Go Back

Red Velvet Cookie Dough Cheesecake

A delightful dessert combining soft red velvet cookies with a creamy cheesecake filling, providing a nostalgic yet comforting treat that looks fancy and tastes like home.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted butter, softened Soft but not melted for the best cookie lift.
  • 1 cup Brown sugar Adds chew and a hint of molasses depth.
  • 1/2 cup Granulated sugar
  • 3 tablespoons Cocoa powder Gives red velvet its gentle chocolate vibe.
  • 2 teaspoons Red food coloring Gel color is best for vibrancy.
  • 2 cups All-purpose flour Measured using the spoon and level method.
  • 1 teaspoon Baking soda Provides structure.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 cup Buttermilk or vinegar Adds classic red velvet tang.
  • 1/2 cup Chocolate chips or chunks (optional) For extra pockets of melty joy.
For the Cheesecake Filling
  • 8 oz Cream cheese, room temperature Essential for a creamy filling.
  • 1/2 cup Sugar For sweetness.
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon juice Brightens the flavor.
  • 1 large Egg Adds structure to filling.
  • 1 tablespoon Cornstarch (optional) For a sturdier filling.

Method
 

Prepare the Cheesecake Filling
  1. Beat cream cheese with sugar until glossy and lump-free.
  2. Add vanilla, lemon juice, and salt; mix well.
  3. Mix in one egg until just combined.
  4. Optional: add cornstarch for a sturdier filling.
  5. Scoop small mounds of filling onto a parchment lined tray and freeze for 15 to 20 minutes.
Prepare the Cookie Dough
  1. In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add cocoa powder, red food coloring, buttermilk, and mix well.
  3. Gradually add in the flour, baking soda, and salt until just combined.
  4. Chill the dough for at least 30 minutes.
Assemble and Bake
  1. Preheat your oven to 350°F (175°C).
  2. Scoop dough portions, flatten them, and place a frozen cheesecake filling mound in the center, wrapping the dough around it.
  3. Place the stuffed cookies seam-side down on a baking sheet.
  4. Bake for 10 to 15 minutes, or until edges are set but centers are slightly soft.
  5. Cool on the baking pan for 5 minutes before transferring to a cooling rack.

Notes

For best results, ensure your butter is softened, chill the completed dough before baking, and do not overbake; they will firm up on the pan. To store, keep in an airtight container in the fridge for up to 4 days.