Layers of rich red velvet cake, creamy cheesecake, edible cookie dough, and silky ganache — all in one show-stopping dessert.

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✅ Ingredients

For the Cookie Base:

• 2 cups (200 g) crushed chocolate cookies (e.g., Oreos, filling removed)

• ½ cup (115 g) unsalted butter, melted

For the Red Velvet Cake Layer:

• 1½ cups (190 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking soda

• 1 cup (240 ml) buttermilk

• ½ cup (120 ml) vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp white vinegar

• 1–2 tsp red food coloring

For the Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened

• ½ cup (100 g) granulated sugar

• 2 large eggs

• 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

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🥄 Instructions

1️⃣ Make the Cookie Base

• Preheat oven to 350°F (175°C).

• Grease a 9-inch springform pan.

• In a bowl, combine crushed cookies and melted butter until well blended.

• Press the mixture firmly into the base of the pan.

• Bake for 8–10 minutes, then let cool completely.

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2️⃣ Prepare the Red Velvet Cake Layer

• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and a pinch of salt.

• 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.

• 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.

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3️⃣ Make the Cheesecake Layer

• Beat cream cheese and sugar until smooth and creamy.

• Add eggs one at a time, mixing well after each addition. Stir in vanilla.

• Pour the cheesecake mixture over the cooled cookie base in the springform pan.

• 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.

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4️⃣ 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!)

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5️⃣ 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.

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6️⃣ 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.

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🎉 Serving Suggestions

• Slice with a hot, clean knife for sharp edges.

• Store leftovers in the refrigerator for up to 5 days.

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📝 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.

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🍽️ Perfect For:

• Birthdays

• Celebrations

• Impressing guests

• Any time you're craving the ultimate indulgence!

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This Red Velvet Cookie Dough Cheesecake combines the best of every dessert — rich, creamy, fudgy, and chewy — all in one unforgettable slice. ❤️🍫