No-Bake Red Velvet Cookie Dough Cheesecake

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No-Bake Red Velvet Cookie Dough Cheesecake topped with cookie dough and cream cheese
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No-Bake Red Velvet Cookie Dough Cheesecake

Are you in search of the ultimate dessert that combines the rich flavors of red velvet with creamy cheesecake? Look no further! The No-Bake Red Velvet Cookie Dough Cheesecake is a delightful treat that will impress your family and friends. With its colorful layers and delicious textures, this dessert is perfect for any occasion!

Why Make This Recipe

This recipe is not just for the skilled bakers but is accessible to everyone. The no-bake aspect means you can skip the oven and still enjoy a delectable dessert. It features creamy cheesecake layered over a chewy cookie dough crust, topped with chocolate chips and delicious ganache. Whether it’s a birthday, a holiday, or simply a weekend treat, this cheesecake is sure to please all chocolate and cake lovers!

How to Make No-Bake Red Velvet Cookie Dough Cheesecake

Ingredients:

  • For Red Velvet Cake Bottom:

    • 3/4 cup all-purpose flour
    • 1 teaspoon unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 1/4 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/4 cup sour cream, room temperature
    • 2 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 1 large egg, room temperature
    • 2 teaspoons red food coloring
    • 1/3 cup buttermilk, room temperature
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon white vinegar

  • For Cookie Dough Crust:

    • 2 1/2 cups all-purpose flour
    • 1 cup unsalted butter, melted
    • 1 cup light brown sugar, packed
    • 1/2 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 1/4 cup milk
    • 2 cups semisweet chocolate chips

  • For Edible Cookie Dough:

    • 1 1/4 cup all-purpose flour
    • 1/2 cup unsalted butter, room temperature
    • 1/2 cup light brown sugar
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 4-6 tablespoons milk
    • 1/2 cup mini chocolate chips

  • For No-Bake Cheesecake:

    • 24 oz full-fat cream cheese, room temperature
    • 1/2 cup granulated sugar
    • 1/4 cup sour cream, room temperature
    • 1 1/4 cup heavy whipping cream, chilled
    • 3/4 cup powdered sugar
    • 1 tablespoon vanilla extract
    • 1 cup mini semisweet chocolate chips

  • For Ganache:

    • 1 cup dark chocolate chips
    • 1/2 cup heavy cream

  • For Whipped Cream:

    • 4 oz cream cheese, softened
    • 1 cup heavy whipping cream, chilled
    • 2/3 cup powdered sugar
    • 1 teaspoon vanilla extract

  • For Topping:

    • Mini chocolate chips
    • Reserved red velvet cake crumbs
    • Remaining cookie dough balls

Directions:

  1. Red Velvet Cake Bottom: Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Sift together the flour, cocoa, and salt, then whisk and set aside. Use a mixer to beat the butter, sugar, sour cream, oil, and vanilla on medium speed for 3-4 minutes. Add the egg and food coloring, mixing until combined. Alternate adding the dry ingredients and buttermilk. In a small bowl, mix the baking soda and vinegar; fold it into the batter. Pour the batter into the prepared pan and bake for 20-25 minutes. Cool completely.

  2. Cookie Dough Crust: Line a 9-inch springform pan with parchment and grease the sides. Bake the flour on a baking sheet for 5 minutes. Mix the melted butter, sugars, vanilla, and salt in a mixer. Gradually add the flour, mixing until combined. Press the dough into the springform pan and refrigerate.

  3. Edible Cookie Dough Balls: Repeat the steps for the baked flour and cookie dough mixture. Scoop and roll the dough into balls, then chill.

  4. No-Bake Chocolate Chip Cheesecake: Beat the cream cheese, sugar, and sour cream until smooth. Whip the cream, powdered sugar, and vanilla until stiff peaks form, then fold it into the cream cheese mixture.

  5. Assembly: Remove the cooled red velvet cake, trim, and crumble it. Place the cake inside the cookie dough crust, then pour the cheesecake mixture on top. Chill for 8 hours.

  6. Ganache: Microwave the cream and chocolate chips until melted. Spread the ganache over the cheesecake and chill.

  7. Cream Cheese Whipped Cream: Whip the cream cheese, then add the cream, sugar, and vanilla. Pipe the whipped cream on top, and garnish as desired.

How to Serve No-Bake Red Velvet Cookie Dough Cheesecake

Serve this indulgent dessert chilled. Slice it into wedges and garnish with mini chocolate chips, reserved red velvet cake crumbs, or additional cookie dough balls for a fancy touch!

How to Store No-Bake Red Velvet Cookie Dough Cheesecake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. Make sure it’s covered well to prevent it from drying out.

