Description
This decadent Cheesecake with Red Velvet Cookie Dough combines a rich cream cheese filling with layers of luscious red velvet cookie dough and a crunchy chocolate cookie crust. Perfectly balanced between creamy and chewy textures, this no-bake dessert is ideal for celebrations or a sophisticated treat any time of year.
Ingredients
Scale
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 sandwich cookies with the melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a base. Place the crust in the refrigerator to chill while you prepare the rest of the dessert.
- Make red velvet cookie dough dry mix: In a medium bowl, whisk together the all-purpose flour and cocoa powder until evenly blended.
- Cream butter and sugars: In a separate large bowl, beat the softened unsalted butter with granulated and brown sugars until the mixture becomes light, fluffy, and smooth.
- Add wet ingredients and color: Incorporate the milk, vanilla extract, and red gel food coloring into the butter-sugar mixture, mixing until the dough is uniformly smooth and the color is vibrant.
- Combine dry ingredients and chocolate chips: Gradually stir in the flour and cocoa powder mixture until just combined. Gently fold in the mini chocolate chips. Set the cookie dough mixture aside.
- Prepare cheesecake filling: Using an electric mixer, beat together the softened cream cheese, powdered sugar, and vanilla extract until the texture is smooth and creamy without lumps.
- Fold in whipped cream: Carefully fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.
- Layer cookie dough on crust: Spread half of the prepared red velvet cookie dough evenly over the chilled chocolate cookie crust, pressing it down lightly to create a firm layer.
- Add cheesecake filling: Pour the cream cheese filling over the cookie dough layer, smoothing the top with a spatula for an even surface.
- Top with remaining cookie dough: Crumble the remaining red velvet cookie dough over the cheesecake filling, pressing some clumps together to add contrasting texture on top.
- Chill to set: Cover the pan tightly with plastic wrap or a lid, and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to fully set and flavors to meld.
- Serve: Once set, carefully remove the cheesecake from the springform pan, slice into 12 portions, and serve chilled. Enjoy this indulgent dessert with friends and family!
Notes
- For best results, use full-fat cream cheese and freshly whipped cream for richness and texture.
- If red gel food coloring is unavailable, a liquid version can be used but may affect the dough texture slightly.
- Can be made a day ahead and stored covered in the refrigerator.
- To soften slices for easier cutting, let sit at room temperature for 5-10 minutes.
- Ensure the crust is firmly packed to avoid crumbling when slicing.
