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Red Velvet Cookie Dough Cheesecake Recipe

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4.9 from 145 reviews

This Red Velvet Cookie Dough Cheesecake is a decadent no-bake dessert combining luscious cheesecake filling with soft, chocolatey red velvet cookie dough and a crunchy chocolate sandwich cookie crust. Featuring mini chocolate chips folded into the dough and a whipped cream-enriched cheesecake, it’s a delightful treat perfect for any special occasion or indulgent dessert craving.

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, mix the crushed chocolate sandwich cookies with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate 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. 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. 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 red velvet cookie dough cheesecake!

Notes

  • Make sure the cream cheese and butter are softened to room temperature to ensure smooth incorporation.
  • Use gel food coloring for a more vibrant red color without altering the dough consistency.
  • This cheesecake requires refrigeration, so plan ahead to ensure it chills for at least 4 hours or overnight for best results.
  • The cookie dough is eggless and safe to eat raw in this recipe.
  • For a firmer crust, tightly press the crust mixture into the pan and chill it well before assembling.

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