This no-bake Cheesecake with Red Velvet Cookie Dough is the perfect combination of creamy cheesecake and soft, chocolatey red velvet cookie dough. With a luscious texture and a striking red and white contrast, this dessert is guaranteed to impress at any gathering!
Why You’ll Love This Recipe
- No-Bake & Easy to Make – No need for an oven, just mix, assemble, and chill.
- Rich & Creamy Texture – Smooth cheesecake paired with soft cookie dough.
- Visually Stunning – The red velvet color makes this dessert stand out.
- Perfect for Any Occasion – Great for birthdays, holidays, or whenever you want a decadent treat.
- Chocolate Lover’s Dream – Cocoa in the cookie dough and a chocolatey crust bring deep flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the red velvet cookie dough:
- All-purpose flour
- Cocoa powder
- Unsalted butter, softened
- Granulated sugar
- Brown sugar, packed
- Milk
- Vanilla extract
- Red food coloring
- Mini chocolate chips
For the cheesecake filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Whipped cream (stiff peaks)
For the crust:
- Chocolate sandwich cookies, crushed
- Unsalted butter, melted
Directions
1. Make the Crust
- Mix the crushed cookies with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Refrigerate while you prepare the filling.
2. Prepare the Red Velvet Cookie Dough
- In a bowl, whisk together the flour and cocoa powder.
- In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the milk, vanilla extract, and red food coloring, mixing until well incorporated.
- Stir in the dry ingredients, followed by the mini chocolate chips. Set aside.
3. Make the Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream, ensuring a light and airy texture.
4. Assemble the Cheesecake
- Spoon half of the red velvet cookie dough over the crust, spreading it evenly.
- Pour the cheesecake filling over the cookie dough layer and smooth the top.
- Crumble the remaining cookie dough over the cheesecake, lightly pressing some pieces together.
5. Chill and Serve
- Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results.
- Once set, unmold the cheesecake, slice, and enjoy every decadent bite.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 0 minutes (no-bake)
- Total Time: 4 hours (or overnight)
- Servings: 12 servings
- Calories: Approximately 450 kcal per serving
Variations
- Gluten-Free Option – Use gluten-free cookies for the crust and substitute a gluten-free flour blend in the cookie dough.
- Extra Chocolatey – Add chocolate ganache or drizzle melted chocolate over the top.
- Nutty Twist – Stir in chopped pecans or walnuts into the cookie dough for added crunch.
- Oreo Lovers – Use crushed Oreos instead of chocolate chips in the cookie dough.
- Berry Topping – Serve with fresh raspberries or strawberries for a fruity contrast.
Storage/Reheating
- Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: No need to reheat! Serve chilled for the best texture.
FAQs
Can I use store-bought cookie dough?
Yes, but homemade red velvet cookie dough gives the best flavor and texture.
Is the cookie dough safe to eat raw?
Yes! Since this is an eggless dough and the flour is not baked, it’s completely safe.
How do I prevent my cheesecake from being too soft?
Make sure to beat the cream cheese well and fold in the whipped cream gently. Refrigerate for at least 4 hours for the perfect set.
Can I use whipped topping instead of homemade whipped cream?
Yes, but homemade whipped cream gives a fresher taste and better texture.
How do I get a vibrant red velvet color?
Use gel-based red food coloring for a more intense color without affecting the texture.
Can I make this cheesecake ahead of time?
Absolutely! It’s best made the day before to allow it to set properly.
What if I don’t have a springform pan?
You can use a deep-dish pie pan or a regular cake pan lined with parchment for easy removal.
Can I add a drizzle on top?
Yes! White chocolate or dark chocolate drizzle adds a beautiful finishing touch.
What’s the best way to slice this cheesecake neatly?
Run a sharp knife under warm water, wipe it dry, and then slice for clean cuts.
Can I turn this into mini cheesecakes?
Yes! Use a muffin tin with liners and follow the same layering process, reducing chill time slightly.
Conclusion
Cheesecake with Red Velvet Cookie Dough is the ultimate no-bake dessert, blending creamy cheesecake with indulgent red velvet cookie dough. Whether for a party or a personal treat, this show-stopping dessert is sure to impress. Give it a try and enjoy a slice of sweet decadence!
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Cheesecake with Red Velvet Cookie Dough
This No-Bake Cheesecake with Red Velvet Cookie Dough is a decadent and visually stunning dessert, featuring layers of creamy cheesecake and rich, chocolatey red velvet cookie dough. With a crunchy cookie crust and no oven required, this show-stopping treat is perfect for holidays, parties, or when you need an indulgent, easy-to-make dessert!
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
Ingredients
For the 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
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or whipped topping)
For the Crust:
- 2 cups chocolate sandwich cookies, crushed
- 4 tbsp unsalted butter, melted
Instructions
1️⃣ Make the Crust
- Mix crushed chocolate cookies with melted butter until fully combined.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
2️⃣ Prepare the Red Velvet Cookie Dough
- In a bowl, whisk together flour and cocoa powder.
- In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add milk, vanilla extract, and red food coloring, mixing until smooth.
- Stir in the dry ingredients until just combined, then fold in mini chocolate chips. Set aside.
3️⃣ Make the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in whipped cream until fully incorporated.
4️⃣ Assemble the Cheesecake
- Spread half of the red velvet cookie dough over the crust, pressing it down lightly.
- Pour the cheesecake filling over the cookie dough and smooth the top.
- Crumble the remaining red velvet cookie dough over the cheesecake, pressing some pieces together for texture.
5️⃣ Chill & Serve
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Once set, remove from the pan, slice, and enjoy!
Notes
- For a gluten-free version, use gluten-free cookies and a gluten-free flour blend.
- For extra chocolate flavor, drizzle with melted chocolate or ganache.
- For added crunch, mix chopped nuts into the cookie dough.
- For mini cheesecakes, layer ingredients in muffin tins and chill for 2-3 hours.
- For the best red color, use gel-based food coloring instead of liquid.
- Prep Time: 20 minutes
- Cook Time: 4 hours (or overnight)
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
