Description
Indulge in a luscious Cheesecake with Red Velvet Cookie Dough, featuring a crunchy chocolate cookie crust layered with rich red velvet cookie dough and a smooth, creamy cheesecake filling. This no-bake dessert combines the irresistible flavors of chocolate, cream cheese, and classic red velvet for an impressive treat perfect for any celebration or sweet craving.
Ingredients
Scale
Chocolate Cookie Crust
- 2 cups chocolate sandwich cookies, crushed
- 4 tbsp unsalted butter, melted
Red Velvet Cookie Dough
- 1 ¼ cups all-purpose flour
- 2 tbsp cocoa powder
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ tsp red gel food coloring
- ½ cup mini chocolate chips
Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or whipped topping)
Instructions
- Prepare the crust: Mix the crushed chocolate cookies with the melted butter until fully combined to create a moist, crumbly base.
- Form the crust: Press this cookie mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while you prepare the filling to ensure it sets well.
- Mix dry ingredients for cookie dough: In a medium bowl, whisk together the all-purpose flour and cocoa powder evenly to combine.
- Cream butter and sugars: In another large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and creamy to incorporate air.
- Add wet ingredients and color: Stir in the milk, vanilla extract, and red gel food coloring into the butter-sugar mixture, mixing thoroughly until smooth and uniformly colored.
- Combine cookie dough: Gradually add the dry flour and cocoa mixture to the wet ingredients, stirring until just combined to avoid overmixing. Gently fold in mini chocolate chips. Set this red velvet cookie dough aside for layering.
- Prepare cheesecake filling: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract in a clean bowl until the mixture is smooth and creamy with no lumps.
- Fold in whipped cream: Gently fold the whipped cream or whipped topping into the cream cheese mixture until fully incorporated and light, creating a fluffy texture.
- Layer cookie dough: Spread half of the prepared red velvet cookie dough evenly over the chilled cookie crust, pressing down lightly to create a compact layer.
- Add cheesecake filling: Pour the creamy cheesecake filling over the cookie dough layer, smoothing the top with a spatula for an even finish.
- Top with remaining cookie dough: Crumble the remaining red velvet cookie dough over the cheesecake filling. Press some pieces together slightly to add texture and variation on top.
- Chill to set: Cover the assembled cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to firm up and flavors to meld perfectly.
- Serve: Once set, carefully remove the cheesecake from the springform pan, slice into 12 servings, and enjoy the rich combination of textures and flavors.
Notes
- Use a 9-inch springform pan for easy removal of the cheesecake.
- For best results, chill the cheesecake overnight to allow the flavors to develop fully and the texture to set firmly.
- Red gel food coloring provides vibrant color without adding extra liquid to the dough.
- Mini chocolate chips add texture and bursts of chocolate flavor throughout the cookie dough layers.
- Substitute regular whipped cream with dairy-free whipped topping for a lactose-free version.
- Ensure cream cheese is softened to room temperature for smooth mixing and a lump-free cheesecake filling.