Tips to Make No-Bake Red Velvet Cookie Dough Cheesecake

  • Make sure all your ingredients, especially the cream cheese and sour cream, are at room temperature to avoid lumps in your cheesecake.
  • Use high-quality chocolate for the ganache for the best flavor.
  • Allow the cheesecake to chill for a full 8 hours to ensure it sets properly.

Variation

You can easily swap the red velvet cake with chocolate or vanilla cake for different flavors. Add fruit, like strawberries or raspberries, for a fruity twist.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day in advance. Simply make it, chill it, and it will be ready to enjoy the next day.

2. Is it safe to eat the edible cookie dough?
Yes! The cookie dough in this recipe is made with heat-treated flour, which makes it safe to eat raw.

3. Can I freeze No-Bake Red Velvet Cookie Dough Cheesecake?
You can freeze the cheesecake, but it’s best to freeze it before topping it with ganache and whipped cream. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw it in the fridge before serving.

Enjoy making and indulging in this delightful No-Bake Red Velvet Cookie Dough Cheesecake!

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No-Bake Red Velvet Cookie Dough Cheesecake

  • Author: krmibk110
  • Total Time: 525 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A delightful no-bake cheesecake combining red velvet cake with creamy cheesecake and cookie dough crust, perfect for any occasion.

Ingredients

Scale
  • For Red Velvet Cake Bottom:
    • 3/4 cup all-purpose flour
    • 1 teaspoon unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 1/4 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/4 cup sour cream, room temperature
    • 2 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 1 large egg, room temperature
    • 2 teaspoons red food coloring
    • 1/3 cup buttermilk, room temperature
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon white vinegar
  • For Cookie Dough Crust:
    • 2 1/2 cups all-purpose flour
    • 1 cup unsalted butter, melted
    • 1 cup light brown sugar, packed
    • 1/2 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 1/4 cup milk
    • 2 cups semisweet chocolate chips
  • For Edible Cookie Dough:
    • 1 1/4 cup all-purpose flour
    • 1/2 cup unsalted butter, room temperature
    • 1/2 cup light brown sugar
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 4–6 tablespoons milk
    • 1/2 cup mini chocolate chips
  • For No-Bake Cheesecake:
    • 24 oz full-fat cream cheese, room temperature
    • 1/2 cup granulated sugar
    • 1/4 cup sour cream, room temperature
    • 1 1/4 cup heavy whipping cream, chilled
    • 3/4 cup powdered sugar
    • 1 tablespoon vanilla extract
    • 1 cup mini semisweet chocolate chips
  • For Ganache:
    • 1 cup dark chocolate chips
    • 1/2 cup heavy cream
  • For Whipped Cream:
    • 4 oz cream cheese, softened
    • 1 cup heavy whipping cream, chilled
    • 2/3 cup powdered sugar
    • 1 teaspoon vanilla extract
  • For Topping:
    • Mini chocolate chips
    • Reserved red velvet cake crumbs
    • Remaining cookie dough balls

Instructions

  1. Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
  2. Sift together the flour, cocoa, and salt, then whisk and set aside.
  3. Use a mixer to beat the butter, sugar, sour cream, oil, and vanilla on medium speed for 3-4 minutes.
  4. Add the egg and food coloring, mixing until combined. Alternate adding the dry ingredients and buttermilk.
  5. In a small bowl, mix the baking soda and vinegar; fold it into the batter. Pour the batter into the prepared pan and bake for 20-25 minutes. Cool completely.
  6. Line a 9-inch springform pan with parchment and grease the sides. Bake the flour on a baking sheet for 5 minutes.
  7. Mix the melted butter, sugars, vanilla, and salt in a mixer. Gradually add the flour, mixing until combined. Press the dough into the springform pan and refrigerate.
  8. Scoop and roll the edible cookie dough into balls, then chill.
  9. Beat the cream cheese, sugar, and sour cream until smooth. Whip the cream, powdered sugar, and vanilla until stiff peaks form, then fold it into the cream cheese mixture.
  10. Remove the cooled red velvet cake, trim, and crumble it. Place the cake inside the cookie dough crust, then pour the cheesecake mixture on top. Chill for 8 hours.
  11. Microwave the cream and chocolate chips until melted. Spread the ganache over the cheesecake and chill.
  12. Whip the cream cheese, then add the cream, sugar, and vanilla. Pipe the whipped cream on top, and garnish as desired.

Notes

Make sure all your ingredients, especially the cream cheese and sour cream, are at room temperature to avoid lumps in your cheesecake. Use high-quality chocolate for the ganache for the best flavor. Allow the cheesecake to chill for a full 8 hours to ensure it sets properly.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 490
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: no-bake cheesecake, red velvet, cookie dough, dessert, chocolate, indulgent

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