If you adore the rich, velvety smoothness of cheesecake mixed with the nostalgic charm of cookie dough, you are going to fall head over heels for this Red Velvet Cookie Dough Cheesecake Recipe. It’s a luscious, vibrant dessert that brings together the deep red color and subtle cocoa flavor of red velvet cookie dough with a creamy cheesecake filling, topped off with dollops of irresistible edible cookie dough. Each bite delivers a perfect balance of textures and tastes, from the soft cookie dough crust to the silky cheesecake and those fudgey chocolate chips hiding in every layer. This isn’t just any dessert—it’s an experience that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this Red Velvet Cookie Dough Cheesecake Recipe plays a crucial role, whether it’s creating that iconic red velvet color, the buttery cookie dough base, or the smooth and tangy cheesecake filling. These simple staples come together to make a showstopping treat that’s as impressive as it is delicious.
- All-purpose flour: Forms the structure in the cookie dough and the cheesecake, ensuring perfect texture.
- Unsalted butter (softened): Adds richness and tenderness to both cookie dough and cheesecake.
- Brown sugar: Provides moisture plus a deep caramel flavor essential for cookie dough.
- Granulated sugar: Sweetens and helps achieve the ideal texture in each layer.
- Large eggs: Bind ingredients, adding richness to cookie dough and cheesecake.
- Vanilla extract: Enhances flavors with a warm, comforting aroma.
- Red food coloring: Packs that signature bright red hue critical to red velvet desserts.
- Baking soda: Lightens the cookie dough for a tender crumb.
- Salt: Balances sweetness and enhances all the other flavors.
- Mini chocolate chips: Bursts of chocolate that add sweetness and texture in every bite.
- Cream cheese (softened): The star of the cheesecake filling, providing creamy, tangy richness.
- Sour cream and heavy cream: Adds moisture and richness, keeping the cheesecake perfectly smooth.
- Milk: Incorporated into the cookie dough topping for the right consistency.
- Heat-treated flour: Used in the safe-to-eat cookie dough topping to keep everything delicious and food-safe.
How to Make Red Velvet Cookie Dough Cheesecake Recipe
Step 1: Prepare the Red Velvet Cookie Dough Base
This base is where the magic begins. Combine the unsalted butter with brown and granulated sugars until fluffy, then add the vibrant red food coloring, vanilla, and egg for that signature red velvet flavor and texture. Mix in the dry ingredients carefully until everything comes together, then fold in those tiny chocolate chips for delightful surprises in every bite. Press this dough evenly into your pan before baking it just enough to set—a soft, sturdy foundation for the cheesecake to come.
Step 2: Make the Cheesecake Filling
For the cheesecake layer, start by softening cream cheese until it’s silky smooth, then blend in sugar and eggs slowly to keep a light texture. The addition of sour cream and heavy cream elevates the richness while a little flour helps stabilize the filling for that perfect slice. Pour this luscious mixture over your cooled cookie dough base, then bake it gently at 325°F so it sets just right—firm on the edges but tender in the middle. Letting it cool gradually in the oven locks in a creamy, dreamy consistency.
Step 3: Prepare the Cookie Dough Topping
The crowning glory is the cookie dough topping, made to be eaten raw and safe. Mix milk and vanilla into softened butter and sugars, then stir in heat-treated flour and salt for safety, plus those mini chocolate chips, which add just the right crunch and chocolate hit. Shape dollops of this red velvet cookie dough into bite-sized balls—these little gems make the cheesecake extra fun and indulgent.
Step 4: Assemble and Chill
Once your cheesecake has chilled and set in the fridge, it’s time to scatter on those cookie dough bites. Each slice you serve becomes a masterpiece of flavor and texture layers, showcasing bright red velvet, creamy cheesecake, and rich chocolate chips in perfect harmony. Slice with a sharp knife, serve chilled, and watch your friends’ faces light up with delight.
How to Serve Red Velvet Cookie Dough Cheesecake Recipe
Garnishes
Enhance this already stunning dessert with a sprinkle of extra mini chocolate chips or a dusting of cocoa powder to complement the red velvet. A dollop of whipped cream adds lightness, while a drizzle of creamy white chocolate sauce makes every forkful feel even more decadent. Fresh raspberries or strawberries are lovely for a fresh, tart contrast that lifts the richness beautifully.
Side Dishes
This cheesecake is filling enough on its own, but if you want to create a full dessert spread, light vanilla bean ice cream or a scoop of raspberry sorbet pairs wonderfully. For a beverage, a robust cup of coffee or a glass of cold milk cuts through the sweetness and balances the creamy texture perfectly.
