If you are looking for a dessert that is both stunning and indulgently delicious, this Red Velvet Cheesecake with Cream Cheese Frosting Recipe is an absolute must-try. Imagine the vibrant red velvet flavor woven through a luxuriously creamy cheesecake, all nestled on a crunchy chocolate cookie crust. What really takes this cheesecake to restaurant-quality heights is the tangy, smooth cream cheese frosting that crowns each slice. It’s a showstopper that balances richness and sweetness perfectly, ensuring every bite is a memorable celebration of textures and tastes. Trust me, once you make this recipe, it will become your new favorite for special occasions or whenever you need a truly comforting treat.

Ingredients You’ll Need

A clear glass bowl holds a thick mix of red and white swirled together in three to four broad layers, creating a marbled effect. The red parts are bright and smooth, while the white parts are creamy and soft, blending gently with the red. A white spatula with a long handle is partially buried in the mix, with some of the swirled mixture on it, showing the texture as smooth and fluffy. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to making this Red Velvet Cheesecake with Cream Cheese Frosting Recipe a success. Each element is chosen to create that perfect harmony of flavor, texture, and color, from the rich cream cheese to the vivid food coloring. These essentials come together simply but make a remarkable difference.

Oreo Cookies (26, wafers and filling): These create a rich and crunchy chocolate crust that contrasts beautifully with the creamy filling.
Unsalted Butter (5 tablespoons melted for crust, 1/4 cup softened for frosting): Adds moisture and richness to both the crust and the frosting for that perfect mouthfeel.
Full-fat Cream Cheese (24 ounces for filling, 4 ounces for frosting): The backbone of the cheesecake’s creamy texture and smooth tang.
Granulated Sugar (1 1/4 cups): Sweetens the filling to balance the cocoa and tangy elements.
Cocoa Powder (3 tablespoons): Adds subtle chocolate depth that complements the red velvet flavor.
Sour Cream (3/4 cup): Provides creaminess and a gentle tang, enhancing the cheesecake’s texture.
Buttermilk (1/4 cup): Essential for authentic red velvet tang and tenderness in the cheesecake.
White Vinegar (2 teaspoons): Reacts with the buttermilk to intensify the flavor and help the red color pop.
Red Food Coloring (1-2 tablespoons): The magic behind the iconic bright red hue that makes this cheesecake so eye-catching.
Large Eggs (3) and Egg Yolks (2): Helps to set the cheesecake and add richness without making it rubbery.
Powdered Sugar (1 to 1 1/2 cups for frosting): Sweetens the cream cheese frosting to the perfect balance.
Salt (1/4 teaspoon for frosting): Enhances all the flavors in the cream cheese frosting.

How to Make Red Velvet Cheesecake with Cream Cheese Frosting Recipe

Step 1: Prepare the Oreo Cookie Crust

Start by preheating your oven to 350°F (180°C) and wrapping your springform pan tightly with aluminum foil to protect it from water during baking. Blitz all 26 Oreo cookies, filling and wafer included, into fine crumbs using a food processor or crush them with a rolling pin inside a freezer bag if you don’t have one. Mix the crushed cookies with 5 tablespoons of melted unsalted butter until evenly combined. Press this mixture firmly onto the bottom and slightly up the sides of the pan, creating a defined lip. Pop it in the oven for about 10 minutes to set the crust, then keep the oven on—you’ll bake the cheesecake next.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened full-fat cream cheese (24 ounces) with 1 1/4 cups sugar until silky and smooth, scraping down the sides for even mixing. Add the cocoa powder and sour cream, making sure the cocoa is sifted to avoid lumps. Then, on low speed, blend in the buttermilk, 2 teaspoons white vinegar, the vanilla extract, and the red food coloring until the batter glows with vibrant red hues. Whisk the eggs and egg yolks in a separate bowl before folding them in gently in thirds, maintaining the batter’s light texture, which will set into that luscious cheesecake.

Step 3: Bake the Cheesecake in a Water Bath

Pour the creamy filling over the baked Oreo crust, smoothing out the top elegantly. Place the wrapped springform pan into a large roasting pan and add boiling water halfway up the sides of the pan, creating a gentle water bath that ensures even baking and prevents cracking. Bake for 60 to 70 minutes at 350°F (180°C), checking around 50 minutes to monitor doneness—the cheesecake should look set around the edges but still jiggle slightly in the center. Once baked, remove it carefully from the water bath and let it cool completely in the roasting pan before refrigerating for at least 6 hours, or overnight for the best results.

Step 4: Prepare and Add the Cream Cheese Frosting

Once your cheesecake is fully chilled, whip together the frosting by beating 1/4 cup softened butter with 4 ounces of softened cream cheese until smooth. Add 1/4 teaspoon salt and gradually beat in 1 to 1 1/2 cups powdered sugar, tasting as you go to find your perfect level of sweetness. Spread this luscious frosting over the top of the chilled cheesecake, leaving a neat border around the edges so the brilliant red color peeks through. Pop it back in the fridge until you’re ready to serve this masterpiece.

