No-Bake Red Velvet Cookie Dough Cheesecake
The No-Bake Red Velvet Cookie Dough Cheesecake is a stunning dessert that combines rich flavors and textures. It features layers of soft, silky cheesecake and sweet cookie dough, all set against a delicious red velvet cake base. You won’t need to turn on the oven for this recipe, making it perfect for warm days or when you’re short on time but still want to impress guests!
Why Make This Recipe
This recipe is a delight for anyone who loves red velvet cake or cookie dough. It offers a fun twist on traditional cheesecake by incorporating cookie dough that is safe to eat. Plus, it’s easy to make and requires no baking, making it ideal for beginners or anyone looking to whip up a marvelous dessert in record time. With its eye-catching colors and layers, it’s sure to be the star of the dessert table.
How to Make No-Bake Red Velvet Cookie Dough Cheesecake
Making a No-Bake Red Velvet Cookie Dough Cheesecake might sound intimidating, but it’s quite simple! Just follow the steps, gather your ingredients, and you’ll create a beautiful dessert that’s full of flavor.
Ingredients
For the 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 the 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 Balls:
- 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 Chocolate Chip 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 the Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
For Cream Cheese Whipped Cream:
- 4 oz cream cheese, softened
- 1 cup heavy whipping cream, chilled
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings:
- 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.
For the Red Velvet Cake Bottom, sift the flour, cocoa powder, and salt together. In a mixer, beat the butter, sugar, sour cream, oil, and vanilla for 3-4 minutes. Add the egg and food coloring, mixing until combined. Alternate adding the dry ingredients and buttermilk. Fold in the baking soda and vinegar mixture. Bake in the oven for 20-25 minutes until a toothpick comes out clean. Cool completely.
For the Cookie Dough Crust, line a 9-inch springform pan with parchment. Bake the flour on a sheet for 5 minutes to kill bacteria. In a mixer, beat the melted butter, sugars, and vanilla. Add the flour, mixing until combined, adding milk if needed. Press the dough into the pan and refrigerate.
For Edible Cookie Dough Balls, repeat the steps of baking the flour and mixing with the cookie dough ingredients, then chill the dough balls.
For the No-Bake Chocolate Chip Cheesecake, beat the cream cheese, sugar, and sour cream until smooth. Whip the heavy cream with powdered sugar and vanilla to stiff peaks. Fold this into the cream cheese mixture.
Assembly: Remove and cool the red velvet cake, then crumble any trimmings. Place the red velvet cake in the cookie dough crust, then pour the cheesecake mixture on top. Chill this for 8 hours.
For the Ganache, microwave the heavy cream and dark chocolate chips together until smooth. Spread this over the cheesecake.
For the Cream Cheese Whipped Cream, whip the cream cheese, add the heavy cream, powdered sugar, and vanilla. Pipe this onto the cheesecake, finishing with the toppings of mini chocolate chips, red velvet cake crumbs, and cookie dough balls. Enjoy!
How to Serve No-Bake Red Velvet Cookie Dough Cheesecake
Serve your cheesecake chilled for the best flavor and texture. You can slice it into wedges and enjoy it with a dollop of whipped cream or extra cookie dough bites on top.
How to Store No-Bake Red Velvet Cookie Dough Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or place it in an airtight container to keep it fresh. It should stay good for up to 3-4 days.
Tips to Make No-Bake Red Velvet Cookie Dough Cheesecake
- Ensure all your ingredients are at room temperature for the best results.
- Allow the cheesecake to set for a full 8 hours in the fridge to ensure it firms up nicely.
- Feel free to experiment with different toppings, like crushed nuts or additional sprinkles!
Variation
You can switch up the flavors of the cheesecake layer by using different flavored creams like vanilla or cookie butter for a fun twist.
FAQs
1. Can I use store-bought red velvet cake instead of making my own?
Yes, you can use store-bought red velvet cake instead of baking one from scratch if you’re pressed for time.
2. Is it safe to eat the cookie dough?
Yes, the cookie dough made in this recipe uses flour that is baked to kill any bacteria, making it safe to eat.
3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake, but it’s best to eat it fresh. If you do freeze it, make sure to wrap it tightly in plastic wrap to prevent freezer burn.