Red Velvet Cookie Dough Cheesecake

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Slice of Red Velvet Cookie Dough Cheesecake on a plate
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Red Velvet Cookie Dough Cheesecake

Introduction

Red Velvet Cookie Dough Cheesecake is a delightful dessert that combines two favorite treats into one delicious slice. With its rich, creamy cheesecake layer and sweet red velvet cookie dough topping, this cheesecake is perfect for any occasion. Whether you’re celebrating a birthday, hosting a party, or just treating yourself, this dessert is sure to impress.

Why Make This Recipe

This recipe is a lovely way to enjoy the classic flavors of red velvet and cookie dough in a new form. It’s easy to prepare, doesn’t require baking, and offers a fun combination of textures. The creamy cheesecake balances wonderfully with the slightly chewy red velvet cookie dough. Plus, it’s a beautiful dessert that will be the star of any gathering!

How to Make Red Velvet Cookie Dough Cheesecake

Ingredients:

  • 1 1⁄4 cups all-purpose flour
  • 1⁄4 cup cocoa powder
  • 1⁄2 cup unsalted butter, softened
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup brown sugar, packed
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Red food coloring (gel or liquid, as needed)
  • 1⁄2 cup mini chocolate chips
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, whipped to stiff peaks
  • 1 1⁄2 cups chocolate sandwich cookies, crushed
  • 4 tablespoons unsalted butter, melted

Directions:

  1. Prepare the Crust: In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate the crust while you prepare the filling.

  2. Make the Red Velvet Cookie Dough: In a small bowl, mix the flour and cocoa powder. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the milk, vanilla extract, and enough red food coloring to achieve the desired shade of red. Gradually add the flour-cocoa mixture, mixing until combined. Fold in the mini chocolate chips and set the dough aside.

  3. Make the Cheesecake Filling: In another large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until well incorporated and fluffy.

  4. Assemble the Cheesecake: Take half of the red velvet cookie dough and flatten small pieces of it, placing them over the prepared crust in an even layer. Pour the cheesecake filling on top, smoothing it out with a spatula. Crumble the remaining red velvet cookie dough over the cheesecake filling, pressing some pieces slightly into the mixture.

  5. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.

  6. Serve: Once the cheesecake is set, remove it from the springform pan and slice to serve. Enjoy this rich, creamy, and decadent no-bake cheesecake!

How to Serve Red Velvet Cookie Dough Cheesecake

Serve this cheesecake chilled, cut into slices. You can add a dollop of whipped cream on top or drizzle some chocolate sauce for an extra treat. It’s a perfect dessert for sharing at gatherings or simply enjoying at home.

How to Store Red Velvet Cookie Dough Cheesecake

Store any leftovers in the refrigerator. Make sure to cover the cheesecake tightly with plastic wrap or keep it in an airtight container. It will last for about 3 to 5 days.

Tips to Make Red Velvet Cookie Dough Cheesecake

  • Make sure your cream cheese is softened before mixing to ensure a smooth filling.
  • Use gel food coloring for a richer color.
  • When whipping the cream, keep it chilled for better results.

Variation

For a different twist, you can add nuts or different types of chocolate chips to the cookie dough. You can also make this cheesecake without the red food coloring for a classic chocolate cheesecake.

FAQs

1. Can I freeze Red Velvet Cookie Dough Cheesecake?
Yes, you can freeze this cheesecake. Wrap it well in plastic wrap and freeze for up to 2 months. Thaw it in the fridge overnight before serving.

2. Can I use other types of cookies for the crust?
Absolutely! Other chocolate cookies like Oreos or even graham crackers can work well as the crust for this cheesecake.

3. How can I make this recipe gluten-free?
You can substitute regular all-purpose flour with a gluten-free flour blend to make this cheesecake gluten-free. Just ensure all other ingredients are gluten-free as well.

Enjoy making and sharing this delicious Red Velvet Cookie Dough Cheesecake!

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Red Velvet Cookie Dough Cheesecake

  • Author: olivia
  • Total Time: 255 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

A delightful dessert combining rich cheesecake with sweet red velvet cookie dough, perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Red food coloring (gel or liquid, as needed)
  • 1/2 cup mini chocolate chips
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, whipped to stiff peaks
  • 1 1/2 cups chocolate sandwich cookies, crushed
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Crust: Mix the crushed chocolate sandwich cookies with melted butter until well combined. Press into the bottom of a 9-inch springform pan and refrigerate.
  2. Make the Red Velvet Cookie Dough: Mix flour and cocoa powder in a small bowl. Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add milk, vanilla extract, and red food coloring. Gradually add flour-cocoa mixture and fold in mini chocolate chips.
  3. Make the Cheesecake Filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream.
  4. Assemble the Cheesecake: Take half of the red velvet cookie dough and flatten pieces over the crust. Pour cheesecake filling on top and crumble the remaining cookie dough over it.
  5. Chill the Cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  6. Serve: Remove from the springform pan and slice to serve.

Notes

Serve chilled with whipped cream or chocolate sauce. Store leftovers tightly covered in the fridge for 3 to 5 days.

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

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

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