No-Bake Red Velvet Cookie Dough Cheesecake

 

No-Bake Red Velvet Cookie Dough Cheesecake

No-Bake Red Velvet Cookie Dough Cheesecake

This show-stopping No-Bake Red Velvet Cookie Dough Cheesecake combines the best of both worlds—red velvet cake, cookie dough, and a luscious no-bake cheesecake—all topped with dark chocolate ganache and cream cheese whipped cream. Each slice is a burst of flavor and texture!

Ingredients

Red Velvet Cake Bottom:

¾ cup all-purpose flour

1 teaspoon unsweetened cocoa powder

¼ teaspoon salt

¼ cup unsalted butter, softened

½ cup granulated sugar

¼ cup sour cream, room temperature

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 large egg, room temperature

2 teaspoons red food coloring

⅓ cup buttermilk, room temperature

½ teaspoon baking soda

½ teaspoon white vinegar

Cookie Dough Crust:

2 ½ cups all-purpose flour

1 cup unsalted butter, melted

1 cup light brown sugar, packed

½ cup granulated sugar

2 teaspoons vanilla extract

½ teaspoon salt

¼ cup milk

2 cups semisweet chocolate chips

Edible Cookie Dough Balls:

1 ¼ cup all-purpose flour

½ cup unsalted butter, room temperature

½ cup light brown sugar

¼ cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon salt

4-6 tablespoons milk

½ cup mini chocolate chips

No-Bake Chocolate Chip Cheesecake:

24 oz (3 packs) full-fat cream cheese, room temperature

½ cup granulated sugar

¼ cup sour cream, room temperature

1 ¼ cup heavy whipping cream, chilled

¾ cup powdered sugar

1 tablespoon vanilla extract

1 cup mini semisweet chocolate chips

Ganache:

1 cup dark chocolate chips

½ cup heavy cream

Cream Cheese Whipped Cream:

4 oz cream cheese, softened

1 cup heavy whipping cream, chilled

⅔ cup powdered sugar

1 teaspoon vanilla extract

Toppings:

Mini chocolate chips

Reserved red velvet cake crumbs

Remaining cookie dough balls

Instructions

Red Velvet Cake Bottom:

Preheat oven to 350°F (180°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Set aside.

Sift flour, cocoa, and salt. Whisk together and set aside.

Using a stand mixer or handheld mixer, beat butter, sugar, sour cream, oil, and vanilla on medium speed for 3-4 minutes until well combined.

Add the egg and food coloring, mixing until combined. Scrape down the bowl.

Alternate adding dry ingredients and buttermilk, mixing until combined.

In a small bowl, mix baking soda and vinegar, then fold it into the batter.

Pour batter into the prepared pan and bake for 20-25 minutes, until a toothpick comes out with a few crumbs. Cool completely in the pan.

Cookie Dough Crust:

Line a 9-inch springform pan with parchment paper and grease the sides.

Spread flour on a lined baking sheet and bake for 5 minutes to kill bacteria. Set aside to cool.

In a mixer, beat melted butter, sugars, vanilla, and salt on medium speed. Gradually add flour, mixing until combined. If crumbly, add milk (1 tablespoon at a time). Fold in chocolate chips.

Press the dough into the bottom and sides of the springform pan. Refrigerate.

Edible Cookie Dough Balls:

Repeat the baked flour and cookie dough mixture steps.

Scoop 1-tablespoon-sized portions and roll into balls. Cut each ball into quarters and roll into smaller balls. Chill for 10-15 minutes.

No-Bake Chocolate Chip Cheesecake:

Beat cream cheese, sugar, and sour cream on medium speed until smooth.

In a separate bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Fold whipped cream into the cream cheese mixture, ⅓ at a time. Fold in mini chocolate chips and 1 cup of cookie dough balls.

Assembly:

Remove cooled red velvet cake from the pan and trim the top. Crumble the trimmings and set aside.

Place the red velvet cake inside the cookie dough crust. Pour the cheesecake mixture on top and spread evenly. Chill for 8 hours or overnight.

Ganache:

Microwave heavy cream and chocolate chips in 30-second intervals until smooth.

Spread ganache over the cheesecake and chill for 10-15 minutes.

Cream Cheese Whipped Cream:

Whip softened cream cheese until fluffy, then add cream, powdered sugar, and vanilla. Whip to stiff peaks.

Finishing Touches:

Pipe whipped cream on top of the set ganache. Garnish with mini chocolate chips, red velvet crumbs, and extra cookie dough balls.

Enjoy your No-Bake Red Velvet Cookie Dough Cheesecake—the perfect blend of flavors and textures for a truly indulgent dessert!