Get ready to wow your tastebuds with a showstopping dessert that combines two irresistible favorites: Cheesecake with Red Velvet Cookie Dough. Imagine sinking your fork into a creamy, classic cheesecake, then being surprised by bursts of chocolatey red velvet cookie dough in every bite! This recipe brings together deliciously rich flavors and playful textures, creating a dessert that’s as gorgeous to look at as it is heavenly to eat. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake will steal the scene and delight everyone lucky enough to try a slice.

Cheesecake with Red Velvet Cookie Dough Recipe - Recipe Image

Ingredients You’ll Need

You’ll be pleasantly surprised by how pantry-friendly and straightforward these ingredients are, yet each one plays a critical role: from the lush creaminess of the filling to the chocolatey crunch of the crust and those iconic pops of red throughout. Let’s break down what makes each part delicious and unique!

All-purpose flour: Gives the red velvet cookie dough structure, ensuring the bites are tender yet hold their shape.
Unsweetened cocoa powder: Adds the signature chocolatey depth to the red velvet dough.
Baking soda: Helps the cookie dough balls stay soft and slightly puffy as they bake into the cheesecake.
Salt: A pinch sharpens all the flavors, balancing sweetness throughout this Cheesecake with Red Velvet Cookie Dough.
Unsalted butter (softened): Delicious richness for both the cookie dough and cheesecake crust.
Brown sugar: Brings caramel notes and chewiness to the cookie dough.
Granulated sugar: Sweetens both the dough and the cheesecake filling, blending seamlessly for a perfect taste.
Large egg: Binds the cookie dough together for just the right texture.
Red food coloring: The classic red velvet hue adds instant visual appeal and fun!
Vanilla extract: Enhances all the layers with fragrant, cozy flavor.
Mini chocolate chips: Tiny bursts of chocolate in every bite of dough elevate this dessert even further.
Cream cheese (softened): The star of the cheesecake—make sure it’s at room temperature for that signature silkiness.
Sour cream: Gives the filling a balanced tang and an ultra-creamy texture.
Chocolate sandwich cookies (like Oreos): The base layer for your decadent crust, providing crunch and flavor contrast.
Melted butter: Pulls the cookie crumb crust together, making it rich and cohesive.

How to Make Cheesecake with Red Velvet Cookie Dough

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 325°F (163°C) and lining the bottom of a 9-inch springform pan with a round of parchment paper. This step is a little detail, but it makes all the difference when it comes to removing your Cheesecake with Red Velvet Cookie Dough cleanly after chilling.

Step 2: Build the Chocolate Cookie Crust

In a mixing bowl, combine the crushed chocolate sandwich cookies with melted butter. Work the mixture until every crumb is glistening and moistened, then firmly press it into the bottom of your prepared pan to make a solid crust. Slide the pan into the oven and bake for 10 minutes. Let it cool while you tackle the next luscious layer.

Step 3: Make the Red Velvet Cookie Dough

In one bowl, whisk together your flour, cocoa powder, baking soda, and salt—this keeps everything evenly distributed. In a separate bowl, cream the softened butter with brown sugar and granulated sugar until super fluffy and light. Beat in the egg, bright red food coloring, and vanilla extract until combined. Gradually incorporate the dry mixture into the wet, being careful not to overmix. Fold in those mini chocolate chips, then roll about half the dough into small balls and set aside for later layering in your Cheesecake with Red Velvet Cookie Dough.

Step 4: Prepare the Creamy Cheesecake Filling

Beat the softened cream cheese and granulated sugar together in a large bowl until completely smooth—no lumps allowed! Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract and sour cream, blending until luxurious and creamy. You’re aiming for a batter that’s glossy, thick, and completely irresistible.

Step 5: Assemble the Layers

Pour half of the cheesecake filling over the cooled crust, spreading evenly. Scatter half the reserved red velvet cookie dough balls over this layer. Gently pour the remaining cheesecake batter on top and nestle the rest of the dough balls across the surface, pressing them in just a little. This layered effect is what gives your Cheesecake with Red Velvet Cookie Dough its delightful pockets of flavor.

Step 6: Bake to Perfection

Bake the cheesecake for 55 to 65 minutes—you’re looking for a center that’s just set and slightly wobbly. Once done, turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour. This helps prevent cracks and ensures a silky-smooth texture. Afterward, refrigerate the pan for at least 4 hours or overnight to let all those flavors meld and the texture set.

