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Velvet Oreo Cheesecake

Category: Sweet Treats and Baked Delights

The Velvet Oreo Cheesecake brings together soft layers of red velvet and rich Oreo cheesecake, topped with smooth ganache and Oreo crumbs. It’s a perfect go-to for parties, holidays, or anytime you want something extra special. Each piece gives a delightful mix of creamy, crispy, and chocolaty goodness.

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Mena
Updated on Wed, 26 Mar 2025 12:12:39 GMT
Velvet Oreo Cheesecake Save
Velvet Oreo Cheesecake | delishdocket.com

This Velvet Cookie Cheesecake mixes two crowd favorites: velvety red cake and cookie-filled cheesecake. The soft, slightly chocolate cake bottom works perfectly with the chunky, smooth cookie cheesecake layer. Topped with silky chocolate coating and dressed up with cake crumbles, cream cheese topping, and cookie pieces, it's just right for parties or when you need something extra special.

WHAT YOU'LL NEED
  • Regular flour: 1 1/2 cups, makes your cake base
  • Plain cocoa powder: 2 tsp, adds light chocolate taste
  • Salt: 1/2 tsp, brings out better taste
  • Softened butter (unsalted): 1/2 cup, keeps everything moist
  • White sugar: 1 cup, for sweetness
  • Room temp sour cream: 1/2 cup, makes cake extra soft
  • Cooking oil: 1/4 cup, prevents dryness
  • Real vanilla: 2 tsp, adds good flavor
  • Room temp eggs (large): 2, holds cake together
  • Red coloring: 4 tsp, creates that pretty red look
  • Room temp buttermilk: 2/3 cup, makes cake super tender
  • Baking soda: 1 tsp, helps cake rise
  • Plain vinegar: 1 tsp, works with baking soda
  • Crushed cookie wafers (filling removed): 10, for your base
  • Softened cream cheese (full-fat): 24 oz, main cheesecake ingredient
  • Saved cookie filling: from those 10 cookies, adds extra flavor
  • White sugar: 1 cup, sweetens the cheesecake part
  • Cornstarch (or regular flour): 1 tbsp, makes filling thicker
  • Room temp sour cream: 1 cup, creates creamy texture
  • Real vanilla: 1 tbsp, for good taste
  • Room temp eggs plus extra yolk: helps everything set right
  • Chopped cookies: 15, adds fun crunch inside
  • Dark chocolate bits: 1 cup, for the top layer
  • Heavy cream: 1/2 cup, makes chocolate smooth
  • Ready-made cream cheese frosting: 1 can, for decoration
  • Extra chopped cookies: 8, sprinkle on top
HOW TO MAKE IT
First:
Heat your oven to 350°F. Put paper in a 9-inch springform pan and an 8-inch round cake pan, then spray with cooking spray.
Second:
Mix flour, cocoa, and salt in a bowl. Beat butter and sugar until light, then add sour cream, oil, vanilla, eggs, and red color. Slowly mix in dry stuff and buttermilk, then stir in baking soda and vinegar. Put batter in both pans and bake 18-20 minutes. Let cool all the way.
Third:
Crush cookie wafers really fine. Mix cream cheese with cookie filling, sugar, and cornstarch until smooth. Add sour cream, vanilla, eggs, and extra yolk, mixing well. Stir in cookie crumbs and chopped cookies. Pour this over the cool cake in your springform pan.
Fourth:
Bake in a water bath at 300°F for about 90 minutes. Let it cool slowly in the turned-off oven, then put in fridge overnight.
Fifth:
Heat chocolate chips and cream in the microwave, stirring until it's all mixed. Pour over your cold cheesecake.
Last:
Crumble the extra cake and press onto the cheesecake sides. Add frosting and cookie pieces on top.
Chilling and Keeping Tips
  • Let it sit in the fridge at least 8 hours or overnight for best taste.
  • Keep it covered in the fridge up to 5 days.
Good To Know
  • Warm ingredients mix better for a smoother cheesecake.
  • Using a water bath and cooling slowly stops cracks from forming.

Pro Cook Advice

  • Want a brighter red? Add one more teaspoon of food coloring.
What Makes This So Good

You get the best of both worlds in one dessert. The mix of soft cake and creamy, crunchy cheesecake makes every bite amazing for parties or just because.

Prep Ahead Info

Make it a day early and keep in the fridge until you need it. Leftovers stay good in a sealed container for 5 days.

Common Questions

Can I use milk chocolate instead?

Sure thing. Milk or white chocolate works too, but dark gives the richest flavor.

