If you are a dessert lover constantly on the lookout for something truly spectacular, then this Cheesecake with Red Velvet Cookie Dough Recipe will quickly become your new obsession. It’s the perfect harmony of silky, creamy cheesecake paired with irresistible red velvet cookie dough balls bursting with rich cocoa and chocolate chips. Each bite delivers a decadent slice of comfort and celebration, uniting the classic flavors of red velvet and velvety cheesecake into one unforgettable treat that’s as visually stunning as it is delicious.
Ingredients You’ll Need
Gathering these ingredients is delightfully simple, yet each one plays a crucial role in creating the perfect texture, flavor, and color in this cheesecake masterpiece. From the smooth cream cheese to the vibrant red food coloring in the cookie dough, every element is essential for making this dessert truly stand out.
- All-purpose flour: Provides structure to the red velvet cookie dough for that perfect chewiness.
- Unsweetened cocoa powder: Adds the deep, chocolatey flavor that defines red velvet treats.
- Baking soda and salt: Key leavening and seasoning agents to balance flavor and texture.
- Unsalted butter (softened): Brings richness and moisture to the cookie dough and crust alike.
- Brown sugar and granulated sugar: Together, they create sweetness with a hint of caramel and help achieve the ideal consistency.
- Large eggs: Bind ingredients and add creaminess to the cheesecake filling.
- Red food coloring: The signature vibrant hue of the red velvet cookie dough.
- Vanilla extract: Elevates the flavor profile with warm, aromatic notes.
- Mini chocolate chips: Little bursts of melted chocolate throughout the cookie dough balls.
- Cream cheese (softened): The star ingredient of the cheesecake, providing its rich and creamy base.
- Sour cream: Adds tanginess and smoothness to the cheesecake texture.
- Crushed chocolate sandwich cookies: The foundation for a decadent, crunchy crust.
- Melted butter: Holds the crust together while adding buttery flavor.
How to Make Cheesecake with Red Velvet Cookie Dough Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by preheating your oven to 325°F (163°C) and lining the base of a 9-inch springform pan with parchment paper—this makes removing the cheesecake so much easier. Mix the crushed chocolate sandwich cookies with melted butter until everything comes together like damp sand. Press this mixture firmly into the bottom of your pan to create an even crust. Bake it for 10 minutes and let it cool—this forms a crunchy, flavorful base that perfectly complements the creamy cheesecake filling.
Step 2: Make the Red Velvet Cookie Dough
In a medium bowl, whisk the dry ingredients—flour, cocoa powder, baking soda, and salt. In another bowl, cream together the softened butter with both sugars until light and fluffy, which is key to getting the cookie dough just right. Beat in the egg, followed by the red food coloring and vanilla extract to transform the mixture with that signature warm glow and aroma. Slowly incorporate the dry ingredients, folding the mixture gently, and finish by stirring in the mini chocolate chips. Scoop out about half the dough and roll it into small bite-sized balls, setting them aside for layering within the cheesecake.
Step 3: Prepare the Cheesecake Filling
The cheesecake filling is where the magic truly happens. Beat the softened cream cheese with sugar until completely smooth and lump-free—patience here is rewarded with luscious texture. Add the eggs one at a time, mixing thoroughly after each, to create a rich but tender batter. Stir in the vanilla extract and sour cream until everything is harmonious and silky, ready to pour over your crust and cookie dough balls. This filling is the creamy dream that will bind every delicious layer together.
Step 4: Assemble and Bake
Pour half of the cheesecake filling over the cooled crust, then gently scatter half the red velvet cookie dough balls on top. Follow this with the rest of the cheesecake filling, smoothing it out with care. Finally, distribute the remaining cookie dough balls on the surface and gently press them in—they should peek out just perfectly without sinking. Bake the cheesecake for about 55 to 65 minutes until the center is just set: it will look slightly jiggly but firm. Turn off the oven and crack the door to cool the cheesecake for 1 hour inside—this helps prevent cracking. Afterward, refrigerate it for at least 4 hours or preferably overnight to develop full flavor and perfect texture.
How to Serve Cheesecake with Red Velvet Cookie Dough Recipe
Garnishes
A sprinkle of powdered sugar, a few extra mini chocolate chips, or even a dollop of whipped cream adds a lovely finishing touch. Fresh raspberries or strawberries can add a pop of color and a subtle tartness that cuts through the richness wonderfully. These small details not only amp up the beauty but also enhance each bite with contrasting textures and flavors.
