No Bake Red Velvet Bulls Eye Cheesecake Recipes

Steps:

• For the red velvet cookie crust: Coat a 9-inch springform pan with cooking spray.
• Put the cookies, sugar and salt in a 14-cup or large food processor fitted with the blade attachment and pulse until finely ground. Add the melted butter and pulse to combine. Press into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set; be sure to remove after 10 minutes so the cake batter won't set too quickly in the pan. Clean the food processor for the filling.
• For the filling: Put the water in a microwave-safe bowl. Sprinkle the gelatin over the top and stir with a spoon. Let sit until thickened, 5 minutes. Microwave until fully melted, about 30 seconds. Set aside and cool to room temperature, 5 minutes.
• Put the cream cheese, confectioners' sugar, sour cream and vanilla in the large food processor fitted with the blade attachment. Pulse until very creamy and smooth. Alternatively, combine in a stand mixer fitted with the paddle attachment.
• While the machine is running, slowly pour in the heavy cream and cooled liquid gelatin, scraping down the sides as needed, until combined. With the machine running again, add the milk and puree until the batter is very smooth, creamy and easily poured.
• Transfer 2 cups batter to a medium bowl and the remaining batter to another medium bowl. Whisk the melted chocolate and 1 teaspoon red food coloring into the bowl with 2 cups batter. Add more food coloring as desired until it's a nice red color.
• Use a large spoon to transfer 1 cup of the white batter into a 1-cup measuring cup. Use another large spoon to transfer 1/2 cup of the red batter into a 1/2-cup measuring cup. Alternatively, see Cook's Note.
• Pour the 1 cup white batter into the center of the springform pan and allow the batter to spread. Pour the 1/2 cup red batter directly into the center of the white batter in the springform pan and allow it to spread in a circular shape to create a bull's eye effect. Repeat alternating the white and red batters in 1/2 cup portions until both are used.
• Refrigerate the cheesecake until set, 8 hours and up to overnight.
• When ready to serve, run a paring knife around the edge of the pan before releasing. Slice and serve.

Steps:

• Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.