Christmas Red Velvet Cheesecake Quick, Festive, and Easy

This Christmas Red Velvet Cheesecake gives you a showstopper with minimal fuss. It uses crushed Oreos for a fast red-tinged crust and a silky cream cheese filling whipped with real cream. Prep smart, bake in a water bath, and chill overnight for clean slices. If you like simple holiday cheesecakes, check this quick Easter cheesecake for similar tricks: Easter cheesecake.

Why This Recipe Works

This recipe swaps a traditional graham crust for Oreo crumbs to save time and add chocolate contrast without extra steps. Using room-temperature cream cheese prevents lumps and cuts mixing time so you can move straight to folding in whipped cream for a light texture. The water bath and low oven finish ensure the cake sets evenly with a slight jiggle in the center for perfect texture. Adding a little cocoa deepens the red velvet flavor without extra ingredients. Sprinkles folded into the filling add festive pops without extra decorating work. For more quick cheesecake ideas that travel well, see this easy reference: Easter cheesecake.

Flavor and Texture

Expect a creamy, velvety filling with a gentle cocoa backdrop and a crisp Oreo base that holds up to slicing. The folded whipped cream keeps the filling airy so each bite feels light, not dense. Red food coloring gives the classic holiday look while the cocoa stops the color from tasting flat. Mini Oreos and extra sprinkles on top add crunch and charm without much effort. Overall this cake balances festive looks with familiar chocolate-cream flavors.

Ingredients

• 24 Oreo cookies (about 2 cups crumbs)
• ⅓ cup butter, melted
• 4 (8-ounce) blocks cream cheese, softened to room temperature
• ½ cup white sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• Red food coloring, as needed for desired shade
• ¼ cup Christmas sprinkles (for the filling)
• Whipped cream (for topping)
• Mini Oreos (for garnish)
• Extra Christmas sprinkles (for garnish)

Step by Step Instructions

1. Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage.
2. Crush Oreo cookies finely. In a bowl, combine crumbs with melted butter and 2 tablespoons of white sugar. Press mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Cool completely on a wire rack.
3. In a mixer, beat softened cream cheese until smooth. Gradually add ½ cup white sugar, mixing until just combined. Stir in vanilla extract, cocoa powder, and red food coloring until evenly vibrant. In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in ¼ cup Christmas sprinkles. Pour filling over the cooled crust.
4. Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching halfway up the springform pan’s sides. Bake for 1 hour to 1 hour and 15 minutes, or until edges are set but the center still jiggles slightly.
5. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour. Remove from oven and water bath; cool completely on a wire rack for 2-3 hours. Run a knife around the edge to loosen, then cover loosely and refrigerate for at least 6-8 hours, preferably overnight, until firm.
6. Remove springform pan sides. Top cheesecake with whipped cream. Garnish with mini Oreos and extra Christmas sprinkles. For clean slices, use a sharp, hot knife wiped clean between cuts. Store leftovers in the refrigerator.

Quick Tips and Shortcuts

Use pre-crushed Oreo crumbs or pulse cookies in a food processor to save minutes. Soften cream cheese in a warm water bath or at room temperature an hour before starting to speed mixing. Whip the cream in a chilled bowl for faster peaks. If pressed for time, bake the crust and make the filling the day before, then bake and chill overnight for best texture. For bright color without overusing food dye, add it gradually until you reach the shade you like.

Storage and Meal Prep

Keep the cheesecake covered in the fridge for up to 3 days for best texture and flavor. Wrap leftover slices tightly or store in an airtight container to prevent the whipped cream topping from absorbing fridge odors. You can freeze individual slices wrapped in plastic and foil for up to 1 month; thaw in the fridge before serving. This cake is great to prep a day ahead so it’s ready for guests.

Short Closing Note

This is a fast, festive dessert that looks homemade without complicated steps. It’s ideal for busy hosts who want impressive results with minimal fuss.

Conclusion

For another take on a red velvet cheesecake that uses an Oreo crust and similar techniques, try this recipe: Red Velvet Cheesecake (with Oreo Crust) – Live Well Bake Often.

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