How to Serve Cheesecake with Red Velvet Cookie Dough

Garnishes

Go to town with toppings—swirls of whipped cream, extra mini chocolate chips, or a delicate shower of cocoa powder are all fair game. For a true showpiece, you could even crumble a few more red velvet cookie dough balls on top, or drizzle a little melted chocolate or cream cheese glaze over each slice right before serving.

Side Dishes

This Cheesecake with Red Velvet Cookie Dough shines all on its own but pairs beautifully with a fresh berry salad or a scoop of vanilla ice cream for extra indulgence. If you’re hosting brunch or a special gathering, serve it alongside strong coffee or chilled milk to balance out the sweetness.

Creative Ways to Present

Cut the cheesecake into generous wedges and serve on bold-colored plates for major visual impact. For parties, you can slice it into neat little bars or cubes for an easy-to-eat, handheld dessert. Or, for an over-the-top twist, bake mini versions in muffin tins and top each with a single cookie dough ball—it’s instant portion control and absolutely adorable!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cheesecake tightly in plastic wrap and store in the refrigerator for up to five days. The cookie dough bits stay soft, and the flavors only deepen over time, making Cheesecake with Red Velvet Cookie Dough an amazing next-day treat.

Freezing

This dessert freezes beautifully! Slice the cheesecake, place pieces on a baking sheet until solid, then wrap each piece tightly. Store them in a freezer-safe container for up to two months. Thaw slices overnight in the fridge when you’re ready to treat yourself again.

Reheating

Cheesecake is best enjoyed cold or at room temperature, but if you prefer a slightly warmer bite, let your slice sit out for 20 minutes before serving. Avoid microwaving, as that can cause the texture to suffer—embrace the chill for the best experience!

FAQs

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

Absolutely! In fact, Cheesecake with Red Velvet Cookie Dough is even tastier the next day. Chill it overnight for the flavors to meld, making it perfect for prepping before gatherings.

What’s the best way to get clean slices?

Use a large, sharp knife dipped in hot water and wiped clean between each cut. This ensures every slice of your Cheesecake with Red Velvet Cookie Dough comes out picture-perfect, with neat edges and no smears.

Can I use store-bought red velvet cookie dough?

You can, but homemade dough tastes richer and makes the final dessert truly special. If you’re short on time, opt for your favorite high-quality store dough and add mini chocolate chips for extra pizzazz.

What’s the key to a smooth, lump-free cheesecake filling?

Let your cream cheese fully soften at room temperature before mixing. Beat until creamy and smooth, then add eggs one at a time for the most luscious, velvety filling in every bite.

Can I bake the extra red velvet cookie dough as cookies?

Yes, and they make a fantastic bonus treat! Bake on a parchment-lined tray at 350°F (177°C) for 8–10 minutes until just set. Enjoy them on the side or as a bonus garnish.

Final Thoughts

If you’re searching for a dessert that turns heads and melts hearts, you truly can’t go wrong with Cheesecake with Red Velvet Cookie Dough. Whether you’re a cheesecake lover, a red velvet fanatic, or simply craving something unforgettable, I can’t wait for you to taste just how magical this creation is. Give it a try—you’ll want to make it again and again!

Cheesecake with Red Velvet Cookie Dough Recipe

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4.8 from 20 reviews

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

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Description

Indulge in the ultimate dessert with this Cheesecake with Red Velvet Cookie Dough recipe. A luscious combination of creamy cheesecake filling, decadent red velvet cookie dough, and a chocolate cookie crust.

Ingredients

Scale

For the red velvet cookie dough:

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

For the cheesecake filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the crust:

1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
1/4 cup melted butter

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Instructions

Preheat the oven and prepare the pan: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
Make the crust: Mix crushed cookies and melted butter, press into the pan, and bake for 10 minutes. Let it cool.
Prepare the cookie dough: Whisk dry ingredients, cream butter and sugars, add egg, coloring, and vanilla. Fold in dry ingredients and chips. Roll half into balls.
Prepare the cheesecake filling: Beat cream cheese and sugar, add eggs, vanilla, and sour cream.
Assemble the cheesecake: Pour half the filling, add half the cookie dough balls, rest of filling, and remaining balls. Bake for 55–65 minutes.
Cool and chill: Cool in the oven, then chill in the fridge for at least 4 hours.