If you are someone who loves decadent desserts with a fun twist, the Red Velvet Cookie Dough Cheesecake Recipe is about to become your new obsession. Imagine the rich creaminess of a classic cheesecake layered over a soft, red velvet cookie dough crust and topped with luscious, edible cookie dough bites studded with mini chocolate chips. Each bite delivers a perfect harmony of textures and flavors—velvety, sweet, slightly tangy, and incredibly indulgent. This is not just any cheesecake; it’s a show-stopping dessert that feels like a cozy celebration, perfect for sharing with loved ones or treating yourself to a little slice of heaven.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to bring the perfect balance of flavor, color, and texture. From the vibrant red food coloring that gives the cookie dough its signature hue to the mini chocolate chips that add delightful bursts of chocolate, each component plays an essential role in crafting this masterpiece.
- 1 1/2 cups all-purpose flour: The base for the cookie dough crust, providing structure and softness.
- 1/2 cup unsalted butter, softened: Brings richness and moisture to both the crust and topping.
- 1/2 cup brown sugar: Adds a deep, caramel-like sweetness perfect for cookie dough.
- 1/4 cup granulated sugar: Balances sweetness and helps create the perfect cookie dough texture.
- 1 large egg: Binds the cookie dough ingredients together for a smooth consistency.
- 1 teaspoon vanilla extract: Enhances flavor with a warm, comforting note.
- 1 tablespoon red food coloring: Gives the cookie dough its signature red velvet color.
- 1/2 teaspoon baking soda: Helps the cookie dough rise slightly for a tender crust.
- 1/4 teaspoon salt: Balances the sweetness and amplifies overall flavor.
- 1/2 cup mini chocolate chips: Adds delightful bursts of chocolate in every bite.
- 3 (8 oz) packages cream cheese, softened: The main ingredient for the creamy cheesecake filling.
- 1 cup granulated sugar: Sweetens the cheesecake filling without overpowering it.
- 3 large eggs: Provide structure and creaminess to the cheesecake.
- 1 teaspoon vanilla extract: Infuses the filling with a subtle vanilla aroma.
- 1/4 cup sour cream: Adds a slight tang and luxurious creaminess.
- 1/4 cup heavy cream: Gives extra richness and smooth texture to the cheesecake.
- 2 tablespoons all-purpose flour: Helps stabilize the cheesecake for perfect slicing.
- 1/2 cup unsalted butter, softened (for topping): Ensures the cookie dough topping is rich and tender.
- 1/4 cup granulated sugar (for topping): Sweetens the cookie dough topping just right.
- 1/4 cup brown sugar (for topping): Adds depth and softness to the topping dough.
- 2 tablespoons milk: Moistens the cookie dough topping for easy shaping.
- 1 teaspoon vanilla extract (for topping): Brings flavor consistency throughout the dish.
- 1/2 cup all-purpose flour (heat-treated): Safe-to-eat base for the cookie dough topping.
- 1/4 teaspoon salt (for topping): Balances flavors.
- 1/2 cup mini chocolate chips (for topping): Adds those irresistible chocolate pockets in the topping.
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, brown sugar, and granulated sugar until you achieve a light and fluffy mixture—that’s where the magic begins. Next, whisk in the egg, vanilla extract, and vibrant red food coloring to create that classic red velvet hue and flavor. In a separate bowl, combine the flour, baking soda, and salt, then slowly add this dry mixture to your wet ingredients, mixing until everything just comes together. Finally, fold in the mini chocolate chips for those irresistible chocolate bursts. Press this cookie dough evenly into your baking pan to form the perfect crust, and bake until it’s just set—notice how it forms a tender, flavorful foundation for the cheesecake filling to come.
Step 2: Make the Creamy Cheesecake Filling
Once your cookie dough base is completely cooled, it’s time for the cheesecake filling. Beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before moving to the next, which creates a velvety consistency. Stir in vanilla extract, sour cream, heavy cream, and the flour for that signature tangy flavor and stability. Pour this luscious filling over your cooled red velvet crust, spreading gently to cover. Bake it gently at 325°F (163°C) until the center is set yet softly jiggly, then turn off the oven and let the cheesecake rest inside for an hour—this slow cooling process helps prevent cracks and perfects the texture.
Step 3: Create the Cookie Dough Topping
While your cheesecake chills, whip up the delectable cookie dough topping. Combine the softened butter with both sugars until creamy, then add the milk and vanilla for moisture and flavor consistency. Gradually incorporate the heat-treated flour and salt, making the dough safe to eat and perfectly tender. Finally, fold in the mini chocolate chips. Scoop the dough into small balls or drops; these will be scattered atop your cheesecake, adding texture, a burst of sweetness, and that iconic cookie dough charm everyone loves. Refrigerate the whole cheesecake with topping until the flavors meld beautifully.