How to Serve Red Velvet Cheesecake with Cream Cheese Frosting Recipe

The image shows a dessert with three clear layers on a wooden stand against a blurred background. The bottom layer is dark brown, crumbly, and flat, resembling a cookie crust. The middle layer is thick, smooth, and bright red with a glossy finish, evenly spread over the crust. The top layer is a fluffy white cream, swirled on, with rough peaks and uneven edges. Dark brown chocolate shavings are scattered over the cream, adding texture and contrast. There is a small part of a white plate with a red piece of the dessert in the lower left corner. The surface below is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your cheesecake not only adds flair but can also enhance flavor and texture. Fresh berries like raspberries or strawberries make a perfect fresh-tart contrast to the richness. Alternatively, a few delicate chocolate curls or a light dusting of cocoa powder can add elegant texture and deepen the chocolate notes. For a festive twist, sprinkle crushed Oreo crumbs on top of the frosting edges for a delightful crunch and visual interest.

Side Dishes

Pairing your Red Velvet Cheesecake with Cream Cheese Frosting Recipe with light accompaniments ensures the star of the show shines. A simple cup of strong black coffee or espresso cuts through the richness superbly, while a scoop of vanilla bean ice cream offers a creamy cold delight. Fresh fruit compotes, especially cherry or raspberry, provide a juicy balance and make your dessert plate look professionally curated.

Creative Ways to Present

Presentation is the secret to turning this homemade dessert into an unforgettable experience. Slice the cheesecake using a hot, clean knife for perfect edges, wiping the blade between each cut. Consider individual servings in pretty glasses layered with crumbs and frosting for a fun twist. For special occasions, decorate with edible flowers or piped cream cheese rosettes to wow your guests visually and tastefully. The bright red velvet color demands to be showcased with pride!

Make Ahead and Storage

Storing Leftovers

Leftover Red Velvet Cheesecake with Cream Cheese Frosting Recipe can be stored covered in the refrigerator for up to four days. Keep it tightly wrapped or in an airtight container to prevent drying out and to protect it from absorbing other fridge odors. Chilling the cheesecake helps maintain its creamy texture and rich flavors over time.

Freezing

If you want to extend the life of your cheesecake, freezing is a great option. Freeze whole or in sliced pieces, wrapped first with plastic wrap and then aluminum foil to shield from freezer burn. When you’re ready to enjoy it again, thaw the cheesecake overnight in the refrigerator—it will be just as delicious and ready to impress again.

Reheating

Since this cheesecake is best enjoyed cold or at room temperature, reheating is not recommended. Instead, pull it out of the fridge about 20-30 minutes before serving to let it soften up slightly. This resting time allows the beautiful flavors and creamy texture to bloom perfectly on your palate.

FAQs

Can I substitute regular cream cheese for full-fat cream cheese?

For the best texture and flavor, it’s important to use full-fat brick-style cream cheese in this Red Velvet Cheesecake with Cream Cheese Frosting Recipe. Reduced-fat or whipped varieties tend to make the cheesecake too soft or affect its ability to set properly, resulting in a less creamy and firm dessert.

Is there a substitute for buttermilk in this recipe?

Unfortunately, buttermilk is essential in this recipe for its acidity which reacts with the baking ingredients and contributes to the classic tang and texture. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/4 cup of milk and letting it sit for 5-10 minutes before using.

How do I avoid cracks on the surface of my cheesecake?

Wrapping your springform pan tightly with foil and baking the cheesecake in a water bath helps regulate the temperature and humidity, preventing cracks. Also, avoid overbaking by watching the center jiggle gently when checked toward the end of baking time, and allow the cheesecake to cool gradually in the pan.

Can I use a different kind of cookie for the crust?

Absolutely! While Oreo cookies are recommended for their intense chocolate flavor and balance, you can substitute with chocolate graham crackers, chocolate wafer cookies, or even digestive biscuits depending on your taste preference. Just ensure the cookies are finely crushed and combined well with melted butter for the crust to hold together.

How long should I chill the cheesecake before serving?

Chilling the cheesecake for at least 6 hours is crucial to allow it to fully set and develop its rich texture. Overnight chilling is even better and recommended if possible. This resting time also enhances the flavor and makes slicing much easier, giving you those perfect clean pieces every time.

Final Thoughts

This Red Velvet Cheesecake with Cream Cheese Frosting Recipe is such a delightful blend of beautiful color, rich texture, and classic flavor that it truly deserves a spot in your dessert repertoire. Whether you’re celebrating a special occasion or just want to treat yourself, this cheesecake promises to impress with every slice. I can’t wait for you to make it, share it, and enjoy all the smiles it brings to your table!