If you’re a fan of indulgent desserts that combine classic flavors with a modern twist, this Red Velvet Cookie Dough Cheesecake is exactly what you’ve been waiting for. This recipe marries the velvety richness of red velvet cake with the indulgence of cookie dough and the smoothness of cheesecake. Each bite delivers a delicious blend of flavors and textures that are perfect for any special occasion or a sweet treat to satisfy your cravings.
This cheesecake is perfect for red velvet lovers and cookie dough fans alike. The creamy cheesecake base is complemented by a thick layer of edible cookie dough, and the combination of mini chocolate chips and crushed chocolate sandwich cookies adds both flavor and crunch. To make things even more exciting, a hint of red food coloring gives the cookie dough a vibrant red hue, making this dessert not only tasty but visually striking as well. Let’s dive into why you’ll love this dessert!
Why You’ll Love This Recipe
- Decadent Flavors: The rich red velvet flavor, combined with the sweet cookie dough and creamy cheesecake, creates a treat that’s beyond satisfying.
- Eye-Catching Presentation: The bright red cookie dough layer adds a fun pop of color, making it the perfect dessert for parties and celebrations.
- Perfect Balance of Texture: The creamy cheesecake base, soft cookie dough, and crunchy cookie crust work together to create a delightful mix of textures in every bite.
- Easy to Make: While this dessert looks impressive, it’s relatively simple to prepare, with minimal baking involved and just a few straightforward steps.
- Customizable: You can tweak the ingredients and flavors to suit your tastes—add more chocolate chips, swap out the cookies, or play with the red velvet intensity.
Ingredients
For the Cookie Dough:
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Red food coloring (gel or liquid, as needed)
- 1/2 cup mini chocolate chips
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy cream, whipped to stiff peaks
For the Crust:
- 1 1/2 cups chocolate sandwich cookies, crushed
- 4 tablespoons unsalted butter, melted
Variations
- Flavored Crust: Use graham cracker crumbs or crushed Oreos instead of chocolate sandwich cookies for a different flavor base.
- Add More Toppings: Top the cheesecake with extra mini chocolate chips, crumbled cookies, or even drizzles of caramel or chocolate sauce.
- No Red Food Coloring: If you prefer a less vibrant dessert, you can skip the red food coloring for a more traditional cookie dough color.
How to Make the Recipe
Step 1: Prepare the Cookie Dough
In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, and brown sugar. Add the softened butter, milk, and vanilla extract, and mix until everything is well combined. Add red food coloring until you achieve your desired color. Stir in the mini chocolate chips. Set aside.
Step 2: Make the Crust
In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter. Stir until the crumbs are fully coated with butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to set while you prepare the cheesecake filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Add the whipped heavy cream and mix until the mixture thickens to a stiff consistency.
Step 4: Assemble the Cheesecake
Spread half of the cheesecake filling over the prepared cookie crust, smoothing it out into an even layer. Then, carefully spoon and flatten the red velvet cookie dough mixture on top of the cheesecake layer, pressing it gently to form an even layer. Finally, spread the remaining cheesecake filling over the cookie dough layer, smoothing it to cover completely.
Step 5: Chill the Cheesecake
Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours or overnight to allow it to set and firm up.
Step 6: Serve and Enjoy
Once set, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice into wedges and enjoy the perfect blend of cheesecake, cookie dough, and cookie crust!
Tips for Making the Recipe
- Chill Well: Make sure the cheesecake is chilled thoroughly to help it set properly before slicing.
- Room Temperature Ingredients: To ensure a smooth, lump-free filling, allow the cream cheese to soften at room temperature before mixing.
- Add More Color: If you want a more vibrant red color, you can add a little more food coloring, but be careful not to overdo it as it may affect the flavor.
- Crust Variations: Feel free to experiment with different crust options such as using crushed Oreos, graham crackers, or even pretzels for a unique twist.
How to Serve
This Red Velvet Cookie Dough Cheesecake is perfect as a dessert for celebrations, holidays, or a special treat for any occasion. Serve it with a dollop of whipped cream, extra mini chocolate chips, or a drizzle of chocolate or caramel sauce for added indulgence. Pair it with a warm cup of coffee, milk, or a glass of dessert wine to balance the rich, sweet flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent the cheesecake from drying out.
Freezing
If you want to freeze the cheesecake, slice it first, and then wrap each slice individually in plastic wrap or foil. Place the wrapped slices in a freezer-safe bag or container. The cheesecake will stay fresh for up to 2 months in the freezer. To serve, thaw overnight in the fridge before enjoying.
