Red Velvet Oreo Chocolate Cheekie
Craving a red velvet cookie stuffed with cream cheese? Now imagine it baked into a cheesecake: you’ll have my red velvet oreo chocolate cheekie. It’s eggless, airfried and the red velvet cheesecake is made with just 6 ingredients ♡
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A few weeks ago, I combined 2 of my all time favourite recipes: my chocolate chip cookies and my 5 ingredient basque cheesecake and made what I knew couldn’t just be a one time thing. That’s when cheekie was born: a name I came up with for this dessert that brings together a cookie and a cheesecake because honestly, why pick one when you can have both? I’ve already shared a classic chocolate chip version, a raspberry matcha white chocolate and a nutella double chocolate cheekie and this is my fourth and easily my favourite so far!
This one’s a red velvet cheesecake layered over an oreo double chocolate cookie dough, baked together in a loaf pan. The cookie is fudgy and chocolatey with lots of chopped oreos and pockets of milk and white chocolate chips while the cheesecake is smooth and melt in your mouth creamy: it’s made with cream cheese, heavy cream, condensed milk, vanilla, melted dark chocolate and a hint of red food colouring for that classic red velvet vibe. It’s decadent, indulgent and the perfect dessert if you’re craving a stuffed red velvet oreo cookie but better.
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Little Things That Matter
- Do not overmix the cookie dough: Mix just until the dough comes together. Overmixing will make the base turn dense instead of soft and chewy.
- Chill the cookie base before adding the cheesecake batter: Once the cookie dough is pressed in, refrigerate the baking tin while you make the cheesecake batter. This helps the dough firm up slightly so it’s easier to spread and smoothen evenly.
- Use room temperature ingredients: This is a very important to achieve a lump free, smooth cheesecake batter. Cold ingredients will make the mixture gritty resulting in a not so smooth cheesecake.
- Tap the tin before baking: After pouring in the cheesecake batter, gently tap the baking tin on the counter to release any air bubbles. This helps the cheesecake bake more evenly and gives a smooth top.
- Do not overbake: The top should be beautifully golden browned and the centre slightly jiggly when you take it out. It will continue to set as it cools. Overbaking will dry it out and make the texture more crumbly.
- Cool completely, then chill: Let the cheesecake cool fully at room temperature, then refrigerate it for at least an hour. This helps the cookie base firm up and gives you neat slices when cutting.
- Use a hot knife for clean slices: Heat your knife directly over a gas flame or dip it in boiling water and wipe dry before slicing. This helps cut smoothly through both the cheesecake and cookie crust.
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Red Velvet Oreo Chocolate Cheekie
servings
6 slices
prep time
15 min
cook time
13 min
Ingredients
Cookie Dough
- 2 tbsp (30 g) melted butter
- 2 tbsp (25 g) brown sugar
- 2 tbsp (30 g) condensed milk
- ½ tsp (2 g) vanilla extract
- ⅓ cup (40 g) all purpose flour
- 1 tbsp (8 g) cocoa powder
- 1 tsp (3 g) cornstarch
- ⅛ tsp (0.5 g) baking soda
- 2 tbsp (30 g) milk + white chocolate chips
- 4-5 oreo biscuits, chopped
Cheesecake Batter
- ½ cup (120 g) cream cheese
- ¼ cup + 2 tbsp (90 g) fresh cream
- ¼ cup (60 g) condensed milk
- ½ tsp (2 g) vanilla extract, optional
- ½ tsp (2 g) red food colour
- 2 tbsp (30 g) dark chocolate, melted
- 1 tsp (5 g) tapioca starch or cornstarch
Equipment
Instructions:
- For the cookie dough: Whisk together brown sugar, condensed milk, vanilla and melted butter until well combined.
- Fold in all purpose flour, cocoa powder, cornstarch and baking soda, don't overmix. Fold in the chopped oreos and the white + milk chocolate chips gently.
- Line a baking tin with parchment paper and add the cookie dough. Press it in evenly across the bottom, smooth it out as evenly as possible and then place the tin in the fridge while you make the cheesecake batter.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk, melted dark chocolate, vanilla extract and red food colour drops and mix till fully combined and smooth. Sift in the tapioca starch, give it all a good whisk and the batter should be slightly thick but still pourable.
- Pour the cheesecake batter into the cookie dough lined tin, smooth out the top and tap the tin on the counter a few times to get rid of any air bubbles.
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Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 220°C. Bake at 220°C for 13 minutes, then reduce to 180°C and bake for another 5–6 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 8 minutes, then reduce to 175°C and airfry for another 4–5 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife.
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