If you’re craving the ultimate indulgence, you’ll absolutely fall in love with this Cheesecake with Red Velvet Cookie Dough. Imagine the luscious creaminess of classic cheesecake, the rich tang of red velvet, and the irresistible fun of chocolate chip cookie dough all coming together in one decadent dessert. This showstopper is perfect for celebrations, birthdays, or anytime you want to wow a crowd (or just yourself) with something truly special!

Cheesecake with Red Velvet Cookie Dough Recipe - Recipe Image

Ingredients You’ll Need

Each element in this stunning dessert has a role to play; the simple ingredients deliver layers of texture, color, and flavor that are pure joy in every bite. Let’s break down what you’ll need (plus a handy tip for each!) so that every part of your Cheesecake with Red Velvet Cookie Dough turns out perfectly.

Chocolate cookie crumbs: The bold, bittersweet base that contrasts with the sweet filling and gives a dramatic look.
Melted butter: Holds the crust together and adds buttery goodness for the perfect texture.
Unsalted butter (softened): For that classically soft, scoopable cookie dough feel.
Brown sugar: Adds richness and chewiness to the cookie dough bits.
Granulated sugar: Balances sweetness in both cookie dough and cheesecake layers.
Milk: Just a splash to bring the cookie dough together beautifully.
Vanilla extract: Adds fragrant depth throughout the recipe; don’t skip it!
Unsweetened cocoa powder: For that signature red velvet taste and a touch of chocolate magic.
Red gel food coloring: Brings vibrant red color to your cookie dough; gel gives the best intensity without thinning your dough.
All-purpose flour (heat-treated): Essential to make the edible cookie dough safe to eat raw—see notes for how-to!
Mini chocolate chips: Tiny bursts of chocolate in every cookie dough bite.
Pinch of salt: Heightens flavor and makes those sweet notes pop.
Cream cheese (softened): The creamy backbone of cheesecake, so smooth and tangy.
Eggs: Bind the cheesecake together for a sliceable texture.
Sour cream: Adds a tangy note and ultra-creamy finish to the cheesecake layer.

How to Make Cheesecake with Red Velvet Cookie Dough

Step 1: Prepare the Pan and Oven

Begin by preheating your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later. Getting your pan ready up front means less stress when it’s time to serve your stunning Cheesecake with Red Velvet Cookie Dough.

Step 2: Mix and Bake the Crust

In a small bowl, combine your chocolate cookie crumbs and melted butter. Press this mixture firmly into the bottom of your prepared pan—use the bottom of a glass or measuring cup for an even layer. Bake for 10 minutes to set, then allow it to cool while you tackle the other layers. This foundation gives your dessert a beautifully sturdy (and deliciously chocolatey) base!

Step 3: Make the Red Velvet Cookie Dough

Using a mixer, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Add the milk, vanilla extract, cocoa powder, and several drops of red gel food coloring, mixing until the dough is silky and vividly tinted. Stir in your heat-treated flour, salt, and finally, the mini chocolate chips for extra joy in every bite. Roll the dough into ½ to 1-inch balls and chill in the fridge to firm up. These jewels are what make Cheesecake with Red Velvet Cookie Dough so playful and delightful!

Step 4: Prepare the Cheesecake Filling

Beat your softened cream cheese until ultra-smooth (lumps are a no-no!). Add sugar and mix well, followed by eggs, one at a time. Mix in the vanilla and sour cream, blending just until everything is combined. For best results, don’t overmix—just enough for a velvety, creamy batter that bakes up beautifully.

Step 5: Assemble and Bake Your Masterpiece

Pour half of the cheesecake batter onto your cooled crust. Gently press half of the chilled red velvet cookie dough balls into the cheesecake layer. Now, top with the rest of the batter and smooth the surface so everything is snuggled in. Dot or gently press the remaining cookie dough balls on top. Bake for 50 to 60 minutes: you want the center set but still slightly jiggly. Turn off the oven, crack the door, and let it rest for 1 hour—this keeps cracking at bay. Finally, refrigerate for at least 4 hours or overnight before unveiling your Cheesecake with Red Velvet Cookie Dough!

How to Serve Cheesecake with Red Velvet Cookie Dough

Garnishes

Set your masterpiece off with a flourish! Drizzle with white chocolate or a swoop of cream cheese glaze. A sprinkle of mini chocolate chips or a few extra red velvet cookie dough balls on top will send your guests (or kitchen partners) over the moon. Each slice of Cheesecake with Red Velvet Cookie Dough deserves a finishing touch worthy of its playful spirit.

