Introduction

Red Velvet Cookie Dough Cheesecake is a delightful dessert that combines the classic rich flavors of red velvet with creamy cheesecake and edible cookie dough bites. This indulgent treat is perfect for special occasions or whenever you want to impress your guests with a show-stopping dessert.

A slice of red velvet cheesecake sits on a white speckled plate with a silver fork on the right side. The cake has three layers: the bottom layer is deep red with a crumbly texture, the middle layer is creamy white with red swirls and dark chocolate chips scattered inside, and the top is smooth with more red swirls in a marbled pattern. Two small cookie dough balls with colorful sprinkles rest on the top right edge of the slice. The background has a white marbled texture softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (160g) all-purpose flour
2 tablespoons unsweetened cocoa powder (Dutch-process preferred)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) brown sugar, packed
1 large egg, room temperature
1 tablespoon milk (whole or 2%)
2 teaspoons vanilla extract
1 tablespoon red food coloring (gel or liquid)
3/4 cup (96g) all-purpose flour (for cookie dough, heat-treated)
1/4 cup (57g) unsalted butter, softened (for cookie dough)
1/3 cup (66g) light brown sugar, packed (for cookie dough)
1 tablespoon milk (for cookie dough)
1/2 teaspoon vanilla extract (for cookie dough)
1/2 cup (90g) mini chocolate chips (for cookie dough)
Pinch of salt (for cookie dough)
16 ounces (450g) cream cheese, softened
2/3 cup (135g) granulated sugar
2 large eggs, room temperature
1/3 cup (80g) sour cream (full-fat)
2 teaspoons vanilla extract (for cheesecake filling)
1 tablespoon all-purpose flour (for cheesecake filling)
Pinch of salt (for cheesecake filling)
Optional toppings: extra mini chocolate chips, chocolate drizzle, whipped cream rosettes, festive sprinkles

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread 3/4 cup of the flour designated for the cookie dough evenly on a baking sheet and bake for 5 minutes to heat-treat. Allow it to cool completely before using.
Step 2: Lower the oven temperature to 325°F (163°C). In a medium bowl, whisk together 1 1/4 cups flour, cocoa powder, baking soda, and salt. This mixture will form the base of your red velvet crust.
Step 3: In a large bowl, beat 1/2 cup softened butter with 3/4 cup brown sugar until creamy and light, about 2 to 3 minutes. Add the egg, 1 tablespoon milk, 2 teaspoons vanilla extract, and red food coloring. Mix until fully combined.
Step 4: Gradually stir the dry ingredients into the wet mixture until a thick, slightly sticky dough forms. Press this dough evenly into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes, just until set. Set aside to cool while you prepare the rest.
Step 5: For the edible cookie dough, cream together 1/4 cup softened butter and 1/3 cup brown sugar in a small bowl until fluffy. Stir in 1 tablespoon milk and 1/2 teaspoon vanilla extract. Add the cooled, heat-treated flour and a pinch of salt, folding in the mini chocolate chips last. Roll the dough into marble-sized balls and chill in the refrigerator.
Step 6: For the cheesecake filling, beat the softened cream cheese in a large bowl until smooth, about 2 minutes. Add granulated sugar and beat for another minute. Incorporate eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, flour, and a pinch of salt until the batter is silky and free of lumps.
Step 7: Pour half of the cheesecake batter over the cooled red velvet crust. Dot half of the chilled cookie dough balls evenly across the top. Pour in the remaining batter, then gently press the rest of the cookie dough balls into the surface.
Step 8: Place the springform pan on a baking sheet and bake at 325°F (163°C) for 40 to 45 minutes. The edges should be set, and the center should slightly jiggle. If the cheesecake browns too quickly, tent with foil.
Step 9: Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set.
Step 10: Before serving, run a thin knife around the pan’s edge to loosen it, then remove the springform. Garnish with extra cookie dough balls, mini chocolate chips, chocolate drizzle, or whipped cream as desired. Slice with a hot, clean knife and serve chilled.

Tips & Variations

Use gel food coloring for a more vibrant red without adding extra liquid.
Heat-treating the flour for the cookie dough is essential to make it safe to eat raw.
Try swapping mini chocolate chips for white chocolate or butterscotch chips for a unique twist.
If you prefer less sweetness, reduce the brown sugar in the cookie dough slightly.
Let the cheesecake chill overnight for the best texture and easier slicing.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat cookie dough balls or cheesecake slices, serve chilled or at room temperature for best texture. Avoid freezing as it may alter the creamy texture.

How to Serve

The image shows a slice of cake on a white speckled plate with a metal fork beside it. The cake has two main layers: a dense, bright red base layer with a rich texture, and a thick creamy top layer that is light beige with swirls of red throughout, giving it a marbled look. Embedded in the creamy layer are small dark chocolate chunks scattered evenly. On top of the slice, there are two round cookie dough balls decorated with small colors of blue, red, and white sprinkles. The background features a white marbled texture, and soft lighting highlights the details of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat the cookie dough in this recipe raw?

Yes, this cookie dough uses heat-treated flour and omits raw eggs, making it safe to eat raw as part of the cheesecake.

Can I make this cheesecake ahead of time?

Absolutely. This dessert benefits from resting overnight in the fridge to allow flavors to meld and the texture to set perfectly.