If you’ve been dreaming of a dessert that perfectly blends rich creaminess with a burst of decadent red velvet flavor, then this Cheesecake with Red Velvet Cookie Dough Recipe is about to become your new obsession. Imagine a velvety cheesecake layered on a buttery chocolate cookie crust, topped with luscious red velvet cookie dough dotted with chocolate chips—it’s a symphony of textures and flavors that will have you coming back for seconds (and thirds!). Whether you’re celebrating a special occasion or just treating yourself, this recipe promises an unforgettable sweet experience.
Ingredients You’ll Need
Every ingredient in this Cheesecake with Red Velvet Cookie Dough Recipe plays a crucial role, from the smooth cream cheese that creates the luscious filling to the rich cocoa and vibrant red food coloring that make the cookie dough irresistibly festive. These simple but essential ingredients come together seamlessly to bring that perfect balance of flavor, texture, and color.
- All-purpose flour (1 ¼ cups): The backbone of the cookie dough, providing structure and that tender crumb.
- Cocoa powder (2 tbsp): Adds a deep, chocolaty richness to the red velvet dough.
- Unsalted butter, softened (½ cup): Essential for that creamy mouthfeel in the cookie dough and crust.
- Granulated sugar (¼ cup): Sweetens the red velvet cookie dough evenly.
- Brown sugar, packed (¼ cup): Brings moisture and a touch of caramel depth to the dough.
- Milk (2 tbsp): Helps keep the cookie dough soft and pliable.
- Vanilla extract (1 tsp + 1 tsp): Enhances the flavor of both the dough and the cheesecake filling.
- Red gel food coloring (½ tsp): Gives the dough its signature vibrant red hue.
- Mini chocolate chips (½ cup): Provide delightful bursts of chocolate in every bite.
- Cream cheese, softened (16 oz / 2 packages): The creamy star of the cheesecake filling.
- Powdered sugar (½ cup): Smoothly sweetens the cheesecake without any graininess.
- Whipped cream (1 cup): Lightens the cheesecake, making it luxuriously fluffy.
- Chocolate sandwich cookies, crushed (2 cups): Form the chocolatey, crunchy crust base.
- Unsalted butter, melted (4 tbsp): Binds the cookie crust for a perfect foundation.
How to Make Cheesecake with Red Velvet Cookie Dough Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by mixing the crushed chocolate sandwich cookies with melted butter until every crumb is coated and holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to create the sturdy, chocolatey crust that will perfectly support the layers to come. Pop it into the fridge to chill while you craft the luscious fillings.
Step 2: Make the Red Velvet Cookie Dough
In one bowl, whisk together the all-purpose flour and cocoa powder to evenly distribute the chocolate flavor. In a separate bowl, beat the softened butter with granulated and brown sugars until it’s light and fluffy—this is key to a soft, tender dough. Next, blend in the milk, vanilla extract, and that vibrant red gel food coloring until everything’s smooth and the color is beautifully even. Gradually add the dry ingredients and combine just until everything comes together, then gently fold in the mini chocolate chips. Set this dreamy dough aside for layering later.
Step 3: Whip Up the Cheesecake Filling
Now, beat the softened cream cheese with powdered sugar and vanilla extract until silky smooth and fully combined. This smooth base is what makes the cheesecake so rich and velvety. Carefully fold in the whipped cream to introduce airiness, turning the filling into a light, creamy delight that will contrast perfectly with the cookie dough layers.
Step 4: Assemble Your Dessert
Take the chilled cookie crust out of the fridge and spread half of your red velvet cookie dough evenly over it. Press it down gently—it acts as the first wow-worthy layer. Pour the cheesecake filling over the dough, smoothing the top to create that signature creamy layer. Then, crumble the remaining red velvet cookie dough over the cheesecake, pressing some pieces together to add texture and a rustic charm. This layered approach not only looks beautiful but ensures every bite has a balance of all the magical flavors.
Step 5: Chill and Set
Cover your masterpiece with plastic wrap and refrigerate it for at least 4 hours, or better yet, overnight. This allows the layers to meld together and the cheesecake to develop that perfect firmness. When you’re ready, remove it from the pan, slice generously, and get ready to enjoy slices that audition as the star dessert at any gathering.
How to Serve Cheesecake with Red Velvet Cookie Dough Recipe
Garnishes
Elevate your cheesecake slices by adding a dollop of fresh whipped cream and a sprinkle of mini chocolate chips on top. For a pop of freshness, a few raspberries or a drizzle of chocolate ganache make stunning contrasts and enhance both flavor and presentation.
Side Dishes
This dessert pairs wonderfully with a simple cup of robust coffee or a creamy latte. For more indulgence, serve alongside a scoop of vanilla bean ice cream or a rich chocolate mousse to keep the indulgence rolling.
