Red Velvet Oreo Cheesecake

Skip the bakery run and make this show-stopping Red Velvet Oreo Cheesecake at home! With its luscious layers of tender red velvet cake, tangy vanilla cheesecake, crunchy Oreo topping, and a swirl of cream cheese frosting—it’s the ultimate dessert mashup that’ll wow every guest at the table.

Like my white chocolate dream cake, just because it’s gluten-free doesn’t mean it can’t be spectacular. This Red Velvet Oreo Cheesecake proves that homemade, restaurant-worthy desserts are totally within reach for anyone to bake!

With a soft, cocoa red velvet cake base, a rich layer of creamy vanilla cheesecake, and a generous topping of crushed Oreos and fluffy cream cheese frosting, it’s a slice of dessert heaven. Inspired by Cheesecake Factory cheesecake but made with simple steps, this beauty is guaranteed to steal the show at any celebration.

I love pairing this rich, delicious, and beautiful cheesecake with a hearty meal like this Tuscan chicken thighs recipe for a dinner that feels so special but is really quite simple to make.

Looking for more red velvet desserts? Try a classic layered red velvet cake or make a batch of red velvet cupcakes!

Why You’ll Love This Recipe

• Best of Both Worlds: Why pick between cake or cheesecake when you can have both? This Oreo red velvet cheesecake delivers on everything you love about both! Love the layers? Try this chocolate cake cheesecake mashup next!
• Texture: Each bite is full of tender and moist cake and an incredibly dreamy and silky smooth cheesecake. There is no sacrificing texture or flavors with this sumptuous treat. 
• Simple to Make: There is nothing complicated about any step in this red velvet cheesecake recipe. The cake comes together with ease and is partially baked before the cheesecake layer is added. The hardest part is waiting for it to cool so you can slice into this magnificent dessert.

Ingredients 

• Homemade Buttermilk: We will use regular whole milk and apple cider vinegar to make a homemade buttermilk for the red velvet cake layer. It gives the ake a little tang and also keeps it tender and moist. 
• Vegetable Oil: This gives the cake its moisture while being a neutral flavor that doesn’t compete with the rest of the ingredients. 
• Vanilla: Use the highest quality vanilla for the most pronounced flavor. Singing Dog Vanilla is my go-to.
• Red Velvet Cake Emulsion: Using red velvet cake emulsion is the key to the best flavor and also gives the cake its trademark deep red color. You will also need a bit more red food coloring too!
• Gluten-Free flour: Bob’s Red Mill 1:1 Baking Flour is my go-to flour. It has amazing texture and flavor thanks to ingredients such as xanthan gum to make it bake up similar to regular wheat flour. If you aren't gluten-free you can use regular flour instead.
• Cocoa powder: A little goes a long way in red velvet cake. It isn’t the predominant flavor but gives a mild, delicate undernote of chocolate. 
• Cream Cheese and Sour Cream: This duo gives the cheesecake layer its creaminess and classic tangy flavor.
• Oreos: Use gluten-free Oreo cookies to keep the cheesecake gluten-free. Use the extras to make some gluten-free Oreo cookies.
• Frosting: The cheesecake is finished off with a bit of cream cheese frosting. You can make it homemade or use a store-bought option.

Substitutions & Variations

• Swap the Final Layer: Cream cheese frosting is a classic, but chocolate ganache poured over the top, a whipped cream frosting, or classic butter cream would work equally well.
• Add Oreos to the Filling: For more Oreo cookie crunch, crush 12-15 Oreo cookies and mix into the cheesecake batter right at the end.
• No Red Velvet Cake Emulsion: You can substitute with 2 teaspoons of vanilla extract and a teaspoon extra of red food coloring!

How to Make a Red Velvet Oreo Cheesecake

To get started, preheat the oven to 350 ℉ and lightly grease a 9” springform pan. Grab all your ingredients together, stir the dry ingredients for the red velvet cake layer in a bowl with a whisk, and mix the milk and apple cider vinegar.

1. Mix the Cake: Cream the butter, sugar, and oil in a bowl on medium-high for two minutes. Mix the eggs in one at a time and then mix the vanilla, red velvet cake emulsion, and red coloring into the mixture. Add half of the dry ingredients and mix until just combined. Last, add the milk mixture and the remaining dry ingredients and mix to combine.

2. Bake: Pour the batter into the prepared springform pan and allow the cake to bake for 20 minutes.

Prep for the Second Bake. Reduce the oven temperature to 325° F. Cover the bottom of the springform pan with three layers of foil. This prevents water from getting in as it bakes. Place the springform pan into a larger pan such as a roaster and fill it with enough water to reach halfway up the springform.

Make the Cheesecake Batter. Beat the room-temperature cream cheese on medium-low until smooth, creamy, and free of lumps. Next, add the sour cream, flour, eggs, sugar, and vanilla and mix for two more minutes on medium-low.

Bake, Cool, and Frost. Pour the cheesecake mixture on top of the red velvet cake and bake for 50 minutes. The center will still be slightly jiggly. Cool the cheesecake in the oven with the door cracked open slightly. Cool the cheesecake on the counter for an hour removing the foil after 30 minutes. Chill in the refrigerator for 4-6 hours or overnight. Before serving, frost the top of the cheesecake with cream cheese frosting and garnish with the crushed Oreos.

Expert Tips

• Room Temperature Ingredients. Make sure that all of your ingredients are at room temperature to make mixing easier. This includes the cream cheese, sour cream, and eggs.
• Do Not Overmix. Don’t overmix the cheesecake batter. This can cause the top of the cheesecake to split or end up runny.
• Use Caution Adding the Water Bath. Be careful when pouring the boiling water into the larger baking dish so you don’t splash water into the cheesecake. You can place the pan in the oven before adding the water to make it easier.
• Leave the Oven Door Closed During Baking. Do not open the oven door too soon. This will cause the cheesecake to fall.
• Cool and Chill Properly. This way your cheesecake doesn't split and that it's fully set before slicing it.

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