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Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake: A Festive Slice of Joy

Experience the joy of Christmas with this vibrant Red Velvet Cheesecake, a perfect blend of creamy richness and festive flavor.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 8 hours
Total Time 9 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo cookies Substitute with gluten-free cookies for gluten-free
  • 1/2 cup Butter Use vegan butter for dairy-free
For the Cheesecake Filling
  • 16 oz Cream cheese Ensure at room temperature
  • 1 cup White sugar Can replace with coconut sugar or maple syrup
  • 1 cup Heavy whipping cream Coconut cream for non-dairy alternative
  • 1 tbsp Vanilla extract Opt for pure extract
  • 2 tbsp Cocoa powder Use high-quality Dutch-processed
  • 1 tbsp Red food coloring Consider natural food dyes
For the Topping and Decor
  • 1/2 cup Christmas sprinkles Can swap for another festive topping
  • 1 cup Whipped cream Use whipped coconut cream for dairy-free
  • 1/2 cup Mini Oreos Replace with chocolate curls if desired

Equipment

  • 9-inch springform pan
  • Food Processor
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Wrap the pan in aluminum foil to prevent water seepage during baking.
  2. In a food processor, crush about 24 Oreo cookies into fine crumbs and combine with melted butter. Press firmly into the bottom of the pan. Bake for 8-10 minutes and let cool.
  3. In a bowl, beat cream cheese until smooth, then mix in sugar, vanilla, cocoa, and red food coloring until incorporated. Fold in heavy whipping cream and Christmas sprinkles.
  4. Reduce oven to 325°F (160°C) and pour the cheesecake filling over the crust. Bake in a water bath for 1 to 1.25 hours until edges are set.
  5. Turn off the oven and let the cheesecake cool inside for 1 hour, then cool completely on a wire rack. Refrigerate for 6-8 hours or overnight.
  6. Release the springform pan and top the cheesecake with whipped cream, mini Oreos, and sprinkles. Use a hot knife to cut neat slices.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 39gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Always bake in a water bath to avoid cracks.

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