Introduction

This festive Christmas Red Velvet Cheesecake combines the rich, creamy texture of cheesecake with the classic flavors of red velvet cake. Topped with colorful sprinkles and mini Oreos, it makes a delightful centerpiece for any holiday gathering.

A slice of layered cheesecake sits on a white plate, resting on a red and white checkered cloth over a white marbled surface. The cheesecake has three layers: a black crumbly base, a thick creamy white middle, and a marbled red and white top layer with swirls of red velvet. On top, there are three swirls of white whipped cream decorated with red and green sprinkles, and a whole chocolate sandwich cookie is placed vertically in the center of the whipped cream. A silver fork lies beside the cheesecake slice on the plate. In the background, another slice of the same cheesecake is slightly out of focus alongside a glass of milk. 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 the oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during baking.
Step 2: Crush the Oreo cookies finely. In a bowl, mix the crumbs with melted butter and 2 tablespoons of white sugar. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8–10 minutes, then let it cool completely on a wire rack.
Step 3: In a mixer, beat the softened cream cheese until smooth. Gradually add ½ cup white sugar and continue mixing until just combined. Stir in the vanilla extract, cocoa powder, and enough red food coloring to achieve a vibrant red color.
Step 4: 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 the ¼ cup of Christmas sprinkles. Pour this filling over the cooled crust.
Step 5: Reduce the 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 until it reaches halfway up the sides of the springform pan. Bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still jiggles slightly.
Step 6: Turn the oven off and leave the cheesecake inside with the door slightly open for 1 hour. Remove the cheesecake from the oven and water bath, then cool completely on a wire rack for 2–3 hours. Run a knife around the edge to loosen it, cover loosely, and refrigerate for at least 6–8 hours or overnight until firm.
Step 7: Remove the sides of the springform pan. Top the cheesecake with whipped cream and garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp, hot knife wiped clean between cuts. Store any leftovers in the refrigerator.

Tips & Variations

Use a water bath carefully to prevent cracks and create a creamy texture.
If you prefer a more intense red color, add the food coloring gradually until you reach your desired shade.
Swap the Christmas sprinkles with your favorite holiday-themed toppings for a personalized touch.
For a lighter crust, try substituting half the Oreos with graham crackers.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat slices, let them sit at room temperature for 15 minutes or gently warm them in the microwave for about 10 seconds, but it’s best enjoyed chilled.

How to Serve

A slice of cheesecake with three main layers sits on a white plate. The bottom layer is a dark chocolate cookie crust. The middle layer is creamy white cheesecake with swirls of deep red velvet cake that mix into the cheese. On top is a swirl of white whipped cream decorated with small red and green sprinkles, crowned with a whole chocolate sandwich cookie standing upright. The plate is on a white marbled surface with a red and white cloth. In the background, blurred slices of the same cheesecake and a glass of milk are visible. A silver fork rests on the plate next to the slice. 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 benefits from resting overnight in the fridge, which helps it set fully and develop flavor. It can be made up to 2 days ahead of serving.

What should I do if my cheesecake cracks?

Cracks can happen during baking or cooling. To minimize cracking, use a water bath and cool the cheesecake gradually with the oven door ajar. If cracks occur, you can cover them with whipped cream or decorative toppings before serving.