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Red Velvet Cheesecake

Red Velvet Cheesecake is Crunchy Oreo cookie crust, filled with creamy red velvet filling, and topped with rich chocolate ganache and chocolate whipped cream.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 10 Slices
Calories: 519kcal


  • Instant Pot or Pressure Cooker
  • 1 6 in round springform pan


Crust Ingredients

  • 15 Oreo Cookies
  • 3 tbsp unsalted butter melted

Cheesecake Ingredients

  • 16 oz cream cheese room temperature
  • ½ cup sour cream
  • 6 tbsp sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3 tbsp cocoa powder
  • 2 tbsp food coloring
  • ½ cup mini chocolate chips

Chocolate Ganache

  • ½ cup chocolate chips
  • ¼ cup heavy whipping cream
  • ¼ cup mini chocolate chips

Chocolate Whipped Cream

  • ½ cup heavy whipping cream
  • 3 tbsp cocoa powder
  • 1 tbsp powdered sugar


Crust Directions

  • Prep springform pan with non-stick spray. Set aside.
  • Crush cookies into a sand like texture.
  • Combine cookie crumbs and melted butter in a large bowl. Stir until both ingredients are well combined.
  • Transfer the mixture to the prepared pan. With a measuring cup press down on the mixture to make a crust. With this crush work to line the sides to about the middle of the pan.
  • Move to the refrigerator and chill for at least 20 minutes

Red Velvet Directions

  • Using a standing mixer or hand mixer, beat the cream cheese until light and fluffy
  • Beat in the sugar until combined
  • Beat in the sour cream, vanilla, cocoa powder and red food coloring until combined
  • Beat in the eggs, 1 at a time until combined
  • Remove the crust from the fridge and pour the cheesecake into the pan
  • Pour 1 C of water into your instant pot and place the trivet inside
  • Cover the cheesecake with a paper towel and foil to avoid water leaking into the cheesecake
  • Place on top of the trivet and set your instant pot on manual high pressure for 35 minutes
  • Allow your instant pot to naturally release for 10 minutes
  • Do a quick release to allow for more pressure to be let out
  • Remove cheesecake from instant pot and place onto the counter to cool until room temperature
  • Place in the fridge overnight

Chocolate Ganache

  • Using a small pot, heat up the heavy whipping cream until simmering
  • Pour the chocolate chips into a heat proof bowl
  • Pour the hot heavy whipping cream over the chocolate chips and allow to sit for a minute or two
  • Whisk until smooth
  • Pour over the cold cheesecake and smooth evenly
  • Sprinkle some chocolate chips over the ganache

Chocolate Whipped Cream directions

  • Using a hand mixer, beat all of the ingredients until combined and stiff with peaks
  • Scoop into the piping bag
  • Pipe dollops along the edge of the cheesecake


Make sure that all of your ingredients are room temperature before making your cheesecake mixture. 


Serving: 1Slice | Calories: 519kcal | Carbohydrates: 41g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 273mg | Potassium: 192mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1148IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg