RED VELVET CHEESECAKE PIE RECIPES
NO-BAKE RED VELVET CHEESECAKE PIE - LIFE MADE SWEETER
Easy and delicious no-bake pie with a light red velvet flavored cheesecake filling on a chocolate cookie crust. Greek yogurt, low-fat cream cheese, and light whipped cream are used to make the cheesecake filling nice and light.
Provided by Kelly
Categories Dessert
Total Time 140 minutes
Prep Time 20 minutes
Yield 10
Number Of Ingredients 13
Steps:
- In the bowl of your food processor, add the chocolate sandwich cookies and process until they are fine crumbs. Combine the crumbs with the melted butter and firmly press into a 9-inch pie dish. Set aside in the fridge to set up.
- Meanwhile, using your stand mixer or a hand mixer, beat the cream cheese until smooth. Add the Greek yogurt and vanilla extract and beat until combined. Slowly add the red food coloring, cocoa powder, and powdered sugar and continue beating until well incorporated. Gently fold in the whipped cream or whipped topping.
- Spread the cheesecake filling into the cookie crust and refrigerate for at least 2-3 hours. Serve topped with whipped cream, chocolate, sprinkles or conversation hearts if desired.
Nutrition Facts : ServingSize 1 slice, Calories 257 kcal, CarbohydrateContent 29 g, ProteinContent 4 g, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 26 mg, SodiumContent 283 mg, SugarContent 20 g
RED VELVET CHEESECAKE RECIPE | ALLRECIPES
If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo. This recipe can easily be halved, but if you are having a party is is just as easy to make two as one. Enjoy!
Provided by Beth Maples
Categories Desserts Cakes Red Velvet Cake Recipes
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 2 9-inch cheesecakes
Number Of Ingredients 18
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
- Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
- Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
- While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
- Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.
Nutrition Facts : Calories 554.5 calories, CarbohydrateContent 59.3 g, CholesterolContent 124 mg, FatContent 32.1 g, FiberContent 0.7 g, ProteinContent 8.6 g, SaturatedFatContent 16.3 g, SodiumContent 428.4 mg, SugarContent 40.7 g
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