Red Velvet Cookie Dough Cheesecake 1

Description:

This Red Velvet Cookie Dough Cheesecake is a showstopper — silky red velvet cheesecake infused with chunks of edible chocolate chip cookie dough, all layered over a chocolate cookie crust. It’s bold, festive, and perfect for holidays, birthdays, or anytime you want to impress with flavor and flair.

Origin:

Combining American classics — red velvet cake, cheesecake, and chocolate chip cookie dough — this dessert fuses familiar comfort with creative decadence, creating a hybrid that’s as fun to make as it is to eat.

Ingredients (Quantity):

Crust:

1 ½ cups chocolate cookie crumbs (like Oreos, no filling)
¼ cup butter, melted

Edible Cookie Dough:

½ cup butter, softened
⅓ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 cup heat-treated all-purpose flour
2 tbsp milk
½ cup mini chocolate chips

Red Velvet Cheesecake Filling:

24 oz (680g) cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
3 large eggs
1 tbsp cocoa powder
2 tsp vanilla extract
2–3 tsp red food coloring (gel or liquid)
1 tbsp buttermilk (optional for a red velvet tang)

Ingredients (Optional):

½ tsp white vinegar for an authentic red velvet kick
Whipped cream or cream cheese frosting for topping
Shaved white chocolate for garnish

Instructions:

Make the crust:
Preheat oven to 325°F (165°C). Mix cookie crumbs and melted butter. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool.
Make edible cookie dough:
Beat butter and sugars until fluffy. Mix in vanilla, milk, and flour. Stir in chocolate chips. Chill, then roll into small ½-inch balls and freeze.
Prepare cheesecake batter:
Beat cream cheese until smooth. Add sugar, sour cream, cocoa, vanilla, and food coloring. Mix well. Add eggs one at a time, then buttermilk if using.
Assemble:
Fold frozen cookie dough balls into the cheesecake batter. Pour over cooled crust.
Bake:
Bake for 55–65 minutes until the center is just set. Turn off oven, crack the door, and let cool for 1 hour. Refrigerate at least 4 hours or overnight.
Finish:
Garnish with whipped cream, extra cookie dough bites, or shaved chocolate if desired.

Tips for Success:

Freeze cookie dough balls before folding in to prevent melting.
Don’t overmix once eggs are added — keeps cheesecake smooth.
Use gel food coloring for vibrant color without thinning the batter.
Bake in a water bath to reduce cracks.

Recommendation:

Serve chilled with a dollop of whipped cream or a drizzle of chocolate ganache. Perfect for Valentine’s Day, birthdays, or red velvet lovers any time of year.