Description
This Decadent No Bake Cookie Dough Cheesecake is the perfect dessert blend of creamy, smooth cheesecake and rich, edible cookie dough. Featuring a buttery graham cracker crust and layers of fluffy no-bake cheesecake filling combined with delicious mini chocolate chip cookie dough, this treat requires no oven and is chilled to perfection. Ideal for cookie dough lovers seeking a luscious, easy-to-make dessert that’s sure to impress.
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
No-Bake 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. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are moistened, then press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate the crust while preparing the filling.
- Make the Edible Cookie Dough: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F, then allow it to cool completely. Cream the softened butter with granulated and brown sugars until light and fluffy, then beat in vanilla extract. Gradually stir in the cooled flour on low speed until just combined. Add milk or cream one tablespoon at a time until the dough forms. Fold in mini chocolate chips by hand. Reserve ¼ cup for decoration and chill the rest.
- Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat well. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Assemble the Cheesecake: Remove chilled crust from refrigerator. Pour half the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls on top. Spoon the remaining cheesecake filling over the cookie dough layer to create a smooth surface. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Loosely cover the springform pan with plastic wrap.
- Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, until firm and set.
Notes
- Ensure the flour is heat-treated to make the edible cookie dough safe to eat.
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- You can substitute milk or cream in the cookie dough to adjust the dough consistency.
- Chilling time is crucial for the cheesecake to set properly.
- This cheesecake can be stored in the refrigerator for up to 3 days.
- For added texture, feel free to add chopped nuts to the cookie dough.
- 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, easy no bake dessert, chocolate chip cheesecake, graham cracker crust
