Description
A stunning dessert featuring layers of cheesecake and sweet cookie dough, all on a red velvet cake base, perfect for warm days.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan and grease the sides.
- For the Red Velvet Cake Bottom, sift together flour, cocoa powder, and salt. Beat butter, sugar, sour cream, oil, and vanilla for 3-4 minutes. Mix in egg and food coloring, then alternate adding dry ingredients and buttermilk. Fold in baking soda and vinegar. Bake for 20-25 minutes. Cool completely.
- For the Cookie Dough Crust, line a 9-inch springform pan. Bake flour on a sheet for 5 minutes. Beat melted butter, sugars, and vanilla, add flour, and mix until combined. Press into the pan and refrigerate.
- For Edible Cookie Dough Balls, repeat steps for baking flour and mixing cookie dough ingredients, chill the dough balls.
- For the No-Bake Chocolate Chip Cheesecake, beat cream cheese, sugar, and sour cream until smooth. Whip heavy cream with powdered sugar and vanilla to stiff peaks and fold into the cream cheese mixture.
- Assembly: Cool the red velvet cake, crumble trimmings, layer red velvet cake in cookie dough crust, and top with cheesecake mixture. Chill for 8 hours.
- For the Ganache, microwave heavy cream and dark chocolate chips together until smooth and spread over the cheesecake.
- For Cream Cheese Whipped Cream, whip cream cheese, then add heavy cream, powdered sugar, and vanilla. Pipe onto the cheesecake and add toppings.
Notes
Ensure all ingredients are at room temperature for best results. Allow the cheesecake to set for a full 8 hours in the fridge to firm up nicely.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: cheesecake, red velvet, no-bake dessert, cookie dough