If you’re searching for a dessert that perfectly blends indulgence with charm, look no further than this Cheesecake with Red Velvet Cookie Dough Recipe. It’s a luscious, creamy cheesecake layered with rich red velvet cookie dough that adds a delightful texture and a burst of velvety flavor in every bite. Whether you’re entertaining guests or treating yourself, this dessert shines with its beautiful color contrast and irresistible combo of smooth cheesecake and fudgy cookie dough chunks. Get ready to swoon over this showstopper that’s as fun to make as it is to eat!
Ingredients You’ll Need
The magic of this Cheesecake with Red Velvet Cookie Dough Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role—whether it’s delivering that velvety texture, a hint of chocolatey goodness, or creamy richness that cheesecake lovers crave.
- 1 ¼ cups all-purpose flour: The base for the cookie dough, providing structure and a tender crumb.
- 2 tbsp cocoa powder: Adds a subtle chocolate depth that elevates the red velvet flavor.
- ½ cup unsalted butter, softened: Keeps the cookie dough moist and buttery for the perfect chew.
- ¼ cup granulated sugar: Sweetens the cookie dough without overpowering its flavor.
- ¼ cup brown sugar, packed: Brings warmth and a slight caramel undertone to the dough.
- 2 tbsp milk: Keeps the dough moist and smooth for easy mixing.
- 1 tsp vanilla extract: Enhances the overall flavor with a sweet aromatic note.
- ½ tsp red gel food coloring: Gives the cookie dough that unmistakable red velvet hue that’s as beautiful as it is delicious.
- ½ cup mini chocolate chips: Little bursts of melted chocolate nestled throughout the dough.
- 16 oz (2 packages) cream cheese, softened: The creamy heart of the cheesecake that makes it so luscious.
- ½ cup powdered sugar: Sweetens the cream cheese filling with a silky smooth finish.
- 1 tsp vanilla extract: Adds aromatic depth to the cheesecake layer.
- 1 cup whipped cream (or whipped topping): Lightens the filling for a fluffy, melt-in-your-mouth texture.
- 2 cups chocolate sandwich cookies, crushed: Creates a crunchy, chocolatey crust foundation.
- 4 tbsp unsalted butter, melted: Binds the cookie crust together for the perfect base.
How to Make Cheesecake with Red Velvet Cookie Dough Recipe
Step 1: Prepare the Cookie Crust
Start by mixing the crushed chocolate sandwich cookies with the melted butter until the crumbs are evenly moistened. This combination forms a rich, chocolatey crust that will hold your dessert together. Press it firmly into the bottom of a 9-inch springform pan then pop it in the fridge to chill while you move on to the cookie dough and cheesecake filling.
Step 2: Make the Red Velvet Cookie Dough
In a small bowl, whisk together the all-purpose flour and cocoa powder—this ensures your cocoa is evenly distributed to avoid clumps. In a larger bowl, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy, which helps build that tender chewiness in the cookie dough. Then add milk, vanilla extract, and the red gel food coloring, blending everything into a beautifully smooth and vibrant dough. Carefully stir in the dry ingredients until just combined, and finally fold in mini chocolate chips for those irresistible melty spots.
Step 3: Whip Up the Cheesecake Filling
Beat the softened cream cheese together with powdered sugar and vanilla extract until you achieve a dreamy, silky smooth texture. Slowly fold the whipped cream into the cream cheese base, folding gently so the mixture stays light and airy — this will make your cheesecake filling fluffy and luscious without losing that rich body.
Step 4: Assemble Your Cheesecake
Press half of the red velvet cookie dough evenly over the chilled crust, smoothing it down but not packing it too tightly. Pour the creamy cheesecake filling over the cookie dough layer and spread it evenly with a spatula. Crumble the remaining cookie dough over the top, pressing some chunks together for a beautiful textured finish that adds both flavor and visual appeal. Cover it tightly and refrigerate for at least 4 hours, or even better, let it chill overnight to set perfectly.
Step 5: Serve and Enjoy!
Once your Cheesecake with Red Velvet Cookie Dough Recipe is fully set, remove it from the springform pan with care, slice with a sharp knife, and prepare to impress everyone with layers of creamy cheesecake and rich red velvet cookie dough melded into one divine dessert.
How to Serve Cheesecake with Red Velvet Cookie Dough Recipe
Garnishes
A light dusting of powdered sugar or a few fresh raspberries make gorgeous simple accents that add pops of brightness and a hint of tartness to balance the creamy sweetness. For a more decadent touch, drizzle with chocolate sauce or add dollops of extra whipped cream on each slice.
Side Dishes
This dessert pairs beautifully with light sides like fresh fruit salad or a small scoop of vanilla ice cream. The fresh fruit cuts through the richness, while vanilla ice cream complements the velvety texture and adds a cool refreshing contrast that helps prevent flavor overload.
