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
