This creamy Red Velvet Oreo Cheesecake is a simple no-bake dessert with an Oreo crust, a tangy red velvet cheesecake filling, and a whipped cream and Oreo crumb topping. No water bath required — and it’s perfect to make ahead for celebrations.
No-bake cheesecakes are ideal when you want an impressive dessert with minimal effort. The crust is just crushed Oreos and melted butter, chilled briefly before adding the filling. The red velvet filling combines cream cheese, sour cream, cocoa powder and powdered sugar for a balanced, slightly tangy flavor, and the finished cake is finished with crushed Oreos and fresh whipped cream.
Why you’ll love this Red Velvet Oreo Cheesecake
- Easy crust: Oreo crumbs and melted butter pressed into a pan and chilled for a quick base.
- Classic red velvet flavor: Cocoa powder, cream cheese and a touch of sour cream create the signature taste and texture.
- Oreo-packed: Oreo crumbs are used in the crust and as a crunchy topping for extra contrast.
- Fast prep: The recipe takes about 15 minutes to prepare.
- Make-ahead friendly: Requires at least 12 hours in the refrigerator to set, so you can prepare it the day before.
Ingredient notes
Oreos: Use whole Oreo cookies (cream filling included) for both the crust and the topping. Crushing them finely gives the best texture for the crust.
Cocoa powder: A few tablespoons give the cheesecake its subtle chocolate note that defines red velvet.
Cream cheese: Full-fat cream cheese yields the creamiest results. If your cream cheese comes in a higher-moisture tub (common in some countries), gently press it with paper towel to remove excess moisture. Ensure it’s at room temperature before mixing.
Sour cream: Adds a pleasant tang and keeps the filling smooth.
Red food dye: Use a concentrated gel or professional dye (such as Americolor) for a vibrant red without adding too much liquid.
See the recipe card below for exact quantities and full details.
How to make this recipe
Step 1: Pulse Oreos in a food processor until you have fine crumbs. Add melted butter and mix until the crumbs are evenly moistened.
Step 2: Press the crumb mixture into a 9″ springform pan, creating an even base and pressing slightly up the sides. Freeze for 20 minutes to set the crust.
Step 3: Whip the heavy cream to stiff peaks and set aside. In a mixer, beat the room-temperature cream cheese until smooth and lump-free.
Step 4: Add sifted confectioners’ sugar, sour cream, vanilla, cocoa powder and red food dye to the cream cheese. Beat on medium until the batter is silky, scraping the bowl as needed.
Step 5: Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy. Add more food coloring if you want a brighter red.
Step 6: Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover and refrigerate for at least 12 hours to fully set. Before serving, remove the springform ring, top with crushed Oreos and pipe fresh whipped cream if desired.
Recipe tips & tricks
- Use a scale: Weighing ingredients gives more consistent results than volume measurements.
- Temperature matters: Cream cheese and sour cream should be room temperature for a smooth filling; heavy cream should be cold so it whips properly.
- Chill time: Twelve hours gives the cleanest slices and best texture — a shorter chill time will yield a softer set.
- Clean slices: Use a sharp knife wiped between cuts for neat presentation.
- Toppings: Pipe whipped cream around the edges and sprinkle chopped Oreos on top, or swap in a chocolate ganache if you prefer.
- Storage: Keep refrigerated for up to 4–5 days. This cheesecake does not freeze well.
Try these cheesecake recipes next
Easy Lotus Biscoff Cheesecake (No Bake)-
Golden Oreo Cheesecake
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Strawberry Crunch Cheesecake (No Bake)
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Strawberry Cheesecake Brownies from Scratch
Have you made this cheesecake? Tag @alpineella on Instagram and leave a review below — I’d love to see your photos and feedback.
Recipe
Red Velvet Oreo Cheesecake
Equipment
- 9″ springform pan
Ingredients
Cheesecake crust
- 2 cups (266 g) Oreo cookies, crushed
- 1 stick (113 g) unsalted butter, melted
Cheesecake
- 2 cups (480 ml) heavy cream, cold
- 16 oz (455 g) cream cheese, room temperature
- 1/4 cup (60 g) sour cream, room temperature
- 2 tsp vanilla extract
- 1 cup (113 g) confectioners’ sugar, sifted
- 3 tbsp cocoa powder
- Red food dye, to color
Topping
- 6 Oreos, crushed
- 1 cup (240 ml) heavy cream, cold
- 1/4 cup (50 g) sugar
Instructions
Crust
- Combine crushed Oreo crumbs and melted butter in a bowl until all crumbs are moistened.
- Press the mixture into a 9″ springform pan, forming an even layer and slightly up the sides. Freeze for 20 minutes.
Cheesecake filling
- Whip the cold heavy cream to stiff peaks and set aside.
- Beat the room-temperature cream cheese in a mixer until completely smooth.
- Add sifted confectioners’ sugar, vanilla, cocoa powder, sour cream and red food dye. Beat until combined and silky.
- Gently fold the whipped cream into the cream cheese mixture, keeping the batter airy.
- Pour the filling over the chilled crust and smooth the top. Cover and refrigerate overnight (12 hours recommended). Remove the springform sides before serving.
Topping
- Just before serving, whip the heavy cream with sugar to stiff peaks.
- Sprinkle crushed Oreos over the cheesecake.
- Pipe whipped cream around the edges if desired and serve.
Notes
- Heavy cream: If you’re in the UK, use double cream.
- Food dye: A concentrated gel dye like Americolor gives vibrant color without thinning the batter.
- Room temperature: Ensure cream cheese and sour cream are at room temperature for a smooth filling; heavy cream should be cold.
- Cream cheese tubs: If your cream cheese is high-moisture, pat it with paper towel to remove excess liquid before mixing.
- Storage: Store in the refrigerator for up to 4–5 days. Not ideal for freezing.
The nutritional information provided is an estimate per serving.