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I grab this dazzling Christmas red velvet cheesecake each time holiday baking kicks off. It brings that eye-catching festive color and smooth richness you're looking for on your holiday spread, with a silky-smooth feel and that warm chocolaty zing that defines true red velvet. This head-turner needs some time and care, but trust me - that crunchy Oreo bottom, deep red middle, and soft whipped cream top make every second count.
When I first tried making this for our Christmas Eve gathering, it vanished within twenty minutes flat. My grandma even asked me to write down how I made it - that's when I knew this was a holiday hit.
Round Up Your Ingredients
- Oreo cookies: build a snappy chocolate foundation - pick ones with rich color and make sure they're fresh
- Butter: holds your crust together - spring for something tasty
- Cream cheese: gives that velvety thickness - always go full-fat and let it warm up first
- White sugar: adds the sweetness and helps everything blend smoothly
- Heavy whipping cream: makes everything airy in both filling and topping - grab one without extra additives
- Vanilla extract: brings out depth and works with the chocolate notes - real vanilla works best
- Cocoa powder: creates that classic red velvet taste - Dutch processed gives better color and flavor
- Red food coloring: creates that wow-factor color - gel type makes the brightest red
- Christmas sprinkles: add holiday magic - look for bright colors and some crunch for your topping
- Mini Oreos: for the finishing touch - they add fun little crunchy bites
How to Whip It Up
- Prepare Pan and Oven:
- Get your oven hot at 350 degrees Fahrenheit. Wrap your nine-inch springform pan completely with thick foil to block water during baking.
- Make the Red Velvet Crust:
- Smash those Oreos into tiny bits. Mix them with melted butter and a bit of sugar until every crumb gets coated. Push this mix firmly into your pan and bake about ten minutes. Let it cool all the way on a rack for extra crispiness.
- Prepare Cheesecake Filling:
- Beat room-temp cream cheese until it's super smooth. Add sugar bit by bit, scraping the bowl as you go. Mix in vanilla, cocoa powder, and enough red coloring to get that perfect shade. In another bowl, whip up one cup of heavy cream until it forms soft peaks. Carefully fold this whipped cream into your cheese mix to keep it light. Toss in some festive sprinkles for fun. Pour everything over your cooled crust.
- Bake the Cheesecake:
- Turn your oven down to 325 degrees. Put your foil-wrapped pan into a bigger roasting pan. Pour hot water around it, halfway up the sides. Bake for 60-75 minutes until the edges set but the middle still wobbles slightly.
- Cool and Chill:
- After baking, turn off the heat but leave your cheesecake in there with the door cracked open for an hour. Let it reach room temp on a rack, then slide a knife around the edges. Cover loosely and stick it in the fridge for 6-8 hours or overnight.
- Decorate and Serve:
- Pop off the springform sides when fully chilled. Pile on whipped cream, scatter mini Oreos, and shower with Christmas sprinkles. For pretty slices, dip your knife in hot water between cuts. Keep extras in the fridge – they'll taste even better tomorrow!
I love how that Oreo base gives this dessert such a wonderful chocolate snap that works so well with the tangy red velvet layer. My kids can't wait to toss on extra sprinkles right before we cut into it, turning dessert time into a mini celebration.
Flavor Boosters
This cheesecake stays good in the fridge for up to five days if you keep it covered. Need to store it longer? Wrap single slices tight and toss them in the freezer for up to two months. Let frozen slices thaw in the fridge overnight for the best texture.
Serving Suggestions
This cheesecake stands out as the star of any holiday spread. Pair it with hot coffee, warm spiced wine, or a small scoop of vanilla ice cream. Want more pizzazz? Try drizzling some melted white chocolate across the top.
Creative Twists
Red velvet comes from Southern cooking traditions with its bright color and hint of chocolate flavor. Turning it into a cheesecake blends two favorite celebration desserts into one, making it just right for both old and new Christmas traditions.
Once you taste this gorgeous cheesecake, your holidays will feel extra magical. Everyone will be impressed by both how it looks and tastes, and you'll have started a new favorite tradition.
Common Questions About This Recipe
- → Can I use a different crust instead of Oreo cookies?
Sure thing, you can swap out the Oreos for graham cracker bits or chocolate wafer cookies if that's more your style.
- → How do I prevent my cheesecake from cracking?
The trick is to cook your cheesecake in a water bath and then let it cool down slowly with the oven door slightly open.
- → Do I need to use gel or liquid food coloring for the red velvet layer?
Both options work fine, but gel colors usually give you a stronger red without making your mix too runny.
- → How long should the cheesecake chill before serving?
For the best results, put your cheesecake in the fridge for at least 6-8 hours or leave it there overnight.
- → Can I decorate with toppings other than sprinkles?
You bet! Try fresh berries, little chocolate pieces, or even a light dusting of cocoa powder instead of sprinkles.