Side Dishes
This cheesecake pairs beautifully with a cold glass of milk or a cup of freshly brewed coffee to balance its sweetness. For a more decadent experience, serve alongside a scoop of vanilla or chocolate ice cream—pure indulgence that’ll make sharing this dessert a must. Fruit compotes or simple berry sauces also provide a refreshing and fruity accompaniment.
Creative Ways to Present
Try serving individual mini cheesecakes in small jars or clear cups, layering bites of cheesecake and cookie dough with whipped cream and crushed cookies for a dazzling presentation. You can also dust the top with edible gold glitter or decorate with red velvet crumbles for special occasions. These creative approaches turn your Cheesecake with Red Velvet Cookie Dough Recipe into an eye-catching centerpiece that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed a few slices, place leftover cheesecake tightly covered with plastic wrap or in an airtight container and refrigerate. It keeps wonderfully fresh for up to 5 days, with the red velvet cookie dough staying soft and the cheesecake maintaining its creamy consistency.
Freezing
Want to save some for later? Freeze whole or sliced cheesecake in airtight containers with layers of parchment paper between slices to avoid sticking. Frozen cheesecake lasts for about 2 months and can be thawed overnight in the fridge before serving for an effortless, make-ahead dessert option.
Reheating
Reheating cheesecake is generally not recommended, as it is best enjoyed chilled. However, if you prefer it slightly warm, let it come to room temperature for about 30 minutes before eating. This way, the flavors become more pronounced and the texture softens just a touch without losing its classic creaminess.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While chocolate sandwich cookies like Oreos provide a rich contrast, you can experiment with graham crackers, chocolate wafers, or even nut-based crumbs to suit your taste preferences.
Is it necessary to use red food coloring in the cookie dough?
The red food coloring gives that iconic red velvet look, but if you prefer a more natural approach, you can use beet juice or omit it entirely. Keep in mind this will affect the traditional color but not the delicious flavor.
Can I bake the red velvet cookie dough separately?
Yes! The recipe mentions that you can freeze or bake the cookie dough balls separately as cookies, which is a fun way to enjoy the dough on its own or as a complement to the cheesecake.
How do I avoid cracks on the cheesecake surface?
Following the gentle cooling process—turning off the oven and cracking the door open for an hour—helps prevent cracks by allowing the cheesecake to cool slowly and evenly. Using softened cream cheese and not overmixing also contributes to a smooth finish.
What is the best way to cut clean slices of this cheesecake?
Use a sharp knife warmed in hot water and wiped clean between slices for precise, clean cuts. This is especially helpful with the cookie dough balls embedded inside, ensuring neat slices every time.
Final Thoughts
This Cheesecake with Red Velvet Cookie Dough Recipe is a celebration on a plate, blending two beloved desserts into one luscious, crowd-pleasing treat. Whether it’s for a special occasion or a sweet weekend project, I wholeheartedly encourage you to give this recipe a try. You’ll be rewarded with a beautifully layered, stunningly flavorful dessert that’s sure to impress your family and friends—and maybe even inspire some new dessert traditions in your kitchen!
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Cheesecake with Red Velvet Cookie Dough Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Cheesecake with Red Velvet Cookie Dough combines a rich, creamy cheesecake filling with pockets of soft, flavorful red velvet cookie dough studded with mini chocolate chips. Set on a chocolate sandwich cookie crust, this layered dessert blends classic flavors and textures to create an irresistible treat perfect for special occasions or indulgent gatherings.
Ingredients
Red Velvet Cookie Dough
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Crust
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup melted butter
Instructions
- Prepare Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, combine crushed chocolate sandwich cookies with melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove and allow to cool completely.
- Make Red Velvet Cookie Dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. Beat in the egg, red food coloring, and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing gently until combined. Fold in the mini chocolate chips. Take about half of this dough and roll it into small bite-sized balls; set aside for later layering.
- Prepare Cheesecake Filling: In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy with no lumps. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until the mixture is fully blended and silky.
- Assemble Cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Evenly scatter half of the red velvet cookie dough balls over this layer. Gently pour the remaining cheesecake filling on top, then add the remaining cookie dough balls, pressing them lightly into the top layer without submerging them completely.
- Bake Cheesecake: Bake the assembled cheesecake in the preheated oven for 55 to 65 minutes, or until the center is just set and slightly jiggles when you tap the pan. Once baked, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill and Serve: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight. Before serving, use a warm knife wiped clean between cuts to create neat slices.
Notes
- You can freeze any extra red velvet cookie dough for future baking or bake it separately as traditional cookies.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling for a smooth texture.
- For cleaner slices, warm your knife by dipping it in hot water and wiping it dry between cuts.
