Oreo Red Velvet Cheesecake Recipe with a Twist

Short Description
This Oreo Red Velvet Cheesecake is a decadent dessert that perfectly blends the rich flavors of red velvet cake with creamy cheesecake and crunchy Oreo cookies. Featuring a luscious Oreo crust, a moist red velvet cake layer studded with Oreo pieces, and a smooth cheesecake filling, this show-stopping dessert is topped with extra Oreos and optional fruit pie filling for a delightful finish.

Why You’ll Love This Recipe
Combining classic red velvet cake with creamy cheesecake and the iconic crunch of Oreos, this dessert offers a variety of textures and flavors in every bite. The Oreo crust provides a rich, chocolatey base, while the cheesecake layer adds smoothness and tang. Adding crushed Oreos to the cake batter gives an unexpected burst of flavor and texture. This layered dessert is perfect for celebrations or impressing guests with a unique twist on traditional favorites.

Ingredients
24 oz cream cheese, softened

1 cup granulated sugar

¼ cup white chocolate drizzle or cream cheese frosting

2 cups Oreo cookie crumbs (about 20 cookies)

¼ cup unsalted butter, melted

1 cup crushed Oreos

1 box red velvet cake mix (plus ingredients listed on the box)

½ cup sour cream

3 large eggs

1 tsp vanilla extract

1 cup crushed Oreos (for topping)

¼ cup strawberry or cherry pie filling (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions
Prepare the Oreo Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes. Remove from the oven and let cool completely.

Make the Red Velvet Cake Layer: Prepare the red velvet cake mix according to the package instructions. Stir in 1 cup crushed Oreos to add texture. Pour the batter into a greased 9-inch round cake pan. Bake as directed on the package. Allow to cool completely, then level the top if needed.

Prepare the Cheesecake Layer: In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add sour cream and vanilla extract and mix until fully combined. Gradually add eggs, mixing well after each addition.

Assemble the Layers: Once the crust and cake layers are cooled, place the Oreo crust in the bottom of a large springform pan (if using a separate pan for cake, transfer as needed). Add the cooled red velvet cake layer on top of the crust. Pour the cheesecake mixture over the cake layer, spreading evenly.

Bake the Assembled Cheesecake: Bake at 325°F (160°C) for about 50–60 minutes or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then remove and cool completely on a wire rack.

Chill and Decorate: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, drizzle with white chocolate or cream cheese frosting and sprinkle the remaining crushed Oreos on top. Optionally, add strawberry or cherry pie filling for a fruity accent.

Servings and Timing
This recipe serves approximately 12–16 people. Total preparation and baking time is about 2.5 to 3 hours, including chilling time.

Variations
Use chocolate cake mix instead of red velvet for a chocolate Oreo cheesecake.

Add a layer of chocolate ganache on top for extra richness.

Substitute fruit pie filling with fresh berries for a fresher taste.

Use gluten-free cake mix and Oreo cookies for a gluten-free version.

Incorporate chopped nuts into the cheesecake layer for added texture.

Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. Allow it to come to room temperature for 20–30 minutes before serving. Cheesecake is best enjoyed chilled and should not be reheated.

FAQs
Can I make the crust without Oreos?
Yes, graham cracker crumbs or chocolate cookie crumbs can be used as alternatives.

Do I need a springform pan?
A springform pan is recommended for easy removal, but a deep cake pan lined with parchment paper can also work.

How do I prevent cracks in the cheesecake?
Bake the cheesecake in a water bath or place a pan of water in the oven to maintain moisture. Avoid overbaking and cool gradually.

Can I prepare this dessert in advance?
Yes, the cheesecake can be assembled a day ahead and refrigerated overnight.

Can I freeze the cheesecake?
Cheesecake can be frozen for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before serving.

What is the best way to crush Oreos?
Place Oreos in a sealed plastic bag and gently crush with a rolling pin or use a food processor for finer crumbs.

Can I use homemade red velvet cake instead of mix?
Absolutely, homemade red velvet cake can be substituted for the boxed mix.

Can I omit the pie filling topping?
Yes, the pie filling is optional and can be omitted or replaced with other fruit toppings.

Is sour cream necessary in the cheesecake layer?
Sour cream adds creaminess and tang; it can be substituted with Greek yogurt or heavy cream.

How thick should the cheesecake layer be?
Aim for about 1 to 1½ inches thickness for the cheesecake layer to balance with the crust and cake layers.

Conclusion
Oreo Red Velvet Cheesecake with a Twist is a luxurious dessert that combines the best elements of red velvet cake, creamy cheesecake, and crunchy Oreos. Its layered textures and flavors make it a guaranteed crowd-pleaser for any special occasion. With simple steps and impressive results, this dessert is sure to become a favorite in your recipe collection.

Print
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Oreo Red Velvet Cheesecake Recipe with a Twist

Oreo Red Velvet Cheesecake Recipe with a Twist

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  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour (plus resting)
  • Total Time: 1 hour 30 minutes
  • Yield: 12–16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Treat yourself to a decadent Oreo Red Velvet Cheesecake that layers moist red velvet cake with creamy cheesecake and a crunchy Oreo crust. Finished with extra crushed Oreos and an optional fruity topping, this stunning dessert is perfect for celebrations or any special occasion.


Ingredients

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • 1/4 cup white chocolate drizzle or cream cheese frosting

  • 2 cups Oreo cookie crumbs (about 20 cookies)

  • 1/4 cup unsalted butter, melted

  • 1 cup crushed Oreos

  • 1 box red velvet cake mix (plus ingredients listed on the box)

  • 1/2 cup sour cream

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 cup crushed Oreos (for topping)

  • 1/4 cup strawberry or cherry pie filling (optional)


Instructions

  1. Prepare the Oreo Crust: Preheat oven to 350°F (175°C). In a bowl, combine Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Remove from oven and let cool completely.

  2. Bake the Red Velvet Cake Layer: Prepare the red velvet cake mix according to package instructions. Optionally fold in 1 cup crushed Oreos for extra texture. Pour batter into a greased 9-inch round pan and bake as directed. Cool completely and level the top if needed.

  3. Make the Cheesecake Layer: In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add sour cream and vanilla extract, mixing well. Gradually beat in eggs one at a time until fully incorporated.

  4. Assemble the Cheesecake: Pour the cheesecake mixture over the cooled Oreo crust in the springform pan. Gently place the cooled red velvet cake layer on top of the cheesecake layer.

  5. Bake the Cheesecake: Bake at 325°F (163°C) for 50–60 minutes, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then cool completely at room temperature before refrigerating for at least 4 hours or overnight.

  6. Decorate and Serve: Drizzle with white chocolate or cream cheese frosting and sprinkle crushed Oreos on top. Add strawberry or cherry pie filling if desired for a fruity twist.

Notes:


Notes

  • Use softened cream cheese for a smooth cheesecake texture.

  • Avoid overbaking to prevent cracks in the cheesecake.

  • Chill cheesecake thoroughly for best slicing results

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