If you’ve ever dreamed of combining two irresistible desserts into one, then this Cheesecake with Red Velvet Cookie Dough Recipe is about to become your new obsession. Imagine the creamy, dreamy richness of cheesecake layered atop a crisp chocolate cookie crust, all complemented by bursts of luscious red velvet cookie dough dotted with mini chocolate chips. Every bite offers a delightful contrast of textures and flavors that’s both elegant and comforting. Whether you’re treating yourself or impressing guests, this dessert brings together nostalgia and indulgence in the most delightful way.
Ingredients You’ll Need
The magic of this cheesecake lies in its simple, carefully chosen ingredients. Each element plays a crucial role — from the buttery crust providing structure and crunch, to the smooth cream cheese filling delivering classic richness, and the vibrant red velvet cookie dough adding a playful texture and pop of color.
- All-purpose flour (1 ¼ cups): The foundation for the cookie dough, giving it structure and tenderness.
- Cocoa powder (2 tbsp): Adds a subtle chocolate depth to the dough, enhancing the red velvet flavor.
- Unsalted butter, softened (½ cup + 4 tbsp melted): Essential for moistening the dough and crisping the crust.
- Granulated sugar (¼ cup): Sweetens the dough while contributing to its texture.
- Brown sugar, packed (¼ cup): Brings moisture and a slight caramel undertone to the cookie dough.
- Milk (2 tbsp): Keeps the cookie dough soft and workable.
- Vanilla extract (1 tsp + 1 tsp): Infuses warmth and enhances all the other flavors.
- Red gel food coloring (½ tsp): Gives the cookie dough its signature red velvet hue without watering it down.
- Mini chocolate chips (½ cup): Offer little bursts of melty chocolate inside the dough.
- Cream cheese, softened (16 oz, 2 packages): The superstar of the cheesecake filling, providing that classic smooth and tangy flavor.
- Powdered sugar (½ cup): Sweetens the cheesecake filling smoothly without graininess.
- Whipped cream or whipped topping (1 cup): Lightens the cheesecake texture, making it airy and luscious.
- Chocolate sandwich cookies, crushed (2 cups): Create the crunchy base to balance the creamy filling.
How to Make Cheesecake with Red Velvet Cookie Dough Recipe
Step 1: Prepare the Crust
Start by combining the crushed chocolate sandwich cookies with melted butter until they hold together like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. This will form a sturdy and flavorful foundation for the cheesecake. Place it in the refrigerator to chill while you move on to the next step.
Step 2: Make the Red Velvet Cookie Dough
In a small bowl, whisk together the flour and cocoa powder. Then, in a separate large bowl, beat softened butter along with granulated and brown sugars until the mixture becomes light and fluffy — this is what adds that wonderful softness to your cookie dough. Next, add the milk, vanilla extract, and red gel food coloring, mixing until everything is silky smooth. Stir in the dry ingredients just until combined, then gently fold in the mini chocolate chips. This dough will be the star player in this recipe, so handle it with love and set it aside.
Step 3: Whip Up the Cheesecake Filling
Using a clean bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is perfectly smooth and creamy. It’s essential to get this just right to avoid lumps and ensure a velvety texture. Once that’s done, gently fold in the whipped cream or topping, stirring carefully so the filling remains light and airy.
Step 4: Assemble Your Layers
Take half of the red velvet cookie dough and spread it evenly over the chilled cookie crust, pressing down lightly but firmly. Then, pour the cheesecake filling gently on top, smoothing it out to create a beautiful, even layer. Next, crumble the remaining red velvet cookie dough over the cheesecake layer, pressing some pieces softly together here and there to add delightful texture. This layering is what gives this cheesecake its unique look and flavor profile.
Step 5: Chill and Set
Cover your masterpiece and refrigerate it for at least 4 hours, though leaving it overnight is best. This time allows the cheesecake to firm up properly and the flavors to meld together for a harmonious bite that will have everyone asking for seconds.
How to Serve Cheesecake with Red Velvet Cookie Dough Recipe
Garnishes
Sprinkle some extra mini chocolate chips or dust cocoa powder lightly across the top before serving for a pretty finish. Fresh raspberries or a drizzle of chocolate sauce also pair beautifully and add a touch of brightness and indulgence. Don’t underestimate the power of a few edible flowers or a dollop of whipped cream to elevate presentation and flavor.
Side Dishes
This cheesecake is luxurious enough to be a stand-alone dessert but serving it alongside a simple fresh fruit salad or a scoop of vanilla bean ice cream can balance the richness with refreshing contrast. Coffee or a robust black tea makes a perfect pairing to cut through the decadence.
Creative Ways to Present
For a fun twist, serve individual cheesecake slices with a small scoop of additional red velvet cookie dough on the side. Alternatively, create mini versions of the cheesecake in mason jars for an adorable party dessert, layering cookie crust, cookie dough, cheesecake filling, and topping. You can also try garnishing with crushed candy canes or colored sprinkles for seasonal flair.
