If you’ve ever wished cheesecake and cookies could join forces in a single dreamy dessert, get ready to fall in love! Red Velvet Cookie Dough Cheesecake is an unforgettable treat that layers the tangy richness of classic cheesecake with the crave-worthy flavors of red velvet and chocolate chip cookie dough. The result: a slice that’s lush, creamy, and speckled with surprises in every bite. Whether you’re celebrating, sharing with someone special, or simply indulging a sweet craving, this showstopper brings color and cheer to any table.

Red Velvet Cookie Dough Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for Red Velvet Cookie Dough Cheesecake brings its own magic. From the dazzling red velvet cookies to the luscious cream cheese filling, each one plays a special role in taste, texture, and appearance—making this dessert a total knockout.

Red velvet cookie crumbs (2 cups, from about 20 cookies): These cookies offer color and flavor while forming a chewy, bold base for your cheesecake.
Unsalted butter (1/4 cup, melted): Butter binds the crumbs, creating a rich crust that holds every luscious layer together.
Cream cheese (3 packages, 8 ounces each, softened): The heart of any cheesecake! Soft, tangy, and creamy, it ensures a smooth, decadent filling.
Granulated sugar (1 cup): Adds gentle sweetness, letting the red velvet and cookie dough shine without overpowering the cheesecake’s tang.
Vanilla extract (1 teaspoon): One small spoonful brings warmth and rounds out all the flavors.
Large eggs (3, room temperature): Eggs make the cheesecake set properly and lend that classic, custardy silkiness.
Sour cream (1/2 cup): Extra tang and a softer, fluffier filling—don’t skip this secret ingredient!
Heavy cream (1/4 cup): Boosts the cheesecake’s creamy factor and ensures every bite practically melts in your mouth.
Mini chocolate chips (1 cup): These little bursts of chocolate bring both exciting texture and playful pops of sweetness throughout.
Red velvet cookie dough (1/2 cup, safe-to-eat, egg-free): Cookie dough chunks tucked inside give chewy, gooey bites and tons of character.
Whipped cream (for topping): A cloud of fresh whipped cream makes each slice totally irresistible.
Extra cookie crumbs (for garnish): Adds eye-catching color and a satisfying crunch to finish things off beautifully.

How to Make Red Velvet Cookie Dough Cheesecake

Step 1: Prepare the Red Velvet Crust

Start by preheating your oven to 325°F. Combine your red velvet cookie crumbs and melted butter in a bowl, mixing until the mixture feels like damp sand—rich, fragrant, and ready to transform into a gorgeous red base. Press this mixture firmly into the bottom of a greased 9-inch springform pan; use the bottom of a measuring cup for even pressure. Bake for 8 minutes, then set aside to cool. This crust forms the tasty foundation for all your creamy layers and keeps every bite as vibrant as it looks.

Step 2: Make the Creamy Cheesecake Batter

In a large bowl, beat cream cheese and sugar together until the mixture is luxuriously smooth and fluffy, totally free of lumps. Add vanilla extract for that dreamy aroma, then blend in your eggs one at a time, scraping down the bowl as needed. Mixing each egg separately helps keep the batter super satiny, never overworked.

Step 3: Add Sour Cream and Heavy Cream

Next, gently stir in the sour cream and heavy cream. These add extra creaminess and a subtle tang, giving the cheesecake its signature silkiness. Be careful not to overbeat at this step; you want everything just combined so your filling remains airy and light.

Step 4: Fold in Chocolate Chips and Cookie Dough

Now the fun part: add your mini chocolate chips and small spoonfuls or pieces of edible red velvet cookie dough. Fold everything in gently, so you don’t crush the chips or dough chunks. When you slice into the finished cheesecake, you’ll be greeted by bursts of cookie and chocolate in every piece!

Step 5: Bake to Perfection

Pour the glossy batter over your cooled crust, spreading it evenly to the edges. Give the pan a gentle tap to pop any air bubbles. Bake in the center of your oven for 55 to 65 minutes, or until the center is mostly set but still has the slightest wobble. This delicate bake ensures every bite is velvety smooth. When the time’s up, turn off your oven and crack the door slightly, allowing the cheesecake to cool gradually for 1 hour—this helps prevent cracks.

Step 6: Chill and Top

Remove the cheesecake and let it cool completely at room temperature, then refrigerate for at least 4 hours (overnight is even better) so it firms up beautifully. Just before serving, dollop and swirl plenty of whipped cream over the top and sprinkle with extra red velvet cookie crumbs for dramatic flair. This final step truly makes your Red Velvet Cookie Dough Cheesecake show-stopping!

