This red velvet cheesecake is smooth, creamy, and has that classic red velvet vibe: a hint of cocoa, a gentle tang, and a rich cheesecake finish. The Oreo crust adds crunch, and the light cream cheese whipped topping keeps each bite balanced.
If you love red velvet desserts, this red velvet cheesecake is the showstopper you want for Valentine’s Day, birthdays, and holiday dinners. It’s a little extra—but totally worth it.
Why You’ll Love This Red Velvet Cheesecake
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- Restaurant-style dessert with thick, creamy slices.
- Classic red velvet flavor: light cocoa + tang.
- Make-ahead friendly (best after chilling overnight).
- Gorgeous presentation with an easy whipped topping.
- Perfect for celebrations.
Ingredients for Red Velvet Cheesecake
Oreo Cookie Crust
- 24 chocolate sandwich cookies
- 4 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 cup sour cream
- 1/4 cup buttermilk
- 4 large eggs, room temperature
- 2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- 1–2 tablespoons red gel food coloring
Cream Cheese Whipped Topping
- 4 ounces cream cheese, room temperature
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Helpful aside: Mix on low to avoid adding extra air (less air = fewer cracks).
How to Make Red Velvet Cheesecake
- 1. Preheat oven to 325°F. Line and grease a 9-inch springform pan.
- 2. Mix cookie crumbs with butter, press into pan, bake 10 minutes, cool.
- 3. Wrap pan with foil and place in a roasting pan for a water bath.
- 4. Beat cream cheese and sugar on low until smooth. Mix in cocoa, sour cream, buttermilk, vinegar, vanilla, and coloring.
- 5. Add eggs one at a time on low just until combined. Pour over crust.
- 6. Add hot water to roasting pan (about halfway up). Bake 85–100 minutes until edges set and center slightly wobbly.
- 7. Cool slowly (oven off, door cracked 45 minutes), then chill 6 hours or overnight.
- 8. Whip topping and spread on chilled cheesecake. Slice and serve.
Tips for Perfect Red Velvet Cheesecake
- Room temperature ingredients for smooth batter.
- Mix gently on low.
- Chill overnight for clean slices.
- Warm and wipe knife between cuts.
Make-Ahead & Storing
- Refrigerate 4–5 days.
- Freeze slices up to 2 months; thaw overnight in fridge.
Reader Review: Creamiest cheesecake ever and the red velvet flavor was perfect with the cookie crust.
If you make this red velvet cheesecake, leave a rating and comment. What toppings would you add?