If you’re on the lookout for a dessert that feels like a warm hug and a party in your mouth at the same time, you have to try this Red Velvet Cookie Dough Cheesecake Recipe. It combines the rich, velvety texture of cheesecake with the fun, nostalgic flavor of cookie dough and the unique color and mild cocoa notes of red velvet. Each bite delivers layers of flavor and texture, from the tender cookie dough crust to the smooth cheesecake filling and the luscious cookie dough dollops on top. This dessert is an absolute showstopper that will have everyone asking for seconds—and maybe even thirds!
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, whether it’s creating that signature red velvet color, adding creamy texture, or giving the dessert its delightful chocolate chip crunch. You’ll find these staples easy to gather, and they come together in a way that feels both comforting and indulgent.
- All-purpose flour: The backbone for both the cookie dough crust and the cheesecake’s cookie dough topping, providing structure and tenderness.
- Unsalted butter: Adds richness and helps achieve that melt-in-your-mouth texture for dough and filling alike.
- Brown sugar: Contributes a subtle caramel note and moisture to the cookie dough layers.
- Granulated sugar: Brings sweetness and helps balance the rich cream cheese.
- Large eggs: Bind all elements together, making the cheesecake creamy and the cookie dough tender.
- Vanilla extract: Boosts the overall flavor with its warm, aromatic touch.
- Red food coloring: Gives the cookie dough and cheesecake the iconic red velvet hue that dazzles the eyes.
- Baking soda: Provides just the right amount of lift to the cookie dough base.
- Salt: Balances all the sweetness and enhances complex flavors.
- Mini chocolate chips: Little pockets of chocolatey goodness scattered throughout the dough and topping.
- Cream cheese: The star in the cheesecake filling for that classic, luscious tang and smoothness.
- Sour cream: Adds creaminess and a subtle tang that complements the cheesecake’s richness.
- Heavy cream: Provides silkiness to the cheesecake filling for an ultra-smooth finish.
- Milk: Moistens the cookie dough topping, keeping those little bites tender.
How to Make Red Velvet Cookie Dough Cheesecake Recipe
Step 1: Prepare the Cookie Dough Base
Start by creaming together the butter with both brown and granulated sugars until the mixture is light and fluffy—this step is key for that tender, slightly chewy cookie dough base. Then add the egg, vanilla, and your red food coloring to create that beautiful velvet red tone. Next, whisk your dry ingredients separately—flour, baking soda, and salt—and gradually fold them into your wet mix. Don’t forget to stir in those mini chocolate chips for delightful little bursts of texture before pressing the dough evenly into your pan. Bake just until set so your base stays soft and perfectly chewy.
Step 2: Make the Creamy Cheesecake Filling
While the cookie dough base cools, get going on the creamy filling that sets this dessert apart. Beat your softened cream cheese with granulated sugar until smooth and fluffy, then add eggs one at a time, blending each thoroughly before moving on. This slow mixing helps avoid cracks and creates a velvety texture. Blend in vanilla, sour cream, heavy cream, and a little flour to stabilize the mixture. Pour this luscious filling over your cooled cookie dough crust, spreading it evenly to get that perfect layer that marries all the flavors during baking.
Step 3: Bake to Perfection
Bake your cheesecake at a moderate temperature so it cooks gently; this keeps the cheesecake creamy in the center but set around the edges. Once baked, let it cool gradually in the oven with the door slightly ajar—this slow cooling method prevents cracking and sets the stage for a silky, dreamy dessert. After removing from the oven, cool to room temperature before chilling for at least four hours or overnight. This wait is absolutely worth it as the flavors meld beautifully and the cheesecake firms up nicely.
The Final Touch: Cookie Dough Dollops
While your cheesecake chills, whip up the cookie dough topping. Combine the butter, sugars, milk, and vanilla extract until smooth, gradually stir in heat-treated flour and salt, then fold in chocolate chips. Being extra careful with heat-treated flour ensures it’s safe for no-bake cookie dough. Shape your cookie dough into small balls or drops and set them aside. Once your chilled cheesecake is ready, either press these topping bites gently on the surface or add just before serving for a fun texture contrast and eye-catching presentation.
How to Serve Red Velvet Cookie Dough Cheesecake Recipe
Garnishes
Presentation is part of the joy when serving this cheesecake. Sprinkle extra mini chocolate chips or a dusting of cocoa powder for a little drama. Fresh berries such as raspberries or strawberries introduce a fresh tartness that cuts through the richness beautifully. For an extra indulgent finish, drizzle a little white chocolate sauce or whipped cream, and you’re set for a dessert that looks as wonderful as it tastes.
Side Dishes
The richness of the Red Velvet Cookie Dough Cheesecake Recipe pairs wonderfully with light, fresh sides like a crisp green salad for a surprising contrast or a small scoop of vanilla or cinnamon ice cream to complement the creamy texture. A cup of strong coffee or a smooth latte also makes a perfect beverage companion that rounds out the experience.
