No-Bake Red Velvet Cookie Dough Cheesecake is a delightful dessert that melds the rich flavors of red velvet cake, chocolate chip cookie dough, and creamy cheesecake into one luscious treat. Imagine cutting into a chocolatey, velvety slice that’s not just eye-catching with its striking red color but also promises a vacation for your taste buds! This dessert is perfect for gatherings, birthdays, or whenever you want to impress guests without turning on the oven.

What makes this recipe special

You’ll love this dessert not just for its incredible flavor but also for its ease and versatility. It checks all the boxes: decadent, impressive, no-bake, and a crowd-pleaser! Perfect for celebrations or cozy nights in, this cheesecake combines the nostalgic flavors of red velvet cake with the beloved cookie dough, making it a multidimensional delight that both kids and adults adore.

"This cheesecake is pure bliss! The combination of red velvet and cookie dough is unlike anything I’ve ever tasted. It was a hit at my dinner party!"

How this recipe comes together

Creating this No-Bake Red Velvet Cookie Dough Cheesecake may sound intricate, but it’s actually pretty straightforward! The process involves three main components: baking the red velvet cake that serves as a base, preparing a cookie dough layer, and finally, crafting the creamy cheesecake topping. Each layer comes together beautifully, leading up to a stunning dessert.

Key ingredients

Here’s what you’ll need to bring this masterpiece to life:

• For the red velvet cake:

  • 3/4 cup all-purpose flour
  • 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

• For the cookie dough crust:

  • 2 1/2 cups all-purpose flour
  • 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

• For the edible cookie dough:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4-6 tablespoons milk
  • 1/2 cup mini chocolate chips

• For the cheesecake layer:

  • 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

• For the ganache:

  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream

• For whipped cream:

  • 4 oz cream cheese, softened
  • 1 cup heavy whipping cream, chilled
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract

• Toppings:

  • Mini chocolate chips
  • Reserved red velvet cake crumbs
  • Remaining cookie dough balls