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
