No-Bake Red Velvet Cookie Dough Cheesecake
Indulge in the delightful layers of a No-Bake Red Velvet Cookie Dough Cheesecake! This dessert is a fantastic mix of rich flavors and textures that everyone will love. With a creamy cheesecake filling, a fun cookie dough crust, and the classic taste of red velvet, this cheesecake is sure to impress at any gathering. Plus, it’s a no-bake recipe, making it simple and perfect for any skill level in the kitchen!
Why Make This Recipe
This No-Bake Red Velvet Cookie Dough Cheesecake is perfect for many occasions. It’s great for birthdays, holidays, or just a special treat. The combination of flavors—rich cream cheese, sweet cookie dough, and the unique taste of red velvet—makes it stand out. Additionally, the no-bake aspect saves time and effort, allowing you to focus on enjoying the moment rather than fussing over the oven.
How to Make No-Bake Red Velvet Cookie Dough Cheesecake
Ingredients:
- 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
- 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
- 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
- 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
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup heavy whipping cream, chilled
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Mini chocolate chips
- Reserved red velvet cake crumbs
- Remaining cookie dough balls
Directions:
- 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. Set aside.
- Sift the flour, cocoa, and salt together. Whisk and set aside.
- In a mixer, beat the softened butter, sugar, sour cream, oil, and vanilla on medium speed for 3-4 minutes until well blended.
- Add the egg and food coloring, mixing until combined. Scrape down the bowl as needed.
- Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- In a small bowl, mix the baking soda and vinegar, then fold it into the batter.
- Pour the batter into the prepared pan and bake for 20-25 minutes. A toothpick should come out with a few crumbs. Let it cool completely in the pan.
- For the Cookie Dough Crust: Line a 9-inch springform pan with parchment paper and grease the sides.
- Spread flour on a lined baking sheet and bake for 5 minutes to kill bacteria. Set aside to cool.
- In a mixer, beat the melted butter, sugars, vanilla, and salt on medium speed. Gradually add the baked flour, mixing until combined. If the dough is crumbly, add milk to soften it.
- Press the dough into the bottom and sides of the springform pan. Refrigerate.
- For Edible Cookie Dough Balls: Repeat the steps for baked flour and cookie dough mix. Scoop into tablespoon-sized portions and roll into balls.
- For the No-Bake Chocolate Chip Cheesecake: Beat the cream cheese, sugar, and sour cream on medium speed until smooth.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Add mini chocolate chips and 1 cup of cookie dough balls.
- For Assembly: Remove the cooled red velvet cake, trim the top, and crumble it. Place the crumbled cake in the cookie dough crust, then pour the cheesecake mixture on top. Chill for 8 hours or overnight.
- For Ganache: Microwave the heavy cream and chocolate chips until smooth. Spread over the cheesecake and chill for 10-15 minutes.
- For Cream Cheese Whipped Cream: Whip the softened cream cheese until fluffy. Add cream, powdered sugar, and vanilla. Whip until stiff peaks form.
- Pipe whipped cream on top of the ganache. Garnish with mini chocolate chips, red velvet crumbs, and cookie dough balls. Enjoy your cheesecake!
How to Serve No-Bake Red Velvet Cookie Dough Cheesecake
Serve this cheesecake chilled, sliced into generous pieces. It pairs wonderfully with a hot cup of coffee or a tall glass of milk. Consider adding a drizzle of chocolate sauce or a sprinkle of extra cookie dough on top for an extra touch!
How to Store No-Bake Red Velvet Cookie Dough Cheesecake
Store any leftover cheesecake in the refrigerator, covered tightly. It will keep well for about 3-4 days. If you have the ganache on top, it’s best to consume it within a few days for the best texture.
Tips to Make No-Bake Red Velvet Cookie Dough Cheesecake
- Make sure all your ingredients are at room temperature for the best mixing results.
- Chill the cheesecake for the recommended time to ensure it sets properly.
- Feel free to adjust the sweetness by adding more or less sugar in the cheesecake filling based on your taste.
- You can also swap mini chocolate chips with your favorite type of chocolate chips for a different flavor.
Variation
For a different twist, you could use a vanilla or chocolate cookie dough crust instead of the red velvet dough. This change will give you a new flavor profile while maintaining the delicious cheesecake filling.
FAQs
1. Can I use a different color instead of red food coloring?
Yes, you can use any color gel food coloring to create a unique look. Just remember this will affect the final appearance of your cheesecake.
2. Is it necessary to bake the cookie dough crust?
Yes, baking the flour used in the cookie dough crust is important to kill any bacteria, making it safe to eat.
3. Can I freeze the cheesecake?
While you can freeze the cheesecake, the texture may change slightly once thawed. If you decide to freeze it, wrap it well in plastic wrap and then in aluminum foil for best results.