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Red Velvet Cookie Dough Cheesecake Recipe

★★★★★

5 from 133 reviews
  • Author: Olivia
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings 1x

Description

This Red Velvet Cookie Dough Cheesecake is a decadent dessert combining a soft red velvet crust with edible cookie dough balls nestled within a creamy, smooth cheesecake filling. The treat is both visually striking and irresistible, perfect for celebrations or indulging any day of the week.

Ingredients

Scale

Red Velvet Crust

  • 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)

Edible Cookie Dough

  • 3/4 cup (96g) all-purpose flour (heat-treated)
  • 1/4 cup (57g) unsalted butter, softened
  • 1/3 cup (66g) light brown sugar, packed
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (90g) mini chocolate chips
  • Pinch of salt

Cheesecake Filling

  • 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
  • 1 tablespoon all-purpose flour
  • Pinch of salt

Optional Toppings

  • Extra mini chocolate chips
  • Chocolate drizzle
  • Whipped cream rosettes
  • Festive sprinkles

Instructions

  1. Heat-Treat Flour: Preheat oven to 350°F (175°C). Spread 3/4 cup flour for the cookie dough on a baking sheet and bake for 5 minutes to heat-treat the flour, ensuring it’s safe to eat raw. Let cool completely before use.
  2. Prepare Crust Dry Mixture: Lower oven temperature to 325°F (163°C). In a medium bowl, whisk together 1 1/4 cups all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
  3. Make Crust Dough: In a large bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar with an electric mixer until creamy and light in color, about 2-3 minutes. Add 1 egg, 1 tablespoon milk, 2 teaspoons vanilla, and red food coloring; mix just until combined for a smooth, vibrant dough.
  4. Form and Bake Crust: Gradually stir in the dry ingredients from step 2 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 and slightly firm to the touch. Allow crust to cool completely while preparing other components.
  5. Prepare Edible Cookie Dough: In a small bowl, cream 1/4 cup softened butter and 1/3 cup light brown sugar until fluffy. Stir in 1 tablespoon milk and 1/2 teaspoon vanilla extract. Add the cooled, heat-treated flour and a pinch of salt. Fold in 1/2 cup mini chocolate chips. Roll into marble-sized balls and refrigerate to firm up.
  6. Mix Cheesecake Filling: In a large bowl, beat 16 ounces softened cream cheese until smooth and creamy, approximately 2 minutes. Add 2/3 cup granulated sugar and beat for another minute. Add eggs one at a time, mixing well after each addition to incorporate air and maintain a silky batter. Blend in 1/3 cup sour cream, 2 teaspoons vanilla extract, 1 tablespoon flour, and a pinch of salt until the batter is silky and lump-free.
  7. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled red velvet crust in the springform pan. Evenly dot half of the prepared cookie dough balls over the batter. Pour the remaining cheesecake batter on top, then gently press in the remaining cookie dough balls so they are somewhat embedded in the filling.
  8. Bake the Cheesecake: Place the springform pan on a baking sheet to catch any drips and bake at 325°F (163°C) for 40-45 minutes. The edges should be set while the center jiggles slightly when the pan is gently shaken. If the top browns too quickly, tent with foil to prevent over-browning.
  9. Cool and Chill: Remove from oven and cool completely at room temperature to avoid cracking. Then refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set for clean slicing.
  10. Serve: Run a thin knife around the edges of the pan before releasing the springform. Garnish with extra cookie dough balls, mini chocolate chips, chocolate drizzle, or festive toppings if desired. Slice with a hot, clean knife and serve chilled for best texture and flavor.

Notes

  • Heat-treating the flour for the edible cookie dough is essential to make it safe for consumption.
  • Use full-fat sour cream for a rich, creamy cheesecake filling.
  • Red food coloring can be gel or liquid; gel provides a more vibrant color without altering dough consistency.
  • Allow the cheesecake to chill thoroughly to ensure clean slicing and proper texture.
  • If the cheesecake browns too quickly, cover loosely with foil partway through baking to prevent over-browning.
  • Room temperature eggs and cream cheese help achieve a smooth batter without lumps.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet, cookie dough, cheesecake, dessert, red food coloring, edible cookie dough, holiday dessert, creamy cheesecake

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Find it online: https://bitesbyolivia.com/red-velvet-cookie-dough-cheesecake-recipe/