Side Dishes

Serve this dessert with a scoop of vanilla bean ice cream, a handful of fresh berries, or even a dollop of softly whipped cream. The tang and richness of the cheesecake beg for something light and refreshing on the side, making every bite a little celebration.

Creative Ways to Present

Slice the cheesecake into slim wedges and arrange them on a platter with alternating cookie dough balls and berries for a pop of color. For parties, try serving tiny cheesecake squares in cupcake liners, or plate each piece with a chocolate drizzle swirl and edible gold dust for a chic, bakery-style look. There’s no wrong way to serve something as delicious as Cheesecake with Red Velvet Cookie Dough!

Make Ahead and Storage

Storing Leftovers

Once cooled and set, store your leftover Cheesecake with Red Velvet Cookie Dough covered in the refrigerator. It’ll stay fresh and creamy for up to five days—just keep it tightly wrapped to avoid absorbing any fridge odors. Each time you open the fridge, you’ll be glad you saved yourself a slice!

Freezing

This cheesecake actually freezes beautifully. Chill it thoroughly first, then wrap individual slices or the whole cake in plastic wrap and a layer of aluminum foil. Freeze for up to two months. When the craving strikes, thaw overnight in the fridge for a no-stress homemade treat.

Reheating

While this dessert is best enjoyed chilled, if you love a slightly softer bite, let your cheesecake rest at room temperature for about 20 minutes before serving. Avoid the microwave, as it could melt both the cheesecake and cookie dough, ruining that perfect texture.

FAQs

Can I use regular liquid food coloring instead of gel for the cookie dough?

You can, but gel food coloring is much more concentrated, which gives you the signature bold red color without thinning out the cookie dough. If using liquid, be careful not to add too much or your dough could get sticky.

Is heat-treating the flour really necessary for edible cookie dough?

Absolutely! Heat-treating the flour makes it safe to eat raw by killing any potential bacteria. It’s a quick step that’s totally worth it for peace of mind (and safe cookie dough snacking).

Can I make this recipe gluten-free?

Yes—swap both the cookie crumbs for a gluten-free alternative and the all-purpose flour in the cookie dough for a trusted 1:1 gluten-free flour blend. Just double-check all packaged ingredients.

Can I make Cheesecake with Red Velvet Cookie Dough ahead of time for a party?

This dessert is perfect for making ahead! In fact, it tastes even better after chilling in the fridge overnight. Just garnish shortly before serving for the best appearance and texture.

What’s the best way to slice and serve for clean pieces?

Use a large, sharp knife dipped in hot water and wiped dry between each cut for perfect, clean cheesecake slices. This keeps those cookie dough layers defined and gorgeous!

Final Thoughts

I can’t recommend this Cheesecake with Red Velvet Cookie Dough enough—it’s spectacularly fun to make and even more delightful to eat. If you love the flavors of red velvet, creamy cheesecake, and chocolate chip cookie dough, you’ll absolutely adore this unique dessert. Trust me, it’s the kind of treat that will have everyone asking for seconds. Give it a try and let yourself indulge in every dreamy, decadent bite!

Cheesecake with Red Velvet Cookie Dough Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 6 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent combination of a rich chocolate cookie crust, red velvet cookie dough, and creamy cheesecake filling in this luscious Cheesecake with Red Velvet Cookie Dough recipe. Perfect for special occasions or when you’re craving a sweet treat!

Ingredients

Scale

For the crust:

1½ cups chocolate cookie crumbs
¼ cup melted butter

For the red velvet cookie dough:

½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup granulated sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
Red gel food coloring (as needed)
1 cup all-purpose flour (heat-treated)
½ cup mini chocolate chips
Pinch of salt

For the cheesecake:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

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Instructions

Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Mix chocolate cookie crumbs and melted butter, press into the pan, and bake for 10 minutes. Let cool.
For the red velvet cookie dough: Cream butter, brown sugar, granulated sugar. Add milk, vanilla, cocoa powder, and red food coloring. Mix in flour, salt, chocolate chips. Roll into balls and chill.
Cheesecake filling: Beat cream cheese, sugar, eggs, vanilla, sour cream. Pour half over crust, add cookie dough balls, top with remaining batter. Bake, cool, then refrigerate.