This Showstopping Christmas Red Velvet Cheesecake with Oreo Crust turns holiday dessert into a centerpiece everyone remembers. The smooth, tangy cheesecake tucked into a chocolatey Oreo crust and streaked with red velvet flavor is festive and surprisingly easy to pull off. I’ve tested this version several times for holiday dinners and tweaked the technique to avoid the common cheesecake pitfalls.
If you love red velvet desserts, you might also enjoy this spooky twist on the flavor: Sinful Bloody Red Velvet Cheesecake.
Why Make This Recipe
- It tastes like a holiday cake and a classic cheesecake at the same time — rich, tangy, and brilliantly red.
- The Oreo crust adds a deep chocolate contrast that keeps each bite balanced.
- Make-ahead friendly: bake a day ahead and chill so you can focus on guests the day of.
- Visual wow factor — perfect for a holiday table or special occasion.
- Personal insight: I love this recipe because the Oreo crust holds up better than graham crumbs when you slice it, so presentation stays clean.
Also pair it with a bright chutney for contrast: Cranberry-Apple Chutney.
Recipe Overview
- Prep time: 30 minutes (active)
- Cook time: 55–65 minutes (bake) + 4 hours chilling (best overnight)
- Total time: ~5–6 hours (including chill)
- Servings: 10–12 slices
- Difficulty: Medium — technique-focused (water bath, gentle mixing)
- Cooking method: Oven-baked cheesecake in a 9-inch springform pan, baked in a water bath for even texture.
I recommend a 9-inch springform pan, a food processor for the crust, and an electric mixer for a lump-free filling. For a chocolate garnish and truffle pairing idea, check these Christmas Oreo Cheesecake Truffles.
My Experience Making This Recipe
On my first try I got a few small cracks and an overly dense center. After using room-temperature ingredients, mixing only until smooth, and baking in a water bath, the texture improved dramatically. I also learned that chilling it overnight makes the flavors meld and makes slicing perfect.
How to Make Showstopping Christmas Red Velvet Cheesecake with Oreo Crust for Your Holiday Table
You’ll make a chocolate Oreo crust, a smooth cream cheese filling flavored with cocoa and red food coloring, and bake the cheesecake in a water bath at 325°F for even cooking. Start by pulsing Oreos into fine crumbs, press them into a greased 9-inch springform and prebake briefly. Beat cream cheese and sugar until silky, add eggs one at a time, then fold in a touch of cocoa, sour cream, and red coloring. Pour into the crust, wrap the pan in foil, and place it in a hot water bath to bake. Expect gentle jiggle in the center when it’s done; it will firm up as it cools.
For a seasonal savory board companion, try adding a Turkey Cheese Ball alongside your dessert spread.
Expert Tips for Success
- Use room-temperature cream cheese and eggs — this prevents lumps and overmixing.
- Measure with a kitchen scale when possible for cream cheese (use ~680 g total = 24 oz) to ensure consistency.
- Bake in a water bath: place the wrapped springform pan in a larger roasting pan and add hot water halfway up the sides to avoid cracks and uneven baking.
- Don’t overbeat after adding eggs — mix just until combined to keep the filling light.
- Cool gradually: turn off the oven, crack the door, and let cheesecake sit 30–60 minutes before removing to reduce shock and cracking.
If you want a seasonal twist, the same gentle technique works beautifully with pumpkin notes — see this Creamy Pumpkin Alfredo inspiration for flavor ideas.
How to Serve Showstopping Christmas Red Velvet Cheesecake with Oreo Crust for Your Holiday Table
- Serve chilled with a dollop of lightly sweetened whipped cream and fresh raspberries for brightness.
- Top with chocolate shavings or crushed Oreos for texture and contrast.
- For an elegant finish, dust cocoa or pipe a thin cream cheese frosting border in white to mimic snow.
- Bring it as a holiday potluck showpiece — it travels well if kept chilled.
You can also serve small slices alongside coffee and these Christmas Oreo truffles for a dessert buffet.
