No-Bake Red Velvet Cookie Dough Cheesecake

1. Prepare the Cookie Dough Layer

1. In a bowl, whisk together the flour and salt.
2. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
3. Add the vanilla extract and mix well.
4. Gradually add the flour mixture, followed by the milk, until the dough comes together (it should be soft but not too sticky).
5. Stir in the mini chocolate chips.
6. Press the cookie dough into the bottom of a greased 9-inch springform pan to form an even layer. Chill the pan in the fridge while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Fold the whipped cream into the cream cheese mixture, adding the powdered sugar, vanilla extract, and red velvet cake mix (or food coloring) as you go. Mix until smooth and fully incorporated.
4. Add the sour cream and continue folding until everything is well combined.
5. Pour the cheesecake mixture over the chilled cookie dough layer and smooth the top.

3. Chill the Cheesecake

1. Refrigerate the cheesecake for at least 4-6 hours, or until it’s set and firm.
2. Once set, remove the cheesecake from the springform pan and transfer to a serving platter.

4. Serve and Enjoy

• Slice into pieces and enjoy the combination of creamy cheesecake and indulgent cookie dough with a pop of red velvet flavor!
• You can garnish with extra mini chocolate chips or red velvet crumbs for an added touch.

Would you like to add a drizzle of chocolate or cream cheese frosting for extra sweetness and decoration? 🍰🍪