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Red Velvet Cheesecake with Sugar Cookie Crust

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Red Velvet Cheesecake with Sugar Cookie Crust
  • Prep 15 min
  • Total 4 hr 30 min
  • Ingredients 7
  • Servings 8
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A cookie-crumb press-in crust adds a buttery crunch to the smooth no-bake cheesecake filling.
By Janelle Shank
Updated Jun 21, 2021

Ingredients

Steps

  • 1
    Bake 1 package Pillsbury™ Ready to Bake!™ chocolate chip cookies with Hershey’s® chocolate chips or sugar cookies as directed on package. Remove from cookie sheets to cooling racks; cool 15 minutes.
  • 2
    In food processor, process cooled cookies until fine crumbs form. Pour crumbs into bowl; stir in 1/4 cup melted unsalted butter until well combined. Press mixture in bottom and up side ungreased 9-inch pie plate. Refrigerate 20 minutes.
  • 3
    Meanwhile, in bowl of stand mixer, beat 1 package (8 oz) cream cheese, softened, on medium-high speed 3 minutes or until smooth. On low speed, beat in 1 cup sour cream, 1/2 cup sugar, 2 teaspoons unsweetened baking cocoa and 1 1/2 tablespoons red food color until smooth.
  • 4
    Pour filling into chilled cookie dough crust. Refrigerate at least 4 hours before serving. If desired, top with whipped cream. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    For a fancier-looking cheesecake, press the crumb mixture in the bottom and up the side of an ungreased 9-inch springform pan. Continue the recipe as directed. To serve, carefully remove the side of the springform pan.

Nutrition Information

500 Calories, 32g Total Fat, 4g Protein, 49g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
17g
85%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
310mg
13%
Potassium
90mg
3%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
35g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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