Introduction

This Decadent Oreo Red Velvet Cheesecake Drip Cake combines rich red velvet cake with creamy cheesecake and a crunchy Oreo crust. Finished with a striking white chocolate red drip and Oreo garnish, it’s perfect for special occasions or indulgent treat days.

A slice of cake with four visible layers placed on a white plate; the bottom layer is a dark, crumbly base, followed by a thick, bright red crumbly layer. Above that is a smooth, thick cream-colored layer topped with a shiny, red drip glaze running down the cream layer. The top of the cake is decorated with three swirls of frosting in red and cream colors alternating, along with three Oreo cookies placed partially embedded in the frosting. There are small red crumbs sprinkled around the top, adding texture contrast, and the photo is taken against a blurred brown background with the plate resting on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo cookie crumbs
5 tablespoons melted butter
1 batch red velvet cake batter
24 ounces cream cheese
1 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1/2 cup sour cream
1 cup white chocolate chips
1/2 teaspoon red gel food coloring
1 cup whipped topping or buttercream
8 whole Oreo cookies

Instructions

Step 1: Preheat oven to 350°F (175°C). Mix Oreo crumbs and melted butter until combined. Press mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool completely.
Step 2: Prepare the red velvet cake batter according to your recipe or package instructions. Pour it evenly over the cooled Oreo crust. Bake until the cake layer is just set, then allow it to cool completely.
Step 3: Beat the cream cheese in a bowl until smooth and creamy. Gradually add sugar, vanilla extract, and eggs one at a time, beating well after each addition. Stir in sour cream and mix until fully combined.
Step 4: Pour the cheesecake batter gently over the cooled red velvet cake layer. Place the pan in a water bath and bake at 325°F (163°C) for 50 to 60 minutes, or until the cheesecake is just set. Allow to cool, then refrigerate for at least 4 hours or overnight.
Step 5: Melt the white chocolate chips until smooth. Stir in the red gel food coloring until the mixture is glossy and evenly colored. Let the chocolate cool slightly, then carefully drip it over the edges of the chilled cheesecake to create a decorative drip effect.
Step 6: Top the cake with piped whipped topping or buttercream. Garnish with whole Oreo cookies around the edges or on top. Slice and serve chilled for the best texture and flavor.

Tips & Variations

For a stronger Oreo flavor, add crushed Oreos to your cheesecake batter.
Use homemade red velvet cake batter for a richer taste and better texture.
Swap the white chocolate drip for dark chocolate if you prefer a less sweet finish.
Chill the white chocolate slightly before dripping to control the flow and get perfect drips.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve to maintain the texture of the cheesecake and whipped topping. Leftover cake can be frozen for up to one month; thaw in the fridge overnight before serving.

How to Serve

A slice of cake with four visible layers sits on a white plate against a white marbled surface. The bottom layer is a dark textured crumb crust, followed by a dense red velvet cake layer. Above this is a thick creamy white cheesecake layer. The top is covered with a shiny red glaze dripping down the sides. The surface has red velvet crumbs scattered on parts of it. On top, there are two swirls of cream, one red and one white, both dusted lightly with red crumbs. Three whole Oreo cookies nestle between the swirls, adding a dark decorative touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought red velvet cake mix?

Yes, a store-bought red velvet cake mix works well and saves time. Just follow the package instructions for the batter before layering it on the Oreo crust.

How do I prevent cracks on the cheesecake?

Baking the cheesecake in a water bath helps maintain even heat and prevents cracks. Avoid overbaking; it should be just set in the center when done, as it will firm up while cooling and chilling.