
π° Red Velvet Cookie Dough Cheesecake
Layers of rich red velvet cake, creamy cheesecake, edible cookie dough, and silky ganache — all in one show-stopping dessert.
β Ingredients
For the Cookie Base:
-
2 cups (200 g) crushed chocolate cookies (e.g., Oreos, filling removed)
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½ cup (115 g) unsalted butter, melted
For the Red Velvet Cake Layer:
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1½ cups (190 g) all-purpose flour
-
1 cup (200 g) granulated sugar
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2 tbsp unsweetened cocoa powder
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1 tsp baking soda
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1 cup (240 ml) buttermilk
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½ cup (120 ml) vegetable oil
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2 large eggs
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1 tsp vanilla extract
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1 tsp white vinegar
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1–2 tsp red food coloring
For the Cheesecake Layer:
-
16 oz (450 g) cream cheese, softened
-
½ cup (100 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
For the Cookie Dough Topping:
-
½ cup (115 g) unsalted butter, softened
-
½ cup (100 g) brown sugar
-
¼ cup (50 g) granulated sugar
-
1 tsp vanilla extract
-
1 cup (125 g) all-purpose flour (heat-treated if necessary)
-
½ cup (90 g) mini chocolate chips
For the Ganache & Decoration:
-
1 cup (175 g) semi-sweet chocolate chips
-
½ cup (120 ml) heavy cream
-
Red velvet cake crumbs and extra mini chocolate chips for garnish
π₯ Instructions
1οΈβ£ Make the Cookie Base
-
Preheat oven to 350°F (175°C).
-
Grease a 9-inch springform pan.
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In a bowl, combine crushed cookies and melted butter until well blended.
-
Press the mixture firmly into the base of the pan.
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Bake for 8–10 minutes, then let cool completely.
2οΈβ£ Prepare the Red Velvet Cake Layer
-
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and a pinch of salt.
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In another bowl, mix buttermilk, oil, eggs, vanilla, vinegar, and food coloring until smooth.
-
Slowly combine the wet ingredients with the dry, mixing just until incorporated.
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Pour the batter into a greased 9-inch cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.
-
Cool completely, then level the top if needed.
3οΈβ£ Make the Cheesecake Layer
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Beat cream cheese and sugar until smooth and creamy.
-
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
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Pour the cheesecake mixture over the cooled cookie base in the springform pan.
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Bake at 325°F (160°C) for 35–40 minutes, or until center is just set.
-
Cool completely and refrigerate for at least 4 hours.
4οΈβ£ Prepare the Cookie Dough Topping
-
Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
-
Mix in vanilla extract.
-
Gradually add flour and stir until fully combined.
-
Fold in mini chocolate chips. (No baking required!)
5οΈβ£ Assemble the Cake
-
Once the cheesecake layer is chilled, gently place the red velvet cake layer on top.
-
Spread the cookie dough evenly over the red velvet layer using a spatula or clean hands.
-
For the ganache, heat the cream until just simmering and pour it over the chocolate chips. Let sit 1–2 minutes, then stir until smooth.
-
Drizzle or spread the ganache over the top.
6οΈβ£ Decorate & Chill
-
Garnish with red velvet crumbs and extra chocolate chips.
-
Optionally, pipe decorative ganache swirls or whipped cream around the edges.
-
Chill the entire cake for at least 2 hours before slicing.
π Serving Suggestions
-
Slice with a hot, clean knife for sharp edges.
-
Store leftovers in the refrigerator for up to 5 days.
π Baker’s Tips
-
Heat-treat flour for cookie dough topping to make it safe to eat raw.
-
Make the components ahead of time for easy assembly.
-
You can freeze the cake (unfrosted) for up to 1 month.
π½οΈ Perfect For:
-
Birthdays
-
Celebrations
-
Impressing guests
-
Any time you're craving the ultimate indulgence!
This Red Velvet Cookie Dough Cheesecake combines the best of every dessert — rich, creamy, fudgy, and chewy — all in one unforgettable slice. β€οΈπ«
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