Description
This luscious Cheesecake with Red Velvet Cookie Dough combines a rich, creamy cheesecake filling with a decadent red velvet cookie dough both beneath and atop a crunchy chocolate cookie crust. Perfectly balanced in flavors and textures, this no-bake dessert is a showstopper for any special occasion or sweet craving, featuring layers of chocolate, cream cheese, and vibrant red velvet hues.
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 the crust mixture.
- Form the crust: Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate while preparing the filling to set.
- Mix dry ingredients for dough: In a bowl, whisk together the all-purpose flour and cocoa powder thoroughly.
- Cream butter and sugars: In a separate large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined.
- Add liquids and coloring: Stir in the milk, vanilla extract, and red gel food coloring into the butter and sugars mixture until smooth and uniformly colored.
- Combine dough ingredients: Gradually fold in the dry flour and cocoa mixture to the wet ingredients until just combined, taking care not to overmix.
- Add chocolate chips to dough: Gently fold the mini chocolate chips into the dough mixture, then set the red velvet cookie dough aside.
- Prepare cheesecake filling: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Incorporate whipped cream: Carefully fold the whipped cream or whipped topping into the cream cheese mixture until fully incorporated and smooth.
- Assemble first dough layer: Spread half of the red velvet cookie dough evenly over the chilled chocolate cookie crust, pressing it down gently but firmly.
- Add cheesecake layer: Pour the creamy cheesecake filling over the red velvet cookie dough layer and smooth the top evenly with a spatula.
- Top with remaining dough: Crumble the remaining red velvet cookie dough over the cheesecake layer, pressing some pieces together to create texture on top.
- Chill the cheesecake: Cover the assembled cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set completely.
- Serve: Once set, carefully remove the cheesecake from the springform pan, slice it into 12 servings, and enjoy the rich flavors and textures.
Notes
- Ensure the cream cheese and butter are fully softened to make mixing easier and the texture smoother.
- Use a 9-inch springform pan for easy removal of the cheesecake.
- Refrigerate for at least 4 hours but overnight chilling improves flavor and texture.
- Red gel food coloring provides vibrant color without thinning the dough.
- Mini chocolate chips add delightful bursts of flavor and texture in the cookie dough layers.
- For a firmer crust, you may lightly toast the crushed cookies before mixing with butter.
- Substitute whipped topping with homemade whipped cream for a fresher taste.
