This Red Velvet Oreo Cheesecake is a real treat! With its creamy filling and crunchy Oreo crust, it’s a fun twist on classic cheesecake—perfect for any celebration or sweet craving!
Who could resist the vibrant red color and those yummy Oreo cookies? I always make it for birthdays, and trust me, it vanishes faster than you can say “cheesecake”!
Making it is a breeze, too! Just mix, layer, and let it chill. You’ll love how easy it is to impress your friends and family with this gorgeous dessert!
Key Ingredients & Substitutions
Oreo Cookies: These give the crust a delicious chocolate flavor. If you’re looking for a gluten-free option, try gluten-free chocolate sandwich cookies instead. I find the extra crunch adds a nice texture!
Cream Cheese: It’s crucial for the cheesecake’s creamy texture. If you need a lighter option, try using Neufchâtel cheese. For a dairy-free alternative, consider vegan cream cheese, but it may slightly change the flavor.
Heavy Whipping Cream: This is used for both the filling and the topping, giving a rich taste. You can substitute it with coconut cream for a dairy-free version. Just be sure to chill the canned coconut cream first!
Red Food Coloring: It gives the cheesecake its signature red hue. If you’re avoiding artificial colors, look for natural food coloring options made from beets. You can also reduce the amount if you prefer a milder shade.
How Do I Make Sure My Cheesecake Doesn’t Crack?
Preventing cracks in your cheesecake can be tricky, but with the right steps, it’s easy! First, avoid overmixing the batter. This incorporates too much air, causing cracks as it bakes. Also, make sure to use a water bath; it creates a moist environment.
- Prepare a larger baking dish with hot water before you put your cheesecake in.
- Avoid opening the oven while baking, as sudden temperature changes can cause cracks.
- Let the cheesecake cool slowly in the oven with the door ajar after baking to prevent thermal shock.
How to Make Red Velvet Oreo Cheesecake
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1 tablespoon red food coloring
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Crushed Oreos for garnish
- Whole Oreos for garnish
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes to prepare, plus 60 minutes to bake and at least 4 hours to chill in the refrigerator. Overall, you’re looking at around 5 hours and 20 minutes (with chilling included) before you can serve this delicious dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the crushed Oreo cookies and melted butter until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake it for 10 minutes, then remove from the oven and let it cool.
2. Make the Cheesecake Filling:
In a large bowl, take the softened cream cheese and beat it together with the granulated sugar until it’s smooth and creamy. Add in the heavy whipping cream, vanilla extract, sour cream, all-purpose flour, cocoa powder, and red food coloring. Mix everything together until it’s fully combined and smooth.
3. Bake the Cheesecake:
Carefully pour the cheesecake filling over your cooled Oreo crust. Use a spatula to spread it evenly. Now, pop it back into your preheated oven and bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool down slowly.
4. Chill and Whip the Cream:
After an hour, remove the cheesecake from the oven and let it cool completely before placing it in the refrigerator. Chill it for at least 4 hours, or overnight for the best flavor. When you’re ready to serve, whip together the heavy cream and powdered sugar in a separate bowl until medium peaks form.
5. Finish and Serve:
Spread or pipe the whipped cream over the chilled cheesecake. Add some crushed Oreos and whole Oreos on top for a lovely garnish. Slice and serve your homemade Red Velvet Oreo Cheesecake. Enjoy every delicious bite!
Can I Use Low-Fat Cream Cheese?
Yes, you can substitute low-fat cream cheese for regular cream cheese, but keep in mind that the texture and flavor might be slightly different. The cheesecake may be less rich and creamy. Make sure the low-fat option is well softened to achieve the best consistency when mixing.
What Can I Use Instead of Heavy Whipping Cream?
If you don’t have heavy whipping cream, you can use sour cream or Greek yogurt for a tangy twist. Another option is to use half-and-half mixed with a bit of butter to approximate the fat content of heavy cream. Just note that the texture of the cheesecake may be less rich if you go this route.
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze slices wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw in the fridge overnight before serving. This way, you can enjoy your decadent dessert whenever you want!
Can I Add More Cocoa Powder for a Richer Chocolate Flavor?
Absolutely! If you want a richer chocolate flavor, feel free to add an extra tablespoon of cocoa powder. Just be cautious not to add too much, as it may affect the overall texture. You might need to adjust the sugar slightly if it becomes too bitter!
