This festive red velvet cheesecake brings the holiday spirit with its vibrant color and creamy texture. The delicious Oreo crust adds a crunchy twist that everyone will love!
Making this cheesecake is a fun activity, especially during Christmas time. I like to top it with whipped cream and festive sprinkles. Who can resist a sweet treat this cheerful? 🎄
Key Ingredients & Substitutions
Oreo Cookies: These provide a deliciously sweet and chocolatey crust. If you need a substitute due to dietary restrictions, try using gluten-free cookies or even crushed digestive biscuits mixed with cocoa powder.
Red Food Coloring: This is essential for that vibrant red hue! You can use gel food coloring for more intensity or natural beet juice for a healthier option, though the color may be lighter.
Buttermilk: Buttermilk offers moisture and tanginess. If you don’t have it, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes before use.
Cream Cheese: A must-have for the cheesecake layer! For a lighter option, try using Neufchâtel cheese. Vegan cream cheese could also work if you need a dairy-free alternative.
What’s the Best Way to Layer Your Cheesecake?
Layering can be tricky, but the right technique makes it easy! Start by pouring half of the red velvet batter onto your Oreo crust for a solid base.
- Use a spatula to spread it evenly, ensuring it covers the entire bottom.
- Next, carefully spoon your cheesecake layer over the red velvet. You want to avoid mixing here, so scoop gently.
- Finally, top it off with the remaining red velvet batter, pouring slowly to create nice swirls. This adds to the beautiful presentation!
Remember, the key to a great layer is patience. Take your time pouring and spreading for the best results!
Christmas Red Velvet Cheesecake With Oreo Crust
Ingredients You’ll Need:
For the Oreo Crust:
- 24 Oreo cookies (about 1 ½ cups crushed)
- 6 tablespoons unsalted butter, melted
For the Red Velvet Cake Layer:
- 1 ¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
For the Cheesecake Layer:
- 16 ounces (450g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Red Velvet Glaze:
- ½ cup cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
For Decoration:
- Whipped cream
- Additional Oreo cookies
- Red velvet cake crumbs or red sprinkles
How Much Time Will You Need?
This delightful cheesecake requires about 20 minutes of prep time, plus 65-75 minutes for baking, and at least 4 hours of chilling time (ideally overnight). So, make sure to plan accordingly and enjoy the process!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Finely crush the Oreo cookies in a food processor, or place them in a zip-top bag and crush with a rolling pin. Combine the crushed Oreos with the melted butter until mixed well. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
2. Make the Red Velvet Cake Batter:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, whisk together the buttermilk, red food coloring, vanilla extract, and apple cider vinegar. In another bowl, beat the sugar, eggs, and vegetable oil until well combined. Add the wet mixture to the buttermilk mixture, then gradually mix in the dry ingredients until smooth.
3. Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese until fluffy. Add in the sugar and beat until well combined. Incorporate the eggs one at a time, making sure to mix well after each one. Finally, stir in the vanilla extract.
4. Assemble the Cheesecake:
Pour half of the red velvet batter evenly over the cooled Oreo crust in the springform pan. Carefully spoon the cheesecake filling over the red velvet layer. Then, pour the remaining red velvet batter over the cheesecake layer, doing this slowly to create swirls while preventing full mixing.
5. Bake the Cake:
Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the cheesecake is set, and the center jiggles slightly when shaken. Turn off the oven and leave the door slightly open; cool the cheesecake in the oven for 1 hour. Afterward, let it cool to room temperature before refrigerating for at least 4 hours or overnight.
6. Make the Red Velvet Glaze:
Using a hand mixer or whisk, beat the cream cheese in a bowl until smooth. Gradually add the powdered sugar, heavy cream, red food coloring, and vanilla extract. Blend until creamy and well combined.
7. Glaze and Decorate:
Once chilled, spread the red velvet glaze evenly on top of the cheesecake. Pipe whipped cream around the edges and garnish with whole Oreos and a sprinkle of red velvet crumbs or festive red sprinkles.
8. Serve:
Carefully release the springform pan sides and slice the cheesecake into pieces. Serve chilled and enjoy your festive Christmas Red Velvet Cheesecake with Oreo Crust!
This stunning cheesecake combines a rich Oreo crumb base, vibrant red velvet, and creamy cheesecake center—perfect for holiday celebrations!
Can I Make This Cheesecake Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free cookies for the crust to keep it completely gluten-free.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to 3 months—just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe bag.
Can I Use Different Flavor Cookies for the Crust?
Absolutely! While Oreos provide a classic flavor, you can experiment with other cookie varieties such as chocolate sandwich cookies or even vanilla wafers for a different twist.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix ½ cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes, and it will mimic the tanginess of buttermilk!
