Cheesecake lovers, get ready—because this isn’t just any cheesecake. This is a dessert dream come true, combining the rich, velvety goodness of red velvet cookie dough with the creamy decadence of cheesecake. Imagine sinking your fork into a luscious cheesecake layer, only to hit pockets of soft, chewy red velvet cookie dough. It’s the best of both worlds!
Trust me, you’re going to love this. It’s indulgent, beautiful, and absolutely unforgettable. Whether you’re celebrating something special or just treating yourself (because you deserve it), this cheesecake is about to become your new favorite.
Why You’ll Love Cheesecake with Red Velvet Cookie Dough
Versatile This beauty fits any occasion—Valentine’s Day, birthdays, or just a weekend treat because why not?
Budget-Friendly You don’t need fancy ingredients to make this masterpiece. Everything is simple, yet the result feels gourmet.
Quick and Easy While cheesecakes usually take some patience, this one is surprisingly simple. Plus, the cookie dough comes together in minutes!
Customizable Want to add chocolate chips? A drizzle of white chocolate? A swirl of cream cheese frosting? Go for it!
Crowd-Pleasing A guaranteed hit at any gathering. It’s rich, creamy, and full of that classic red velvet flavor. No one will be able to resist.
Ingredients
Ingredients in Cheesecake with Red Velvet Cookie Dough
Here’s what makes this cheesecake so special—the perfect combination of creamy and chewy textures!
Cream Cheese The heart of any great cheesecake. Softened cream cheese ensures a silky, creamy filling.
Sugar Just the right amount to balance the tanginess of the cream cheese.
Eggs They bind everything together, giving the cheesecake that classic smooth structure.
Vanilla Extract A little vanilla enhances both the cheesecake and cookie dough layers.
Red Velvet Cookie Dough The magic ingredient! It brings a rich cocoa flavor and an irresistible chewiness.
Cocoa Powder Just a hint to deepen the red velvet flavor.
Red Food Coloring Because what’s red velvet without its signature color?
Flour Essential for the cookie dough structure.
Butter Adds richness and ensures the cookie dough stays soft and flavorful.
Chocolate Chips (Optional) If you want a little extra chocolate goodness in the cookie dough.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment Start by preheating your oven to the perfect temperature for a smooth and evenly baked cheesecake.
Make the Red Velvet Cookie Dough In a mixing bowl, combine butter, sugar, cocoa powder, vanilla extract, red food coloring, and flour. Mix until a soft dough forms. If using chocolate chips, fold them in gently.
Prepare the Cheesecake Batter Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in the vanilla extract for that classic cheesecake flavor.
Assemble the Layers Press some of the red velvet cookie dough into the base of your prepared pan. Pour the cheesecake batter over it, then drop spoonfuls of the remaining cookie dough on top. Swirl lightly for a marbled effect, or leave them in chunks for bursts of cookie dough texture.
Bake to Perfection Bake the cheesecake until the edges are set but the center still has a slight jiggle. Let it cool completely before refrigerating for a few hours (or overnight) to let the flavors meld.
Finishing Touches If you’re feeling extra fancy, drizzle melted white chocolate or cream cheese frosting over the top before serving.
Serve and Enjoy Slice, serve, and watch everyone fall in love with this unique cheesecake creation!
Nutrition Facts
Servings: 8
Calories per serving: Approx. 450
Preparation Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
How to Serve Cheesecake with Red Velvet Cookie Dough
This cheesecake is already a showstopper, but here are some ways to elevate it even more:
- Serve with a dollop of whipped cream and a sprinkle of cocoa powder.
- Add a drizzle of melted chocolate for an extra touch of decadence.
- Pair with a scoop of vanilla ice cream for the ultimate indulgence.
- Serve with fresh berries to balance the richness with a pop of freshness.
Additional Tips
- Room Temperature Ingredients Using softened cream cheese and room-temperature eggs prevents lumps in your batter.
- Don’t Overmix Beating the batter too much can lead to cracks in your cheesecake. Mix just until combined.
- Chill Overnight For the best texture, let the cheesecake chill in the fridge for at least 6 hours (overnight is best).
- Use a Water Bath If you want a perfectly smooth top, bake with a water bath to prevent cracks.
FAQ’s
1. Can I make this cheesecake ahead of time?
Absolutely! Cheesecake actually tastes better the next day, so making it ahead is a great idea.
2. How do I store leftovers?
Keep it in an airtight container in the fridge for up to 5 days.
3. Can I freeze this cheesecake?
Yes! Wrap slices tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the fridge before serving.
4. What’s the best way to get clean cheesecake slices?
Wipe your knife with a warm, damp cloth between each cut for neat slices.
5. Can I use store-bought cookie dough?
You can, but homemade red velvet cookie dough makes this dessert extra special!
6. Do I need a springform pan?
Yes, a springform pan makes it easier to remove the cheesecake without damaging it.
7. Can I make this without red food coloring?
Of course! The taste won’t change—just expect a more natural cocoa-colored cookie dough.
8. What if my cheesecake cracks?
Don’t worry! A drizzle of chocolate or whipped cream will cover it up, and it will still taste amazing.
9. Can I make mini versions of this cheesecake?
Yes! Just use a muffin tin with cupcake liners and adjust the baking time accordingly.
10. Can I add nuts to the cookie dough?
Definitely! Chopped pecans or walnuts would add a delicious crunch.
Conclusion
This Cheesecake with the Irresistible Texture of Red Velvet Cookie Dough is pure dessert magic. Creamy, chewy, chocolatey, and downright delicious—it’s everything you love in one bite. Whether you’re baking for a special occasion or just because, this recipe is sure to become a new favorite.
Now, go preheat that oven and get baking!
Print
Cheesecake with the Irresistible Texture of Red Velvet Cookie Dough
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: Approximately 8 hours (including chilling)
- Yield: 10–12 servings (depending on slice size)
- Category: Dessert
- Method: Baking
- Cuisine: American Fusion
- Diet: Gluten Free
Description
Indulge in a decadent fusion dessert that combines the creamy, tangy goodness of a classic cheesecake with the irresistible, soft texture of red velvet cookie dough. Every bite offers a delightful contrast—smooth, rich cheesecake crowned with delicious cookie dough pieces and a hint of red velvet flavor.
Ingredients
Cheesecake Base:
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar
Cheesecake Filling:
• 32 oz (900 g) cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
Red Velvet Cookie Dough:
• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon red food coloring
• 1 cup mini chocolate chips
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease a springform pan.
- Make the Base: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, mixing until fully incorporated.
- Mix in Cookie Dough: Prepare the cookie dough by creaming butter with sugars until light and fluffy. Beat in the egg and vanilla, then gradually mix in flour, cocoa powder, salt, and red food coloring. Stir in chocolate chips. Gently fold chunks or small scoops of the cookie dough into the cheesecake batter.
- Bake: Pour the filling over the crust. Bake in a water bath for about 60 minutes or until the center is just set.
- Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 6–8 hours (overnight is best) to fully set.
- Serve: Slice and enjoy your decadent dessert.
Notes
• For a firmer slice, chill the cheesecake overnight.
• If you prefer more pronounced cookie dough pockets, reserve a few small portions of the dough to press on top of the filling before baking.
• Adjust red food coloring to taste for your preferred intensity of red velvet flavor.
Nutrition
- Serving Size: 1 slice
- Calories: ~450 kcal
- Sugar: ~35 g
- Sodium: ~350 mg
- Fat: ~30 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~15 g
- Trans Fat: 0g
- Carbohydrates: ~40 g
- Fiber: ~2 g
- Protein: ~8 g
- Cholesterol: ~90 mg