Creamy Red Velvet Cookie Dough Cheesecake You’ll Fall in Love With

This Red Velvet Cookie Dough Cheesecake is the ultimate fusion of two beloved desserts: rich red velvet cookie dough and creamy cheesecake. With a stunning presentation and indulgent taste, this lightened-up version delivers all the decadence with thoughtful ingredient swaps to keep it balanced. Perfect for holidays, date nights, or any time you need a show-stopping treat without the excess.

Why You’ll Love This Recipe

Two-In-One Dessert: Cookie dough and cheesecake in every bite.
Light Yet Indulgent: Lower in calories but big on flavor.
Beautiful & Impressive: Red velvet always steals the show.
Perfect Make-Ahead Dessert: Chill it overnight for ideal texture.

Ingredients

For the Red Velvet Cookie Dough Base

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar substitute
• 2 tbsp light butter, melted
• 1 tsp vanilla extract
• 1 tbsp beet juice or red food coloring
• 2 tbsp unsweetened almond milk (as needed for texture)
• Pinch of salt

For the Cheesecake Layer

• 8 oz reduced-fat cream cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup powdered sugar substitute
• 1 large egg
• 1 tsp vanilla extract

Optional Toppings

• Mini chocolate chips
• Extra cookie dough crumbles
• Light whipped topping

Instructions

Make the Red Velvet Cookie Dough

• In a medium bowl, combine almond flour, cocoa powder, sugar substitute, and salt.
• Stir in melted butter, vanilla, and red coloring (beet juice or food dye).
• Add almond milk a little at a time until the dough holds together.
• Press 2/3 of the dough into the bottom of a greased or parchment-lined 8×8-inch baking pan. Reserve the rest for topping.

Prepare the Cheesecake Layer

• In a mixing bowl, beat cream cheese until smooth.
• Add Greek yogurt, powdered sugar substitute, egg, and vanilla extract.
• Mix until creamy and fully combined.

Assemble and Bake

• Pour the cheesecake mixture over the red velvet base and spread evenly.
• Crumble the remaining cookie dough over the top.
• Bake at 325°F (160°C) for 30–35 minutes, or until the center is set and edges are slightly golden.
• Allow to cool completely, then refrigerate for at least 3 hours or overnight.

Slice and Serve

• Cut into 12 squares. Serve chilled with optional toppings like whipped cream or chocolate chips.

Nutritional Information (Per Serving, Approximate)

Calories: 145 | Carbs: 11g | Fat: 8g | Protein: 6g | Fiber: 2g | Sugar: 4g

Tips for Success

• Use Room Temp Cream Cheese: This ensures a smooth cheesecake texture.
• Chill Thoroughly: For the best flavor and texture, let it set in the fridge for a few hours.
• Don’t Overmix the Egg: Overbeating can cause cracks in the cheesecake.
• Make it Festive: Add crushed sugar-free peppermint or a drizzle of melted chocolate for holiday flair.

Why This Recipe Works

• Guilt-Light Indulgence: Offers all the richness of cheesecake and cookie dough with reduced-fat, lower-sugar ingredients.
• Great for Celebrations: Red velvet is eye-catching and perfect for special occasions.
• Texture Heaven: The soft base, creamy filling, and crumbled top make every bite exciting.
• Customizable: Swap almond flour for oat flour or try adding chopped nuts for a twist.

Red Velvet Cookie Dough Cheesecake is the kind of dessert that satisfies cravings without going overboard. Each bite brings together velvety richness and creamy indulgence in a lighter, smartly crafted form. Whether you’re celebrating or just treating yourself, it’s a delightful way to enjoy something special—without the compromise.