Storage and Reheating Guide
- Refrigerate covered tightly with plastic wrap or in an airtight container for up to 4 days.
- Freeze whole or in slices: wrap in plastic wrap and then foil, store up to 2 months. Thaw overnight in the fridge.
- To serve after refrigeration, remove from fridge 30–45 minutes before slicing for cleaner cuts; warm knife under hot water and wipe between slices.
- Do not microwave whole cheesecake to “reheat” — it will alter texture. If you want slightly softer slices, leave at room temperature 30–60 minutes.
Recipe Variations
- Gluten-free: Use gluten-free Oreo-style cookies or substitute with gluten-free chocolate wafer crumbs for crust.
- Lower-sugar: Swap half the granulated sugar in the filling for a granulated erythritol blend approved for baking. Taste and adjust — texture can change slightly.
- Dairy-free: Use full-fat dairy-free cream cheese and coconut cream; note texture and flavor will be different and may require stabilizers.
- Layered red velvet swirl: Reserve 1 cup of filling, tint it bright red, and gently swirl on top before baking for a marbled effect.
Nutritional Highlights
- Key benefits: Good source of calcium from cream cheese and high reward for portion-controlled servings.
- Dietary considerations: High in saturated fat and sugar — serve in small slices (1/12 of cake).
- Allergen info: Contains dairy, eggs, and gluten (unless modified). Oreo crust contains wheat; replace if needed.
Troubleshooting Common Issues
- Cracks on top: Likely overbaked or oven temperature too high. Solution: bake at 325°F, use water bath, and cool gradually.
- Soggy crust: Underbaked crust or excess moisture from filling. Solution: prebake crust 8–10 minutes and chill before filling.
- Dense center: Overmixing or cold ingredients. Solution: use room-temp cream cheese and stop mixing as soon as filling is smooth.
Frequently Asked Questions
Q: Can I make this cheesecake a day ahead?
A: Yes — in fact it tastes better after chilling overnight. Bake, cool fully, then refrigerate covered; slice within 24–48 hours for best texture.
Q: How do I get a bright red color without metallic taste from food coloring?
A: Use gel food coloring (concentrated) and add incrementally. A little goes a long way — 1–2 teaspoons of gel usually gives bright red without altering batter consistency.
Q: Can I skip the water bath?
A: You can, but expect a higher risk of cracks and a firmer edge. If you skip it, reduce oven temperature slightly and monitor baking time closely; however, a water bath gives the best, creamy result.
Q: How do I achieve clean slices for serving?
A: Chill thoroughly, run a sharp knife under hot water between cuts, wipe dry, and cut in smooth pulls rather than sawing motions. Serve room-temperature slices by letting them sit 30–45 minutes first.
Conclusion
If you want to add one more special touch or order ready-made decorative toppings for your holiday presentation, consider browsing The Sweet Shoppe of the South for festive options: The Sweet Shoppe of the South. Print
Showstopping Christmas Red Velvet Cheesecake with Oreo Crust
- Total Time: 360 minutes
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
A festive holiday dessert combining rich red velvet flavor with a creamy cheesecake filling, all nestled in a chocolate Oreo crust, perfect for special occasions.
Ingredients
- 24 oz (680 g) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2–3 teaspoons red food coloring (gel)
- 24 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C).
- Pulse Oreo cookies into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of a greased 9-inch springform pan and prebake for 8-10 minutes.
- In a bowl, beat cream cheese and sugar until silky.
- Add eggs one at a time, mixing just until combined.
- Fold in cocoa powder, sour cream, and red food coloring.
- Pour the filling into the crust.
- Wrap the pan in foil and place it in a larger roasting pan.
- Add hot water to the roasting pan halfway up the sides of the springform pan.
- Bake for 55-65 minutes until the cheesecake has a gentle jiggle in the center.
- Turn off the oven, crack the door, and let it cool for 30-60 minutes before removing.
- Refrigerate for a minimum of 4 hours, preferably overnight.
Notes
Serve chilled with whipped cream and fresh raspberries for brightness. Top with chocolate shavings or crushed Oreos for added texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg