Red Velvet Cheesecake with Sugar Cookie Crust
Janelle Shank
Updated Jun 21, 2021
A cookie-crumb press-in crust adds a buttery crunch to the smooth no-bake cheesecake filling.
Red Velvet Cheesecake with Sugar Cookie Crust
- Prep Time 15 min
- Total 4 hr 30 min
- Ingredients 7
- Servings 8
Ingredients
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
- 1/4 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 2 teaspoons unsweetened baking cocoa
- 1 1/2 tablespoons red food color
Instructions
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Step1Bake 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.
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Step2In 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.
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Step3Meanwhile, 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.
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Step4Pour filling into chilled cookie dough crust. Refrigerate at least 4 hours before serving. If desired, top with whipped cream. Store in refrigerator.
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Nutrition
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
3Tips from the
Pillsbury Kitchens
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