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Blue Velvet Oreo Cheesecake

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes (including chilling)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blue Velvet Oreo Cheesecake is a vibrant, rich, and creamy dessert that combines the smooth texture of classic cheesecake with the bold flavor of red velvet—only in a striking blue hue. Layered with a crunchy Oreo cookie crust and packed with Oreo chunks, it’s perfect for special occasions, parties, or anytime you want to impress with a unique twist on traditional cheesecake.

Ingredients

Units Scale

For the Crust:

  • 24 Oreo cookies (crushed)
  • 5 tablespoons unsalted butter (melted)

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese (softened)
  • 1 cup granulated sugar
  • 1 cup sour cream (room temperature)
  • 1 teaspoon vanilla extract
  • 4 large eggs (room temperature)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon blue food coloring (adjust for desired shade)
  • 12 Oreo cookies (coarsely chopped)

For the Topping (Optional):

  • Whipped cream
  • Crushed Oreos
  • Blue sprinkles

Instructions

  1. Prepare the Crust:
    • Preheat the oven to 325°F (163°C).
    • Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
    • In a medium bowl, combine crushed Oreos and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust.
    • Bake for 10 minutes, then set aside to cool while preparing the filling.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add the sugar and continue to beat until well combined.
    • Mix in the sour cream and vanilla extract until smooth.
    • Add the eggs one at a time, mixing on low speed after each addition until just combined (avoid overmixing).
    • Sift in the cocoa powder and add the blue food coloring. Mix until the color is evenly distributed.
    • Gently fold in the chopped Oreos.
  3. Bake the Cheesecake:
    • Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
    • Place the springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the cheesecake pan (water bath method helps prevent cracking).
    • Bake for 60–70 minutes, or until the center is set but still slightly jiggly.
  4. Cool and Chill:
    • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
    • Remove from the oven and water bath, then cool completely at room temperature.
    • Cover and refrigerate for at least 4 hours or overnight for best results.
  5. Serve:
    • Run a knife around the edges before releasing the springform pan.
    • Top with whipped cream, crushed Oreos, and blue sprinkles if desired. Slice, serve, and enjoy!

Notes

  • Use gel food coloring for a more vibrant blue without altering the texture.
  • To avoid cracks, don’t overmix the batter and ensure the water bath is used properly.
  • Store leftovers in the fridge for up to 5 days or freeze slices for up to 2 months.

Find it online: https://newsvks.com/blue-velvet-oreo-cheesecake/