Description

This eye-catching Blue Velvet Oreo Cheesecake features a velvety cocoa-infused blue cheesecake filling over a classic Oreo crust, topped with fluffy whipped cream and crushed cookies. It’s a showstopping dessert for parties, holidays, or whenever you want to impress.

Ingredients

Scale

For the Crust

24 Oreo cookies (with filling)
¼ cup (60 g) unsalted butter, melted

For the Cheesecake Filling

16 oz (450 g) cream cheese, softened
1 cup (200 g) granulated sugar
¼ cup (30 g) unsweetened cocoa powder
3 large eggs
½ cup (120 ml) sour cream
¼ cup (60 ml) heavy cream
1 tablespoon vanilla extract
1 teaspoon white vinegar
Blue food coloring (gel or liquid, to desired shade)

For the Topping

1 cup (240 ml) heavy whipping cream
2 tablespoons powdered sugar
6–8 Oreo cookies, crushed

Instructions

1. Preheat the Oven

Preheat oven to 325°F (160°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Crust

Crush the Oreo cookies (with filling) into fine crumbs using a food processor or by hand with a sealed bag and rolling pin.
Combine with melted butter until the texture resembles wet sand.
Press firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.

3. Prepare the Cheesecake Filling

In a large mixing bowl, beat cream cheese until smooth and creamy.
Add granulated sugar and cocoa powder; mix until fully incorporated.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, heavy cream, vanilla extract, vinegar, and blue food coloring. Beat until smooth and evenly colored.

4. Bake the Cheesecake

Pour the filling over the prepared crust and smooth the top.
Wrap the outside of the springform pan tightly in aluminum foil.
Place the pan in a large roasting pan and pour hot water into the roasting pan to reach halfway up the sides (creating a water bath).
Bake for 60–70 minutes, or until the edges are set but the center still jiggles slightly.
Remove from oven, then carefully lift the cheesecake out of the water bath. Let cool to room temperature.

5. Chill

Once cooled, refrigerate the cheesecake for at least 6 hours or overnight for best texture and flavor.

6. Make the Topping

In a chilled mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
Spread or pipe over the top of the chilled cheesecake.
Garnish with crushed Oreo cookies.

7. Serve

Carefully release the springform pan. Transfer cheesecake to a serving plate.
Slice with a clean, sharp knife (wiping between cuts for best presentation).
Serve chilled.

Notes

Color Tip: Use gel food coloring for a more vivid and saturated blue hue.
Optional Add-On: Drizzle with chocolate or white chocolate ganache for a decadent finish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing: Cheesecake can be frozen (without whipped topping) for up to 2 months. Thaw overnight in the fridge before serving.