The Ultimate Blue Velvet Oreo Cheesecake Cake Recipe

There is something undeniably magnetic about a layered dessert that challenges the traditional color palette of a kitchen. While red velvet has long held the crown for dramatic cakes, its cooler, more sophisticated cousin—the blue velvet—brings a certain “wow” factor that is hard to beat. This Blue Velvet Oreo Cheesecake Cake is not just a dessert; it is a centerpiece.

Imagine slicing into a tall, majestic cake to reveal layers of deep, sapphire-hued velvet cake, a thick and creamy New York-style cheesecake, and the iconic crunch of Oreo cookies. The scent of vanilla and cocoa wafts up as the knife glides through the velvety crumb and the dense, buttery cheesecake layer. It is a marriage of textures—the soft cake, the silky frosting, and the snappy chocolate wafers—that makes every bite feel like a celebration. I first made this for a milestone birthday, and the silence that fell over the room as everyone took their first bite was the greatest compliment a baker could receive.

Why You’ll Love This

• A Texture Masterclass: You get the fluffiness of a velvet cake, the dense richness of a classic cheesecake, and the nostalgic crunch of Oreos all in one mouthful.

• Visually Stunning: The deep blue contrast against the white cream cheese frosting makes this a showstopper for birthdays, holidays, or any event where you want to impress.

• Perfect Balance of Flavors: The slight tang of the cheesecake and sour cream perfectly cuts through the sweetness of the Oreo buttercream.

• A True Crowd-Pleaser: It combines three of the world’s favorite desserts—cake, cheesecake, and cookies—leaving no guest unsatisfied.

The Skeptic’s Favorite

I remember serving this to my uncle, a man who famously claims he “doesn’t have a sweet tooth” and usually settles for a plain piece of fruit after dinner. He looked at the vibrant blue layers with a bit of suspicion, skeptical of anything that looked so “modern.” However, after one small courtesy bite, his eyes widened. He didn’t just finish his slice; he asked if there was enough for a second piece to take home. It turns out that the combination of high-quality semi-sweet chocolate and the tangy cream cheese base is enough to convert even the most dedicated dessert-avoider.

What Makes It Special

• Semi-Sweet Chocolate Base: Unlike standard cakes, the blue velvet layers use melted Baker’s semi-sweet chocolate, providing a fudgy, rich depth that cocoa powder alone cannot achieve.

• Temperature-Controlled Cheesecake: By starting the cheesecake at a high heat and finishing it low and slow, we achieve that perfect “restaurant-style” texture without the dreaded cracks.

• Double Oreo Presence: Oreos are baked directly into the bottom of the cake layers and folded into the buttercream, ensuring the flavor is integrated, not just an afterthought.

• Room Temperature Ingredients: Using room temperature eggs, sour cream, and cream cheese ensures a completely smooth batter, which is the secret to a professional-grade mouthfeel.

Making It Happen

We begin by focusing on the heart of the dish: the cheesecake. After preheating your oven to a staggering 500°F, you’ll want to be meticulous with your pan preparation. Brushing the pan with melted butter and lining it with parchment is non-negotiable here. In your mixer, you’ll slowly beat the cream cheese just to soften it, gradually adding the sugar and scraping the bowl as you go. This patience prevents air bubbles from forming. Once the batter is silky, it goes into the oven for a quick 10-minute blast of heat before we drop the temperature down to 200°F. This slow finish is what keeps the center wobbly and the edges tender.

Next, we move to the blue velvet layers. While the cheesecake cools, we prep our cake pans with more parchment and a layer of Oreo cookies right on the bottom. The batter, enriched with melted chocolate and a bold blue food coloring, is poured over these cookies. As they bake at 350°F, the cookies soften slightly into the cake, creating a built-in crust.

The final act is the Oreo buttercream. This is where we combine softened butter and shortening for stability, whipping them until they are pale and airy. Folding in a mix of finely crushed Oreo dust and larger, crunchy chunks creates a frost that is both beautiful to look at and exciting to eat. Assembling the cake involves sandwiching that massive cheesecake layer between the two blue velvet rounds, sealing it all together with the cookies-and-cream frosting.

You Must Know

• Watch the Wobble: When checking the cheesecake, you aren’t looking for it to be firm. The center two inches should still jiggle like Jell-O when you gently shake the pan; it will firm up perfectly as it cools.

• The Parchment Trick: Do not skip lining your pans with parchment paper. These layers are incredibly tender and moist; the paper is your insurance policy against the cake sticking.

• Color Control: Use a high-quality gel food coloring for the blue velvet. Liquid grocery store colors can sometimes alter the consistency of the batter if you use too much.

