Introduction

This Red Velvet Cookie Dough Cheesecake is a decadent dessert that combines the rich flavors of red velvet with the irresistible fun of edible cookie dough. It features a moist red velvet crust, creamy cheesecake filling, and plenty of mini cookie dough bites for a delightful texture contrast.

Red Velvet Cookie Dough Cheesecake Recipe - Recipe Image

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 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

Heat-treating the flour in the cookie dough ensures it’s safe to eat raw. Don’t skip this step.
Use gel food coloring for a more vibrant red without altering the batter’s consistency.
Swap mini chocolate chips for white chocolate chips or crushed nuts for a different flavor and texture.
Allow the cheesecake to chill overnight for the best texture and flavor development.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 4 days. Keep it chilled to maintain the cookie dough’s texture. When ready to serve, slice with a warm knife for clean cuts. Leftovers can be frozen for up to one month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw in this cheesecake?

Yes. The flour is heat-treated before being added to the cookie dough, making it safe to consume raw. The recipe also uses no raw eggs in the cookie dough portion.

Can I make this cheesecake ahead of time?

Absolutely. In fact, chilling the cheesecake overnight helps it set perfectly and enhances the flavors. Just be sure to cover it well to prevent it from absorbing fridge odors.

Red Velvet Cookie Dough Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This Red Velvet Cookie Dough Cheesecake combines the rich, indulgent flavors of red velvet cookie crust with creamy cheesecake and edible cookie dough balls. Baked to perfection with a smooth, silky filling and a playful topping, it’s an irresistible dessert perfect for celebrations or special occasions.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 5 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Heat-treat flour for cookie dough: Preheat oven to 350°F (175°C). Spread 3/4 cup flour for the cookie dough evenly on a baking sheet and bake for 5 minutes to eliminate any bacteria. Let it cool completely before using.
Prepare crust dry mix: 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 red velvet crust, ensuring the dry ingredients are evenly combined.
Make crust dough: In a large bowl, beat 1/2 cup softened butter with 3/4 cup brown sugar until creamy and light, about 2-3 minutes. Add 1 egg, 1 tablespoon milk, 2 teaspoons vanilla extract, and red food coloring; mix until fully incorporated.
Form and bake crust: Gradually stir in the dry mixture to make a thick, slightly sticky dough. Press it evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until just set. Cool while preparing the next components.
Prepare edible cookie dough: In a small bowl, cream 1/4 cup softened butter with 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, folding in 1/2 cup mini chocolate chips. Roll the dough into marble-sized balls and chill until needed.
Make cheesecake filling: In a large bowl, beat cream cheese until smooth and fluffy, approximately 2 minutes. Add granulated sugar and beat for another minute. Incorporate eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, flour, and a pinch of salt until the mixture is silky and free of lumps.
Assemble cheesecake layers: Pour half of the cheesecake batter over the cooled crust. Evenly dot half of the cookie dough balls on top. Pour the remaining batter over the cookie dough, then gently press in the remaining cookie dough balls to embed them in the filling.
Bake the cheesecake: Place the springform pan on a baking sheet and bake at 325°F (163°C) for 40-45 minutes. The edges should be set while the center still jiggles slightly. If the cheesecake browns too quickly, tent with foil to prevent over-browning.
Cool and chill: Let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to fully set the cheesecake and allow flavors to meld.
Serve: Run a thin knife along the edges before removing the springform pan. Garnish with additional cookie dough balls, mini chocolate chips, or chocolate drizzle as desired. Slice with a hot, clean knife and serve chilled.

Notes

Heat-treating the flour for the cookie dough is important to make it safe to eat raw.
Use full-fat sour cream for the best texture and flavor in the cheesecake filling.
To avoid cracking, do not overbake the cheesecake; the center should still jiggle slightly when done.
Using a hot knife to slice helps achieve cleaner pieces without crumbs or sticking.
Letting the cheesecake chill overnight enhances the flavors and texture.
Gel or liquid red food coloring can be used for the best red velvet color.

Keywords: Red Velvet Cheesecake, Cookie Dough Cheesecake, Red Velvet Dessert, Edible Cookie Dough, Cheesecake Recipe, Holiday Dessert