Make Ahead and Storage
Storing Leftovers
Once your cheesecake has set, cover it tightly with plastic wrap or a cake dome and store it in the refrigerator. It will stay fresh and delicious for up to 4 days, making it a perfect make-ahead treat for busy occasions.
Freezing
This cheesecake freezes beautifully! Slice it before freezing for easy portioning, wrap each slice individually in plastic wrap and foil, then place them in an airtight container or freezer bag. Frozen slices can last up to 2 months, so you can enjoy the flavors even on a whim.
Reheating
Cheesecake is generally best served chilled, but if you prefer it slightly warmed, let the slice sit at room temperature for about 15 minutes — this softens the texture without losing its integrity. Avoid microwaving, which can make the cookie dough and cream cheese layers separate or become rubbery.
FAQs
Can I use regular food coloring instead of gel for the red velvet cookie dough?
You can, but gel food coloring is preferred because it provides vivid color without altering the dough’s consistency. Using liquid food coloring may require adjustments to the liquid content in the dough.
Is it possible to make this cheesecake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and ensure the chocolate sandwich cookies you use for the crust are gluten-free. The rest of the ingredients are naturally gluten-free.
Can I prepare the red velvet cookie dough ahead of time?
Yes, you can make the cookie dough a day before assembling. Store it tightly wrapped in the refrigerator to keep it from drying out. Bring it to room temperature before using to make spreading easier.
What if I don’t have a springform pan?
A springform pan makes removing the cheesecake easier, but you can use a regular 9-inch cake pan lined with parchment paper or foil for simpler removal. Just be gentle when unmolding to keep the layers intact.
Can I substitute the mini chocolate chips with something else?
Of course! Chopped white chocolate, nuts, or even dried cranberries can add interesting textures and flavors. Just be mindful of how these substitutions complement the richness of the cheesecake and the cookie dough.
Final Thoughts
This Cheesecake with Red Velvet Cookie Dough Recipe isn’t just a dessert; it’s a celebration of textures, colors, and flavors all coming together in perfect harmony. Whether you’re baking for a special occasion or simply indulging your sweet tooth on a quiet afternoon, this recipe truly shines. So go ahead, dive in, and treat yourself to a slice — it’s worth every luscious bite!
Print
Cheesecake with Red Velvet Cookie Dough Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Cheesecake with Red Velvet Cookie Dough combines a rich, creamy cheesecake with layers of decadent red velvet cookie dough and a chocolate cookie crust. The recipe features a no-bake cheesecake filling atop a crisp chocolate sandwich cookie base, topped with chunks of red velvet cookie dough for an indulgent and visually stunning dessert perfect for special occasions or any time you crave a sweet treat.
Ingredients
Chocolate Cookie 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 crust: Mix crushed chocolate sandwich cookies with melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill while preparing the filling and cookie dough.
- Make dry mix for cookie dough: In a bowl, whisk together the all-purpose flour and cocoa powder until evenly combined.
- Cream butter and sugars: In a separate large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, creating a smooth base for the cookie dough.
- Add wet ingredients to cookie dough: Stir in the milk, vanilla extract, and red gel food coloring to the creamed butter and sugars. Mix until the dough is smooth and the color is evenly distributed.
- Combine dry and wet ingredients: Gradually stir the dry flour and cocoa powder mixture into the wet ingredients until just combined. Fold in the mini chocolate chips. Set the cookie dough aside.
- Prepare cheesecake filling: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
- Fold in whipped cream: Gently fold the whipped cream or whipped topping into the cream cheese mixture until fully incorporated and light.
- Layer red velvet cookie dough and cheesecake: Take half of the prepared red velvet cookie dough and spread it evenly over the chilled chocolate cookie crust. Press it down lightly to form a compact layer.
- Add cheesecake layer: Pour the cheesecake filling over the red velvet cookie dough layer and smooth the top evenly with a spatula.
- Top with remaining cookie dough: Crumble the remaining red velvet cookie dough over the cheesecake filling. Press some larger pieces together to add texture and visual appeal.
- Chill and set: Cover the assembled cheesecake with plastic wrap or foil. Refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
- Serve: Once set, carefully remove the cheesecake from the springform pan, slice into 12 servings, and enjoy this rich layered dessert.
Notes
- For best results, chill the cheesecake overnight to allow flavors to meld and the dessert to firm up completely.
- If you prefer a stronger red velvet flavor, you can add ¼ teaspoon of red velvet cake extract to the cookie dough.
- You can substitute mini chocolate chips with regular-sized chips or white chocolate chips for variation.
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes before starting.
- This cheesecake is best stored covered in the refrigerator and consumed within 3-4 days.