• The Internal Temp: If you want to be precise, use an instant-read thermometer. The cheesecake is done when it hits exactly 150°F in the center.

Serving Ideas

This cake is incredibly rich, so it stands beautifully on its own. However, a tall glass of ice-cold whole milk is the classic partner for anything involving Oreos. For an evening gathering, a strong, dark roast coffee or a bitter espresso provides a wonderful contrast to the sweet buttercream. If you want to plate it like a pro, add a few fresh blueberries on the side to lean into the color theme.

Make It Different

• The Red Swap: If blue isn’t your color, you can substitute the blue food coloring for a deep red to turn this into a Red Velvet Oreo Cheesecake.

• Go All-Butter: If you prefer to avoid shortening in your frosting, you can replace the shortening amount with an equal weight of unsalted butter, though the frosting will be slightly softer.

• Gluten-Free Version: Use gluten-free Oreos and a 1:1 gluten-free flour blend for the cheesecake and cake layers.

• Minty Twist: Use Mint Oreos and add a drop of peppermint extract to the buttercream for a refreshing variation.

Storage and Reheating

Because of the high cream cheese content, this cake must be stored in the refrigerator. Cover it loosely with plastic wrap or keep it in a cake carrier for up to 5 days.

Pro Tip: Cheesecake tastes best when it has sat at room temperature for about 20–30 minutes before serving. This allows the fats in the cream cheese and butter to soften, making the flavor more pronounced. We do not recommend reheating this cake, as the buttercream will melt and the cheesecake texture will change.

Success Tips

To achieve that perfectly smooth, professional look, try “crumb coating” the cake first. Apply a very thin layer of buttercream over the entire cake to lock in the crumbs, chill it for 30 minutes, and then apply your final, thick layer of Oreo frosting. This ensures no blue cake crumbs end up streaking through your beautiful white and black frosting.

FAQ

Can I make the cheesecake layer in advance? Absolutely. In fact, the cheesecake layer is easier to handle if it has been chilled overnight. You can make it 24 hours before you plan to assemble the cake.

Why did my blue velvet turn out slightly green? The yellow in the butter and egg yolks can sometimes mix with blue to create a greenish tint. To prevent this, ensure you are using a vivid “Royal Blue” or “Navy” gel and a tiny drop of violet to neutralize any yellow tones.

Do I need a water bath for the cheesecake? This specific recipe uses a high-to-low temperature method which negates the need for a water bath, provided you don’t overbake it.

Can I use a regular cake pan instead of a springform? Yes, but you must line the bottom and sides with parchment paper and leave “tabs” hanging over the edge so you can lift the cheesecake out once it is completely cold and firm.

My buttercream is too gritty, what happened? Usually, this means the powdered sugar wasn’t sifted or the butter wasn’t whipped long enough before adding the sugar. Keep whipping; it should eventually smooth out.

Blue Velvet Oreo Cheesecake Cake

• Prep time: 45 minutes

• Cook time: 1 hour 45 minutes

• Total time: 2 hours 30 minutes (plus cooling time)

• Servings: 12–16 slices

• Category: Dessert

• Difficulty: Intermediate

• Cuisine: American

• Yield: One 9-inch triple-layer cake

Equipment

• Two 9-inch cake pans

• One 9-inch springform pan (sides at least 2.5 inches high)

• Standing mixer or hand mixer

• Parchment paper

• Instant-read thermometer

• Rubber spatula

Ingredients

For the Blue Velvet Layers:

• 1/4 cup butter, melted

• 7 oz Baker’s semi-sweet chocolate, chopped

• 24 oz (3 packages) cream cheese, softened

• 3/4 cup granulated sugar

• 1 teaspoon vanilla

• 3 eggs

• 1 tablespoon blue food coloring

• 28-32 Oreos (for the bottom of the pans)

For the Cheesecake Layer:

• 40 oz (5 packages) cream cheese, cut into 1-inch chunks, room temperature

• 1 1/2 cups sugar

• 2 1/4 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp cocoa powder

• 1/3 cup sour cream, room temperature

• 2 tsp lemon juice

• 2 tsp vanilla extract

• 6 large eggs + 2 large egg yolks, room temperature

For the Oreo Buttercream:

• 1 1/4 cup butter, softened

• 1/2 cup + 2 tablespoons vegetable shortening

• 2 teaspoons vanilla extract

• 1/2 teaspoon salt

• 3 3/4 – 4 1/4 cups powdered sugar

• 16–20 Oreo cookies, crushed (plus more for decorating)