Description
This Red Velvet Cookie Dough Cheesecake is the ultimate indulgence, featuring a rich red velvet cookie dough base topped with a creamy cheesecake layer and chocolate sandwich cookie crumbs. It’s the perfect dessert to impress at any special occasion, combining the beloved flavors of red velvet, cookie dough, and cheesecake into one decadent treat.
Ingredients
Scale
For the Cookie Dough Base:
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Red food coloring (gel or liquid, as needed)
- 1/2 cup mini chocolate chips
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy cream, whipped to stiff peaks
For the Cookie Crust:
- 1 1/2 cups chocolate sandwich cookies, crushed
- 4 tablespoons unsalted butter, melted
Instructions
- Prepare the Cookie Dough Base:
- Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper or grease it lightly with butter.
- In a medium bowl, combine the flour and cocoa powder.
- In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the milk, vanilla extract, and red food coloring to the butter mixture. Mix until smooth.
- Gradually add the dry ingredients (flour and cocoa mixture) into the wet ingredients, mixing until combined.
- Stir in the mini chocolate chips.
- Press the dough into the prepared pan, spreading it out evenly to form the base layer.
- Bake for about 12-15 minutes or until slightly set. Allow the cookie dough base to cool completely.
- Make the Cheesecake Layer:
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
- Spread the cheesecake mixture evenly over the cooled cookie dough base, smoothing the top with a spatula.
- Prepare the Crust:
- In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until well combined.
- Press the cookie mixture into the top of the cheesecake layer, creating a crumbly topping.
- Chill and Set:
- Refrigerate the cheesecake for at least 4 hours or until it is fully set. For best results, chill overnight.
- Serve:
- Once set, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve chilled.
Notes
- Red Velvet Color: Adjust the amount of red food coloring depending on the desired color intensity for your cookie dough base.
- Cookie Dough: Since the cookie dough is not baked fully, ensure that your flour is heat-treated to avoid any raw flour concerns.
- Whipped Cream: For a lighter version, you can use whipped topping instead of whipped heavy cream, but homemade whipped cream gives the best texture and flavor.
- Freezing Option: You can freeze the cheesecake after assembling it for up to 2 months. Let it thaw in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 12-15 minutes (for the cookie dough base)
- Category: Dessert, Cheesecake
- Method: No-Bake (with a baked base)
- Cuisine: American
Keywords: Red velvet cheesecake, cookie dough cheesecake, red velvet dessert, cheesecake with cookie dough, chocolate cheesecake