Introduction

This Festive Christmas Red Velvet Cheesecake with Oreo Crust combines the rich creaminess of cheesecake with the vibrant flavor of red velvet cake, all nestled on a crunchy Oreo cookie base. It’s a show-stopping dessert perfect for holiday celebrations that will impress family and friends.

A tall slice of layered cake stands on a white plate, placed on a white marbled surface. The bottom layer is dark brown and crumbly, looking like chocolate cake or cookie crumbs. Above it is a thick, smooth white layer with a creamy texture. Next comes a bright red layer filled with crushed berries or fruit bits, adding a juicy look. On top of this red layer is another creamy white layer, slightly fluffy. The top of the slice is decorated with whipped white cream, with red raspberries and a few dark chocolate pieces arranged on the cream, adding color and texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies, crushed
5 tbsp unsalted butter, melted
1 box (15.25 oz) red velvet cake mix
16 oz cream cheese, softened
1 cup sour cream
3 large eggs, at room temperature
1 cup powdered sugar
2 tsp pure vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Crush the Oreo cookies finely using a food processor, then mix them with the melted butter until well combined.
Step 2: Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the oven for 10 minutes, then remove and let it cool.
Step 3: In a large bowl, beat the softened cream cheese until fluffy using an electric mixer. Gradually add powdered sugar while continuing to beat until the mixture is smooth.
Step 4: Add the eggs one at a time, fully incorporating each before adding the next. Stir in the sour cream and vanilla extract until evenly combined.
Step 5: Gently fold in the red velvet cake mix, mixing just until combined—avoid overmixing to keep the cheesecake texture light.
Step 6: Pour the cheesecake filling over the cooled Oreo crust, spreading evenly. Bake for 55 to 60 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
Step 7: Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate overnight to fully set before serving.

Tips & Variations

For an extra festive touch, top the cheesecake with whipped cream and red velvet cake crumbs or fresh berries before serving.
If you prefer a chocolate crust, substitute double the Oreos with chocolate wafer cookies.
Make sure the cream cheese is fully softened to avoid lumps in the batter and ensure a smooth cheesecake.
Room temperature eggs help the batter blend more evenly and prevent cracking during baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze tightly wrapped for up to 2 months. When ready to serve, thaw overnight in the fridge and bring to room temperature for best texture. Avoid reheating, as cheesecake is best enjoyed chilled.

How to Serve

The image shows a tall slice of layered cake on a white plate. From bottom to top, there is a dark brown crumbly layer, followed by a thick white creamy layer. Above the creamy layer is a bright red layer with a slightly textured look, topped again by a white fluffy cream layer with small chunks. The top of the cake slice is decorated with fresh red raspberries and dark chocolate pieces. The white plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with other chocolate cookies or graham crackers for a different flavor and texture, but Oreos add a delightful crunch and Chocolate flavor that compliments the red velvet well.

Why does the cheesecake need to cool in the oven after baking?

Allowing the cheesecake to cool gradually in the turned-off oven helps prevent cracks by reducing sudden temperature changes, resulting in a smooth, flawless surface.