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Red Velvet Cheesecake with Sugar Cookie Crust

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Janelle Shank
Updated Jun 21, 2021
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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
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Pour filling into chilled cookie dough crust. Refrigerate at least 4 hours before serving. If desired, top with whipped cream. Store in refrigerator.

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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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