Introduction

This Christmas Red Velvet Cheesecake blends the rich flavors of red velvet with the creamy texture of cheesecake and a festive touch of sprinkles. It’s a stunning holiday dessert that’s sure to impress family and guests alike.

A slice of cheesecake with three visible layers sits on a white plate; the bottom layer is a dark chocolate cookie crust, the middle layer is creamy white cheesecake, and the top layer is a mix of red and white swirled batter creating a marbled effect. On top of the cheesecake slice, there are several swirls of white whipped cream decorated with small red and green sprinkles, and a whole dark chocolate sandwich cookie is placed upright in the whipped cream. A silver spoon rests on the plate next to the slice. The plate is on a red and white checkered cloth, and a glass of milk is blurred in the background over a white marbled surface. 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 oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
Step 2: Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar. Press mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Cool completely on a wire rack.
Step 3: In a mixer, beat softened cream cheese until smooth. Gradually add ½ cup white sugar, mixing until just combined. Stir in vanilla extract, cocoa powder, and red food coloring until evenly vibrant. 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 ¼ cup Christmas sprinkles. Pour filling over the cooled crust.
Step 4: Reduce 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, reaching halfway up the springform pan’s sides. Bake for 1 hour to 1 hour and 15 minutes, or until edges are set but the center still jiggles slightly.
Step 5: Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour. Remove from oven and water bath; cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.
Step 6: Remove springform pan sides. Top cheesecake with whipped cream. Garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp, hot knife wiped clean between cuts. Store leftovers in the refrigerator.

Tips & Variations

Use full-fat cream cheese for best texture and flavor.
Adjust red food coloring gradually to achieve your preferred shade of red velvet.
For a nutty twist, sprinkle chopped pecans or walnuts on top with the sprinkles.
Substitute mini Oreos with crushed peppermint candies for an extra festive touch.

Storage

Store leftover cheesecake in the refrigerator, covered loosely, for up to 4 days. When reheating, allow cheesecake to come to room temperature before serving for the best texture. Avoid freezing, as it may affect the creamy consistency.

How to Serve

A single slice of cheesecake sits on a white plate with a dark crumbly chocolate crust at the bottom, followed by a thick creamy white layer with swirls of red and dark chocolate chunks mixed throughout. On top, there are two fluffy white whipped cream dollops, one holding an upright whole chocolate sandwich cookie. Colorful small round sprinkles are scattered on the cheesecake and plate. The background shows a white marbled texture surface and part of the rest of the cheesecake blurred out. 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 is ideal to prepare a day ahead to allow flavors to develop and the texture to set properly.

What if I don’t have a springform pan?

A springform pan is recommended for easy removal, but you can use a regular cake pan lined with parchment paper and foil, though slicing may be more challenging.

Christmas Red Velvet Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

Celebrate the holidays with this luscious Christmas Red Velvet Cheesecake, featuring a crunchy Oreo crust and a vibrant red velvet cream cheese filling speckled with festive sprinkles. Topped with whipped cream, mini Oreos, and extra sprinkles, this cheesecake combines classic flavors and colorful presentation perfect for any holiday dessert table.

Author: Marco
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 9 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

24 Oreo cookies (about 2 cups crumbs)
⅓ cup butter, melted
2 tablespoons white sugar

Filling

4 (8-ounce) blocks cream cheese, softened to room temperature
½ cup white sugar
2 cups heavy whipping cream (divided: 1 cup for filling, 1 cup for topping)
1 teaspoon vanilla extract
2 tablespoons cocoa powder
Red food coloring, as needed for desired shade
¼ cup Christmas sprinkles (for the filling)

Topping and Garnish

Whipped cream (for topping, made from remaining 1 cup heavy whipping cream)
Mini Oreos (for garnish)
Extra Christmas sprinkles (for garnish)

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in during baking. Crush Oreo cookies finely and mix with melted butter and 2 tablespoons of white sugar. Press this mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then let cool completely on a wire rack.
Make the filling base: Using a mixer, beat the softened cream cheese until it’s smooth and creamy. Gradually add ½ cup white sugar and mix until just combined to create a sweetened cream cheese base.
Add flavor and color: Stir in vanilla extract, cocoa powder, and red food coloring until the mixture has a smooth and vibrant red velvet color. In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form, then gently fold this whipped cream into the cream cheese mixture for a light, airy texture. Finally, fold in ¼ cup Christmas sprinkles to add a festive look and a bit of crunch.
Assemble and bake: Pour the filling over the cooled crust in the springform pan. Lower the oven temperature to 325°F (160°C). Place the springform pan wrapped in foil into a larger roasting pan, then carefully pour hot water into the roasting pan so it reaches halfway up the sides of the springform pan to create a water bath. Bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still jiggles slightly.
Cool in the oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen the cheesecake, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until fully chilled and firm.
Garnish and serve: Remove the sides of the springform pan. Prepare whipped cream from the remaining 1 cup of heavy cream and dollop or pipe it over the cheesecake. Garnish with mini Oreos and extra Christmas sprinkles for a festive finish. For clean slices, use a sharp, hot knife wiped clean between each cut. Store any leftovers refrigerated.

Notes

Wrapping the springform pan tightly with foil is essential to prevent water from the bain-marie (water bath) from leaking into the cheesecake.
Using a water bath helps the cheesecake bake evenly and reduces cracking.
Letting the cheesecake cool gradually in the oven after baking helps prevent cracks.
Refrigerate the cheesecake overnight for the best flavor and texture.
For vivid red color, use a good quality gel or liquid red food coloring and add gradually for desired shade.
Remove the cheesecake sides carefully to maintain shape before garnishing.
Use a hot, clean knife for slicing to achieve neat slices.

Keywords: Red Velvet Cheesecake, Christmas Dessert, Oreo Crust Cheesecake, Holiday Cheesecake, Festive Dessert, Cheesecake Recipe