A stunning fusion of rich red velvet and crunchy Oreo, this no-bake cheesecake delivers velvety smoothness and irresistible texture. Perfect for holidays, birthdays, or impressing guests, it’s a fuss-free showstopper that marries convenience with gourmet flair.

Ingredients (Serves 12–14)

For the Crust:

• 24 Oreo cookies (with filling)

• 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 blocks) full-fat cream cheese, softened

• 1¼ cups powdered sugar

• 1½ cups heavy whipping cream, cold

• 2 tsp pure vanilla extract

• 1 tbsp cocoa powder

• 1 tbsp red food coloring (gel preferred)

• ½ cup crushed Oreos (for layering)

For Garnish:

• 6–8 whole Oreo cookies

• Red velvet crumbs or sprinkles (optional)

• Whipped cream (optional)

Directions

1. Prepare the Crust:

   • Crush 24 Oreos (with filling) into fine crumbs using a food processor. Mix with melted butter until combined.

   • Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze 15 minutes.

2. Make the Cheesecake Filling:

   • Beat cream cheese and powdered sugar until smooth. Add vanilla and mix.

   • In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture until combined.

3. Create Red Velvet Layers:

   • Divide filling into two bowls. To one bowl, add cocoa powder and red food coloring; mix until vibrant.

   • Spread half the plain filling over the crust. Sprinkle ¼ cup crushed Oreos. Top with half the red velvet filling. Repeat layers, ending with red velvet.

4. Chill & Set:

   • Smooth the top with a spatula. Cover and refrigerate 6 hours (or overnight).

5. Garnish & Serve:

   • Release the springform pan. Top with whole Oreos, whipped cream, and red velvet crumbs. Slice with a hot knife for clean edges.

Prep Time: 30 minutes | Chill Time: 6 hours | Total Time: 6 hours 30 minutes | Kcal: ~450 per slice