This Christmas red velvet cheesecake is the kind of dessert that instantly becomes the centerpiece of the table and a memory maker for the holidays. I first made this while hosting a small family gathering one December; the crimson filling set against a dark Oreo crust felt like holiday magic. The texture is lusciously smooth yet light, thanks to the whipped cream folded into the filling, while the cocoa and red coloring deliver that classic velvet flavor without overpowering the dairy richness.

I discovered this version during a year when I wanted a showstopping dessert that was surprisingly simple to execute. It pulls together pantry staples and a few festive touches, like Christmas sprinkles and mini Oreos, to create something both elegant and playful. Guests love the balance of tangy cream cheese, subtle cocoa, and the crunchy chocolate cookie base. It is one of those recipes that elicits genuine wow moments when you slice into it and reveal the vibrant interior.

Ingredients

• Oreo cookies: Twenty four cookies crushed into about two cups of crumbs form a sturdy chocolate base. I prefer regular Oreos for sweetness and texture but double stuffed produces a slightly sweeter crust. Pulse in a food processor for even crumbs.
• Butter: One third cup melted binds the crumbs into a pressable crust. Unsalted is best so you control salt level; use European style butter for a richer flavor if desired.
• Cream cheese: Four eight ounce blocks softened to room temperature create the creamy body of the filling. Full fat provides the best texture and mouthfeel; gently whisked until smooth avoids lumps.
• White sugar: Half cup for the filling and a couple tablespoons for the crust add balance. Granulated sugar dissolves into the cream cheese when beaten thoroughly.
• Heavy whipping cream: Two cups total, with one cup whipped to soft peaks before folding in to lighten the filling. Cold cream whips more reliably; chill the bowl if your kitchen is warm.
• Vanilla extract and cocoa powder: One teaspoon vanilla and two tablespoons unsweetened cocoa ground the red velvet flavor in subtle chocolate notes.
• Red food coloring: Add to taste to reach the desired holiday shade. Gel or paste colorings yield brighter hues with fewer drops than liquid.
• Christmas sprinkles and mini Oreos: Quarter cup of sprinkles folded into the filling for surprise pops, plus extra sprinkles and mini Oreos for garnish and visual impact.
• Whipped cream for topping: Use stabilized whipped cream or store bought topping for easy assembly and cleaner slices when serving.

Instructions

Prepare the pan and crust:Preheat the oven to 350 degrees Fahrenheit. Wrap a nine inch springform pan tightly with heavy duty aluminum foil to protect against water seepage during the water bath bake. Crush twenty four Oreo cookies finely in a food processor or inside a sealed bag with a rolling pin. Combine crumbs with one third cup melted butter and two tablespoons white sugar. Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup to compact it. Bake eight to ten minutes until the crust is set and fragrant. Transfer to a wire rack to cool completely.Beat the cream cheese:Lower the mixer speed and beat four blocks of room temperature cream cheese until completely smooth and free of lumps. Gradually add half cup white sugar and mix until just combined so the filling stays silky rather than aerated. Scrape down the bowl to ensure even texture.Flavor and color the filling:Stir in one teaspoon vanilla extract, two tablespoons unsweetened cocoa powder, and red food coloring until the filling is evenly colored. Add coloring a few drops at a time for precise control; gel colors give vivid hue with less liquid. The cocoa tones down the sweetness and deepens the velvet character.Whip and fold:In a separate chilled bowl, whip one cup of the heavy whipping cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in two additions to keep the filling light. Fold in one quarter cup Christmas sprinkles by hand so they stay intact rather than bleeding color.Assemble and prepare the water bath:Pour the filling over the cooled crust and smooth the top with an offset spatula. Reduce oven temperature to three hundred twenty five degrees Fahrenheit. 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 springform sides. The water bath moderates oven heat and prevents cracking.Bake and check for doneness:Bake for one hour to one hour and fifteen minutes. The edges should be set and slightly puffed while the center still jiggles when gently shaken. Avoid overbaking; residual heat will finish the set while cooling.Cool gradually then chill:Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool slowly. Remove from the oven and water bath and cool completely on a wire rack for two to three hours. Run a knife around the edge to loosen, then cover loosely and refrigerate at least six to eight hours, preferably overnight, until firm.Garnish and slice:Remove the springform sides and top with whipped cream. Garnish with mini Oreos and extra sprinkles. For cleaner slices, heat a sharp knife under hot water, wipe dry, then slice; repeat warming between cuts.

Storage Tips

Store slices in an airtight container or keep the whole cake loosely covered in the refrigerator. Refrigerated leftovers maintain quality for up to five days; the crust will slowly soften but remains tasty. For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. Thaw overnight in the refrigerator before serving and refresh the top with a dollop of whipped cream for presentation. When reheating plated slices briefly in a warm oven or microwave, warm only to just above cool room temperature to preserve the filling structure.

Ingredient Substitutions

If you need to adjust ingredients, swap the Oreo crust for a gluten free chocolate cookie crumb for a gluten free approach; expect a slightly different texture. Use reduced fat cream cheese to cut calories but note the filling will be less rich and slightly softer. For a dairy free version replace cream cheese and heavy cream with firm, high quality plant based alternatives and use a dairy free butter substitute for the crust; chilling time may increase. If you want a deeper chocolate note, add an extra tablespoon of unsweetened cocoa but balance with a touch more sugar if needed.

Serving Suggestions

Serve slices chilled with a swirl of whipped cream, a scattering of mini Oreos and extra sprinkles for a festive look. Pair with coffee or a sparkling cranberry mocktail for contrast. For an adult pairing, a glass of tawny port or a rich coffee liqueur complements the creamy tang. Garnish with edible glitter or candied cranberries for a holiday dinner centerpiece.

Cultural Background

Red velvet has roots in Southern American baking and gained popularity for its striking color and delicate cocoa flavor. Traditionally made with buttermilk and vinegar to enhance the chemistry that gives the cake its tender crumb, red velvet here is reinterpreted into a denser, cream cheese based filling that honors the classic flavor while transforming it into a chilled, luxurious dessert. The Oreo crust nods to modern American tastes, combining bakery tradition with approachable convenience.

Seasonal Adaptations

In winter add a teaspoon of orange zest to the filling for a bright citrus lift or fold in crushed peppermint for a holiday twist. For spring, replace Christmas sprinkles with fresh berries and a lemon whipped cream. Small changes such as using seasonal fruit compotes or swapping sprinkles for toasted nuts can make the dessert appropriate for any holiday or celebration.

Meal Prep Tips

Make the crust and filling one day in advance; bake and chill overnight to streamline serving on the day of your event. Pre measure sprinkles and garnishes in small bowls so young helpers can decorate quickly. Transport the cake in its springform pan on a level tray kept cool; if you need to travel, secure the pan inside a larger box to prevent tipping. Plan for at least eight hours of chilling for clean slices and the best texture.

This cheesecake is a festive, crowd pleasing centerpiece that rewards a little patience with big holiday payoff. Encourage readers to make it their own with favorite garnishes and enjoy the joy it brings when served to family and friends.