How to Serve Red Velvet Cookie Dough Cheesecake

Garnishes

The best way to accentuate your Red Velvet Cookie Dough Cheesecake is with generous clouds of whipped cream and a handful of bright red cookie crumbs. For a little extra pizzazz, try a drizzle of melted white chocolate, a few scattered chocolate chips, or even a scoop of edible cookie dough perched right on top.

Side Dishes

Since this cheesecake is such a rich, indulgent centerpiece, it goes wonderfully with lighter accompaniments. Pair slices with fresh strawberries or raspberries for a burst of tartness, or serve alongside a strong cup of coffee or espresso to cut through the sweetness and really round out dessert time.

Creative Ways to Present

For special occasions, cut your Red Velvet Cookie Dough Cheesecake into petite squares or bars and layer them in parfait glasses with extra whipped cream and berries. Feeling whimsical? Serve the cheesecake in tiny mason jars for clever, personal mini-desserts at parties and showers.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cheesecake tightly with plastic wrap or cover the pan well and keep it in the refrigerator for up to 4 days. Each slice stays creamy and full of flavor, and sometimes even tastes better as it sits!

Freezing

To freeze, chill your cheesecake thoroughly. Then remove the outer ring, wrap the whole cake or individual slices in two layers of plastic wrap and a final layer of foil. Frozen, Red Velvet Cookie Dough Cheesecake keeps up to three months. When you’re ready to serve, thaw overnight in the refrigerator for best results.

Reheating

Cheesecake is meant to be enjoyed cold or at room temperature, so there’s no need for reheating. If you prefer a softer texture, simply let your slice sit out for 10 to 15 minutes before serving—it’ll taste extra creamy and dreamy!

FAQs

Can I use homemade red velvet cookies and cookie dough?

Absolutely! Homemade red velvet cookies and safe-to-eat, egg-free dough can bring even more flavor and a personal touch to your Red Velvet Cookie Dough Cheesecake. Just be sure your dough is made with heat-treated flour.

What if I don’t have a springform pan?

A springform pan is ideal for perfect slices and easy removal, but if you don’t have one, use a deep 9-inch round cake pan lined with parchment paper for easy lifting. Just take extra care when transferring the cheesecake.

How do I know when the cheesecake is fully baked?

Look for a center that is mostly set but still slightly jiggly (like gelatin or custard). The edges will appear puffy and the whole cake will finish firming up as it cools and chills.

Can I substitute low-fat cream cheese?

You can try, but the texture will be lighter and less creamy. For the signature flavor and richness of Red Velvet Cookie Dough Cheesecake, full-fat cream cheese gives the best results.

Is this recipe safe for kids and pregnant guests?

Yes! Just make sure the cookie dough you use is made without eggs and with heat-treated flour, which eliminates the risk of foodborne illness and makes this dessert safe and enjoyable for all ages.

Final Thoughts

If you’re searching for a dessert that’s as fun as it is fabulous, you simply can’t go wrong with Red Velvet Cookie Dough Cheesecake. It’s eye-catching, utterly decadent, and guaranteed to leave everyone grinning after that first, magical bite. Make it for a party—or just because you deserve something special!

Red Velvet Cookie Dough Cheesecake Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 1 hour 30 minutes plus chilling time
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert experience with this Red Velvet Cookie Dough Cheesecake. Creamy red velvet cheesecake filling with chunks of safe-to-eat cookie dough, all atop a buttery cookie crust. Perfect for holidays or any special occasion!

Ingredients

Scale

For the Crust:

2 cups red velvet cookie crumbs (from about 20 cookies)
1/4 cup unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup sour cream
1/4 cup heavy cream
1 cup mini chocolate chips
1/2 cup red velvet cookie dough (safe-to-eat, egg-free)

Whipped cream for topping
Extra cookie crumbs for garnish

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Instructions

Preheat the Oven: Preheat oven to 325°F.
Prepare the Crust: Mix red velvet cookie crumbs with melted butter and press into a greased 9-inch springform pan. Bake for 8 minutes, then cool.
Make the Filling: Beat cream cheese and sugar, add vanilla, eggs, sour cream, and heavy cream. Fold in chocolate chips and cookie dough.
Bake the Cheesecake: Pour filling over crust and bake for 55–65 minutes. Cool in the oven, then refrigerate.
Serve: Top with whipped cream and cookie crumbs before serving.