Red Velvet Cheesecake with Cookie Dough Recipe

If you’ve ever imagined the dreamy union of a classic Southern dessert and playful nostalgia, Red Velvet Cheesecake with Cookie Dough will make your wish come true. This show-stopping treat features a decadent red velvet cheesecake filling layered over a chocolate cookie crust, with pockets of gooey chocolate chip cookie dough for pure joy in every bite. Crowned with a silky cream cheese frosting and more cookie dough on top, this dessert is a celebration of flavor, color, and whimsy all at once. Whether for a special occasion or a well-deserved treat, it’s a surefire way to wow family and friends!

this Recipe

Ingredients You’ll Need

The ingredients for Red Velvet Cheesecake with Cookie Dough are simple yet purposeful, each playing a role in building rich flavor, unforgettable texture, or that stunning red hue. As you gather your supplies, you’ll see that each element—from butter in the crust to buttermilk in the filling—brings your cheesecake closer to perfection.

• Chocolate chip cookie dough: Use store-bought for speed, or your own homemade recipe for a personal touch; you’ll want plenty for the base and for topping.
• Crushed chocolate cookies: These form a bold, cocoa-rich crust—aim for classic chocolate wafers or Oreos (without the filling).
• Butter, melted: Binds the cookie crust and ensures rich, toasty flavor.
• Cream cheese, softened: The star of the filling, lending signature tang and a creamy, dense texture—make sure it’s at room temperature for easy blending.
• Sugar: Sweetens and balances the cocoa and tangy cream cheese.
• Eggs: Provide structure and help give the cheesecake its signature silkiness.
• Cocoa powder: Infuses deep chocolate notes into the red velvet filling—the secret to that unmistakable flavor.
• Buttermilk: The key to a soft, moist red velvet crumb and subtle tanginess in the cheesecake.
• Vanilla extract: Heightens the flavors and adds a comforting aroma.
• Salt: Brings it all together, making the sweetness and chocolate pop.
• Red food coloring: Essential for that show-stopping hue—use gel for boldest color without thinning the batter.
• Cream cheese (for frosting): Extra creamy and tangy, it makes the frosting luxurious and smooth.
• Butter, softened (for frosting): Whipped with the cream cheese, it results in light, fluffy, and rich topping.
• Powdered sugar: Sweetens the frosting and ensures it’s perfectly creamy without any graininess.
• Vanilla extract (for frosting): Adds warmth and a bakery-style finish to the creamy topping.

How to Make Red Velvet Cheesecake with Cookie Dough

Step 1: Prepare the Cookie Crust

Start by mixing your crushed chocolate cookies with melted butter until every crumb glistens and clumps together. Press this mixture firmly into the bottom of your springform pan, creating an even, chocolatey base that will hold all the lusciousness above. Be sure to pack it down well for maximum crunch and stability!

Step 2: Layer on the Cookie Dough

Take generous chunks of chocolate chip cookie dough and gently press them over the cooled crust. Leave some uneven bumps; these doughy pockets will bake into surprise bites amid the creamy cheesecake, adding delightful texture and bursts of gooey chocolate.

Step 3: Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until ultra-fluffy and smooth. You want absolutely no lumps here—this is what makes your Red Velvet Cheesecake with Cookie Dough irresistibly velvety. Take your time and use room-temperature ingredients for the lushest result.

Step 4: Add Eggs, Cocoa, and the Red Velvet Ingredients

Add the eggs one at a time, fully incorporating each before the next. Blend in the cocoa powder, buttermilk, vanilla, salt, and most importantly, your spoonfuls of vibrant red food coloring. When everything is combined, you’ll have a silky, ruby-red mixture that is almost too pretty to bake!

Step 5: Assemble and Bake

Pour the red velvet cheesecake filling over the crust and cookie dough layers, smoothing the top gently. Bake in a preheated oven at 325°F (160°C) for 55 to 60 minutes. You’ll know it’s ready when the center is just set and barely jiggles. Let the cheesecake cool to room temperature before transferring to the fridge for a slow, thorough chill—at least 4 hours, preferably overnight.

