Go Back
–+ servings
Christmas Red Velvet Cheesecake

Decadent Christmas Red Velvet Cheesecake for Holiday Cheers

This Christmas Red Velvet Cheesecake is a stunning dessert that brings festive cheer and is easy to prepare, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Can substitute with crushed graham crackers for a lighter crust.
  • 1/2 cup Butter Melted coconut oil can be used as a dairy-free alternative.
For the Cheesecake Filling
  • 16 oz Cream Cheese Always soften to room temperature for easy mixing.
  • 1 cup White Sugar Substitute with granulated erythritol for a healthier option.
  • 1 cup Heavy Whipping Cream Consider non-dairy substitutes if desired.
  • 2 teaspoons Vanilla Extract Almond extract can offer a unique twist.
  • 1 tablespoon Cocoa Powder Optional based on desired chocolate flavor.
  • 1 tablespoon Red Food Coloring Natural alternatives like beet juice can be used.
  • 1/4 cup Christmas Sprinkles Can swap with chocolate shavings if preferred.
For the Topping
  • 1 cup Whipped Cream Freshly whipped cream provides the best flavor.
  • 12 pieces Mini Oreos Fresh fruit or nuts can be delightful alternatives.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Baking dish
  • Aluminum Foil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and wrap the outside of a 9-inch springform pan with aluminum foil for a waterproof seal.
  2. Crush the Oreo cookies into fine crumbs, mix with melted butter, and press into the bottom of the pan. Bake for 8-10 minutes and let cool.
  3. Beat softened cream cheese until smooth. Gradually add sugar, vanilla extract, cocoa powder, and red food coloring, then fold in whipped cream and sprinkles.
  4. Lower oven temperature to 325°F (160°C), place springform pan in a larger baking dish filled with hot water, pour the filling over the crust, and bake for 1 to 1.25 hours.
  5. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour before cooling completely for 2-3 hours at room temperature. Refrigerate for at least 6-8 hours, preferably overnight.
  6. Remove the sides of the springform pan, top with whipped cream, and garnish with mini Oreos and extra sprinkles before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, allow the cheesecake to cool gradually and chill thoroughly before serving. For healthier options, consider appropriate substitutions in ingredients.

Tried this recipe?

Let us know how it was!