Description
This No Bake Cookie Dough Cheesecake combines the classic creamy texture of cheesecake with chunks of safe-to-eat cookie dough mixed throughout, all set on a buttery graham cracker crust. Perfect as a chilled dessert, it’s easy to prepare without any baking, offering indulgent flavors of vanilla, chocolate, and buttery cookie dough for a delightful treat.
Ingredients
Scale
Crust
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
Cookie Dough
- 1 ¼ cups all-purpose flour (heat-treated)
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 tablespoons milk
- ½ teaspoon salt
- 1 cup mini chocolate chips (divided)
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: In a bowl, combine the crushed graham crackers with the melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to chill while you prepare the filling.
- Make the cookie dough: In a separate bowl, beat together the softened butter, brown sugar, heat-treated flour, salt, milk, and half of the mini chocolate chips until the mixture reaches a cookie dough consistency. Set aside.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to lighten the filling.
- Combine cookie dough with filling: Crumble most of the prepared cookie dough into small pieces and fold them into the cheesecake filling, reserving some cookie dough pieces for the topping.
- Assemble the cheesecake: Pour the cheesecake and cookie dough mixture over the chilled graham cracker crust and smooth the top evenly. Sprinkle with the remaining cookie dough pieces and additional mini chocolate chips.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 6 hours, or preferably overnight, until the filling is fully set and firm before slicing and serving.
Notes
- Heat-treat flour by microwaving in 30-second intervals until it reaches 165°F or bake at 300°F for 5–7 minutes to make it safe for raw consumption.
- You may substitute the homemade cookie dough with store-bought edible cookie dough to save time.
- Ensure cream cheese and butter are softened to room temperature for easier mixing and smooth texture.
- For best results, chill the cheesecake overnight to allow the flavors to meld and the filling to firm thoroughly.
- If desired, garnish with extra chocolate chips or a drizzle of chocolate sauce before serving.