Creative Ways to Present
For parties, slice the cheesecake into mini squares, then top each piece with a cookie dough ball secured by a decorative toothpick for easy grabbing. Alternatively, serve individual portions in transparent cups layered with berry compote and cookie dough bites for an elegant and casual vibe. Play with edible flowers or gold leaf accents to make this dessert truly festive for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake tightly wrapped with plastic wrap or stored in an airtight container in the refrigerator. This keeps it fresh and prevents the cookie dough topping from drying out or absorbing other fridge odors. Leftover cheesecake stays delicious for about 4 to 5 days, giving you plenty of time to savor or share.
Freezing
If you want to keep your Red Velvet Cookie Dough Cheesecake Recipe for longer, freezing is your friend. Wrap it carefully in plastic wrap and aluminum foil or place in a heavy-duty freezer bag to prevent freezer burn. It can last comfortably for up to 2 months frozen, so you have dessert ready whenever the craving strikes.
Reheating
This cheesecake is best enjoyed chilled, so there’s no need to reheat. If you prefer it slightly less cold, leave it out at room temperature for about 15-20 minutes before serving. This subtle warming enhances the flavors without compromising the creamy texture.
FAQs
Can I use regular flour instead of heat-treated flour in the cookie dough topping?
Heat-treating flour is important because raw flour can carry bacteria. If you don’t want to bother, you can buy heat-treated flour specifically for no-bake recipes or heat regular flour yourself by baking it at 350°F for about 5 minutes, then letting it cool. This makes your cookie dough safe to enjoy uncooked.
What if I don’t have red food coloring? Can I skip it or substitute?
Red food coloring gives that classic red velvet look, but if you don’t have it, you can substitute with beet powder or a few drops of natural coloring alternatives. Skipping it will change the color but not the flavor—a still delicious outcome!
Can this recipe be made gluten-free?
To make this cheesecake gluten-free, use a gluten-free all-purpose flour blend that works well in baking. Just ensure your chosen flour blend is suitable for both the dough and topping. The texture might vary slightly but still delicious.
Is it possible to make this recipe dairy-free?
Since cream cheese and butter are key players, dairy-free versions exist but may alter the texture and flavor. If trying dairy-free, look for high-quality dairy-free cream cheese, butter substitutes, and non-dairy milk, and be prepared for slight differences in the final dessert’s richness.
How can I avoid cracks in my cheesecake?
Gradually adding eggs, using a gentle mixing technique, avoiding overbaking, and allowing the cheesecake to cool slowly in the turned-off oven all help prevent cracks. Chilling it overnight also helps it set properly for smooth and beautiful slices.
Final Thoughts
This Red Velvet Cookie Dough Cheesecake Recipe truly blends the best of both worlds—classic cheesecake decadence and the playful joy of cookie dough with a stunning twist of red velvet flair. It’s a dessert that’s sure to bring smiles, become a new favorite, and create warm memories with every bite. So go ahead, bake it soon, and watch it become the star of your dessert lineup!
Print
Red Velvet Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Red Velvet Cookie Dough Cheesecake combines the rich, smooth texture of classic cheesecake with the luscious flavors of red velvet cookie dough both as a base and a topping. Featuring a soft red velvet cookie crust studded with mini chocolate chips, a creamy cheesecake filling, and dollops of sweet, safe-to-eat red velvet cookie dough on top, this dessert is both visually stunning and irresistibly delicious. Perfect for celebrations or a special treat, it bakes to perfection with a creamy center and a cookie crunch.
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
Red Velvet 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)
- 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.
- Combine Dry Ingredients for Base: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and stir until fully combined.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly into the cookie dough mixture.
- Form Base and Bake: Press the cookie dough mixture evenly into the bottom of a prepared pan. Bake at 325°F (163°C) for 10-12 minutes or until just set. Allow the base to cool completely before adding the cheesecake filling.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar while continuing to beat until well incorporated and fluffy.
- Add Eggs to Filling: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine Remaining Filling Ingredients: Stir in vanilla extract, sour cream, heavy cream, and flour. Mix until everything is well combined and homogenous.
- Assemble and Bake Cheesecake: Pour the prepared cheesecake filling over the cooled cookie dough crust, spreading evenly. Bake at 325°F (163°C) for 55-60 minutes or until the center is just set but slightly jiggly.
- Cool Cheesecake in Oven: Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly. Remove from oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Cookie Dough Topping: In a bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add milk and vanilla extract and mix until smooth.
- Mix Dry Ingredients for Topping: Gradually stir in the heat-treated flour and salt into the butter mixture. Fold in mini chocolate chips evenly.
- Form Cookie Dough Balls: Scoop cookie dough by tablespoonfuls and gently shape into small balls or drops. Set aside for topping.
- Serve: Once cheesecake is chilled, top with cookie dough balls as desired, slice, and serve chilled for a delicious, indulgent dessert experience.
Notes
- Ensure the flour used in the cookie dough topping is heat-treated to make it safe for consumption without cooking.
- Preheat the oven to 325°F (163°C) before baking the cookie base and cheesecake layers.
- Do not overbake the cheesecake; it should still have a slight jiggle in the center when done to achieve a creamy texture.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- Chill the cheesecake for at least 4 hours or overnight for best results.
- The cookie dough topping is safe to eat raw because the flour is heat-treated and no raw eggs are used.
