🎂 Red Velvet Cookie Dough Cheesecake: A No-Bake Dessert Dream 🍪
For lovers of red velvet and cheesecake, this Red Velvet Cookie Dough Cheesecake combines the best of both worlds. With a creamy cheesecake filling, rich red velvet cookie dough, and a crunchy cookie crust, this no-bake masterpiece is perfect for any occasion, from parties to indulgent nights at home.
👌 Ingredients 👌
For the Red Velvet Cookie Dough:
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Red food coloring (gel or liquid, as needed)
- ½ cup mini chocolate chips
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, whipped to stiff peaks
For the Crust:
- 1 ½ cups chocolate sandwich cookies, crushed (about 20 cookies)
- 4 tablespoons unsalted butter, melted
👌 Directions 👌
1. Prepare the Crust:
- In a medium bowl, mix the crushed chocolate sandwich cookies with melted butter until fully combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Refrigerate while preparing the rest of the cheesecake.
2. Make the Red Velvet Cookie Dough:
- Combine the flour and cocoa powder in a small bowl.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the milk, vanilla extract, and enough red food coloring to achieve your desired red velvet shade.
- Gradually add the dry ingredients, mixing until combined. Fold in the mini chocolate chips.
3. Make the Cheesecake Filling:
- In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until the mixture is light and fluffy.
4. Assemble the Cheesecake:
- Take half of the red velvet cookie dough and flatten small pieces, layering them evenly over the prepared crust.
- Pour the cheesecake filling over the cookie dough layer, 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 preferably overnight, until fully set.
6. Serve:
- Once set, remove the cheesecake from the springform pan. Slice and serve this rich, creamy, and decadent dessert!
💡 Tips for the Perfect Cheesecake:
- Safety Tip: Heat-treat the flour before making the cookie dough to ensure it’s safe for consumption. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes.
- For extra flavor, add a teaspoon of espresso powder to the cookie dough for a richer chocolate taste.
- Garnish with white chocolate shavings or a drizzle of melted chocolate for added flair.
Frequently Asked Questions
Q: Can I use store-bought cookie dough?
A: Yes, you can substitute with store-bought red velvet cookie dough, but making it from scratch ensures the best flavor.
Q: How do I make this gluten-free?
A: Use gluten-free flour for the cookie dough and gluten-free sandwich cookies for the crust.
Q: Can I freeze this cheesecake?
A: Yes! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Common Mistakes and Solutions
- Mistake 1: Cheesecake not setting properly.
Solution: Be sure to whip the heavy cream to stiff peaks and allow sufficient chilling time. - Mistake 2: Cookie dough too sticky to handle.
Solution: Chill the cookie dough for 10-15 minutes to make it easier to work with. - Mistake 3: Crust falling apart.
Solution: Press the crust firmly into the pan and refrigerate for at least 15 minutes before layering.
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