This creamy red velvet Oreo cheesecake is a no bake recipe. It has an Oreo crust, a red velvet cheesecake filling, and is topped with crushed Oreos and whipped cream. This no bake cheesecake is so simple to make and no water bath is required!
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I absolutely love a no bake recipe, so simple and it means you can make it ahead of time for a special occasion! Like my mascarpone cheesecake and my strawberry crunch cheesecake, the crust is frozen briefly before being filled with the cheesecake batter. This tangy red velvet cheesecake filling is so delicious and covered in Oreo crumbs!
If you're a big Oreo lover, then you have to try this oreo peanut butter pie, oreo chocolate chip cookies and this oreo drip cake! Want a classic red velvet cake? Try my red velvet cake with chocolate chips or Oreo red velvet layer cake!
Why you'll love this red velvet Oreo cheesecake!
- Simple: The cheesecake crust is so simple to make, it's just melted butter and Oreo crumbs mixed together before being briefly chilled in the freezer.
- Red Velvet Filling: The red velvet cheesecake filling is made from cream cheese, sour cream, cocoa powder and powdered sugar.
- Tons of Oreo Flavor: I topped this delicious cheesecake with Oreo cookie crumbs and whipped cream, but I also think it would be amazing with a chocolate ganache topping.
- So Quick: It only takes 15 minutes to prep this entire recipe.
- Make Ahead: You can prep this recipe ahead of time as it needs 12 hours in the fridge to firm up.
Ingredient Notes
Oreos: Oreo cookies are used for the cheesecake bottom and for the topping. You don't need to get rid of the middle creme part!
Cocoa Powder: just a few tablespoons of cocoa powder will give it that classic red velvet flavor!
Cream Cheese: make sure to use full-fat cream cheese, I always use the Philadelphia brand. If you're based in the UK or in Europe, the cream cheese will have a higher moisture content so make sure to gently squeeze it with a paper towel to get rid of the excess moisture. Make sure your cream cheese is at room temperature!
Sour Cream: a little bit of sour cream will give the cheesecake a delicious tang.
Red Food Dye: use a good quality red food dye, I always use Americolor.
See the recipe card for full information on ingredients and quantities.
How to make this recipe
Step 1: In a food processor or blender, blend your cookies until you have fine crumbs and no large chunks. Add in your melted butter and either pulse again or use a rubber spatula to get all the crumbs moist.
Step 2: Gently press down the crumbs in a 9" springform pan, making sure it is even on the bottom and just slightly up the sides of the pan. Place in the freezer for 20 minutes.
Step 3: In a large bowl with a hand mixer, or in a stand mixer with the whisk attachment, beat your heavy cream for 4-5 minutes on medium-high speed until you have stiff peaks. Set aside. In a stand mixer fitted with the paddle attachment, beat your cream cheese until it is smooth.
Step 4: To your cream cheese mixture, add your confectioners' sugar, sour cream, vanilla extract, cocoa powder and red food dye. Mix on medium speed until the batter is smooth. Make sure to scrape the sides of the bowl so all the cheesecake mixture is mixed.
Step 5: Gently fold in your whipped cream. You want to do this gently so you don't deflate any of the air that you've created. The whipped cream might make the batter lighter in color, so you can add a few more drops of food coloring if the red color isn't bright enough.
Step 6: Take the crust out of the freezer and pour the cheesecake batter into it. Use a small offset spatula to even out the batter and make the top smooth. Wrap the top of the cheesecake pan with plastic wrap and chill in the fridge for at least 12 hours.
Recipe Tips & Tricks
- Weighing Scale - I have tested this recipe with cups and metric measurements but I highly recommend using a weighing scale and measuring out your ingredients. It makes a huge difference to your baking!
- Room Temperature - have the sour cream and cream cheese be at room temperature before you get started. If they are too cold they won't whip up smoothly. You do want the heavy cream though to be cold as if it is at room temperature then it won't whip into stiff peaks.
- Chilling Time - I have tested this recipe with just 6 hours of chilling time and it isn't as set and you don't get as clean of a clean, so I really recommend waiting at least 12 hours before serving!
- To Get Clean Slices - use a sharp knife and clean it with a paper towel between every slice.
- Piping - I used a Wilton 1M piping tip and piping bag to pipe fresh whipped cream along the sides of the cheesecake, but you could also take this chocolate ganache recipe from my chocolate chip loaf cake and top it with that, cover it with roughly chopped Oreos or leave it plain!
- Storage - Keep in the fridge for up to 4 days.
Try these cheesecake recipes next!
Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.
Recipe
Red Velvet Oreo Cheesecake
Equipment
- 9" springform pan
Ingredients
Cheesecake Crust
- 2 cups (266 grams) Oreo cookies crushed
- 1 stick (113 g) unsalted butter melted
Cheesecake
- 2 cups (480 ml) heavy cream cold
- 16 oz (455 grams) cream cheese room temperature
- ¼ cup (60 grams) sour cream room temperature
- 2 teaspoon vanilla extract
- 1 cup (113 grams) confectioners' sugar sifted
- 3 tablespoon cocoa powder
- red food dye
Topping
- 6 Oreos crushed
- 1 cup (240 ml) heavy cream cold
- ¼ cup (50 g) sugar
Instructions
Crust
- In a large mixing bowl, whisk your crushed Oreo crumbs with your melted butter. Make sure all the crumbs are moist and there aren't any dry patches.
- Pour the crumbs into a 9" spring form pan. Use a rubber spatula or the bottom of a measuring cup to press the crumbs down into an even layer, you should have the crumbs going up slightly at the sides of the pan. Place in the freezer for 20 minutes.
Cheesecake filling
- In a stand mixer with the whisk attachment or using a hand held electric mixer, whisk the cold heavy cream for about 5 minutes until you have stiff peaks. Set aside.
- In a stand mixer with the paddle attachment, beat the cream on medium speed until completely smooth - you don't want any lumps at all.
- Add in your sifted confectioners' sugar, vanilla extract, cocoa powder, sour cream and red food dye. Beat on medium-high until incorporated and smooth.
- Use a rubber spatula to gently fold in your whipped cream, being careful to not deflate the cream.
- Pour the filling into your chilled crust. Use a small offset spatula to smooth out the top. Cover in plastic wrap and keep in the fridge overnight. 12 hours is best. Take out of the fridge and remove the sides of the springform pan.
Topping
- Just before serving, place your heavy cream and sugar in a medium mixing bowl. Use a hand held mixer or a stand mixer with the whisk attachment and whisk until you have stiff peaks.
- Sprinkle over your Oreo cookie crumbs on top of the cheesecake.
- Carefully put the whipped cream in a piping bag fitted with a tip (I used the Wilton 1M) and pipe all along the sides of the cheesecake.
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