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
Scale
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.
