Ingredients

For the Crust:

1½ cups crushed Oreos (about 18 cookies) 🖤
4 tbsp melted butter 🧈

For the Cheesecake Layer:

2 (8 oz) blocks cream cheese, softened 🧀
1 cup powdered sugar 🍚
1 tsp vanilla extract 🍦
2½ cups whipped topping (like Cool Whip) 🥄

For the Red Velvet Crumble Layer:

1 red velvet cake layer (store-bought or homemade), crumbled ❤️
(You’ll only need half if using a full cake)

For the Red Glaze:

1 cup red velvet or strawberry glaze (store-bought or homemade) 🍓
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

For the Topping:

10–12 whole Oreos for garnish 🖤
Extra whipped topping for piping swirls 🍦

Instructions

Step 1: Make the Crust

Mix crushed Oreos with melted butter until crumbly. Press into the bottom of a springform pan. Chill in the freezer while preparing the filling.

Step 2: Prepare the Cheesecake Layer

In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, then fold in the whipped topping until fluffy and creamy.

Step 3: Build the Layers

Spoon half of the cheesecake mixture over the crust. Sprinkle crumbled red velvet cake evenly over that layer. Add the remaining cheesecake filling and smooth the top.

Step 4: Add the Glaze

Spread red glaze gently on top of the cheesecake. Chill for at least 4 hours or overnight to set completely.

Step 5: Decorate

Pipe swirls of whipped topping around the edges and press Oreos into the top before serving. Add extra red velvet crumbles if desired.

Notes

Serving Tips 🍽️

Slice with a warm, sharp knife for clean edges.
Serve chilled with a drizzle of chocolate syrup for extra flair 🍫
Pair with coffee or milk to balance the richness ☕

Author: niold.com