Christmas Red Velvet Cheesecake with Oreo Crust

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The first time I made this Christmas Red Velvet Cheesecake with Oreo Crust, it quickly became the centerpiece of our holiday table. With its festive red swirls, rich cream cheese filling, and a delightfully crunchy Oreo crust, it’s a show-stopper that never fails to impress. Each bite delivers the perfect balance of chocolatey depth from the crust and the smooth, tangy sweetness of the cheesecake. I top it off with a dollop of whipped cream, sprinkles, and a whole Oreo for extra holiday charm.

I love how this dessert captures the spirit of the season without being overly complicated. It’s the kind of recipe that looks like it took hours of effort, but comes together surprisingly easily—especially if you’re a fan of bold flavors and beautiful presentation. Whether you’re hosting Christmas dinner or attending a potluck, this cheesecake will be the dessert everyone remembers.

Why You’ll Love This Christmas Red Velvet Cheesecake with Oreo Crust

This cheesecake is not just gorgeous—it’s also loaded with flavor. The Oreo crust brings a deep, chocolatey crunch that complements the creamy red velvet cheesecake filling. The red swirls are not just festive but add a mild cocoa richness, while the cream cheese base keeps everything smooth and luscious. It’s decadent without being overwhelming, festive without being fussy, and a guaranteed hit with both kids and adults.

What Kind of Oreos Should I Use for the Crust?

Classic chocolate Oreos work best for the base. You’ll want the full cookie, cream filling included, to help bind the crust together when blended with melted butter. While you could experiment with flavored varieties like peppermint or red velvet Oreos for a twist, the classic provides a balanced, chocolatey foundation that pairs beautifully with the tangy cheesecake and red velvet swirl.

Options for Substitutions

If you’re not a fan of Oreos or need a gluten-free option, chocolate graham crackers or gluten-free sandwich cookies can be used for the crust. For the cheesecake base, you can substitute Greek yogurt for part of the cream cheese if you want a slightly lighter version, though the texture will change slightly. Don’t have red food coloring? Use beet juice or leave it out entirely—the flavor will still be wonderful. And for topping, feel free to swap the whipped cream for cream cheese frosting or a dusting of powdered sugar.

Ingredients for this Christmas Red Velvet Cheesecake with Oreo Crust

• Oreo cookies: Crushed into fine crumbs, these form the rich and chocolatey base of the cheesecake. Keep the cream filling in for better texture.
• Unsalted butter: Melted and mixed with the cookie crumbs to bind the crust together.
• Cream cheese: The heart of the cheesecake filling; smooth, tangy, and rich. Make sure it’s softened to room temperature for easy mixing.
• Granulated sugar: Balances the tanginess of the cream cheese and adds sweetness.
• Sour cream: Adds a creamy texture and a slight tang to enhance the cheesecake’s flavor.
• Vanilla extract: Rounds out the flavors with warmth and depth.
• Eggs: Help bind the filling and give it a velvety, custard-like texture.
• Red food coloring: Gives that signature festive swirl; gel food coloring is preferred for more vibrant color.
• Unsweetened cocoa powder: Just a small amount to bring the red velvet flavor into the filling.
• Whipped cream: For topping, adding lightness and decoration.
• Holiday sprinkles and Oreos: Optional, but make the final presentation extra festive.

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Step 1: Prepare the Oreo Crust

Crush the Oreo cookies in a food processor until fine. Mix with melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a springform pan lined with parchment paper. Use the bottom of a glass to press it evenly. Bake for 8 minutes at 325°F (165°C), then let it cool completely.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar and continue mixing until creamy. Mix in the sour cream and vanilla extract. Add eggs one at a time, beating just until incorporated—don’t overmix to avoid cracks.

Step 3: Create the Red Velvet Swirl

Transfer about 1 1/2 cups of the cheesecake filling to a separate bowl. Mix in red food coloring and cocoa powder until smooth. This will be your red velvet swirl layer.

Step 4: Assemble the Cheesecake

Pour the plain cheesecake filling over the baked and cooled Oreo crust. Then dollop spoonfuls of the red velvet mixture over the top. Use a butter knife or skewer to gently swirl the red velvet through the plain batter to create a marbled effect.

