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Red Velvet Cookie Dough Cheesecake

Decadent Red Velvet Cookie Dough Cheesecake You Must Try

Indulge in this No-Bake Red Velvet Cookie Dough Cheesecake, a delightful dessert combining creamy cheesecake and red velvet cookie dough in every bite.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Chocolate Sandwich Cookies Substitute with Oreos or graham crackers for different flavors.
  • 5 tablespoons Unsalted Butter You can use salted butter for enhanced taste.
For the Cookie Dough
  • 1 cup All-Purpose Flour Swap with gluten-free flour for a gluten-free option.
  • 2 tablespoons Cocoa Powder Dutch-processed cocoa offers a more intense taste.
  • ¾ cup Granulated Sugar Honey or agave can be used as alternatives.
  • ½ cup Brown Sugar Coconut sugar makes for a healthier substitute.
  • 1 tablespoon Milk Any type of milk or non-dairy alternatives will work.
  • 1 teaspoon Vanilla Extract Vanilla bean can make it even richer.
  • 1 tablespoon Red Food Coloring Natural dyes are suitable substitutes.
  • 1 cup Mini Chocolate Chips Gently fold into the mixture for bursts of sweetness.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensure it's at room temperature for smooth mixing.
  • 1 cup Powdered Sugar Granulated sugar could be used, though it may alter the texture.
  • 1 cup Whipped Cream Homemade or store-bought can be used.

Equipment

  • Food processor
  • 9-inch springform pan
  • Mixing bowls
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) if using a baking method for the crust. Crush 20 chocolate sandwich cookies into fine crumbs using a food processor or rolling pin, then mix with 5 tablespoons of melted unsalted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate for about 10 minutes to set.
  2. In a large mixing bowl, whisk together 1 cup of all-purpose flour and 2 tablespoons of cocoa powder. In another bowl, beat ¾ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy. Add 1 tablespoon of milk, 1 teaspoon of vanilla extract, and 1 tablespoon of red food coloring, mixing well before incorporating the dry ingredients. Gently fold in 1 cup of mini chocolate chips.
  3. In a large mixing bowl, beat together 16 ounces of room-temperature cream cheese and 1 cup of powdered sugar until smooth and creamy. Add 1 teaspoon of vanilla extract, mixing until fully incorporated. Gently fold in 1 cup of whipped cream until the filling is light and airy.
  4. Spread half of the red velvet cookie dough evenly over the chilled crust. Carefully pour the creamy cheesecake filling on top, smoothing it out with a spatula. Crumble the remaining cookie dough over the cheesecake.
  5. Cover the cheesecake tightly and refrigerate for at least 4 hours or overnight for best results.
  6. When ready to serve, carefully remove the cheesecake from the springform pan. Use a sharp knife to cut into slices and plate each piece chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

This cheesecake is a vegetarian-friendly delight that is perfect for gatherings and celebrations.

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