Description
Indulge in a creamy no-bake red velvet cheesecake with a chocolate cookie crust — the perfect crowd-pleaser for any occasion.
Ingredients
- 1 1/2 cups (150 g) chocolate sandwich cookie crumbs
- 6 tbsp (85 g) melted unsalted butter
- 24 oz (680 g) full-fat cream cheese, at room temperature
- 3/4 cup (90 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp natural unsweetened cocoa powder
- 2 tbsp red gel food coloring (adjust for color)
- 1/2 cup (120 g) sour cream
- 1 1/2 cups (360 ml) heavy cream
Instructions
- Pulse cookie crumbs with melted butter until moist, then press into the bottom and sides of a 9-inch springform pan.
- Chill the crust in the fridge for 10-15 minutes.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Add cocoa powder, food coloring, and sour cream; mix until well combined.
- In a chilled bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until uniform.
- Pour filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours or overnight to firm up.
Notes
For a firmer crust, you can brush it with melted chocolate and chill before filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American