This No-Bake Red Velvet Cookie Dough Cheesecake is made with an edible eggless chocolate chip cookie dough crust with a red velvet cake base and no-bake chocolate chip cheesecake snuggled inside. Topped with dark chocolate ganache and cream cheese whipped cream, this monster cheesecake is packed with TONS of flavour!
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No-Bake Red Velvet Cookie Dough Cheesecake
I know Valentines Day is over, but I decided to share this recipe after because I don’t really consider it a Valentines Day recipe. Honestly, the only Valentines related thing in this recipe is the red velvet cake and even that isn’t a flavour that can only be made for a certain holiday.
6 Parts to this Red Velvet Cookie Dough Cheesecake
Yes, there are 6 different components to this cheesecake, and YES this is still a super easy dessert regardless! So before you assemble the cheesecake, you’ve gotta make the:
- Edible Cookie Dough Crust: anyone remember the crust on this Cookie Dough Ice Cream Cake? It’s making a comeback!
- Red Velvet Cake Bottom/Crumbs: After this Red Velvet Oreo Cheesecake and Strawberry Champagne Cheesecake, I’m obsessed with giving cheesecakes a cake bottom instead of the traditional crust!
- No-Bake Chocolate Chip Cheesecake: a super simple 7-ingredient cheesecake filling that doesn’t require the use of an oven or waterbath. Win!
- Chocolate Ganache Topping: Definitely the easiest part of the recipe. Only 2-ingredients required, and it’s made in the microwave!
- Cream Cheese Whipped Cream: since we’ve got red velvet in this cheesecake, I couldn’t resist bringing back my fluffy cream cheese whipped cream!
- Mini Cookie Dough Balls: I used them for decorating the top of the cheesecake, but I highly recommend throwing some inside too!
Edible Cookie Dough Crust
The cookie dough crust is eggless, but a lot of people don’t realize that simply removing eggs doesn’t make cookie dough completely edible. There’s still germs and bacteria in raw flour that hasn’t been treated because it’s usually killed when the food it’s in is cooked.
Since we won’t be baking the cookie dough, we need to kill the bacteria in the flour ourselves. Don’t worry, this is very simple. Just spread the flour onto a baking sheet, then bake it for 5 minutes. Let it cool before using it.
Now we make a basic cookie dough, melted butter + brown and white sugar, vanilla, salt and the cooled flour. There’s no egg in the dough so it’s gonna be a bit crumbly. To smoothen it out, mix in some milk. Fold in the chocolate chips (try replacing half with chocolate chunks!), then press it into the bottom and sides of the pan.
Mini Cookie Dough Balls
The mini cookie dough balls are made the same as the crust. After you make the dough, use a small cookie scoop to scoop out one portion which you will then slice into 4 portions. Roll each quarter of dough into a little ball.
Another thing you can do, since this part may be a tad bit time consuming, is to cut each ball into quarters, then set some aside to throw into the cheesecake batter and only roll the ones you plan to decorate with!
Red Velvet Cake Bottom
Ok, I know this is a no-bake recipe, but you’ve gotta bake this part.
The cake base is totally optional, but I couldn’t resist! I love making cheesecakes that are unique enough to be served at the Cheesecake Factory, and a cheesecake with both a cookie dough and red velvet cake base definitely fits the bill.
This is a very small batch of red velvet cake we’ll be making. Whip up the batter, then bake it in an 8-inch cake pan. Our springform pan is 9-inches, but the cookie dough crust will take up about 1-inch of space so the 8-inch cake should fit perfectly.
Also, feel free to trim off the top layer of cake and crumble it to decorate the top!
No-Bake Chocolate Chip Cheesecake
If you don’t know what a no-bake cheesecake is, it’s well, a cheesecake we don’t bake. It tastes just like a normal cheesecake, except thanks to the whipped cream, it’s super light and airy, like a cheesecake mousse!
To make it, we start with a simple cheesecake mixture: cream cheese + sugar + sour cream. Now instead of adding eggs to that like we’d normally do, we’re gonna make some homemade whipped cream in another bowl. Then we fold the whipped cream into the cheesecake mixture and we’ve got a simple no-bake cheesecake!
Throw in some mini chocolate chips and the cookie dough balls (yes, I forgot. Yes, I’m distraught) then pour it into the cookie dough/red velvet cake crust and chill overnight.
This was a super-last minute decision, and I’m so glad I made it because I looovvvee ganache! Ganache is made with two ingredients: pure chocolate and heavy cream.
I like to make ganache the simple way, by pouring both chocolate chips and cream in a bowl and microwaving in 30 second intervals. After about 1 minute in the microwave, I slowly stir the hot cream and chocolate together until they combine and form a thick and beautiful ganache.
Spread it over the cheesecake after it’s set, then place it back in the refrigerator to set completely before you decorate!
Cream Cheese Whipped Cream
Cream cheese, heavy cream, powdered sugar and vanilla are all whipped together to create a luscious whipped cream. Finish decorating with red velvet crumbs, mini chocolate chips and more cookie dough balls and you’ve got an easy yet unforgettable dessert!
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Let’s get baking!
Tip: always read through the entire recipe before beginning.
