Green Velvet Oreo Cheesecake Recipe – Creamy, Crunchy & Irresistibly Rich
A luscious, creamy cheesecake bursting with the vibrant color of green velvet and the irresistible crunch of Oreo cookies. Perfect for special occasions or any time you want to impress!
Ingredients
- Oreo cookies – for the crust and filling
- Unsalted butter – melted to bind the crust
- Cream cheese – full-fat for a rich creamy texture
- Granulated sugar – to sweeten the cheesecake
- Eggs – room temperature for structure and smooth texture
- Sour cream – adds moisture and tang
- Vanilla extract – for depth of flavor
- Cocoa powder – just a touch for the velvet base
- Green food coloring – for that eye-catching color
- Buttermilk – for softness and that classic velvet taste
- White vinegar – reacts with cocoa and adds slight acidity
Instructions
- Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.
- Crush Oreos until fine. Mix with melted butter until combined. Press into bottom of pan and chill.
- Beat cream cheese until smooth. Add sugar and mix well.
- Add sour cream, vanilla, buttermilk, and vinegar. Mix to combine.
- Add green gel food coloring drop by drop to achieve desired color.
- Beat in eggs one at a time on low speed, mixing gently.
- Pour batter over crust. Tap to release air bubbles and smooth the top.
- Wrap pan base in foil, place in roasting pan filled with 1 inch hot water.
- Bake 60–70 minutes, until edges set and center jiggles slightly.
- Turn off oven, crack door, let cheesecake cool in oven for 1 hour.
- Remove from oven, cool to room temperature, then refrigerate at least 6 hours or overnight.
- Decorate with whipped cream and crushed Oreos before serving.
Notes
- For best results, use room temperature ingredients to avoid lumps.
- Use gel coloring for vivid green without affecting texture.
- Water bath is crucial to prevent cracking and ensure creamy texture.
- Refrigerate overnight for the best slice and flavor.