Red Velvet Cheesecake with Oreo Crust – Festive Christmas Dessert Idea

Looking for a dessert that basically screams Christmas without needing actual bells attached? This Red Velvet Cheesecake with Oreo Crust is your new holiday show-off. It’s bold, creamy, dramatic, and ridiculously easy—pretty much the superstar of Christmas Cheesecake Flavors. If you want a Cheesecake Christmas moment that makes everyone at the table pause mid-conversation, you just found it.

The magic starts with that crunchy Oreo crust—simple, chocolatey, and way easier than fussing with graham crumbs. Press it in firmly (trust me, use a mug; your fingers deserve a break), pour in the lush red velvet filling, and boom: a holiday dessert that looks bakery-level without the bakery stress. Honestly, for Christmas Dinner Dessert goals, this thing does the heavy lifting.

And here’s where people usually mess up: ALL refrigerated ingredients need to hit room temperature before mixing. Cold ingredients = lumpy batter, and IMO, lumps belong in mashed potatoes, not cheesecake. Once everything blends silky smooth, you’re on the fast track to one of the easiest Christmas Cheesecakes you’ll ever pull off.

Another hot tip: ditch the water bath drama. This cheesecake bakes beautifully without it. Just give the pan a gentle tap—if the center jiggles slightly but the edges stay set, congrats, it’s done. No cracking, no crying, no chaos. Perfect for busy Christmas Bakery Ideas season.

Whether you're planning Christmas Desserts Ideas, browsing Christmas Bakes, gifting homemade Christmas Baked Goods, or adding something wow-worthy to your lineup of Christmas Recipes Dessert, this cheesecake hits every mark. It slices like a dream, tastes like a holiday hug, and looks like something straight off a festive magazine cover.

Plus, who’s going to say no to red velvet anything? Especially at Christmas? Exactly.

Red Velvet Cheesecake with Oreo Crust – Festive Christmas Dessert Idea

This Red Velvet Cheesecake starts with a crisp, chocolatey Oreo base and a velvety red filling that tastes as incredible as it looks. It comes together with minimal fuss—no classic water bath needed—and every slice cuts beautifully.

Prep Time: 15 minutes
Bake Time: 55 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 12
Author: Alma
Category: Dessert

Ingredients

Crust

• 32 Oreo cookies (about 2 sleeves)
• 6 tbsp unsalted butter, melted

Red Velvet Cheesecake

• 32 oz cream cheese, softened (4 blocks)
• 1 cup granulated sugar
• 1 cup sour cream, softened
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tbsp red food coloring
• ½ cup half-and-half, room temperature
• 3 tbsp unsweetened cocoa powder
• 2 tbsp all-purpose flour

Garnish

• Extra Oreos
• Whipped cream

Instructions

Make the Oreo Crust

1. Set your oven to 375°F.
2. Pulse the Oreos in a food processor until finely crushed. If you don’t have one, seal them in a zip-top bag and smash with a rolling pin. Transfer the crumbs to a bowl.
3. Stir in the melted butter until the mixture looks like damp sand.
4. Coat a 9-inch springform pan with baking spray. Press the crumb mixture firmly into the bottom and slightly up the sides—using a measuring cup makes this easier and more even.
5. Bake the crust for 8 minutes, then set aside.

Prepare the Red Velvet Filling

1. Reduce the oven temperature to 350°F.
2. In a stand mixer with the paddle attachment, beat the cream cheese and sugar on low–medium speed for about 2 minutes, or until smooth and creamy.
3. Add the sour cream and mix for another minute.
4. Mix in the eggs, vanilla extract, and red food coloring until fully incorporated.
5. Pause to scrape down the bowl.
6. Pour in the half-and-half and blend again.
7. Add the cocoa powder and flour, mixing on low until just combined. Scrape the bowl one more time to ensure everything is even.
8. Pour the batter into your pre-baked crust and smooth the top.
9. Place the cheesecake on the top rack of the oven.

Create Moist Heat (No Traditional Water Bath)

1. Set a 9×13-inch baking dish on the lower rack.
2. Fill the dish with about 1 inch of hot water.
3. Bake the cheesecake for 45–55 minutes. It’s ready when the outer edges are set and slightly pulling away from the pan while the center still jiggles.

Cool & Chill

1. Turn the oven off and crack the door open. Let the cheesecake rest inside for 1 hour.
2. Remove and allow it to finish cooling at room temperature.
3. Refrigerate for at least 4 hours, or chill overnight for best texture.
4. Decorate with whipped cream and extra Oreos before serving.

Enjoy your stunning, slice-perfect red velvet showstopper!

Location:

Share :