How do I keep the cake part moist?

Measure carefully and don't leave it in the oven too long.

Is the chocolate topping needed?

Nope, you can skip it if you want, but it really adds something special.

What's the right way to serve it?

Cold from the fridge tastes and cuts best.

Red Velvet Oreo Cheesecake Save
Red Velvet Oreo Cheesecake | delishdocket.com

Summary

Velvet Oreo Cheesecake delivers a dreamy dessert experience. It starts with a moist red velvet foundation, layered with creamy cheesecake infused with crushed Oreos. Once baked, it’s chilled, covered with ganache, and topped with crumbles of cake, frosting, and Oreo pieces. From celebratory gatherings to indulgent evenings, this cake hits the sweet spot in every bite.

Velvet Oreo Cheesecake

Enjoy a soft red velvet base paired with Oreo cheesecake and a silky ganache topping. A heavenly combo for sweet tooths.

Prep Time
60 min
Cook Time
110 min
Total Time
170 min
By: Mena

Category: Desserts & Baking

Skill Level: Advanced

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary Preferences: Vegetarian

Ingredients

01 1 1/2 cups all-purpose flour, helps give structure.
02 2 tsp unsweetened cocoa powder, a subtle chocolate twist.
03 1/2 tsp salt, boosts flavor.
04 1/2 cup unsalted butter, softened, adds moisture.
05 1 cup granulated sugar, adds sweetness.
06 1/2 cup sour cream, room temperature, keeps it moist.
07 1/4 cup vegetable oil, ensures softness.
08 2 tsp pure vanilla extract, adds aroma.
09 2 large eggs, room temperature, for stability.
10 4 tsp red food coloring, gives it that classic hue.
11 2/3 cup buttermilk, room temperature, keeps it tender.
12 1 tsp baking soda, makes it rise.
13 1 tsp white vinegar, activates the baking soda.
14 10 Oreos, crushed into crumbs (filling removed), for the crust.
15 24 oz cream cheese, full-fat and soft, for creaminess.
16 Oreo filling saved from those 10 Oreos, to boost flavor.
17 1 cup granulated sugar, for added sweetness.
18 1 tbsp cornstarch (or flour), thickens the mixture.
19 1 cup sour cream, room temperature, makes it creamy.
20 1 tbsp pure vanilla extract, for extra flavor.
21 2 large eggs plus 1 yolk, room temperature, for binding.
22 15 Oreos, roughly chopped, for texture.
23 1 cup dark chocolate chips, for the topping.
24 1/2 cup heavy cream, smooths out the ganache.
25 1 can pre-made cream cheese frosting, for the finishing touch.
26 8 Oreos, crumbled, for garnish.

Steps

Step 01

To start the red velvet base, heat your oven to 350°F. Line both a 9-inch springform pan and an 8-inch round pan with parchment, and spray lightly. Mix the flour, cocoa, and salt in one bowl. In a different bowl, cream the butter and sugar till fluffy, then combine with sour cream, oil, vanilla, eggs, and red coloring. Add the dry ingredients in batches, alternating with buttermilk, and lastly mix in baking soda and vinegar. Split the batter into the two pans and bake for 18-20 minutes. Let them cool fully.

Step 02

Grind the Oreo wafers into a fine crumb. Beat together the cream cheese, Oreo filling, sugar, and cornstarch until it’s smooth. Stir in sour cream, vanilla, eggs, and the yolk until evenly mixed. Gently fold in the Oreo crumbs and chopped pieces. Pour this over the cooled red velvet layer inside the springform pan.

Step 03

Pop the cheesecake into a 300°F water bath, letting it bake for about 90 minutes. Cool it gradually in the oven before chilling it in the fridge overnight.

Step 04

Warm up the chocolate chips with heavy cream in the microwave. Stir it all together until it’s evenly melted and glossy. Slowly spread it over the chilled cheesecake.

Step 05

Crumb the extra red velvet cake and gently press it onto the outer edges of the cheesecake. Add cream cheese frosting on top, then sprinkle the chopped Oreos for finishing touches.

Notes

  1. It blends rich red velvet layers with creamy Oreo cheesecake for a knockout dessert.
  2. Bringing ingredients to room temperature makes them mix better and smoother.
  3. Letting the cheesecake cool in the oven helps it avoid splitting at the top.

Nutritional Information (per serving)

These details are for informational purposes and don't replace professional medical advice.
  • Calories: ~
  • Fats: ~
  • Carbs: ~
  • Proteins: ~