Creative Ways to Present
Want to wow your guests visually? Serve individual cheesecake bites in clear mini jars layered with extra cookie dough bits at the bottom, or use cute dessert glasses to showcase the colorful layers. You can also top each slice with edible gold leaf for a glam look at your next celebration. Presentation is just as fun as the flavors in this Red Velvet Cookie Dough Cheesecake Recipe!
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake is the gift that keeps on giving. Store it tightly wrapped in plastic or in an airtight container in the refrigerator, and it will stay fresh and delicious for up to 5 days. This way, you get to enjoy that lusciousness again, whenever the craving strikes.
Freezing
This recipe freezes beautifully if you want to prepare it ahead or save some for later. Wrap the whole cheesecake or individual slices well in plastic wrap and a layer of aluminum foil to avoid freezer burn. Freeze for up to 2 months, and defrost overnight in the fridge before serving for a perfect texture.
Reheating
Cheesecake is best enjoyed cold, so reheating is generally unnecessary. However, if you prefer a slightly softer texture, you can let slices sit at room temperature for 15-20 minutes before serving. Avoid microwaving, which can cause the texture to become grainy or overly soft, detracting from the rich, creamy charm of this Red Velvet Cookie Dough Cheesecake Recipe.
FAQs
Can I use regular flour in the cookie dough topping?
Yes, but to keep your cookie dough safe to eat raw, heat-treat the flour by baking it at 350°F for about 5 minutes until it reaches 160°F throughout. This step eliminates any harmful bacteria, making it safe for no-bake cookie dough toppings.
What size pan is best for this cheesecake?
A 9-inch springform pan works perfectly. It allows for even baking and makes it easier to release the cheesecake without damaging its beautiful layers.
Can I make this recipe dairy-free or vegan?
Substituting for dairy and eggs in this layered recipe is challenging and could affect the texture and flavor significantly. However, with plant-based cream cheese, vegan butter, and egg replacers, it might be possible—just keep in mind the red velvet signature may be diluted.
How do I prevent cracks in my cheesecake?
To avoid cracks, bake the cheesecake slowly at a moderate temperature and allow it to cool gradually in the oven with the door ajar. This gentle cooling prevents sudden temperature changes that can cause cracking.
Can I omit the red food coloring?
Of course! While red food coloring gives this Red Velvet Cookie Dough Cheesecake Recipe its classic look, you can omit it or use natural beet juice for a more subtle tint if you prefer a less vibrant, yet still delicious, version.
Final Thoughts
If you want to impress everyone with a dessert that’s utterly delightful and full of heart, I can’t recommend this Red Velvet Cookie Dough Cheesecake Recipe enough. It brings together some of the best favorites in a way that feels special yet approachable. Once you try it, you’ll understand why it’s quickly become one of my all-time favorites—and I have no doubt it will earn a spot in your dessert rotation too!
Print
Red Velvet Cookie Dough Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes plus refrigeration time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this decadent Red Velvet Cookie Dough Cheesecake that combines a rich red velvet cookie dough base, creamy cheesecake filling, and luscious cookie dough topping with chocolate chips. Perfect for special occasions or any time you crave a luxurious dessert that’s both colorful and bursting with flavor.
Ingredients
Red Velvet Cookie Dough Base
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
Cookie Dough Topping
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (heat-treated to ensure it’s safe to eat)
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Prepare the Red Velvet Cookie Dough Base: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and red food coloring, mixing until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Stir in the mini chocolate chips. Press the cookie dough mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until just set. Allow the base to cool completely while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling: Beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, heavy cream, and flour until well combined. Pour the cheesecake filling over the cooled cookie dough base and spread it out evenly. Bake in the preheated oven at 325°F (163°C) for 55-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Afterward, remove it from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Cookie Dough Topping: In a bowl, cream together the butter, granulated sugar, and brown sugar until creamy. Add the milk and vanilla extract and mix until smooth. Gradually stir in the heat-treated flour and salt. Stir in the mini chocolate chips. Scoop the cookie dough by tablespoonfuls and gently form into small balls or drops. Set aside.
- Assemble and Serve: Once the cheesecake is thoroughly chilled, optionally place the cookie dough topping balls on top as decoration. Slice and serve chilled for the best texture and flavor.
Notes
- Heat-treat the flour used in the cookie dough topping to make it safe for raw consumption by baking it at 350°F for about 5 minutes or microwaving it until hot.
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done.
- Chill the cheesecake overnight for best flavor and texture.
- The red food coloring is essential for the classic red velvet color but can be adjusted to your preference.
