Introduction

This Christmas Red Velvet Cheesecake is a festive and delicious dessert perfect for holiday celebrations. With a rich cream cheese filling, vibrant red color, and a crunchy Oreo crust, it’s sure to impress your guests and satisfy your sweet tooth.

A slice of cake is on a white plate with a fork on the side, sitting on a red and white checkered cloth over a white marbled surface. The cake has a black crumb base, topped with a thick cream cheese layer mixed with rich red swirls blending throughout the middle and top. On top, there are several white whipped cream dollops sprinkled with red and green bits, and a chocolate sandwich cookie is placed upright in the whipped cream. In the background, a glass of milk and another slice of the same cake are blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies (about 2 cups crumbs)
⅓ cup butter, melted
4 (8-ounce) blocks cream cheese, softened to room temperature
½ cup white sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons cocoa powder
Red food coloring, as needed for desired shade
¼ cup Christmas sprinkles (for the filling)
Whipped cream (for topping)
Mini Oreos (for garnish)
Extra Christmas sprinkles (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
Step 2: Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar. Press mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Cool completely on a wire rack.
Step 3: In a mixer, beat softened cream cheese until smooth. Gradually add ½ cup white sugar, mixing until just combined. Stir in vanilla extract, cocoa powder, and red food coloring until evenly vibrant. In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in ¼ cup Christmas sprinkles. Pour filling over the cooled crust.
Step 4: Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching halfway up the springform pan’s sides. Bake for 1 hour to 1 hour and 15 minutes, or until edges are set but the center still jiggles slightly.
Step 5: Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour. Remove from oven and water bath; cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.
Step 6: Remove springform pan sides. Top cheesecake with whipped cream. Garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp, hot knife wiped clean between cuts. Store leftovers in the refrigerator.

Tips & Variations

Use a water bath to prevent cracking and ensure smooth, creamy texture.
Adjust the red food coloring gradually to achieve your preferred shade without overpowering the flavor.
Substitute mini Oreos with crushed peppermint candies for a minty twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. When ready to serve, allow it to sit at room temperature for 10-15 minutes for the best texture. Leftovers can be reheated gently in the microwave for a few seconds if desired, but it is best enjoyed chilled.

How to Serve

A slice of marbled cheesecake sits on a white plate with colorful sprinkles scattered around. The cheesecake has three clear layers: a dark brown crumbly crust at the bottom, a thick middle layer with swirls of bright red and dark brown mixed into creamy white cheesecake, and a glossy surface on top with a dollop of white whipped cream. A whole chocolate sandwich cookie is placed upright next to the whipped cream on the slice. In the background, a larger cheesecake with similar red topping and whipped cream is slightly out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made a day in advance to allow it to fully set and develop flavors. Refrigerate it overnight for the perfect texture.

What can I use if I don’t have a springform pan?

A springform pan is ideal for easy removal, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to avoid breaking it.