Decadent No Bake Cookie Dough Cheesecake Recipe
Introduction
This Decadent No Bake Cookie Dough Cheesecake combines two beloved desserts into one irresistible treat. With a crunchy graham cracker crust, creamy cheesecake filling, and chunks of edible cookie dough, it’s perfect for any special occasion or a sweet indulgence at home.
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 graham cracker crumbs, granulated sugar, and melted butter. Mix until moistened. Press firmly and evenly into the bottom of the prepared pan. Refrigerate 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. Microwave on high in 30-second intervals until the flour reaches 160°F (71°C). Let cool completely. In a medium bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add cooled flour, mixing on low until combined. Add milk or cream one tablespoon at a time until dough forms. Stir in mini chocolate chips by hand. Reserve about ¼ cup for decoration and chill the rest. - Step 3: Prepare the No-Bake Cheesecake Filling
Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract; beat until well combined. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined. - Step 4: Assemble the Cheesecake
Remove crust from refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon remaining cheesecake filling over the cookie dough layer and smooth the top. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Cover loosely with plastic wrap. - Step 5: Chill!
Refrigerate cheesecake for at least 6-8 hours, preferably overnight, to set completely before serving.
Tips & Variations
- Heat-treat the flour to ensure the cookie dough is safe to eat raw.
- For a richer flavor, use cream instead of milk in the cookie dough.
- Try adding chopped nuts or white chocolate chips to the cookie dough for extra texture.
- Use a water bath when chilling to prevent cracks if desired, though this no-bake version is less prone to cracking.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. To reheat, simply let it sit at room temperature for 10-15 minutes before serving; this dessert is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Is it safe to eat the cookie dough raw in this cheesecake?
Yes, because the flour is heat-treated by microwaving it to 160°F (71°C), which eliminates harmful bacteria, making the cookie dough safe to eat raw.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake improves with time as it sets and the flavors meld. Prepare it a day ahead and chill overnight for the best results.
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Decadent No Bake Cookie Dough Cheesecake Recipe
- Total Time: 6 hours 25 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Decadent No Bake Cookie Dough Cheesecake combines a buttery graham cracker crust with rich, creamy no-bake cheesecake filling layered with safe-to-eat cookie dough and mini chocolate chips, creating a luscious dessert that’s easy to prepare without any baking.
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 (heat-treated)
- 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. 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, then refrigerate while you prepare the next steps.
- 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 (71°C). Allow it to cool completely. In a medium bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually mix in the cooled flour on low speed until just combined. Add milk or cream one tablespoon at a time until the dough forms. Stir in mini chocolate chips by hand. Reserve about ¼ cup for decoration and chill the rest.
- 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 and mix until fully incorporated. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- 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 the filling layer. Spoon the remaining filling on top and smooth it out. Sprinkle the reserved cookie dough crumbles and extra mini chocolate chips on top. Cover the springform pan loosely with plastic wrap.
- Chill: Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to allow it to set properly before serving.
Notes
- Heat-treating the flour is essential to make the cookie dough safe to eat raw.
- If you prefer a creamier cookie dough texture, add milk one tablespoon at a time until desired consistency is reached.
- You can substitute mini chocolate chips with chopped nuts or other mix-ins as desired.
- For best results, chill the cheesecake overnight to fully set the layers.
- 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, no bake dessert, easy cheesecake, edible cookie dough, chocolate chip dessert
