This Christmas Red Velvet Cheesecake with Oreo Crust is the ultimate holiday dessert. A rich Oreo cookie crust supports a creamy red velvet cheesecake layer, finished with a luscious cream cheese topping. Perfect for holiday parties, dessert tables, or impressing your guests with a show-stopping treat.
Why You’ll Love It
Decadent and creamy cheesecake with a festive twist
Chocolatey Oreo crust adds crunch and flavor
Red velvet layer is soft, vibrant, and perfect for Christmas
Make-ahead friendly for stress-free holidays
⭐ Recipe Card
Servings: 12–16 slices
Estimated Cost: $15–18
Prep Time: 25 minutes
Cook Time: 50–55 minutes
Chill Time: 4 hours (or overnight)
Calories: ~450 per slice
Ingredients
For the Oreo Crust
24 Oreo cookies, crushed
¼ cup unsalted butter, melted
the Red Velvet Cheesecake
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ tsp vanilla extract
1 tsp white vinegar
2 tsp cocoa powder
6 oz red velvet cake mix
For the Cream Cheese Topping
8 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
Optional: whipped cream or white chocolate shavings for garnish
Instructions
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C).
Mix crushed Oreo cookies with melted butter. Press into the bottom of a greased 9-inch springform pan. Bake for 8 minutes. Let cool.
Step 2: Make the Red Velvet Cheesecake
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla, vinegar, and cocoa powder. Fold in red velvet cake mix until fully incorporated. Pour over cooled Oreo crust.
Step 3: Bake
Bake at 350°F (175°C) for 50–55 minutes, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for 10 minutes to prevent cracking. Cool completely on a wire rack.
Step 4: Cream Cheese Topping
Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over cooled cheesecake. Refrigerate at least 4 hours or overnight for best results.
Step 5: Serve
Slice carefully with a warm knife. Top with whipped cream, white chocolate shavings, or festive sprinkles if desired.
Note
For a smoother cheesecake, let cream cheese sit at room temperature before mixing. Avoid overmixing to prevent cracks.
Tasty Twists
Peppermint Twist: Add crushed candy canes to the topping.
Chocolate Lovers: Drizzle melted chocolate over the finished cheesecake.
Mini Cheesecakes: Make in muffin tins for individual servings.
Ingredients
Method
- Preheat oven to 325°F (163°C).
- Combine crushed Oreos and melted butter; press into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then cool slightly.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla, vinegar, cocoa, salt, and red food coloring. Mix until fully combined.
- Pour over cooled crust and smooth the top.
- Bake at 325°F for 50 minutes, or until the edges are set and the center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake cool inside 30 minutes.
- Refrigerate at least 4 hours or overnight.
- Top with whipped cream, Oreo crumbs, or white chocolate curls before slicing.
Notes
FAQ
Yes — cheesecake tastes even better after chilling overnight.
Yes — freeze fully cooled slices in an airtight container for up to 2 months.
Yes — just fold it into the cheesecake batter as instructed.
Festive, Creamy & Irresistible
This Christmas Red Velvet Cheesecake with Oreo Crust is the ultimate holiday dessert — creamy, chocolatey, and full of festive flair. A guaranteed showstopper for your holiday table! 🎄🍰✨