Introduction

Indulge in the rich, creamy delight of Red Velvet Cookie Dough Cheesecake, a unique dessert that combines a luscious red velvet crust with bite-sized edible cookie dough pieces nestled in cheesecake filling. This show-stopping treat is perfect for special occasions or whenever you crave a decadent sweet.

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 oven to 350°F (175°C). Spread 3/4 cup flour designated for the cookie dough on a baking sheet and bake for 5 minutes to heat-treat. Let cool completely.
Step 2: Lower oven temperature to 325°F (163°C). In a medium bowl, whisk together 1 1/4 cups flour, cocoa powder, baking soda, and salt for the crust.
Step 3: In a large bowl, beat 1/2 cup butter and 3/4 cup brown sugar until creamy and light, about 2-3 minutes. Add 1 egg, 1 tablespoon milk, 2 teaspoons vanilla, and red food coloring. Mix until combined.
Step 4: Gradually stir in the dry ingredients to form a thick, slightly sticky dough. Press evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, until just set. Cool while preparing the rest.
Step 5: For the edible cookie dough: In a small bowl, cream 1/4 cup butter and 1/3 cup brown sugar until fluffy. Stir in 1 tablespoon milk and 1/2 teaspoon vanilla. Add cooled, heat-treated flour and a pinch of salt. Fold in mini chocolate chips. Roll into marble-sized balls and chill.
Step 6: For the cheesecake filling: In a large bowl, beat cream cheese until smooth, about 2 minutes. Add granulated sugar and beat another minute. Add eggs one at a time, mixing well after each. Blend in sour cream, vanilla, flour, and a pinch of salt until silky and lump-free.
Step 7: Pour half the cheesecake batter over the cooled crust. Dot half the cookie dough balls evenly over the top. Add remaining batter, then gently press in the rest of the cookie dough balls.
Step 8: Place pan on a baking sheet and bake at 325°F (163°C) for 40-45 minutes, until edges are set and center jiggles slightly. Tent with foil if browning too quickly.
Step 9: Cool completely at room temperature, then refrigerate at least 4 hours (preferably overnight) to set.
Step 10: Run a thin knife around the edge before removing the springform. Garnish with extra cookie dough balls, chocolate chips, or chocolate drizzle. Slice with a hot, clean knife and serve cold.

Tips & Variations

Use Dutch-process cocoa powder for a richer red velvet flavor in the crust.
Heat-treat the flour for cookie dough to ensure it is safe to eat raw and avoid any risk of bacteria.
Try swapping mini chocolate chips with white chocolate chips or chopped nuts for different textures.
If you prefer, add a chocolate drizzle on top for extra indulgence.
Make sure all dairy ingredients are at room temperature to ensure smooth, lump-free cheesecake batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the texture and flavor of the cookie dough. When ready to serve, you can enjoy it cold directly from the fridge—no reheating needed.

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

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa powder has a smoother, less acidic taste that enhances the red velvet flavor. Using regular cocoa may slightly alter the flavor and color.

Is the cookie dough safe to eat raw?

Yes, because the flour is heat-treated and the recipe contains no raw eggs, the cookie dough is safe to eat as is. This makes it perfect for mixing into the cheesecake or enjoying alone.