vanilla extract, unsweetened cocoa powder, and red food coloring thoroughly. Fold in the heavy whipping cream and Christmas sprinkles gently, then pour the filling evenly over the cooled Oreo crust.
  4. Bake in a water bath: Lower the oven temperature to 325°F (160°C). Place the springform pan into a larger roasting pan and carefully pour hot water into the larger pan to create a water bath. Bake the cheesecake for 1 hour to 1 hour 15 minutes until the edges are set but the center still slightly jiggles.
  5. Cool gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracking. Afterward, transfer the cheesecake to a wire rack to cool for 2-3 hours at room temperature.
  6. Chill: Refrigerate the cheesecake for 6-8 hours or overnight to fully set and develop flavor.
  7. Garnish and serve: Carefully remove the cheesecake from the springform pan. Spread the whipped cream evenly over the top and garnish with mini Oreos and additional Christmas sprinkles before serving.

Notes

  • Ensure the cream cheese is at room temperature for a smooth filling without lumps.
  • Wrapping the springform pan tightly with foil prevents water from leaking into the cheesecake during baking.
  • You can adjust the red food coloring amount depending on how vibrant you want the cheesecake’s color.
  • If dairy-free is preferred, substitute heavy whipping cream with a suitable dairy-free alternative.
  • Allow the cheesecake to chill fully; it’s best served cold for optimal texture and flavor.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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