Reheating
Since this cheesecake is served chilled, there is no need to reheat. However, if you’d like the cookie dough layer to be a little softer, you can microwave individual slices for 10-15 seconds to slightly warm it up.
FAQs
1. Can I use store-bought cookie dough instead of making my own?
Yes, you can use store-bought edible cookie dough if you prefer to save time. Just make sure it’s safe to eat without baking.
2. Can I make this cheesecake without the red food coloring?
Yes, you can skip the red food coloring for a more traditional look and flavor if you prefer.
3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Just be sure to wrap it tightly and store it in an airtight container or freezer bag.
4. How long does the cheesecake need to set in the fridge?
The cheesecake needs to set for at least 4 hours, but overnight is ideal for the best results.
5. Can I add more chocolate to the cheesecake?
Absolutely! You can add more mini chocolate chips to the cheesecake filling or the cookie dough layer for extra chocolatey goodness.
6. Can I use a different type of crust?
Yes, you can try a graham cracker crust, Oreo crust, or any other type of crust you prefer.
7. How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and not jiggle when you shake it slightly. If it’s not fully set, give it more time in the fridge.
8. Can I use a different flavor of pudding mix?
Yes, you can experiment with different flavors of pudding mix, such as chocolate or vanilla, for a unique twist on this recipe.
9. Can I make this cheesecake without heavy cream?
Heavy cream is essential for creating the thick and creamy filling, but you can substitute it with mascarpone cheese for a different texture and flavor.
10. How can I make the cookie dough layer edible for people who are pregnant?
You can use heat-treated flour and omit any raw eggs from the cookie dough to make it safe for those who are pregnant or have concerns about raw ingredients.
Conclusion
This Red Velvet Cookie Dough Cheesecake combines all the best dessert elements—rich cheesecake, cookie dough, and a crunchy cookie crust—into one irresistible treat. With its vibrant color, creamy texture, and rich flavors, this dessert is sure to impress at any gathering. Make it ahead of time, chill it, and serve it for a show-stopping treat that’s both delicious and visually stunning. Enjoy!
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Red Velvet Cookie Dough Cheesecake: A Decadent Dessert Delight
- Total Time: 4 hours 30 minutes (or overnight)
- Yield: 12–16 slices 1x
- Diet: Vegetarian
Description
This Red Velvet Cookie Dough Cheesecake is the ultimate indulgence, featuring a rich red velvet cookie dough base topped with a creamy cheesecake layer and chocolate sandwich cookie crumbs. It’s the perfect dessert to impress at any special occasion, combining the beloved flavors of red velvet, cookie dough, and cheesecake into one decadent treat.
Ingredients
For the Cookie Dough Base:
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Red food coloring (gel or liquid, as needed)
- 1/2 cup mini chocolate chips
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy cream, whipped to stiff peaks
For the Cookie Crust:
- 1 1/2 cups chocolate sandwich cookies, crushed
- 4 tablespoons unsalted butter, melted
Instructions
- Prepare the Cookie Dough Base:
- Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper or grease it lightly with butter.
- In a medium bowl, combine the flour and cocoa powder.
- In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the milk, vanilla extract, and red food coloring to the butter mixture. Mix until smooth.
- Gradually add the dry ingredients (flour and cocoa mixture) into the wet ingredients, mixing until combined.
- Stir in the mini chocolate chips.
- Press the dough into the prepared pan, spreading it out evenly to form the base layer.
- Bake for about 12-15 minutes or until slightly set. Allow the cookie dough base to cool completely.
- Make the Cheesecake Layer:
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
- Spread the cheesecake mixture evenly over the cooled cookie dough base, smoothing the top with a spatula.
- Prepare the Crust:
- In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until well combined.
- Press the cookie mixture into the top of the cheesecake layer, creating a crumbly topping.
- Chill and Set:
- Refrigerate the cheesecake for at least 4 hours or until it is fully set. For best results, chill overnight.
- Serve:
- Once set, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve chilled.
Notes
- Red Velvet Color: Adjust the amount of red food coloring depending on the desired color intensity for your cookie dough base.
- Cookie Dough: Since the cookie dough is not baked fully, ensure that your flour is heat-treated to avoid any raw flour concerns.
- Whipped Cream: For a lighter version, you can use whipped topping instead of whipped heavy cream, but homemade whipped cream gives the best texture and flavor.
- Freezing Option: You can freeze the cheesecake after assembling it for up to 2 months. Let it thaw in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 12-15 minutes (for the cookie dough base)
- Category: Dessert, Cheesecake
- Method: No-Bake (with a baked base)
- Cuisine: American
Keywords: Red velvet cheesecake, cookie dough cheesecake, red velvet dessert, cheesecake with cookie dough, chocolate cheesecake