Red Velvet Oreo Cheesecake is a popular chocolate treat, and they’re also delicious. Red velvet Oreo cheesecake is the perfect dessert to make when the weather is getting colder. This red velvet Oreo cheesecake is flavored with red velvet Oreo cookies, cream cheese, cocoa powder, and chocolate chips.
Red Velvet Oreo Cheesecake Recipe is a favorite dessert. It’s nice and rich, with the classic cookie flavor combined with a chocolatey cheesecake filling. This dessert is sure to please. This is a simple yet stunning-looking dessert that tastes delicious. It’s rich, decadent, and will knock your socks off. Red Velvet Oreo Cheesecake is a variation of the classic vanilla cheesecake, with a shortbread base, Oreo cookie crust, and red velvet flavoring.
This Red velvet Oreo Cheesecake Recipe is a tasty treat that is sure to be a hit with your family and friends! This Red Velvet Oreo Cheesecake recipe is simple to make and delicious! The red velvet cheesecake is the ultimate summer treat; so perfect for your next outdoor gathering! This tasty dessert is filled with red velvet Oreo Cheesecake and topped with a dark chocolate drizzle.
How To Make Red Velvet Oreo Cheesecake
This is the ultimate Red Velvet Oreo Cheesecake recipe, with a red velvet flavor and a delicious Oreo filling. This cheesecake is easy and super yummy, and everyone loves it. The red velvet cupcakes are light, fluffy, and moist with a slight hint of cocoa. When you combine them with the classic cream cheese frosting and the classic Oreo cookie on top, what you get is pure heaven.
Ingredients
Cheesecake Crust
- 2 cups Oreo cookies crushed
- 1 stick unsalted butter melted
Cheesecake
- 2 cups heavy cream cold
- 16 oz cream cheese room temperature
- ¼ cup sour cream at room temperature
- 2 teaspoon vanilla extract
- 1 cup confectioners’ sugar sifted
- 3 tablespoon cocoa powder
- red food dye
Topping
- 6 Oreos crushed
- 1 cup heavy cream cold
- ¼ cup sugar
Step By Step Instructions To Make Red Velvet Oreo Cheesecake
Crust
Step 1
Using a large mixing bowl, combine your crushed Oreos and melted butter. If any crumbs are dry, make sure they are moist.
Step 2
For 20 minutes, place the 9″ spring form pan in the freezer and press the crumbs into an even layer with a rubber spatula or the bottom of a measuring cup.
Cheesecake filling
Step 1
Whip cold heavy cream with a stand mixer attachment or with an electric mixer until stiff peaks form. Remove from heat.
Step 2
Make sure the cream is completely smooth by beating it at medium speed with the paddle attachment.
Step 3
Then add vanilla extract, cocoa powder, sour cream, and red food dye. Sift in confectioners’ sugar, vanilla extract, and cocoa powder. Mix on medium-high until smooth and incorporated.
Step 4
Fold in the whipped cream gently with a rubber spatula, being careful not to deflate it.
Step 5
Fill your chilled crust with the filling. Make sure the top is smooth by using a small offset spatula. Place in the refrigerator overnight, covered with plastic wrap. The best time is 12 hours. Remove the springform pan from the fridge and remove the sides.
Topping
Step 1
Prepare your heavy cream by mixing heavy cream and sugar just before serving. You can use a hand mixer or a stand mixer with a whisk attachment to whip the cream until stiff peaks form.
Step 2
Place your Oreo cookie crumbs on top of the cheesecake.
Step 3
Pipe the whipped cream along the sides of the cheesecake using a piping bag fitted with a tip (I used the Wilton 1M).
Conclusion
We hope you had a chance to enjoy our Red Velvet Oreo Cheesecake recipe. This is a great way to get the Christmas spirit into your dessert. Not only is it a delicious dessert, it’s also very easy to make. Give it a try the next time you’re craving something sweet! If you enjoyed this recipe and want to see more like it, please leave a comment below and let us know! We love getting feedback from our readers. If you have any questions or comments, feel free to comment down below. Thank you for reading!
More Delicious Recipes
Red Velvet Oreo Cheesecake Recipe
Ingredients
Cheesecake Crust
- 2 cups Oreo cookies crushed
- 1 stick unsalted butter melted
Cheesecake
- 2 cups heavy cream cold
- 16 oz cream cheese room temperature
- ¼ cup sour cream at room temperature
- 2 teaspoon vanilla extract
- 1 cup confectioners' sugar sifted
- 3 tablespoon cocoa powder
- red food dye
Topping
- 6 Oreos crushed
- 1 cup heavy cream cold
- ¼ cup sugar
Instructions
Crust
- Using a large mixing bowl, combine your crushed Oreos and melted butter. If any crumbs are dry, make sure they are moist.
- For 20 minutes, place the 9" spring form pan in the freezer and press the crumbs into an even layer with a rubber spatula or the bottom of a measuring cup.
Cheesecake filling
- Whip cold heavy cream with a stand mixer attachment or with an electric mixer until stiff peaks form. Remove from heat.
- Make sure the cream is completely smooth by beating it at medium speed with the paddle attachment.
- Then add vanilla extract, cocoa powder, sour cream, and red food dye. Sift in confectioners' sugar, vanilla extract, and cocoa powder. Mix on medium-high until smooth and incorporated.
- Fold in the whipped cream gently with a rubber spatula, being careful not to deflate it.
- Fill your chilled crust with the filling. Make sure the top is smooth by using a small offset spatula. Place in the refrigerator overnight, covered with plastic wrap. The best time is 12 hours. Remove the springform pan from the fridge and remove the sides.
Topping
- Prepare your heavy cream by mixing heavy cream and sugar just before serving. You can use a hand mixer or a stand mixer with a whisk attachment to whip the cream until stiff peaks form.
- Place your Oreo cookie crumbs on top of the cheesecake.
- Pipe the whipped cream along the sides of the cheesecake using a piping bag fitted with a tip (I used the Wilton 1M).
