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Red Velvet Cookie Dough Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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