Description
This No Bake Cookie Dough Cheesecake combines the nostalgic flavor of edible cookie dough with creamy cheesecake, all layered on a buttery graham cracker crust. Perfect for those craving a delicious dessert without the need for an oven, this cheesecake is rich, smooth, and loaded with mini chocolate chips for irresistible texture and taste.
Ingredients
Scale
Crust
- 1 ½ cups Graham Cracker Crumbs
- ½ cup Unsalted Butter (melted)
Edible Cookie Dough Layer
- 1 cup All-Purpose Flour (heat-treated)
- ½ cup Unsalted Butter (softened)
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Salt
- 2 tablespoons Milk (or cream)
- 1 cup Mini Chocolate Chips
No-Bake Cheesecake Filling
- 16 oz Full-Fat Cream Cheese (softened)
- 1 cup Powdered Sugar (Confectioners’ Sugar)
- 2 teaspoons Vanilla Extract
- 1 cup Heavy Cream (cold)
Instructions
- Prepare the Crust: Pulse graham crackers in a food processor until fine crumbs form. Melt the butter and combine it thoroughly with the crumbs. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator to set while preparing the next layers.
- Heat-Treat the Flour: Place the all-purpose flour in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until it reaches 160°F (71°C), about 30-60 seconds. Alternatively, bake flour spread on a baking sheet at 300°F (150°C) for 5-7 minutes, stirring halfway. Let cool completely before use.
- Make the Edible Cookie Dough Layer: Beat softened butter with brown and granulated sugars until light and fluffy (2-3 minutes). Mix in vanilla extract. Gradually add cooled, heat-treated flour and salt until just combined on low speed. Add milk one tablespoon at a time until dough is pliable. Fold in mini chocolate chips by hand. Spread evenly over the chilled crust and refrigerate.
- Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese until smooth and creamy (2-3 minutes). Add powdered sugar and vanilla extract and mix until fully incorporated. In a separate chilled bowl, whip cold heavy cream to stiff peaks. Gently fold a third of whipped cream into cream cheese mixture to lighten it, then fold in remaining whipped cream until fully combined and streak-free.
- Assemble and Chill: Pour the cheesecake filling over the cookie dough layer and spread evenly. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.
- Garnish and Serve: Run a thin knife around the pan edge and release the springform ring carefully. Garnish the top with extra mini chocolate chips, chocolate syrup drizzle, or small edible cookie dough balls. For clean slices, dip a sharp knife in hot water, dry it, and wipe between cuts.
Notes
- Heat-treating the flour is essential to make the cookie dough safe to eat raw.
- You can substitute milk with cream for a richer texture in the cookie dough layer.
- For best results, chill the cheesecake overnight to allow flavors to meld and layers to set firmly.
- Use full-fat cream cheese and heavy cream for optimal creaminess and stability.
- Store leftovers covered in the refrigerator for up to 3 days.
