Red Velvet Cheesecake Cake with Cookie Dough

4. Cake Assembly

Begin with one red velvet cake layer on your serving plate, ensuring it is level for stability. Gently release the chilled cheesecake from the springform pan and place it directly over the first cake layer. Position the second red velvet cake layer on top, aligning the edges so the stack appears even.

Cover the entire cake with cream cheese frosting, smoothing the top and sides with a spatula. Once frosted, press the chilled cookie dough pieces into the sides and top. Because they were chilled, they will adhere neatly without losing shape. If desired, drizzle melted chocolate over the cake to finish the “total overload” effect.

5. Chill & Slice

Chill the completed cake in the refrigerator for 1–2 hours. This firms the frosting, stabilizes the layers, and guarantees razor-sharp slices. After chilling, slice with a long, warm knife for the cleanest cuts. Serve and enjoy the towering combination of red velvet, cheesecake, and cookie dough.