Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something special in the kitchen. That’s why I absolutely adore this Blue Velvet Oreo Cheesecake! It’s not just a dessert; it’s a vibrant, delicious treat that can turn an ordinary day into a celebration. The rich flavors of cream cheese and chocolate, combined with that stunning blue hue, make it perfect for impressing family and friends. Plus, it’s surprisingly easy to make, so you can enjoy the sweet moments without the stress!
Ingredients
Scale
- 24 Oreo cookies (with filling)
- 1/4 cup (60 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (30 g) unsweetened cocoa powder
- 3 large eggs
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) heavy cream
- 1 tbsp vanilla extract
- 1 tsp white vinegar
- Blue food coloring (gel or liquid, to desired shade)
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- 6–8 crushed Oreo cookies
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Crush the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and smashing with a rolling pin. Combine the crumbs with melted butter and press the mixture evenly into the bottom of the springform pan. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and cocoa powder, mixing until fully incorporated. Beat in the eggs one at a time, mixing well after each addition. Add the sour cream, heavy cream, vanilla extract, vinegar, and blue food coloring. Mix until smooth and the desired blue color is achieved.
- Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Wrap the outside of the pan in aluminum foil and place it in a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath). Bake for 60-70 minutes, or until the center is slightly jiggly but the edges are set.
- Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours or overnight for best results.
- Whip the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Sprinkle with crushed Oreos for garnish.
- Carefully remove the springform pan and transfer the cheesecake to a serving plate. Slice and serve chilled.
Notes
- For a deeper blue color, add more blue food coloring as desired.
- Ensure the cream cheese is at room temperature for easier mixing.
- Chilling overnight enhances the flavor and texture of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg