No-Bake Red Velvet Cookie Dough Cheesecake is a dessert that never fails to impress. Packed with layers of vibrant red velvet cake, sweet cookie dough, and creamy cheesecake filling, it’s a delightful treat that combines flavors and textures in each bite. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cheesecake is bound to be a crowd-pleaser. I’ve made it for birthdays and potlucks, and it always gets rave reviews!

Why you’ll love this dish

This No-Bake Red Velvet Cookie Dough Cheesecake stands out for several reasons. First, it’s a no-bake recipe, which means you can skip the heart of the baking process and focus on layering delicious flavors instead. Ideal for summer gatherings or when you just don’t want to heat up the oven, this dessert is both refreshing and satisfying.

Moreover, the combination of fluffy red velvet cake, edible cookie dough, and a rich cheesecake filling is irresistible. Kids and adults alike will adore it! It’s perfect for celebrations, holiday gatherings, or as a sweet ending to an everyday meal. 

"This cheesecake is a showstopper! It combines my two favorite desserts, and it was the highlight of our dinner party!" – Emily R.

Preparing No-Bake Red Velvet Cookie Dough Cheesecake

Crafting this No-Bake Red Velvet Cookie Dough Cheesecake may sound daunting, but I assure you it’s straightforward and fun. Here’s a brief outline of the steps involved:

1. Make the red velvet cake and let it cool.
2. Prepare the cookie dough crust and chill.
3. Create the edible cookie dough to layer in.
4. Beat together cream cheese and other filling ingredients, then fold in whipped cream and cookie dough.
5. Assemble the layers and chill overnight for best results.
6. Finish with a silky ganache and whipped cream on top.

What you’ll need

Gather these ingredients to create your masterpiece:

• 3/4 cup all-purpose flour (for red velvet cake)
• 1 teaspoon unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 2 teaspoons red food coloring
• 1/3 cup buttermilk, room temperature
• 1/2 teaspoon baking soda
• 1/2 teaspoon white vinegar
• 2 1/2 cups all-purpose flour (for cookie dough crust)
• 1 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/4 cup milk
• 2 cups semisweet chocolate chips
• 1 1/4 cup all-purpose flour (for edible cookie dough)
• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4-6 tablespoons milk
• 1/2 cup mini chocolate chips
• 24 oz full-fat cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 1 1/4 cup heavy whipping cream, chilled
• 3/4 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 cup mini semisweet chocolate chips
• 1 cup dark chocolate chips (for ganache)
• 1/2 cup heavy cream (for ganache)
• 4 oz cream cheese, softened (for whipped cream)
• 1 cup heavy whipping cream, chilled (for whipped cream)
• 2/3 cup powdered sugar (for whipped cream)
• 1 teaspoon vanilla extract (for whipped cream)
• Mini chocolate chips (for toppings)
• Reserved red velvet cake crumbs (for toppings)
• Remaining cookie dough balls (for toppings)

Note: You can use gluten-free flour for a gluten-free version, or substitute plant-based butter and cream cheese for a dairy-free option.