Creative Ways to Present
For an eye-catching display, serve the cheesecake in individual mini mason jars layered with extra cookie crumbs and red velvet dough crumbles. Alternatively, add decorative swirls of cream cheese frosting tinted with a hint of red velvet color on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After indulging, cover any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days, so you can enjoy that creamy, chocolaty delight over several days.
Freezing
This cheesecake freezes wonderfully if you want to prepare it well in advance. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge for perfect texture—just like freshly made.
Reheating
Since cheesecake is best enjoyed chilled, reheating isn’t necessary. However, if you prefer it slightly less cold, allow slices to sit at room temperature for 10-15 minutes before serving. This lets the flavors open up without losing that creamy texture.
FAQs
Can I use regular food coloring instead of gel for the red velvet cookie dough?
Regular food coloring can work, but gel food coloring is recommended because it provides a richer, more vibrant color without adding extra liquid that could affect the dough’s texture.
Is it necessary to chill the crust before adding the fillings?
Yes, chilling the crust helps it set and prevents it from mixing with the wet fillings, ensuring the crust remains firm and crunchy under the creamy layers.
Can I make this cheesecake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend and make sure your cookies are gluten-free as well. The texture may vary slightly but it will still be delicious.
How long does the cheesecake need to chill for best results?
At least 4 hours in the fridge is essential for the layers to firm up and flavors to meld, but overnight chilling yields the best, most sliceable texture.
What’s the best way to slice this cheesecake cleanly?
Use a sharp knife dipped in hot water, wiped dry between each cut. This technique prevents sticking and keeps your slices neat and tidy.
Final Thoughts
I can’t recommend enough trying this Cheesecake with Red Velvet Cookie Dough Recipe—it’s truly a celebration of comfort and indulgence in every bite. Whether you’re sharing it with friends, family, or savoring it all to yourself, this dessert promises to bring smiles and happy sighs around the table. So grab your ingredients, roll up your sleeves, and dive into the magic of red velvet and creamy cheesecake combined in the most delightful way.
Print
Cheesecake with Red Velvet Cookie Dough Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This indulgent Cheesecake with Red Velvet Cookie Dough combines a rich, creamy cheesecake filling with layers of decadent red velvet cookie dough and a chocolate cookie crust. Perfectly sweet and visually stunning, it’s a show-stopping dessert ideal for special occasions or a delicious treat anytime.
Ingredients
Crust
- 2 cups chocolate sandwich cookies, crushed
- 4 tbsp unsalted butter, melted
Red Velvet Cookie Dough
- 1 ¼ cups all-purpose flour
- 2 tbsp cocoa powder
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ tsp red gel food coloring
- ½ cup mini chocolate chips
Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or whipped topping)
Instructions
- Prepare the Crust: Mix the crushed chocolate cookies with melted butter until fully combined to create the crust mixture. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill while preparing the rest of the dessert.
- Make the Red Velvet Cookie Dough Dry Ingredients: In a bowl, whisk together the all-purpose flour and cocoa powder, ensuring they are evenly combined.
- Cream Butter and Sugars: In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, which will help give the cookie dough a smooth texture.
- Add Wet Ingredients to Cookie Dough: Incorporate the milk, vanilla extract, and red gel food coloring into the butter and sugar mixture, blending until smooth and evenly colored.
- Combine Dry and Wet Mixtures: Gradually stir the flour and cocoa powder mixture into the wet ingredients until just combined, then gently fold in the mini chocolate chips. Set the red velvet cookie dough aside for assembly.
- Prepare the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy with no lumps.
- Fold in Whipped Cream: Gently fold the whipped cream or whipped topping into the cream cheese mixture until fully incorporated to create a light, fluffy cheesecake filling.
- Assemble the First Cookie Dough Layer: Spread half of the red velvet cookie dough evenly over the chilled chocolate cookie crust in the springform pan, pressing it down lightly to create a solid base for the cheesecake.
- Add Cheesecake Layer: Pour the prepared cheesecake filling over the cookie dough layer and smooth the top evenly with a spatula to create a clean surface for the remaining cookie dough.
- Top with Remaining Cookie Dough: Crumble the remaining red velvet cookie dough over the cheesecake layer, pressing some of the pieces together slightly to add texture and contrast.
- Chill to Set: Cover the entire dessert and refrigerate for at least 4 hours, or preferably overnight, allowing the cheesecake to firm up and the flavors to meld beautifully.
- Serve: Once fully set, carefully remove the cheesecake from the springform pan, slice into 12 servings, and enjoy this deliciously creamy, red velvet-studded treat.
Notes
- For best results, chill the dessert overnight to ensure it sets properly and flavors develop fully.
- Use softened cream cheese and butter for smoother mixing and better texture.
- The red gel food coloring provides vibrant color without affecting the recipe’s consistency; adjust the amount for preferred intensity.
- Ensure not to overmix the cheesecake filling to keep it light and fluffy.
- This cheesecake is best kept refrigerated and enjoyed within 3-4 days.
