Description
ThisRed Velvet Oreo Cheesecakecombines the rich flavors of cheesecake, red velvet, and Oreos into a showstopping dessert. A crunchy Oreo crust, velvety cheesecake filling with red velvet crumbs, and a tangy berry compote topping make this the perfect treat for any special occasion.
Ingredients
Scale
- 24Oreo cookies (plus extra for decoration)
- 5 tbspunsalted butter (melted)
- 16 ozcream cheese (softened)
- 3/4 cupgranulated sugar
- 1 tspvanilla extract
- 1 cupheavy whipping cream (chilled)
- 1 cupred velvet cake crumbs
- 1/4 cupraspberry or strawberry compote (for topping)
- Whipped cream (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Crush the Oreos into fine crumbs and mix them with the melted butter. Press the mixture firmly into the bottom of the prepared pan to create the crust. Bake for 8-10 minutes, then set aside to cool completely.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Mix in the vanilla extract.
- Gradually fold in the heavy whipping cream until the filling is light and creamy. For a firmer set, dissolve 1 tsp of gelatin in 2 tbsp water and fold it into the filling.
- Gently mix in the red velvet cake crumbs until evenly distributed.
- Pour the filling over the cooled crust, spreading it evenly with a spatula. Cover and refrigerate for at least 6 hours or overnight to set.
- Once set, spread the berry compote on top of the cheesecake. Decorate with whipped cream and extra Oreo cookies.
- Serve chilled and enjoy!
Notes
Optional Additions:Sprinkle with chocolate shavings or chopped nuts for extra flair.
Storage Tips:Store leftovers in the fridge for up to 5 days or freeze slices for up to 1 month. Thaw in the refrigerator overnight before serving.
Make Ahead:Prepare this cheesecake the day before your event to ensure it has enough time to chill and set perfectly.