Ingredients

1 ½ cups Graham Cracker Crumbs

6 tablespoons Melted Unsalted Butter

2 tablespoons Granulated Sugar

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

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

Step 1: Prepare Your Pan and Crust. Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until all the crumbs are moistened. Press this mixture firmly and evenly into the bottom of your prepared pan. Refrigerate the crust while you prepare the cookie dough and filling.

Step 2: Make the Edible Cookie Dough. Heat-treat the flour by spreading it on a microwave-safe plate or baking sheet and microwaving on high in 30-second intervals until it reaches 160°F (71°C). Let it cool completely. In a medium bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the vanilla extract. Gradually add the cooled flour, mixing on low speed until just combined. Add milk or cream one tablespoon at a time, mixing until the dough comes together. Stir in mini chocolate chips by hand until evenly distributed. Reserve about ¼ cup of dough for decoration and chill the rest.

Step 3: Prepare the No-Bake Cheesecake Filling. Beat the softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, beating until well incorporated. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Step 4: Assemble the Cheesecake. Remove the crust from the refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon the remaining cheesecake filling over the cookie dough, smoothing the top. Sprinkle the reserved cookie dough crumbles and extra mini chocolate chips on top. Cover loosely with plastic wrap.

Step 5: Chill. Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set fully before serving.

Tips & Variations

Heat-treating the flour is essential to make the cookie dough safe to eat raw—never skip this step.

For a gluten-free version, substitute graham cracker crumbs and flour with gluten-free alternatives.

Try adding chopped nuts or different chocolate chunks in the cookie dough for extra texture.

If you prefer a firmer crust, bake it for 8 minutes at 350°F before chilling (optional).

FAQs

Can I make the cookie dough without heat-treating the flour?

No. Heat-treating the flour is necessary to kill any harmful bacteria, making the raw cookie dough safe to consume in this no-bake dessert.

Can I use low-fat cream cheese or heavy cream?

For the best texture and richness, use full-fat cream cheese and heavy cream. Low-fat versions may result in a less creamy and stable cheesecake.

Dessert

Decadent No Bake Cookie Dough Cheesecake Recipe

Introduction