Bring holiday magic to your dessert table with this Christmas Red Velvet Cheesecake — a stunning, creamy, and irresistibly festive treat. With its velvety red cheesecake filling, crunchy Oreo cookie crust, and cheerful sprinkle topping, this show-stopping dessert is perfect for Christmas parties, family gatherings, or cozy winter celebrations.
The smooth, rich texture pairs beautifully with the subtle cocoa notes of classic red velvet, making every slice a sweet holiday moment worth savoring.

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Ingredients

For the Crust

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

For the Filling

4 blocks cream cheese (8 oz each), softened
½ cup white sugar
2 cups heavy whipping cream
1 tsp vanilla extract
2 tbsp cocoa powder
Red food coloring, as needed
¼ cup Christmas sprinkles
Extra sprinkles, for garnish
Whipped cream, for topping
Mini Oreos, for decoration

Instructions

Prepare the Pan
Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil to keep water from leaking in.
Make the Crust
- Combine crushed Oreos, melted butter, and sugar.
- Press firmly into the bottom of the prepared pan.
- Bake 8–10 minutes and cool completely.
Make the Filling
- Beat softened cream cheese until smooth.
- Add sugar and mix until creamy.
- Mix in vanilla, cocoa powder, and red food coloring.
- In a separate bowl, whip 1 cup heavy cream to soft peaks.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in Christmas sprinkles.
- Spread evenly over the cooled crust.
Bake in a Water Bath
- Reduce oven temperature to 325°F (160°C).
- Place springform pan inside a large roasting pan.
- Pour hot water into the outer pan halfway up the sides.
- Bake 1–1¼ hours, until edges are set but the center jiggles slightly.
Cool Slowly
- Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.
- Remove, cool for 2–3 hours, then refrigerate 6–8 hours or overnight.
Decorate & Serve
- Remove sides of the springform pan.
- Add whipped cream, mini Oreos, and extra sprinkles.
- Slice using a hot, clean knife for perfect cuts.

Pro Tips

Wrap the pan tightly to keep the water bath effective.
Crush Oreos finely for a firm, no-crumble crust.
Avoid overmixing the cream cheese to prevent cracks.
Whip cream gently—overwhipping creates a grainy texture.
Chill overnight for the smoothest and creamiest results.

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Why This Recipe Works

The light whipped-cream filling gives classic cheesecake a softer, creamier texture.
Red velvet flavor adds a festive holiday twist.
Oreo crust balances the creaminess with just the right amount of crunch.
Perfect for holiday parties, gift exchanges, or Christmas dinner dessert.
Beginner-friendly method with consistently great results.

Substitutions & Variations

Gluten-Free: Swap Oreos for gluten-free chocolate cookies.
Peppermint Twist: Add crushed peppermint candies to the filling or topping.
Lower Sugar: Use a sugar substitute suitable for baking.
Vegan: Choose dairy-free cream cheese and coconut cream.
Extra Festive: Add edible glitter, gold dust, or a chocolate drizzle.

Make-Ahead, Storage & Reheating Guide

Make Ahead: Prepare 1–2 days in advance. Chill until ready to serve.
Refrigeration: Store slices in an airtight container for up to 5 days.
Freezing: Freeze cheesecake (without whipped cream) for up to 2 months.
Thawing: Thaw overnight in the refrigerator before decorating.

Serving Ideas

Top with sugared cranberries for a winter look.
Serve with hot cocoa, peppermint mocha, or fresh berries.
Add chocolate shavings or a dusting of cocoa for an elegant finish.
Pair alongside Christmas cookies or truffles on a dessert table.

Nutrition (Per Serving Estimate)

Calories: ~520
Carbohydrates: 38g
Fat: 38g
Protein: 6g
Fiber: 1g
(Values are estimates and may vary.)

Frequently Asked Questions

Can I make this cheesecake a day ahead?

Yes! It tastes even better after chilling overnight.

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How do I store leftovers?

Keep refrigerated for up to 5 days. Freeze un-decorated cheesecake for up to 2 months.

Can I add more cocoa for a richer red velvet flavor?

Absolutely — add up to 1 extra tablespoon for deeper chocolate notes.

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Can I use different cookies for the crust?

Yes! Chocolate graham crackers or vanilla cookies work well too.

How do I prevent cracks?

Use a water bath, avoid overmixing, and let the cheesecake cool slowly.

This Christmas Red Velvet Cheesecake brings together bold holiday color, silky smooth texture, and a rich chocolate-cookie crust to create a dessert that shines at every celebration. Whether you’re hosting Christmas dinner, attending a party, or baking with family, this festive cheesecake will quickly become a seasonal favorite year after year.