Red Velvet Cake Bottom:
- 3/4 cups all purpose flour
- 1 tsp unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 2 Tbsp vegetable oil
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 2 tsp red food colouring
- 1/3 cup buttermilk, room temperature
- 1/2 tsp baking soda
- 1/2 tsp white vinegar
Cookie Dough Crust:
- 2 and 1/2 cups all purpose flour
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 1/4 cup milk
- 2 cups semisweet chocolate chips
Edible Cookie Dough Balls:
- 1 and 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4-6 Tbsp milk
- 1/2 cup mini chocolate chips
No-Bake Chocolate Chip Cheesecake:
- 3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 1 and 1/4 cup heavy whipping cream, chilled
- 3/4 cup powdered sugar
- 1 Tbsp pure vanilla extract
- 1 cup mini semisweet chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Cream Cheese Whipped Cream:
- 4 oz. cream cheese, softened to room temperature
- 1 cup heavy whipping cream, chilled
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- Mini chocolate chips
- Red velvet cake crumbs (above)
For the Red Velvet Cake Bottom:
- Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch round cake pan with parchment paper, and spray the sides with non-stick spray. Set aside.
- Sift flour, cocoa and salt in a medium bowl. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter, sugar, sour cream, oil and vanilla on medium speed until combined, about 3-4 minutes.
- Add the egg and food colouring and continue to mix until combined.
- Scrape down the sides of the bowl. Add half of the dry ingredients to the bow and mix until combined.
- Pour in the buttermilk and mix until well incorporated.
- Add remaining dry ingredients and continue to mix until well combined.
- In a small bowl, combine the baking soda and vinegar. Add to the batter and gently fold until combined. Do not overmix.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 20-25 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Keep oven on.
For the Cookie Dough Crust:
- Line the bottom of a 9-inch springform pan with parchment rounds and grease the sides with non stick cooking spray. Set aside.
- Line a cookie sheet with parchment paper or a Silpat mat. Pour flour onto the cookie sheet and spread into an even layer. Bake flour for 5 minutes to kill bacteria. Set aside to cool, keep the oven on.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, add the melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes. Mix in vanilla, flour and salt.
- If the cookie dough is crumbly, add milk 1 tablespoon at a time until dough comes together. Fold in the chocolate chips.
- Transfer cookie dough to the prepared springform pan and use the flat bottom of a glass or measuring cup to press the dough into the bottom and up the sides of the pan. Transfer to the refrigerator until ready to assemble.
For the Edible Cookie Dough Balls:
- Pour the flour onto the cookie sheet you used before and spread into an even layer. Bake for 5 minutes. Set aside.
- Line a separate baking sheet with parchment paper or a silpat mat and set aside.
- Repeat the cookie dough crust steps 3 and 4 for the cookie dough balls.
- Scoop out 1 tablespoon sized portions of cookie dough and place onto the lined baking sheet.
- Cut each ball into 4 sections and roll each quarter into a tiny little ball. Place back onto baking sheet. Chill in the refrigerator for about 10-15 minutes.
For the No-Bake Chocolate Chip Cheesecake:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on medium speed until smooth and creamy.
- Add sugar and sour cream and continue to beat until completely combined and smooth. Set aside.
- In a separate glass or stainless steel bowl, whip the chilled cream, powdered sugar, and vanilla until it reaches stiff peaks, about 3-4 minutes.
- Gently fold whipped cream into cheesecake mixture, 1/3 at a time until all the whipped cream has been added and mixture is completely combined.
- Add mini chocolate chips and 1 cup of the mini cookie dough balls and fold to combine.
- Remove cooled red velvet cake from the pan and trim off the top.
- Take the top and crumble it in a separate bowl. Cover and set aside until ready to use.
- Remove cookie dough crust from the refrigerator and place the red velvet cake inside. You may need to gently push down a bit.
- Pour cheesecake mixture on top of the red velvet cake and spread into an even layer. Cover with plastic wrap and chill completely in the refrigerator for 8 hours, or preferably overnight.
For the Ganache:
- In a heat safe bowl, microwave the heavy whipping cream and chocolate chips together in 30 second intervals, until the cream is steaming hot. This takes me about 1 minute.
- Stir slowly until the mixture comes together to form a thick ganache. Set aside to cool for about 5 minutes.
- Remove cheesecake from the refrigerator and run a butter knife around the sides to loosen the springform pan ring.
- Remove the ring and pour the ganache on top of the cheesecake. Spread into an even layer, then place the cheesecake back in the refrigerator and allow the ganache to set for about 10-15 minutes.
For the Cream Cheese Whipped Cream:
- In a medium stainless steal bowl, using a handheld mixer, whip the softened cream cheese on medium speed until light and fluffy.
- Add the chilled cream, powdered sugar and vanilla and continue to whip on medium-high speed until stiff peaks form, about 3-4 minutes.
- Once ganache is set, remove cheesecake from the refrigerator and pipe swirls of whipped cream around the edges and in the centre.
- Garnish with mini chocolate chips, reserved red velvet cake crumbs and remaining cookie dough balls. Slice and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1218Total Fat: 75gSaturated Fat: 44gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 156mgSodium: 377mgCarbohydrates: 138gFiber: 5gSugar: 111gProtein: 10g
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