Step 5: Bake the Cheesecake

Place the springform pan into a larger roasting pan and fill the outer pan with hot water to make a water bath. Bake at 325°F (165°C) for 55-65 minutes, until the center is slightly jiggly but the edges are set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 6: Chill Completely

Remove the cheesecake from the water bath, dry the bottom of the pan, and refrigerate for at least 6 hours, preferably overnight. This ensures the texture firms up properly.

Step 7: Decorate and Serve

Just before serving, pipe or dollop whipped cream on top, add festive sprinkles, and place a whole Oreo on each slice if desired. Slice with a sharp, warm knife for clean cuts.

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How Long to Prepare the Christmas Red Velvet Cheesecake with Oreo Crust

The total time commitment for this cheesecake is well worth it, especially when you see the final result. Most of the process is hands-off, but it does require some planning ahead.

Prep Time: It takes about 30 minutes to prep everything. That includes making the crust, mixing the filling, swirling in the red velvet layer, and setting up the water bath.

Baking & Cooling Time: The cheesecake bakes for 55–65 minutes, followed by 1 hour of resting in the turned-off oven. Then, you’ll need at least 6 hours of chilling in the refrigerator, preferably overnight, for it to fully set.

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Tips for Perfect Christmas Red Velvet Cheesecake

• Use room temperature ingredients to ensure a smooth filling with no lumps.
• Don’t overmix the eggs, or the cheesecake may crack from too much air in the batter.
• Use a water bath to help the cheesecake bake gently and evenly.
• Swirl gently with a knife to create a marbled look without mixing the batters completely.
• Chill overnight for the best texture and cleanest slices.

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Watch Out for These Mistakes While Cooking

• Using cold cream cheese will result in a lumpy batter. Let it sit out beforehand.
• Skipping the water bath can cause uneven baking and cracked tops.
• Overbaking the cheesecake leads to a dry texture. Stop when the center is slightly jiggly.
• Opening the oven too soon causes temperature fluctuations, which may crack the cheesecake.
• Not letting it cool gradually may result in a sunken center or texture issues.

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What to Serve With Christmas Red Velvet Cheesecake with Oreo Crust?

1. Hot Chocolate or Peppermint Mocha

Warm drinks are the perfect cozy pairing with this cool, creamy dessert.

2. Fresh Berries

The tang of raspberries or strawberries complements the richness of the cheesecake beautifully.

3. Vanilla Ice Cream

Adds another creamy element and balances the dense cheesecake texture.

4. Christmas Cookies

Serve mini holiday sugar cookies on the side for extra fun and festive flair.

5. Spiced Nuts

A crunchy contrast with a bit of cinnamon heat makes a nice companion to each creamy bite.

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Storage Instructions

Refrigerator: Store leftover cheesecake tightly covered in the fridge for up to 5 days. I recommend placing plastic wrap or foil over the top of the springform pan or transferring slices to an airtight container.

Freezer: You can freeze the cheesecake (before adding toppings) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. To serve, thaw overnight in the refrigerator, then decorate just before serving.

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Estimated Nutrition

• Calories per slice: ~450
• Fat: 32g
• Saturated fat: 18g
• Carbohydrates: 36g
• Sugar: 26g
• Protein: 6g
• Fiber: 1g
• Sodium: 320mg

(Values may vary based on toppings and portion sizes.)

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Frequently Asked Questions

How do I know when the cheesecake is done baking?

The edges will be set, but the center should still jiggle slightly when you gently shake the pan. It will continue to firm up as it cools.

Can I make this cheesecake ahead of time?

Yes! This dessert is actually best made a day in advance so it can fully chill and set.

What kind of pan should I use?

A 9-inch springform pan is ideal. It allows you to release the cheesecake cleanly without disturbing the crust or sides.

Can I skip the water bath?

Technically yes, but I highly recommend using it. It prevents cracking and helps the cheesecake bake more evenly.

Do I have to use red food coloring?

Nope. You can omit it if you’d prefer a more natural look. It won’t affect the flavor at all—just the color.

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Conclusion

Christmas Red Velvet Cheesecake with Oreo Crust is a holiday treat that’s as stunning as it is delicious. With a deep chocolatey base, creamy filling, and vibrant red swirls, it’s festive, indulgent, and sure to be the star of your dessert table. Whether you’re entertaining guests or just treating your family, this cheesecake delivers that perfect mix of classic flavors with a seasonal twist. Don’t forget to chill it well, slice it cleanly, and top it with joy. Happy baking!

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