Red Velvet Cookie Dough Cheesecake
This indulgent no-bake cheesecake combines the richness of red velvet cookie dough, creamy cheesecake filling, and a delicious chocolate sandwich cookie crust. Its the perfect dessert to impress your guests or enjoy as a sweet treat!
Ingredients
For the Red Velvet Cookie Dough:
1 cups all-purpose flour
cup cocoa powder
cup unsalted butter, softened 杻
cup granulated sugar
cup brown sugar, packed
2 tablespoons milk 拏
1 teaspoon vanilla extract
Red food coloring gel or liquid, as needed
cup mini chocolate chips
For the Cheesecake Filling:
16 ounces cream cheese, softened 燎
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped to stiff peaks 林
For the Crust:
1 cups chocolate sandwich cookies, crushed about 20 cookies
4 tablespoons unsalted butter, melted 杻
Directions
1 Prepare the Crust:
In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until well combined.
Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Refrigerate the crust while you prepare the filling.
2 Make the Red Velvet Cookie Dough:
In a small bowl, mix the flour and cocoa powder.
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the milk, vanilla extract, and enough red food coloring to achieve the desired shade of red.
Gradually add the flour-cocoa mixture, mixing until combined.
Fold in the mini chocolate chips and set the dough aside.
3 Make the Cheesecake Filling:
In another large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped cream until well incorporated and fluffy.
4 Assemble the Cheesecake:
Take half of the red velvet cookie dough and flatten small pieces of it, placing them over the prepared crust in an even layer.
Pour the cheesecake filling on top, smoothing it out with a spatula.
Crumble the remaining red velvet cookie dough over the cheesecake filling, pressing some pieces slightly into the mixture.
5 Chill the Cheesecake:
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
6 Serve:
Once the cheesecake is set, remove it from the springform pan and slice to serve.
Enjoy this rich, creamy, and decadent no-bake cheesecake!
Recipe Notes:
Chill Time: The cheesecake needs to be fully chilled for the best texture. Overnight refrigeration is recommended for the best results.
Food Coloring: Use a gel food coloring for a more vibrant red color without affecting the consistency of the dough.
Storage: Keep any leftover cheesecake in the refrigerator for up to 3-4 days.
Enjoy this luxurious Red Velvet Cookie Dough Cheesecakea perfect blend of creamy cheesecake and rich cookie dough!
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