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Red Velvet Cookie Dough Cheesecake Recipe

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4.6 from 63 reviews

This Red Velvet Cookie Dough Cheesecake is a decadent no-bake dessert combining rich red velvet cookie dough with creamy cheesecake filling set over a crunchy chocolate sandwich cookie crust. Sweetened with a perfect balance of cocoa, cream cheese, and mini chocolate chips, it offers a delightful texture contrast and vibrant red color ideal for special occasions or indulgent treats.

Ingredients

Crust

  • 1 1⁄2 cups chocolate sandwich cookies, crushed
  • 4 tablespoons unsalted butter, melted

Red Velvet Cookie Dough

  • 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

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy cream, whipped to stiff peaks
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter until the mixture is well blended. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust. Place it in the refrigerator to chill while preparing the filling.
  2. Make the Red Velvet Cookie Dough: In a small bowl, combine the all-purpose flour and cocoa powder. In a separate large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Add the milk, vanilla extract, and enough red food coloring to achieve a vibrant red hue. Gradually add the flour and cocoa mixture to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips gently. Set aside.
  3. Make the Cheesecake Filling: In another large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy without lumps. Carefully fold the whipped heavy cream into the cream cheese mixture until fully incorporated and fluffy.
  4. Assemble the Cheesecake: Take half of the red velvet cookie dough and break into small flattened pieces. Evenly place these pieces over the chilled cookie crust in the springform pan. Pour the prepared cheesecake filling evenly over the cookie dough layer, smoothing the top with a spatula. Crumble the remaining red velvet cookie dough over the cheesecake filling, pressing some pieces gently into the surface to set.
  5. Chill the Cheesecake: Cover the assembled cheesecake with plastic wrap. Refrigerate for a minimum of 4 hours or preferably overnight to allow it to fully set and develop its flavor and texture.
  6. Serve: Once fully chilled and set, carefully remove the cheesecake from the springform pan. Slice into portions and serve this rich, creamy, and decadent Red Velvet Cookie Dough Cheesecake. Enjoy!

Notes

  • This is a no-bake cheesecake; do not attempt to bake the assembled dessert.
  • Adjust the amount of red food coloring to reach your preferred intensity of red.
  • Ensure the cream cheese is softened for a smooth cheesecake filling.
  • The whipped cream must be at stiff peaks to maintain the cheesecake’s airy texture.
  • Refrigerate the cheesecake for at least 4 hours, but overnight is best for optimal set.
  • Use a sharp knife warmed in hot water to slice clean cheesecake pieces.

Find it online: https://oliviabakes.com/red-velvet-cookie-dough-cheesecake-recipe/