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No-Bake Red Velvet Cookie Dough Cheesecake

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

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

Find it online: https://sweettreatsrecipes.com/no-bake-red-velvet-cookie-dough-cheesecake/