Decadent No Bake Cookie Dough Cheesecake Recipe
Introduction
This Decadent No Bake Cookie Dough Cheesecake combines the best of two beloved desserts: creamy cheesecake and rich edible cookie dough. It’s an irresistible treat that’s easy to make and perfect for any occasion.
Ingredients
- 1 ½ cups Graham Cracker Crumbs
- 6 tablespoons Melted Unsalted Butter
- 2 tablespoons Granulated Sugar (for crust)
- 1 cup All-Purpose Flour
- ½ cup Unsalted Butter, Softened
- ½ cup Granulated Sugar (for cookie dough)
- ¼ cup packed Light Brown Sugar
- 1 teaspoon Vanilla Extract (for cookie dough)
- 1-2 tablespoons Milk (or Cream)
- ¾ cup Mini Chocolate Chips
- Two 8-ounce blocks Full-Fat Cream Cheese, Softened
- 1 cup Powdered Sugar (Confectioners’ Sugar)
- 1 teaspoon Vanilla Extract (for cheesecake filling)
- 1 ½ cups Heavy Cream (Cold)
Instructions
- Step 1: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully moistened, then press the mixture firmly and evenly into the bottom of the pan. Refrigerate while preparing the dough and filling.
- Step 2: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let cool completely. In a medium bowl, cream softened butter with both sugars until light and fluffy. Beat in vanilla extract, then gradually mix in the cooled flour on low speed just until combined. Add milk or cream one tablespoon at a time until dough comes together. Stir in mini chocolate chips. Reserve about ¼ cup of dough for decoration and chill the rest.
- Step 3: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and continue beating until well combined. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Step 4: Remove the crust from the refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over the filling layer. Spoon the remaining cheesecake filling on top and smooth the surface. Sprinkle reserved cookie dough crumbs or extra mini chocolate chips over the top. Cover the pan loosely with plastic wrap.
- Step 5: Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set completely before serving.
Tips & Variations
- Make sure to heat-treat the flour to keep the cookie dough safe to eat raw.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- Swap mini chocolate chips for white chocolate chips or chopped nuts for a different twist.
- If you prefer, use a chocolate cookie crust instead of graham crackers for a richer base.
- For an extra touch, drizzle melted chocolate over the top before chilling.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for about 10-15 minutes for the best texture. Leftovers can be frozen for up to a month; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw flour in the cookie dough?
No, it’s important to heat-treat the flour to kill any bacteria and make it safe to eat without baking. Simply microwave it until it reaches 160°F (71°C) and let it cool completely before using.
Is this cheesecake suitable for kids?
Yes, this no-bake cheesecake with edible cookie dough is a kid-friendly dessert. Just be sure to heat-treat the flour to ensure food safety.
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Decadent No Bake Cookie Dough Cheesecake Recipe
- Total Time: 7-8 hours (including chilling time)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Decadent No Bake Cookie Dough Cheesecake combines the creamy richness of a classic cheesecake with the indulgent flavors of edible cookie dough, layered atop a buttery graham cracker crust. Perfect for dessert lovers who want a luscious treat without turning on the oven, this delightful no-bake dessert features a smooth cheesecake filling, a crunchy crust, and pockets of sweet mini chocolate chips in every bite.
Ingredients
Scale
Crust
- 1 ½ cups Graham Cracker Crumbs
- 6 tablespoons Melted Unsalted Butter
- 2 tablespoons Granulated Sugar
Edible Cookie Dough
- 1 cup All-Purpose Flour
- ½ cup Unsalted Butter, softened
- ½ cup Granulated Sugar
- ¼ cup packed Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1–2 tablespoons Milk (or Cream)
- ¾ cup Mini Chocolate Chips
Cheesecake Filling
- Two 8-ounce blocks Full-Fat Cream Cheese, softened
- 1 cup Powdered Sugar (Confectioners’ Sugar)
- 1 teaspoon Vanilla Extract
- 1 ½ cups Heavy Cream (cold)
Instructions
- Prepare Your Pan and Crust: Line a 9-inch springform pan with parchment paper on the bottom to ensure easy removal. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted unsalted butter until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Refrigerate the crust while preparing the next components.
- Make the Edible Cookie Dough: Heat-treat the all-purpose flour by spreading it on a microwave-safe plate and microwaving it on high in 30-second intervals until it reaches 160°F (71°C) to make it safe for consumption. Let the flour cool completely. In a medium bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract, then gradually add the cooled heat-treated flour and mix on low speed until combined. Add milk or cream one tablespoon at a time until the dough comes together, then fold in mini chocolate chips by hand. Reserve about ¼ cup of cookie dough for decoration and chill the rest.
- Prepare the No-Bake Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and beat until fully incorporated. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined to maintain a light texture.
- Assemble the Cheesecake: Remove the chilled crust from the refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled edible cookie dough pieces over the filling. Spoon the remaining cheesecake filling over the cookie dough to create a smooth top layer. Sprinkle reserved cookie dough crumbles and/or extra mini chocolate chips on top. Loosely cover the pan with plastic wrap.
- Chill: Refrigerate the assembled cheesecake for at least 6-8 hours or preferably overnight to allow it to set properly before serving.
Notes
- Heat-treating the flour is essential for food safety as the cookie dough is not baked.
- You can substitute milk with cream for a richer cookie dough texture.
- Chilling times may vary depending on your refrigerator; ensure the cheesecake is fully set before serving.
- Use full-fat cream cheese and heavy cream for best creamy texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cheesecake, cookie dough cheesecake, edible cookie dough, graham cracker crust, no-bake dessert, chocolate chip dessert