How to Serve Red Velvet Cookie Dough Cheesecake Recipe
Garnishes
Enhance your cheesecake’s festive look and flavor by garnishing with a dusting of cocoa powder or a drizzle of white chocolate sauce. Fresh raspberries or cherries can add a subtle tartness that complements the sweetness perfectly. For a whimsical touch, sprinkle some edible glitter or red velvet crumbs from extra cookie dough pieces to make your presentation pop and impress everyone at the table.
Side Dishes
Pair your cheesecake with a simple side like fresh whipped cream to add lightness and creaminess without overwhelming the rich dessert. A cup of robust coffee or a glass of milk can balance the sweetness and satisfy all kinds of cravings. If you want to elevate the experience, a scoop of vanilla bean ice cream alongside creates an indulgent dessert duo.
Creative Ways to Present
Serve your Red Velvet Cookie Dough Cheesecake Recipe in individual mini jars or ramekins for a charming, personal-sized treat. You could also use it as a decadent topper for a brunch spread or pair the cookie dough topping with other desserts such as brownies or cupcakes for a fun twist. Making layered parfaits with chunks of this cheesecake and fresh fruit are an excellent way to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, simply cover any leftovers tightly with plastic wrap or foil and store them in the refrigerator. This dessert keeps beautifully for up to 4 days, maintaining its creamy texture and fresh flavors. Make sure to avoid leaving it out for too long to keep it safe and delicious.
Freezing
If you want to make the Red Velvet Cookie Dough Cheesecake Recipe ahead of time or save some for later, freezing is a great option. Wrap the cheesecake tightly in plastic wrap, then in aluminum foil for the best protection against freezer burn. It freezes well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for the perfect texture and taste.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t necessary. However, if you prefer a slightly warmed slice, let it sit at room temperature for about 20 minutes. Avoid microwaving as it can alter the texture of the cheesecake and cookie dough topping.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! While mini chocolate chips distribute more evenly and give little bursts of chocolate, regular chips can also work. You may want to chop them slightly for better distribution in the cookie dough and topping.
Is it safe to eat the cookie dough topping raw?
Yes! The cookie dough topping uses heat-treated flour and does not contain raw eggs, making it safe to enjoy raw in this recipe.
Can I make this cheesecake gluten-free?
To make it gluten-free, use a gluten-free all-purpose flour blend for the cookie dough base and topping. Ensure your baking soda and other ingredients are certified gluten-free for the best results.
How do I avoid cracks on my cheesecake surface?
Slow cooling is the key. Once baked, leave the cheesecake in the oven with the door closed for an hour before moving it to room temperature. This prevents sudden temperature changes that cause cracking.
Can I prepare the cookie dough topping in advance?
Definitely! The cookie dough topping can be made a day or two ahead and stored in the refrigerator. This makes assembling and serving your Red Velvet Cookie Dough Cheesecake Recipe quick and easy.
Final Thoughts
There is something truly special about this Red Velvet Cookie Dough Cheesecake Recipe that turns every dessert moment into a celebration. The way it combines luscious cheesecake, vibrant red velvet cookie dough, and irresistibly safe-to-eat cookie dough topping with chocolate chips feels like a dream come true for any dessert lover. I cannot recommend enough that you whip this up soon and share it with those you adore. Trust me, once you do, it’s going to become a beloved staple in your dessert repertoire.
Print
Red Velvet Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This indulgent Red Velvet Cookie Dough Cheesecake combines a rich red velvet cookie dough base with a creamy cheesecake filling and a luscious red velvet cookie dough topping embedded with mini chocolate chips. Perfect for special occasions or dessert lovers, this dessert offers a delightful blend of textures and flavors with a festive touch.
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
Red Velvet 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 softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and red food coloring, and mix until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until combined. Stir in the mini chocolate chips. Press the cookie dough evenly into the bottom of a prepared pan and bake at 350°F (175°C) for 10-12 minutes or until just set. Allow to cool completely.
- Prepare the Cheesecake Filling: Beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract, sour cream, heavy cream, and flour and mix until well combined. Pour this filling evenly over the cooled cookie dough base.
- Bake the Cheesecake: Bake in a preheated oven at 325°F (163°C) for 55-60 minutes until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. After cooling in the oven, remove the cheesecake from the oven, let it reach room temperature, then refrigerate for at least 4 hours or overnight to set well.
- Prepare the Cookie Dough Topping: In a bowl, cream the softened butter, granulated sugar, and brown sugar. Add the milk and vanilla extract and mix until smooth. Gradually stir in the heat-treated flour and salt, then fold in the mini chocolate chips. Scoop the cookie dough by tablespoonfuls and gently form into small balls or drops. Set aside to top the cheesecake before serving.
Notes
- Heat-treat the flour for the cookie dough topping by baking it at 350°F (175°C) for 5-7 minutes to ensure it is safe to eat raw.
- Allow the cheesecake to chill completely before adding the cookie dough topping to prevent melting.
- You can prepare this dessert a day in advance to allow flavors to meld and texture to set perfectly.
- Use full-fat cream cheese and cream for the best rich texture.
- Red food coloring can be adjusted in quantity to achieve your desired shade of red velvet color.
