Ingredients
Oreo Crust:
- 24 Oreo cookies
- 1/4 cup melted butter
Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Red Velvet Topping:
- 1 cup red velvet cake mix
- 1/2 cup milk or whipping cream
- Optional: 8 oz whipped topping (for mousse style)
Garnishes:
- Whipped cream
- Cherries or cherry pie filling
- Mini Oreos or crushed Oreos
Instructions
- Crush Oreos and mix with melted butter. Press into springform pan. Chill 20 min.
- Beat cream cheese and powdered sugar until smooth. Add vanilla.
- Beat heavy cream until stiff peaks form; fold into cheese mixture.
- Spread filling over crust. Chill 1 hour.
- Mix red velvet cake mix with milk and whipped topping for mousse topping OR bake and crumble cake for topping.
- Spread red velvet layer over cheesecake. Top with whipped cream, cherries, and Oreos.
- Chill at least 4–6 hours or overnight before slicing.
Notes:
- Use a hot knife for clean slices.
- Store in fridge up to 4 days or freeze slices individually.
- Try layering red velvet and cheesecake for a marble effect.
Creamy, dreamy, and dangerously delicious!
Notes
Prep Time: 30 minutes | Chill Time: 6 hours | Total Time: 6 hours 30 minutes
Servings: 10–12