Purple Velvet Oreo Cheesecake

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Estimated Chilling Times

  • Initial Crust Setting – After pressing the Oreo crust into your springform pan, refrigerate it for at least 15-20 minutes. This allows the butter and Oreo crumbs to firm up and hold together when you pour the cheesecake filling on top.
  • Cheesecake Setting Time – Once you’ve filled the pan with your vibrant purple cheesecake filling, it’s important to refrigerate it for at least 4 hours. If you can leave it overnight, that’s even better. This gives the gelatin enough time to set, ensuring a stable cheesecake that holds its shape when sliced.

If you’re pressed for time and want to speed up the setting process, you can place the cheesecake in the freezer for 2 hours. However, be cautious not to leave it too long as you don’t want a frozen dessert; aim for firm but creamy.

Decorating and Serving Tips

  • Whipped Cream Decoration – After the cheesecake has fully set, add your purple whipped cream swirls and any decorative toppings like Oreo cookies or chocolate drizzle. This should be done just before serving, to keep the whipped cream looking fresh.
  • Chocolate Glaze – If you’re adding the purple chocolate glaze, allow it to cool slightly before drizzling it over the cheesecake. Doing this after the cake has chilled will help it adhere nicely without melting into the cheesecake filling.

Storage and Leftovers

  • In the Fridge – Leftover cheesecake can be stored in the fridge for up to 4-5 days in an airtight container. Keep it covered to maintain the creamy texture and to prevent the whipped cream or glaze from drying out.
  • In the Freezer – To freeze, wrap individual slices of cheesecake in plastic wrap and place them in an airtight container. They can be stored for up to 2 months. When ready to eat, thaw the slices in the refrigerator for a few hours until softened.

Quick Tips for Perfect Cheesecake

  • Let it Set Fully – Don’t rush the chilling process. The longer it sits, the firmer and more flavorful the cheesecake will become.
  • Smooth Slices – For picture-perfect slices, dip a sharp knife into warm water before slicing. Wipe the knife clean between each cut for neat edges.

This cheesecake is a true showstopper, and with the right setting time, you’ll have a delicious dessert that not only tastes incredible but looks flawless too!

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Purple Velvet Oreo Cheesecake

Purple Velvet Oreo Cheesecake

  • Author: Ava
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings 1x
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Description

If you’re looking for a dessert that combines visual appeal with irresistible flavor, this Purple Velvet Oreo Cheesecake is it! With layers of velvety smooth purple cheesecake, an Oreo cookie crust, and a stunning purple glaze, this no-bake cheesecake is as fun to make as it is to eat. Perfect for special occasions or anytime you want to impress!

Ingredients

Scale
  • 2 cups Oreo cookies, crushed (about 24 cookies)
  • 1/2 cup melted butter
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 1 tbsp vanilla extract
  • 1 tbsp gelatin powder, dissolved in 1/4 cup warm water
  • Purple gel food coloring
  • 1/2 cup blackberry or grape syrup (optional, for drizzle)
  • 1 cup purple whipped cream (for decoration)
  • Whole Oreo cookies (for topping)

For Purple Chocolate Glaze:

  • 1/2 cup white chocolate chips
  • 2 tbsp heavy cream
  • Purple gel food coloring

Instructions

  1. Make the Oreo Crust:
    In a large bowl, mix crushed Oreo cookies with melted butter until combined. Press the mixture firmly into the bottom of a springform pan to form a crust. Refrigerate for 15-20 minutes.
  2. Prepare the Cheesecake Filling:
    In a large mixing bowl, beat together softened cream cheese and sugar until smooth. Gradually add the heavy cream and vanilla extract, continuing to mix until the filling is light and fluffy.
  3. Add the Color and Gelatin:
    Stir in the dissolved gelatin and purple gel food coloring, adjusting the amount of color until you achieve your desired shade of purple.
  4. Pour and Set:
    Pour the cheesecake filling over the chilled Oreo crust and smooth the top. Refrigerate for at least 4 hours or overnight until the cheesecake is fully set.
  5. Decorate the Cheesecake:
    Once set, drizzle with blackberry or grape syrup (optional). Pipe swirls of purple whipped cream around the edges and top with whole Oreo cookies.
  6. Make the Purple Chocolate Glaze:
    Melt white chocolate chips with heavy cream in the microwave in 15-second intervals, stirring between each until smooth. Add purple food coloring and stir until evenly colored. Drizzle over the cheesecake.
  7. Serve:
    Slice and serve immediately. For leftover cheesecake, store in the refrigerator for up to 5 days or freeze slices for up to 2 months.

Notes

  • You can adjust the purple food coloring to create deeper or lighter shades of purple, depending on your preference.
  • The cheesecake can be stored in the freezer for up to 2 months. Thaw in the refrigerator for a few hours before serving.
  • Prep Time: 30 minutes
  • Chill Time: 4 hours (or overnight)

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