Creative Ways to Present
Try serving mini slices in pretty individual glasses or jars layered with a bit of extra cookie crumbs and whipped cream for a fun take on individual trifles. You can also add edible flowers on top for special occasions that make your presentation as striking as the flavors.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days, allowing you to savor every last bite at your leisure.
Freezing
If you want to hold on to this gem for longer, freeze slices individually wrapped in plastic wrap and foil to avoid freezer burn. Cheesecake with Red Velvet Cookie Dough Recipe freezes well up to 1 month. Just thaw overnight in the fridge before enjoying.
Reheating
Because this is a chilled dessert, it’s best served cold. If you prefer, you can let slices sit at room temperature for about 10 minutes before serving to soften the cheesecake slightly, enhancing the creamy texture.
FAQs
Can I use regular food coloring instead of gel food coloring?
You can substitute regular food coloring, but gel food color is more concentrated and won’t affect the dough’s texture or moisture as much, so your red velvet cookie dough will stay perfectly vibrant and tender.
Is it necessary to use a springform pan?
A springform pan is ideal because it allows you to easily remove the cheesecake without damaging its beautiful edges. If you don’t have one, use a regular cake pan lined with parchment paper for easier removal.
Can I make this cheesecake vegan or dairy-free?
With some ingredient swaps like vegan cream cheese, dairy-free butter, and non-dairy whipped topping, you can adapt the recipe. Keep in mind texture and flavor might vary slightly, but it’s a great option to try!
How long should I refrigerate the cheesecake before serving?
Refrigerate for at least 4 hours to let the layers fully set. Overnight refrigeration yields the best texture and flavor melding, so if you can wait, it’s worth it.
Can I prepare the red velvet cookie dough in advance?
Yes, you can make the red velvet cookie dough a day ahead and keep it covered in the fridge. This can actually help the flavors develop more deeply and makes assembly quick and easy.
Final Thoughts
This Cheesecake with Red Velvet Cookie Dough Recipe is one of those joyful desserts that make every occasion a little more special. Creamy, colorful, and bursting with flavor, it’s a fun twist on classic cheesecake that anyone can make and impress with. I absolutely encourage you to give it a try—you might just find it becomes your new favorite go-to dessert for gatherings or any time you want to treat yourself deliciously!
Print
Cheesecake with Red Velvet Cookie Dough Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This decadent Cheesecake with Red Velvet Cookie Dough combines a rich cream cheese filling with layers of luscious red velvet cookie dough and a crunchy chocolate cookie crust. Perfectly balanced between creamy and chewy textures, this no-bake dessert is ideal for celebrations or a sophisticated treat any time of year.
Ingredients
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 the crust: Mix the crushed chocolate sandwich cookies with the melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a base. Place the crust in the refrigerator to chill while you prepare the rest of the dessert.
- Make red velvet cookie dough dry mix: In a medium bowl, whisk together the all-purpose flour and cocoa powder until evenly blended.
- Cream butter and sugars: In a separate large bowl, beat the softened unsalted butter with granulated and brown sugars until the mixture becomes light, fluffy, and smooth.
- Add wet ingredients and color: Incorporate the milk, vanilla extract, and red gel food coloring into the butter-sugar mixture, mixing until the dough is uniformly smooth and the color is vibrant.
- Combine dry ingredients and chocolate chips: Gradually stir in the flour and cocoa powder mixture until just combined. Gently fold in the mini chocolate chips. Set the cookie dough mixture aside.
- Prepare cheesecake filling: Using an electric mixer, beat together the softened cream cheese, powdered sugar, and vanilla extract until the texture is smooth and creamy without lumps.
- Fold in whipped cream: Carefully fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.
- Layer cookie dough on crust: Spread half of the prepared red velvet cookie dough evenly over the chilled chocolate cookie crust, pressing it down lightly to create a firm layer.
- Add cheesecake filling: Pour the cream cheese filling over the cookie dough layer, smoothing the top with a spatula for an even surface.
- Top with remaining cookie dough: Crumble the remaining red velvet cookie dough over the cheesecake filling, pressing some clumps together to add contrasting texture on top.
- Chill to set: Cover the pan tightly with plastic wrap or a lid, and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to fully set and flavors to meld.
- Serve: Once set, carefully remove the cheesecake from the springform pan, slice into 12 portions, and serve chilled. Enjoy this indulgent dessert with friends and family!
Notes
- For best results, use full-fat cream cheese and freshly whipped cream for richness and texture.
- If red gel food coloring is unavailable, a liquid version can be used but may affect the dough texture slightly.
- Can be made a day ahead and stored covered in the refrigerator.
- To soften slices for easier cutting, let sit at room temperature for 5-10 minutes.
- Ensure the crust is firmly packed to avoid crumbling when slicing.
