Introduction

Red Velvet Cookie Dough Cheesecake is a decadent dessert that combines rich red velvet cookie crust, edible cookie dough, and creamy cheesecake filling. This indulgent treat is perfect for special occasions or anytime you want to impress with a unique and delicious dessert.

A slice of red velvet cheesecake sits on a white speckled round plate with a fork beside it. The dessert has three clear layers: a dense, crumbly deep red base at the bottom; a thick middle layer of creamy white cheesecake with swirls of rich red throughout and small dark chocolate chips embedded inside; and a smooth top layer with more red swirls. On top of the slice, two small round cookie dough balls decorated with colorful sprinkles sit close together. The background shows a soft focus white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 for the cookie dough ensures it’s safe to eat raw and removes any bacteria.
Use gel food coloring for a more vibrant red without adding extra liquid.
Try swapping mini chocolate chips for white chocolate or butterscotch chips for different flavor twists.
Allow the cheesecake to chill overnight for the best texture and flavor development.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. It’s best served chilled. To reheat, let sit at room temperature for 15 minutes if preferred slightly softer, but avoid microwaving to keep the cookie dough texture intact.

How to Serve

This image shows a slice of cheesecake on a white plate with black speckles, sitting on a white marbled surface. The cake has three visible layers: the bottom layer is dense and red with a crumbly texture, the middle layer is creamy and light-colored with red swirls and dark chocolate chunks spread throughout, and the top layer is a smooth cream with red swirled patterns. On top of the slice are two round cookie dough balls decorated with small colorful sprinkles, placed neatly near the edge. A silver fork rests beside the cake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

Yes, the recipe uses heat-treated flour and no raw eggs in the cookie dough portion, making it safe to enjoy raw.

Can I make this cheesecake ahead of time?

Absolutely. Making it a day ahead improves the flavor and texture. Just keep it refrigerated until ready to serve.