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
