How to prepare it
- Preheat your oven to 350°F (180°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
- Sift together your flour, cocoa, and salt; set aside.
- In a mixing bowl, beat the butter and sugars until creamy. Add sour cream, vegetable oil, and vanilla, mixing until smooth. Then add the egg and red food coloring.
- Gradually mix in the dry ingredients alternating with the buttermilk until fully combined.
- In a separate bowl, mix baking soda and vinegar; fold this into your batter.
- Pour the batter into your prepared pan and bake for 20-25 minutes. Once baked, set it aside to cool completely.
- For the cookie dough crust, first, bake the flour for 5 minutes and allow it to cool. Then mix in melted butter, sugars, and salt, followed by the flour until combined. Press the dough into a 9-inch springform pan and refrigerate.
- For the edible cookie dough, bake the flour, then combine it with butter, sugars, vanilla, and milk, mixing until combined. Chill until ready to use.
- In another bowl, beat cream cheese, sugar, and sour cream until smooth. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, followed by adding chocolate chips and cookie dough.
- Assemble your cheesecake by layering the red velvet cake on the pressed cookie dough crust, pouring the cheesecake filling on top. Chill for at least 8 hours or overnight.
- For the ganache, microwave the heavy cream and dark chocolate chips until melted and smooth. Spread over the cheesecake and chill until set.
- Finally, whip together the cream cheese and heavy cream for the topping, adding sugar and vanilla just until stiff peaks form. Pipe this whipped cream onto the ganache and garnish with mini chocolate chips, reserved cake crumbs, and cookie dough balls. Enjoy!
Best ways to enjoy it
To serve your No-Bake Red Velvet Cookie Dough Cheesecake, slice it generously and arrange on dessert plates, perhaps with a drizzle of chocolate sauce or a sprinkle of red velvet crumbs for extra flair. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Consider serving it with fresh berries or a warm chocolate drizzle for an added touch.
Keeping leftovers fresh
This cheesecake can be stored in the refrigerator for up to 5 days. Be sure to cover it with plastic wrap or place it in an airtight container to retain its freshness. If you’d like to freeze it, individual slices can be wrapped tightly and stored for up to 2 months. Just make sure to let it thaw in the fridge overnight before serving.
Helpful cooking tips
- Ensure your ingredients are at room temperature, especially the cream cheese and eggs. This helps achieve a smoother batter and creaminess in your cheesecake filling.
- For fluffier whipped cream, start whipping your heavy cream on low before gradually increasing the speed — this helps prevent splatters.
- When pressing the cookie dough crust into the pan, wet your hands slightly to avoid sticking.
Creative twists
Feel free to experiment with this recipe! You could swap the red velvet cake for chocolate cake, or add peppermint extract for a festive twist. Consider replacing the cookie dough layer with a flavored one, such as peanut butter or Nutella. Topping the cheesecake with crushed cookies or sprinkles adds even more visual appeal and flavor.
FAQs
What’s the prep time for this cheesecake?
Preparation can take around 30-45 minutes, but remember that chilling overnight is needed for the best flavor and texture.
Can I use a different type of food coloring?
Absolutely! If you prefer a natural alternative, beet juice can give a similar reddish hue.
Is it safe to eat the cookie dough?
Yes, this recipe uses heat-treated flour, making the edible cookie dough safe for consumption. Just be sure to avoid raw eggs in standard cookie dough recipes.
Whether it’s a special gathering or a delightful treat just for yourself, this No-Bake Red Velvet Cookie Dough Cheesecake is sure to be a hit! Enjoy all the sweet layers of flavor in this creamy, decadent dessert your family and friends will love.
