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Red Velvet Cookie Dough Cheesecake Recipe

★★★★★

4.5 from 450 reviews
  • Author: Sarah
  • Total Time: 5 hours 25 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

This Red Velvet Cookie Dough Cheesecake combines a rich red velvet crust with edible chocolate chip cookie dough balls and a smooth cheesecake filling for an indulgent dessert that’s both visually stunning and decadently delicious.

Ingredients

Scale

Crust 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)

Edible Cookie Dough Ingredients

  • 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 Ingredients

  • 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 for cookie dough: 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. Let cool completely to ensure safety for raw consumption.
  2. Prepare red velvet crust dry ingredients: 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 combine evenly.
  3. Make red velvet dough base: In a large bowl, beat softened butter and brown sugar until creamy and light, about 2-3 minutes. Add egg, milk, vanilla extract, and red food coloring. Mix until fully combined for the dough base.
  4. Form and bake the crust: Gradually stir dry ingredients into the wet mixture until a thick, slightly sticky dough forms. Press evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, until just set. Allow to cool while preparing other components.
  5. Prepare edible cookie dough balls: In a small bowl, cream butter and brown sugar until fluffy. Stir in milk and vanilla extract. Add cooled heat-treated flour and salt, mixing until combined. Fold in mini chocolate chips. Roll dough into marble-sized balls and chill until firm.
  6. Make cheesecake filling: Beat cream cheese in a large bowl until smooth, about 2 minutes. Add granulated sugar and beat for another minute. Add eggs one at a time, blending well after each. Blend in sour cream, vanilla extract, flour, and salt until silky and lump-free.
  7. Assemble cheesecake layers: Pour half of the cheesecake batter over the cooled crust. Dot half of the chilled cookie dough balls evenly over the batter. Pour remaining cheesecake batter on top, then gently press remaining cookie dough balls into the surface.
  8. Bake the cheesecake: Place the springform pan on a baking sheet to catch any drips. Bake at 325°F (163°C) for 40-45 minutes, until edges are set but center still jiggles slightly. Tent with foil if top begins to brown too quickly.
  9. Cool and chill: Allow cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavors.
  10. Serve: Run a thin knife around the pan edge before removing the springform. Garnish with extra cookie dough balls, mini chocolate chips, chocolate drizzle, or whipped cream rosettes. Slice with a hot, clean knife and serve chilled.

Notes

  • Heat-treating the flour ensures the cookie dough is safe to eat raw.
  • Use room temperature ingredients for smoother batter and dough.
  • Red food coloring is essential for the signature red velvet color, gel type works best for less liquid.
  • If cheesecake browns too fast, tent with foil to prevent burning.
  • The cheesecake is best served chilled and can be stored in the refrigerator for up to 3-4 days.
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cheesecake, edible cookie dough, chocolate chip cookie dough, dessert cheesecake, red velvet dessert

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