Description
This No Bake Cookie Dough Cheesecake is a delightful fusion of creamy cheesecake and edible cookie dough, perfect for any dessert lover. Enjoy the rich flavors and textures without ever turning on your oven!
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- ½ cup Unsalted Butter (melted)
- 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
- 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: In a food processor, pulse your graham crackers until they form fine, even crumbs. Melt the unsalted butter in a microwave-safe bowl or small saucepan. Pour the melted butter over the graham cracker crumbs and mix until well combined and the crumbs are moistened. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill while you prepare the other layers.
- Heat-Treat the Flour: Place the all-purpose flour in a microwave-safe bowl. Microwave on high for 30-60 seconds, stirring every 15 seconds, until the flour reaches 160°F (71°C). Alternatively, spread the flour thinly on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, stirring halfway through. Allow the flour to cool completely before using.
- Make the Edible Cookie Dough Layer: In a medium bowl, using an electric mixer, beat the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla extract until combined. Gradually add the cooled, heat-treated flour and salt, mixing on low speed until just combined. Add the milk (or cream) one tablespoon at a time until the cookie dough reaches a pliable consistency. Stir in the mini chocolate chips by hand until evenly distributed. Evenly spread the edible cookie dough over the graham cracker crust and return the pan to the refrigerator.
- Prepare the No-Bake Cheesecake Filling: In a large bowl, beat the softened full-fat cream cheese on medium speed until super smooth and creamy, about 2-3 minutes. Add the powdered sugar and vanilla extract to the cream cheese and beat until fully incorporated and smooth. In a separate, chilled bowl, whip the very cold heavy cream on high speed until it forms stiff peaks. Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until no streaks remain.
- Assemble and Chill: Pour the cheesecake filling over the cookie dough layer in the springform pan and spread it evenly. Cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Garnish and Serve: Once fully chilled, carefully run a thin knife around the edge of the pan before releasing the springform ring. Garnish the top with extra mini chocolate chips, a drizzle of chocolate syrup, or small balls of the edible cookie dough. For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Ensure your cream cheese is at room temperature for a smooth filling. Don't skip heat-treating the flour for safety. For clean slices, warm your knife under hot water before cutting.