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Cheesecake on a plate with a fork and crumbs, with red velvet Oreos and rest of cake in the background.

Red Velvet Oreo Cheesecake

Author: Sarah Brooks
This easy no bake red velvet Oreo cheesecake is a real show stopper. With a pretty pink Oreo base and layers of red velvet and tangy cream cheese cheesecake filling.
5 from 1 vote
Prep Time 30 minutes
Cook Time 0 minutes
Plus chilling time 6 hours
Total Time 6 hours 30 minutes
Course afternoon tea, Dessert, morning tea, Snack
Cuisine American
Servings 10 slices
Calories 299 kcal


  • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
  • Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
  • Stick/immersion blender with chopping bowl attachment or food processor
  • baking paper or food safe acetate *clear food safe acetate is available for some baking shops and cna help give smoother sides to the cheesecake.


Cheesecake base

  • 2 & ½ packs (133gms per packet or about 335 gms total)/ 37ish Oreos red velvet oreos, seperated and filling removed *plus extra Oreos to decorate
  • 1 stick (½ cup/ 115gms)  unsalted butter

Cheesecake filling

  • 1 cup (250mls) thickened cream, divided
  • 2  x 8 ounce tubs (450gms total) full fat cream cheese, divided
  • 1 tablespoon natural cocoa powder
  • 3 teaspoons red food colour
  • 2 teaspoons vanilla extract, divided
  • 37ish (75gms) filling from red velvet Oreos
  • 2 tablespoons & 1 teaspoon (35gms) white sugar
  • 1 tablespoon lemon juice


  • 3 whole red velvet Oreos


To make the cheesecake base

  • Line the base and sides of a springform tin with baking paper or food safe acetate.
  • Twist the Oreos in half and scrap out the filling. Put the filling aside. Break up the cookies and blitz briefly in a food processor into crumbs. You will need about 2 & ⅓ cups (250gms) Oreo crumbs.
  • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
  • Pour the melted butter into the biscuits crumbs, add mix until it resembles fine bread crumbs.
  • Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
  • Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

  • NB Make sure your cream cheese is at room temperature.
  • Whip the cream until firm peaks form. If using a stand mixer, divide cream in half and wash your mixing bowl.
  • Add one tub of room temperature cream cheese and ¾ of the scraped out Oreo filling (75gms in total). Beat in a standmixer untill smooth and well combined. Sift in the cocoa powder. Add 1 and ½ teaspoons vanilla extract and red food colour. Mix well untill smooth and combined.
  • Add half the whipped cream and fold in, taking care not to knock to much air out of the cream.
  • Either use a second mixing bowl, or if you only have one for your stand mixer, transfer mix to another bowl, wash and dry your bowl.
  • Add the second tub of cream cheese, sugar, lemon juice and half a teaspoon of vanilla extract. Mix on low until well combined and the sugar has dissolved and mix in well. Increase speed to medium and beat until smooth.
  • Add the second half of the whipped cream and fold in, taking care not to knock too much air out of the cream.
  • Spoon large blobs of alternating red and white filling onto the base of the cheesecake. Take care to fill in any air gaps and give the tin a few good taps on the bench to help remove any air bubbles before starting on the second layer.
  • Once you have added all the filling, use a chopstick or other end of a piece of cutlery to gently swirl the filling around. Smooth down the top with an offset spatula. Chill in the fridge for at least six hours, preferably overnight.
  • To serve remove from the tin. You can use an offset spatula to smooth down the outside of the cake. Cafefully slide a lage knife between the base of the cake and the baking paper to loosen it off, then transfer carefully to a plate.
  • To decorate blitz up approx three whole red velvet Oreos into crumbs and sprinkle in a circle around the top, and you're done!


  • Red velvet Oreos are sometimes a limited-edition flavor, depending on where you are in the world.  If you can't get red velvet Oreos you can use regular Oreos in this recipe.
  • Separating the Oreos may seem a little fiddly but it's worth it!  If you really can't handle removing the filling you can try useing 250 grams of whole red velvet Oreos for the base, and replace the filling in the red cheesecake layer with ⅓ cup white sugar.  Your base and cheesecake will be sweeter if you do this and your base may not be as firm.   
  • I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!  


Calories: 299kcalCarbohydrates: 34gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 28mgSodium: 220mgPotassium: 153mgFiber: 1gSugar: 20gVitamin A: 354IUVitamin C: 1mgCalcium: 46mgIron: 6mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Red velvet cheesecake, valentines
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