This Red Velvet and Cookie Dough Layered Cheesecake is an indulgent, show-stopping dessert with layers of red velvet cake, cookie dough crust, creamy cheesecake, and rich chocolate ganache. This no-bake delight is perfect for special occasions or anytime you want to impress with an irresistible treat!
Ingredients:
Red Velvet Cake Bottom:
- ¾ cup all-purpose flour
- 1 teaspoon cocoa powder
- ¼ cup unsalted butter, softened
- ½ cup sugar
- ¼ cup sour cream
- 2 tablespoons vegetable oil
- 1 large egg
- ⅓ cup buttermilk
- 2 teaspoons red food coloring
- ½ teaspoon baking soda
- ½ teaspoon vinegar
Cookie Dough Crust:
- 2 ½ cups all-purpose flour
- 1 cup butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
No-Bake Chocolate Chip Cheesecake:
- 3 (8 oz) packages cream cheese, softened
- ½ cup sugar
- ¼ cup sour cream
- 1 ¼ cups heavy cream
- ¾ cup powdered sugar
- 1 cup mini chocolate chips
Ganache:
- 1 cup dark chocolate chips
- ½ cup heavy cream
Cream Cheese Whipped Cream:
- 4 oz cream cheese, softened
- 1 cup heavy cream
- ⅔ cup powdered sugar
Optional Toppings: Mini chocolate chips, red velvet cake crumbs
Directions:
Step 1: Make the Red Velvet Cake Base
Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the egg, sour cream, oil, and food coloring, and mix well. In a separate bowl, whisk together the flour, cocoa powder, and baking soda. Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk. Add the vinegar and fold gently to combine.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then remove from the pan and set aside.
Step 2: Prepare the Cookie Dough Crust
In a medium bowl, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Mix in the flour until a dough forms. Fold in the chocolate chips. Press this cookie dough mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to firm up.
Step 3: Prepare the No-Bake Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese, sugar, and sour cream until smooth and creamy. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream and mini chocolate chips into the cream cheese mixture.
Step 4: Assemble the Cheesecake
Place the cooled red velvet cake layer over the chilled cookie dough crust in the springform pan. Pour the cheesecake mixture over the red velvet layer, spreading it evenly. Cover and refrigerate overnight (or at least 8 hours) until firm.
Step 5: Make the Ganache
In a microwave-safe bowl, heat the heavy cream until warm (do not boil). Pour it over the dark chocolate chips and let it sit for 1-2 minutes. Stir until smooth. Let the ganache cool slightly before pouring it over the set cheesecake layer.
Step 6: Prepare the Cream Cheese Whipped Cream
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the heavy cream and whip until fluffy and spreadable.
Step 7: Garnish and Serve
Once the ganache has set, pipe the cream cheese whipped cream on top and sprinkle with mini chocolate chips and red velvet cake crumbs if desired. Slice and serve this decadent cheesecake to wow your guests!
Serving and Storage Tips:
- Serving: Slice with a warm knife for clean cuts. Serve chilled for the best texture.
- Storage: Store in the refrigerator in an airtight container for up to 5 days.
- Freezing: Freeze individual slices or the whole cheesecake (without ganache and cream topping) for up to 2 months. Thaw in the refrigerator before garnishing and serving.
Helpful Notes:
- Red Food Coloring: Adjust the food coloring amount to get your desired shade of red, or use a natural food coloring for a more subtle color.
- Gluten-Free Option: Substitute with gluten-free flour in both the cookie dough crust and red velvet layers for a gluten-free version.
Tips from Well-Known Chefs:
- Mary Berry: “Use a damp spatula to spread each cheesecake layer smoothly and avoid air bubbles.”
- Ina Garten: “Make sure your cream cheese is fully softened before mixing to avoid lumps and get a creamy, smooth filling.”
Frequently Asked Questions:
- Can I skip the red velvet layer?
Yes! You can make this recipe without the red velvet layer and still enjoy a delicious no-bake cookie dough cheesecake. - Can I substitute for heavy cream?
Whipping cream can work as a substitute, though the texture might be slightly lighter. - Can I use chocolate cookie crust instead of cookie dough?
Absolutely! A chocolate cookie crust works well and saves some time. - How do I prevent my cheesecake from being too sweet?
Balance the sweetness by adjusting the sugar to taste or using bittersweet chocolate in the ganache. - Can I make this recipe dairy-free?
Substitute dairy-free cream cheese, coconut cream for heavy cream, and a vegan butter alternative to create a dairy-free version.
This No-Bake Red Velvet Cookie Dough Cheesecake is a unique, indulgent dessert with layers of flavor and texture. Perfect for the holidays, birthdays, or special gatherings, it’s sure to impress with its striking appearance and irresistible taste!
