Description
Indulge in the creamy, tangy delight of No Bake Cookie Dough Cheesecake, featuring chunks of edible cookie dough swirled throughout. This easy-to-make dessert is perfect for any gathering or when you’re craving something sweet without the fuss.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- ½ cup Melted Unsalted Butter
- 2 tablespoons Granulated Sugar
- 1 cup All-Purpose Flour (heat-treated)
- ½ cup Unsalted Butter (room temperature)
- ½ cup Brown Sugar (packed)
- ¼ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk (any kind)
- ½ cup Mini Chocolate Chips
- 8 oz Full-Fat Cream Cheese (room temperature)
- 1 cup Powdered Sugar (Confectioners' Sugar)
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream (cold)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or a flat measuring cup to get an even, compact layer.
- Place the crust in the refrigerator to chill while you prepare the other components.
- Make the Edible Cookie Dough: Heat-Treat the Flour: Spread the flour onto a microwave-safe plate or baking sheet. Microwave on high for 1 minute, stirring every 15-20 seconds, until it reaches 160°F (71°C). Let it cool completely.
- In a medium bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the cooled, heat-treated flour, mixing until just combined.
- Mix in the milk, one tablespoon at a time, until the dough comes together to a soft, pliable consistency.
- Fold in the mini chocolate chips.
- Set aside about half of the cookie dough for the topping later. Cover the remaining dough and refrigerate briefly while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the room temperature full-fat cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until fully incorporated and smooth.
- In a separate, very cold bowl, whip the cold heavy cream on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions until just combined.
- Assemble the Cheesecake: Remove the chilled crust from the refrigerator.
- Spread about half of the cheesecake filling evenly over the crust.
- Crumble or dollop about half of the prepared edible cookie dough over the first cheesecake layer.
- Carefully spread the remaining cheesecake filling over the cookie dough layer, smoothing the top.
- Chill Thoroughly: Cover the springform pan loosely with plastic wrap.
- Refrigerate the cheesecake for a minimum of 6-8 hours, preferably overnight.
- Garnish and Serve: Once the cheesecake is fully set, carefully remove it from the springform pan.
- Crumble or arrange the remaining edible cookie dough on top of the cheesecake.
- Slice with a hot, clean knife for best results and serve!
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Ensure all ingredients are at room temperature for the best texture. Don't skip heat-treating the flour for safety. Chill the heavy cream and mixing bowl for optimal whipping.