Dessert: Red Velvet Cheesecake with Sugar Cookie Crust
A cookie-crumb press-in crust adds a buttery crunch to the smooth no-bake cheesecake filling.
Ingredients
1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip or sugar cookies
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
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.
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.
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.
Pour 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 Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
