Step-by-step instructions
- Start by preparing the red velvet cake batter. In a bowl, mix the all-purpose flour, cocoa powder, and salt.
- In a separate bowl, beat the softened butter with both sugars until the mixture is creamy. Next, add in the sour cream, vegetable oil, and vanilla. Incorporate the egg, red food coloring, buttermilk, baking soda, and vinegar into this mixture.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into a greased baking dish and pop it into the oven set at 350°F (175°C) for about 20-25 minutes. Let it cool completely after baking.
- For the cookie dough crust, combine the all-purpose flour, melted butter, sugars, vanilla, salt, and milk until a dough forms. Stir in the chocolate chips before pressing the mixture into a springform pan to make your crust.
- To create the edible cookie dough, mix the flour, butter, sugars, vanilla, and salt. Then, add in the milk and mini chocolate chips until you achieve a doughy consistency.
- For the cheesecake layer, beat together the cream cheese, granulated sugar, and sour cream until smooth. In a separate bowl, whip the cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the cheesecake mixture.
- Spread the cheesecake filling over the cookie dough crust, dollop the edible cookie dough on top, and refrigerate everything until set.
- For the ganache, heat the heavy cream and pour it over the dark chocolate chips. Stir until smooth, then let cool slightly before drizzling it over the cheesecake.
- Finally, combine cream cheese, whipping cream, powdered sugar, and vanilla in a bowl. Whip until fluffy, then spread across the top of the cheesecake.
- Finish with a decorative touch using mini chocolate chips, reserved red velvet cake crumbs, and leftover cookie dough bites!
Best ways to enjoy it
When it comes to serving your No-Bake Red Velvet Cookie Dough Cheesecake, presentation makes all the difference! Slice it into generous wedges and serve each piece on a colorful plate. Pair it with a scoop of vanilla ice cream or serve warm whipped cream alongside for an indulgent experience. A drizzle of chocolate sauce can add extra flair, while fresh berries can lend a refreshing touch.
How to store & freeze
To keep your cheesecake fresh, store it in the refrigerator covered in plastic wrap or an airtight container; it will maintain its deliciousness for up to a week. If you need to keep leftovers longer, consider freezing portions. Just wrap individual slices tightly and place them in a freezer-safe container. They should stay good for up to three months. Always allow it to thaw in the fridge overnight before serving again.
Pro chef tips
Here are some expert tips to elevate your cheesecake making:
- Use room temperature ingredients, especially cream cheese, for a smoother consistency.
- If your red velvet cake is slightly uneven when cooled, just carefully trim the top to create a flat surface before assembling.
- Don’t skip refrigerating the cheesecake long enough to set; an ideal chill time is around 4 hours or overnight for the best texture.
Creative twists
Feeling adventurous? Try adding crushed nuts for added crunch or a dash of peppermint extract for a seasonal twist. You could also swap the semisweet chocolate chips for white chocolate or experiment with flavored extracts, such as almond or hazelnut, to add a unique spin to your cookie dough!
Common questions
What’s the prep time for this cheesecake?
Preparation typically takes about 30 minutes, with additional chilling time of at least 4 hours to allow it to set properly.
Can I make substitutions in the recipe?
Absolutely! You can replace granulated sugar with a sugar substitute or opt for gluten-free flour to make the recipe gluten-friendly.
How long does the cheesecake last in the fridge?
Your cheesecake should stay fresh for about 1 week in the refrigerator, but it always tastes best in the first few days after making it!
Enjoy crafting this delightful dessert that blends the beloved flavors of red velvet cake and cookie dough, capturing the hearts of all who indulge!
