If you’re craving a dessert that dazzles with both charm and decadence, the Red Velvet Cookie Dough Cheesecake Recipe is about to become your new best friend. Imagine the rich, velvety red velvet cookie dough forming a buttery, slightly crisp base, topped with a lusciously creamy cheesecake layer, all crowned with irresistible bites of raw cookie dough sprinkled with chocolate chips. It’s a celebration of texture and flavor that turns any occasion into a special event. This recipe effortlessly combines classic Southern festivity with a modern twist, perfect for impressing your loved ones or simply indulging yourself in a moment of pure bliss.
Ingredients You’ll Need
Every ingredient in the Red Velvet Cookie Dough Cheesecake Recipe plays a pivotal role—from the vibrant red food coloring that gives that signature hue, to the mini chocolate chips that add delightful bursts of chocolatey goodness. These simple essentials come together to create a perfect balance of texture and flavor you’ll love.
- All-purpose flour: The foundation of both the cookie dough base and the raw cookie dough topping, providing structure and that classic crumb.
- Unsalted butter (softened): Adds richness and helps bind the cookie dough layers for a tender crumb and silky smooth cheesecake.
- Brown sugar: Gives a subtle molasses note and moistness to the cookie dough parts, balancing sweetness perfectly.
- Granulated sugar: Sweetens the cheesecake filling and cookie dough with just the right hit without overpowering.
- Large eggs: Essential for moisture and binding, creating a creamy and stable cheesecake filling.
- Vanilla extract: Adds a warm, aromatic depth to every component, enriching the overall flavor profile.
- Red food coloring: The magic ingredient that gives this dessert its iconic red velvet appeal.
- Baking soda: Helps the cookie dough base rise slightly for a tender but sturdy crust.
- Salt: Enhances all the sweet flavors and balances richness.
- Mini chocolate chips: Add irresistibly melty chocolate pops spread throughout the cookie dough layers.
- Cream cheese (softened): The heart of the cheesecake layer, delivering rich, tangy creaminess.
- Sour cream & heavy cream: Both contribute to the luscious, smooth texture of the cheesecake filling.
- Heat-treated flour: Ensures the raw cookie dough topping is completely safe to eat without losing any traditional flavor.
- Milk: Moistens the cookie dough topping, keeping it soft and scoopable.
How to Make Red Velvet Cookie Dough Cheesecake Recipe
Step 1: Prepare the Red Velvet Cookie Dough Base
Start by creaming together the softened butter with brown and granulated sugars until your bowl is filled with a fluffy, sweet cloud. Blend in the egg, vanilla extract, and that vibrant red food coloring until the mixture is smooth and inviting. Then, whisk your dry ingredients—flour, baking soda, and salt—separately before gradually folding them into the wet mix. Don’t forget to gently stir in those mini chocolate chips; they’ll surprise you with chocolatey bursts in every bite. Press this luscious dough evenly into your baking pan and bake just until set, around 10-12 minutes. Let it cool completely because the next layer depends on a firm, cool base.
Step 2: Make the Creamy Cheesecake Filling
With the base cooling, it’s time for the cheesecake magic. Beat softened cream cheese with sugar until silky smooth, then add eggs one by one, beating well each time to ensure a creamy, lump-free filling. Mix in vanilla extract, sour cream, heavy cream, and flour to create a thick yet velvety batter. This mixture will rise gently around the red velvet base, melding flavors into an elegant indulgence. Pour it evenly over the cooled cookie dough base for a stunning contrast in colors and textures.
Step 3: Bake the Cheesecake Perfectly
Bake your cheesecake at 325°F (163°C) for about 55-60 minutes. Keep an eye out—the center should be just set with a slight jiggle when you gently shake the pan. Once baked, let the cheesecake rest inside the turned-off oven for an hour; this gentle cooling step prevents cracks and keeps the texture flawless. Then allow it to reach room temperature before refrigerating for at least 4 hours or overnight, so all the layers can firm up beautifully.
Step 4: Prepare the Cookie Dough Topping
While the cheesecake chills, whip up the final flourish: the raw cookie dough topping. Combine softened butter, sugars, milk, and vanilla until smooth, then gradually add heat-treated flour and salt, mixing until just combined. Stir in those irresistible mini chocolate chips. Scoop the dough into tablespoon-sized balls—these little morsels will add playful texture and bursts of cookie dough joy atop your cheesecake.
Step 5: Assemble and Serve
When your cheesecake has fully chilled and set, gently place the cookie dough balls on top. Each bite hits with a perfect harmony: the firm red velvet crust, creamy cheesecake, and soft, sweet cookie dough topping studded with chocolate chips. Slice carefully and serve chilled for the ultimate tasting experience.
How to Serve Red Velvet Cookie Dough Cheesecake Recipe
Garnishes
One of the great joys of this Red Velvet Cookie Dough Cheesecake Recipe is how easily it invites creative garnishes. Fresh whipped cream dolloped around the edges offers a light, airy complement, while a drizzle of melted white chocolate or even a sprinkle of cocoa powder adds extra visual appeal and richness. If you want a bit of crunch, some finely chopped pecans or walnuts would be divine.
