Description
This Cheesecake with Red Velvet Cookie Dough combines a rich, creamy cheesecake with layers of decadent red velvet cookie dough and a chocolate cookie crust. The recipe features a no-bake cheesecake filling atop a crisp chocolate sandwich cookie base, topped with chunks of red velvet cookie dough for an indulgent and visually stunning dessert perfect for special occasions or any time you crave a sweet treat.
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 crust: Mix crushed chocolate sandwich cookies with melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill while preparing the filling and cookie dough.
- Make dry mix for cookie dough: In a bowl, whisk together the all-purpose flour and cocoa powder until evenly combined.
- Cream butter and sugars: In a separate large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, creating a smooth base for the cookie dough.
- Add wet ingredients to cookie dough: Stir in the milk, vanilla extract, and red gel food coloring to the creamed butter and sugars. Mix until the dough is smooth and the color is evenly distributed.
- Combine dry and wet ingredients: Gradually stir the dry flour and cocoa powder mixture into the wet ingredients until just combined. Fold in the mini chocolate chips. Set the cookie dough aside.
- Prepare cheesecake filling: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
- Fold in whipped cream: Gently fold the whipped cream or whipped topping into the cream cheese mixture until fully incorporated and light.
- Layer red velvet cookie dough and cheesecake: Take half of the prepared red velvet cookie dough and spread it evenly over the chilled chocolate cookie crust. Press it down lightly to form a compact layer.
- Add cheesecake layer: Pour the cheesecake filling over the red velvet cookie dough layer and smooth the top evenly with a spatula.
- Top with remaining cookie dough: Crumble the remaining red velvet cookie dough over the cheesecake filling. Press some larger pieces together to add texture and visual appeal.
- Chill and set: Cover the assembled cheesecake with plastic wrap or foil. Refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
- Serve: Once set, carefully remove the cheesecake from the springform pan, slice into 12 servings, and enjoy this rich layered dessert.
Notes
- For best results, chill the cheesecake overnight to allow flavors to meld and the dessert to firm up completely.
- If you prefer a stronger red velvet flavor, you can add ¼ teaspoon of red velvet cake extract to the cookie dough.
- You can substitute mini chocolate chips with regular-sized chips or white chocolate chips for variation.
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes before starting.
- This cheesecake is best stored covered in the refrigerator and consumed within 3-4 days.