Step 6: Make the Cream Cheese Frosting

Once the cheesecake is chilled, whip up your frosting by beating extra cream cheese and softened butter until creamy, then slowly adding powdered sugar and vanilla extract. Keep whipping until light, fluffy peaks form—this sweet-and-tangy frosting is the crown jewel of your Red Velvet Cheesecake with Cookie Dough.

Step 7: Decorate and Serve

Spread the cream cheese frosting generously over your chilled cheesecake and scatter extra cookie dough pieces (either baked or raw, from an edible-safe recipe) for an irresistible, playful finish. Now you’re ready for the grand reveal—slice, serve, and prepare for plenty of oohs and aahs!

How to Serve Red Velvet Cheesecake with Cookie Dough

Garnishes

Top your masterpiece with small balls or crumbles of cookie dough, a sprinkle of extra chocolate chips, or even delicate chocolate curls. A dusting of cocoa powder or a drizzle of melted chocolate won’t hurt either—these touches make every piece look as good as it tastes!

Side Dishes

Although Red Velvet Cheesecake with Cookie Dough is a star on its own, pairing it with lightly sweetened whipped cream or a scoop of vanilla ice cream takes things up a notch. Fresh berries like strawberries or raspberries provide a refreshing contrast, cutting the richness perfectly.

Creative Ways to Present

Serve petite slices on cake plates for tea parties, or cut the cheesecake into bite-sized squares for dessert buffets and parties. For a whimsical touch, use cookie dough “truffles” as toppers or set slices alongside mini shooters of cold milk. However you plate it, let the vivid red layers and pops of cookie dough shine!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Red Velvet Cheesecake with Cookie Dough tightly in the pan or transfer slices to an airtight container. It keeps wonderfully in the refrigerator for up to 5 days—the flavors deepen, and the cookie dough stays moist and chewy.

Freezing

This cheesecake is freezer friendly! Chill completely, then wrap well in plastic and foil, or portion into individual slices for easy grab-and-go treats. Thaw in the fridge overnight before serving to maintain the texture and creaminess.

Reheating

Red Velvet Cheesecake with Cookie Dough is best enjoyed chilled, straight from the fridge. If you prefer a slightly softer texture, let your slice sit out at room temperature for 15 to 20 minutes before serving. Avoid microwaving, as that can melt the frosting and cookie dough pieces.

FAQs

Can I use store-bought cookie dough for this recipe?

Absolutely! Store-bought chocolate chip cookie dough works perfectly for Red Velvet Cheesecake with Cookie Dough. If you prefer homemade, make sure it’s your favorite classic recipe (or edible cookie dough for topping), and press it gently over the crust for those irresistible bites.

What type of food coloring works best for the red velvet effect?

Gel or paste food coloring gives the most vibrant and consistent red color without thinning your cheesecake batter. Liquid coloring is fine in a pinch, but add carefully and keep an eye on the texture.

My cheesecake cracked while cooling. How can I prevent this?

To prevent cracks, allow your cheesecake to cool gradually in the oven with the door cracked open after baking. Running a knife around the edge as it cools can also help. In any case, a generous layer of frosting is a delicious and beautiful “fix” for any surface cracks!

Can I make Red Velvet Cheesecake with Cookie Dough the day before?

Yes—making this cheesecake a day in advance is actually ideal! The flavors meld beautifully overnight, and it slices even more cleanly after chilling thoroughly. Simply keep it covered until ready to frost and serve.

Is it safe to use raw cookie dough as a topping?

For the topping, use edible cookie dough that’s made without eggs and with heat-treated flour to ensure food safety. Store-bought edible dough is a convenient and tasty option for that final flourish of cookie dough goodness!

Final Thoughts

There’s something truly joyful about making and sharing Red Velvet Cheesecake with Cookie Dough. With its bold colors, creamy layers, and playful cookie dough surprises, this dessert has everything a celebration calls for. Trust me—once you try a slice, you’ll want to bake this show-stopper for every special gathering (or just because). Give it a go, and let your kitchen—and your tastebuds—celebrate!