Side Dishes
Although this cheesecake shines as a standalone dessert, pairing it with fresh berries or a fruity compote—think raspberry or strawberry—can brighten the richness, balancing sweetness with a burst of tartness. A scoop of vanilla bean ice cream on the side is another luscious option, especially when serving this cheesecake on a warm day.
Creative Ways to Present
Elevate your cheesecake presentation by serving individual slices in clear glasses layered with extra cookie dough balls, whipped cream, and sprinkles of mini chocolate chips for a parfait-style twist that guests will adore. Alternatively, create a dessert platter with small squares of this cheesecake accompanied by bite-sized fruit and tiny cookie dough truffles to offer variety and fun.
Make Ahead and Storage
Storing Leftovers
Once you’ve savored your cheesecake, you can store leftovers in an airtight container in the refrigerator for up to 4 days. This ensures the cheesecake stays moist while the cookie dough topping maintains its soft texture—just be sure to cover it tightly to prevent any fridge odors from sneaking in!
Freezing
This Red Velvet Cookie Dough Cheesecake Recipe freezes beautifully. Wrap the cheesecake securely in plastic wrap and then foil before freezing to avoid freezer burn. When stored this way, it can keep well for up to 2 months. Thaw overnight in the refrigerator for the best texture and taste.
Reheating
Because cheesecake is best enjoyed chilled, reheating isn’t generally recommended. However, if you prefer it slightly warmer, let slices sit at room temperature for about 30 minutes before serving. This softens the texture without compromising the delightful contrasts of layers.
FAQs
Can I use regular flour instead of heat-treated flour for the cookie dough topping?
Using heat-treated flour ensures safety when eating raw dough. You can heat your flour at 350°F (175°C) for about 5 minutes to eliminate potential bacteria before adding it to your cookie dough topping.
Is it necessary to refrigerate the cheesecake overnight?
Yes, refrigerating overnight helps the cheesecake set fully, allowing flavors to meld and textures to firm up, which makes slicing and serving so much easier and more enjoyable.
Can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free blend suitable for baking, but keep in mind that texture may vary slightly. Ensure your chosen blend contains xanthan gum to help mimic the traditional structure.
How do I prevent cracks in my cheesecake?
To avoid cracks, bake the cheesecake at a lower temperature and let it cool gradually in the turned-off oven, as described. Overbeating the batter can also cause cracks, so mix just until combined.
Can I prepare the raw cookie dough topping ahead of time?
Absolutely! The cookie dough topping can be made a day ahead and stored in the refrigerator. Just bring it to room temperature before shaping into balls for best texture.
Final Thoughts
If you’re ready to impress yourself and everyone you share this with, give the Red Velvet Cookie Dough Cheesecake Recipe a whirl. Its vibrant colors, irresistible textures, and layers of flavor come together to create something truly special. There’s nothing like the joy of serving a homemade cheesecake that marries nostalgic cookie dough with timeless red velvet in every bite. Trust me, once you try it, you’ll want to make it again and again!
Print
Red Velvet Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Red Velvet Cookie Dough Cheesecake combines a vibrant red velvet cookie dough base with a creamy cheesecake filling, topped with edible cookie dough bites studded with mini chocolate chips. It’s a luscious dessert perfect for celebrations or any special occasion, offering a unique twist on traditional cheesecake with the indulgent flavors of cookie dough and red velvet.
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)
- 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 unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, add the egg, vanilla extract, and red food coloring and mix until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry ingredient mixture to the wet mixture, stirring until combined.
- Add Chocolate Chips and Bake Base: Stir in the mini chocolate chips gently. Press the red velvet cookie dough mixture evenly into the bottom of a prepared pan. Bake it for 10-12 minutes, or until the edges are set but center is slightly soft. Remove from oven and allow the base to cool completely.
- Prepare the Cheesecake Filling: Using a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth texture.
- Add Remaining Filling Ingredients: Stir in vanilla extract, sour cream, heavy cream, and flour until the filling is well combined and smooth.
- Assemble and Bake Cheesecake: Pour the cheesecake filling evenly over the cooled red velvet cookie dough base. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 55-60 minutes, or until the center is just set but still slightly jiggly.
- Cool the Cheesecake: After baking, turn off the oven but leave the cheesecake inside for 1 hour to cool gradually. Then remove from oven and allow to cool to room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Prepare Cookie Dough Topping: In a bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth. Add milk and vanilla extract and mix well.
- Add Flour and Chocolate Chips to Topping: Gradually stir in the heat-treated all-purpose flour and salt until combined. Fold in mini chocolate chips.
- Form Cookie Dough Balls: Scoop the cookie dough by tablespoonfuls and gently shape into small balls or drops. Set aside at room temperature or refrigerate briefly to firm up.
- Assemble and Serve: Once the cheesecake is fully chilled, top it with the cookie dough balls as decoration. Slice the cheesecake and serve chilled for the best texture and flavor.
Notes
- Heat-treat the flour used in the cookie dough topping by baking it in a 350°F (175°C) oven for about 5 minutes to kill any bacteria before using it raw.
- Ensure the cream cheese and butter are softened for easier mixing and a smoother cheesecake texture.
- If you prefer less sweetness, reduce the sugar slightly in the cookie base or topping.
- Allow the cheesecake to chill overnight for best slicing and flavor development.
- You can use red gel food coloring for a more intense red color without affecting batter consistency.
