Cheesecake with Red Velvet Cookie Dough
This no-bake dessert combines the creaminess of cheesecake with the irresistible texture of red velvet cookie dough. Perfect to impress and sweeten any occasion! 
Ingredients
For the red velvet cookie dough:
• 1 1/4 cups all-purpose flour 
• 1/4 cup cocoa powder 
• 1/2 cup unsalted butter, softened 
• 1/2 cup granulated sugar 
• 1/2 cup brown sugar, packed 
• 2 tbsp milk 
• 1 tsp vanilla extract 
• Red food coloring 
• 1/2 cup mini chocolate chips For the cheesecake filling:
• 16 oz cream cheese, softened 
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups whipped cream to stiff peaks 
For the crust:
• 1 1/2 cups chocolate sandwich cookies, crushed 
• 4 tbsp unsalted butter, melted Instructions
Crust: Mix crushed cookies with melted butter and press into bottom of 9-inch springform pan. Refrigerate while you prepare filling.
Cookie dough: In a bowl, combine flour and cocoa. In another bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add milk, vanilla, and red food coloring. Stir in flour mixture and mini chocolate chips. Set aside.
Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until creamy. Gently fold in whipped cream.
Assembly: Spoon half of the cookie dough over the crust in an even layer. Pour the cheesecake filling on top and smooth out. Crumble the remaining cookie dough over the filling, pressing some pieces together lightly.
Chilling: Cover the pie and refrigerate at least 4 hours or overnight.
Serving: Unmold, slice, and enjoy every creamy, decadent bite. 
Cheesecake with Red Velvet Cookie Dough
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