This creamy Red Velvet Oreo Cheesecake is an easy no-bake dessert with a crunchy Oreo crust, a tangy red velvet cheesecake filling, and a whipped cream and crushed Oreo topping. No water bath or baking is required, and it’s perfect to make ahead for celebrations.
This no-bake version is straightforward and adaptable. The crust is simply crushed Oreos combined with melted butter and briefly chilled to set before adding the cheesecake filling. The filling blends full-fat cream cheese with sour cream, a touch of cocoa, powdered sugar and red food coloring for that classic red velvet taste. Finish the cheesecake with crushed Oreos and fresh whipped cream—or try a glossy chocolate ganache for extra decadence.
Why you’ll love this Red Velvet Oreo Cheesecake
- Simple: The crust is just Oreo crumbs and melted butter pressed into the pan and chilled briefly.
- Classic red velvet filling: Cream cheese, sour cream, cocoa powder and confectioners’ sugar create a rich, tangy filling.
- Oreo-packed: Oreo crumbs in both the crust and the topping make this a cookie-filled treat.
- Quick prep: The active prep takes about 15 minutes.
- Make-ahead friendly: Chill for at least 12 hours for best texture—great for preparing ahead of time.
Ingredient Notes
Oreos: Use standard Oreo cookies for the crust and extra cookies for the topping. You can include the creme filling—no need to remove it.
Cocoa powder: A few tablespoons provide the subtle chocolate note that defines red velvet.
Cream cheese: Use full-fat cream cheese and make sure it’s at room temperature so the filling is smooth. If your cream cheese is higher in moisture (common in tubs sold outside North America), blot it gently with a paper towel to remove excess liquid.
Sour cream: Adds a pleasant tang and helps with texture.
Red food dye: Use a concentrated gel or professional paste like Americolor for a vivid red without adding too much liquid.
See the recipe card below for exact ingredient amounts and full instructions.
How to make this recipe
Step 1: Pulse Oreo cookies in a food processor until fine crumbs form. Mix with melted butter until fully combined and no dry patches remain.
Step 2: Press the Oreo mixture into the bottom (and slightly up the sides) of a 9″ springform pan. Chill in the freezer for 20 minutes to set.
Step 3: Whip cold heavy cream to stiff peaks and set aside. In a mixer, beat room-temperature cream cheese until completely smooth.
Step 4: Add confectioners’ sugar, sour cream, vanilla, cocoa powder and red food coloring to the cream cheese and beat until fully incorporated and silky, scraping the bowl as needed.
Step 5: Gently fold the whipped cream into the cream cheese mixture to keep the filling light. If the color has dulled, add a few more drops of dye until you reach the desired red.
Step 6: Pour the filling into the chilled crust, smooth the top, cover, and refrigerate for at least 12 hours to firm up. Remove the springform sides before serving.
Recipe Tips & Tricks
- Use a kitchen scale: Weighing ingredients delivers more consistent results than volume measurements.
- Temperatures matter: Cream cheese and sour cream should be room temperature to mix smoothly; heavy cream should be cold to whip properly.
- Chill time: Allow at least 12 hours in the fridge for a clean set and neat slices—shorter times yield a softer filling.
- Clean slices: Run a sharp knife under hot water, dry it, and wipe between cuts for tidy pieces.
- Decoration ideas: Pipe whipped cream around the edge with a large star tip, sprinkle chopped Oreos on top, or add a chocolate ganache for extra richness.
- Storage: Store refrigerated for up to 4–5 days. This cheesecake generally does not freeze well.
More cheesecake ideas
-
Easy Lotus Biscoff Cheesecake (No Bake)
-
Golden Oreo Cheesecake
-
Strawberry Crunch Cheesecake (No Bake)
-
Strawberry Cheesecake Brownies from Scratch
If you make this cheesecake, tag @alpineella on Instagram and consider leaving a review. Enjoy experimenting with toppings and make-ahead planning to simplify entertaining.
Recipe
Red Velvet Oreo Cheesecake
Ella Gilbert
Equipment
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9″ springform pan
Ingredients
Cheesecake Crust
- 2 cups Oreo cookies, crushed (about 266g)
- 1 stick unsalted butter, melted (113g)
Cheesecake
- 2 cups heavy cream, cold (480 ml)
- 16 oz cream cheese, room temperature (455 g)
- ¼ cup sour cream, room temperature (60 g)
- 2 teaspoon vanilla extract
- 1 cup confectioners’ sugar, sifted (113 g)
- 3 tablespoon cocoa powder
- red food dye (to preference)
Topping
- 6 Oreos, crushed
- 1 cup heavy cream, cold (240 ml)
- ¼ cup sugar (50 g)
Instructions
Crust
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Combine crushed Oreo crumbs and melted butter in a bowl, ensuring all crumbs are moistened.
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Press the mixture into a 9″ springform pan, forming an even layer and slightly up the sides. Freeze for 20 minutes.
Cheesecake filling
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Whip cold heavy cream until stiff peaks form and set aside.
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Beat room-temperature cream cheese until smooth and lump-free.
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Add sifted confectioners’ sugar, vanilla, cocoa powder, sour cream and red food dye, and beat until smooth.
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Fold the whipped cream into the cream cheese mixture gently to keep it airy.
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Pour the filling into the chilled crust, smooth the top, cover and refrigerate overnight (12 hours recommended). Remove the springform ring before serving.
Topping
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Whip heavy cream and sugar to stiff peaks just before serving.
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Sprinkle crushed Oreos over the cheesecake.
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Pipe whipped cream around the edge using a star tip, if desired.
Notes
Food dye: A concentrated paste works best for bright color without thinning the filling.
Room temperature: Ensure cream cheese and sour cream are at room temperature before beginning.
Cream cheese: If your cream cheese is very moist, blot it with paper towel to remove excess moisture before mixing.
Storage: Keep refrigerated for up to 4–5 days. Freezing is not recommended.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.