Red Velvet Oreo Cheesecake Recipe + Mirror Glaze Tips
A stunning layered dessert featuring a chocolate Oreo crust, creamy cheesecake filling studded with cookie pieces, red velvet cake crumbs, and a glossy mirror glaze that'll make you the star of any celebration.
Ingredients
Oreo Crust:
- 24 Oreo cookies with filling
- 5 tablespoons unsalted butter melted
- Pinch of salt
Cheesecake Layer:
- 24 oz cream cheese room temperature
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature
- 1 tablespoon vanilla extract
- 1 cup crushed Oreos about 10 cookies
Red Velvet Layer:
- 1 1/2 cups red velvet cake crumbs
- 3 tablespoons cream cheese softened
- 2 tablespoons powdered sugar
Mirror Glaze:
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1 cup sweetened condensed milk
- 2 1/2 teaspoons powdered gelatin
- 1/4 cup cold water for gelatin
- 1 1/2 cups white chocolate chips
- Red gel food coloring
Decoration:
- Whipped cream or cream cheese frosting
- Whole Oreos
- Fresh raspberries or strawberries optional
Instructions
- Preheat oven to 325°F. Process Oreos until fine crumbs form. Mix with melted butter and salt. Press firmly into bottom of 9-inch springform pan. Bake 10 minutes, then cool completely.
- Beat cream cheese 2-3 minutes until smooth. Add sugar, beat 2 minutes. Add eggs one at a time on low speed. Mix in sour cream and vanilla briefly. Fold in crushed Oreos.
- Pour filling over crust. Tap pan to release bubbles. Wrap pan in foil, place in roasting pan. Add hot water halfway up sides. Bake 55-65 minutes until edges set but center jiggles. Turn off oven, crack door, cool 1 hour inside.
- Refrigerate cheesecake 6+ hours. Mix red velvet crumbs with cream cheese and powdered sugar. Press evenly over chilled cheesecake. Refrigerate while making glaze.
- Bloom gelatin in 1/4 cup cold water for 5 minutes. Heat sugar and 3/4 cup water until dissolved, bring to boil. Remove from heat, stir in condensed milk and gelatin. Pour over white chocolate chips, let sit 30 seconds, whisk smooth. Add red coloring.
- Cool glaze to 90-95°F, stirring occasionally (15-25 minutes). Place cheesecake on rack over baking sheet. Pour glaze over center, let flow to edges. Set 10 minutes, refrigerate 2 hours.
- Run hot knife around pan edge before releasing. Decorate with whipped cream, Oreos, and berries. Dip knife in hot water between slices for clean cuts.
Notes
Make-Ahead Tips: Bake cheesecake base up to 3 days ahead. Fully assembled cheesecake keeps 4-5 days refrigerated. Freeze before glazing for up to 2 months; thaw overnight and glaze day of serving.
Temperature is Key: Room temperature dairy ingredients blend smoothly without lumps. For mirror glaze, 90-95°F is essential—use an instant-read thermometer for best results.
No Mirror Glaze Option: Skip the glaze and top with cream cheese frosting or whipped cream for easier preparation. Still delicious and impressive!
Water Bath Importance: Wrap springform pan in two layers of foil to prevent leaks. The water bath prevents cracks and creates silky texture.
Cleaner Slices: Freeze assembled cheesecake 30 minutes before slicing. Cuts beautifully and thaws to perfect texture in 15 minutes.