Description
This Oreo Red Velvet Cheesecake Drip Cake combines a crunchy Oreo base, a smooth cheesecake center, and fluffy red velvet cake layers topped with a glossy white chocolate drip. It’s rich, festive, and perfect for any special occasion.
Ingredients
Scale
For the Oreo Crust:
- 2 cups Oreo cookie crumbs
- 5 tablespoons melted butter
For the Cheesecake Layer:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Red Velvet Cake:
- 1 batch red velvet cake batter (homemade or from a mix)
For the Drip and Decoration:
- 1 cup white chocolate chips
- 1/2 teaspoon red gel food coloring (optional, for tinting the drip)
- 1 cup whipped topping or buttercream (for frosting)
- 8 whole Oreo cookies (for garnish)
Instructions
- Prepare the Oreo Crust:
Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. Mix Oreo crumbs and melted butter until well combined, then press firmly into the bottom of the pan. Bake for 8 minutes and let cool. - Make the Cheesecake Layer:
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla extract and sour cream. Beat in eggs one at a time, mixing just until incorporated. Pour the cheesecake batter over the baked Oreo crust. - Bake the Cheesecake:
Place the pan in a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake for 45–50 minutes, until the center is slightly jiggly but set. Turn off the oven, crack the door, and let cool gradually for 1 hour. Refrigerate for at least 3 hours or until firm. - Bake the Red Velvet Cake Layers:
While the cheesecake chills, prepare and bake your red velvet cake batter in two 9-inch round pans according to your recipe or package instructions. Let cakes cool completely on wire racks. - Assemble the Cake:
Place one red velvet cake layer on a serving plate. Carefully unmold the chilled cheesecake layer and place it on top of the cake. Add the second red velvet layer over the cheesecake. Use a long serrated knife to trim edges if needed for evenness. - Frost the Cake:
Spread whipped topping or buttercream evenly over the entire cake. Smooth the top and sides for a clean base before adding the drip. - Prepare the White Chocolate Drip:
In a microwave-safe bowl, melt the white chocolate chips in 30-second increments, stirring between each, until smooth. Add a few drops of red gel food coloring if desired for a soft blush hue. Let the chocolate cool slightly so it thickens just enough to create a slow drip effect. - Add the Drip:
Using a spoon or piping bag, gently drip the white chocolate along the edges of the cake. Pour the remaining chocolate over the top and spread evenly. - Decorate and Serve:
Top with whole Oreos, crushed cookie crumbs, or red velvet crumbs. Chill for 30 minutes to set the drip before slicing.
Notes
Always chill the cheesecake thoroughly before stacking to prevent slippage.
If your red velvet cake layers dome, trim them flat before assembly.
To achieve clean slices, dip your knife in hot water and wipe between cuts.