Description
Indulge in the ultimate dessert fusion with this No Bake Cookie Dough Cheesecake, combining creamy cheesecake and edible cookie dough without the need for baking. Perfect for impressing guests or treating yourself, this cheesecake is a delightful explosion of flavor and texture.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- ½ cup Melted Unsalted Butter
- 1 cup Heat-Treated All-Purpose Flour
- ½ cup Light Brown Sugar
- ½ cup Granulated Sugar
- ½ cup Softened Unsalted Butter
- 1 teaspoon Vanilla Extract
- 2–4 tablespoons Milk (or Cream)
- ½ cup Mini Chocolate Chips
- 16 oz Full-Fat Cream Cheese
- 1 cup Powdered Sugar (Confectioners' Sugar)
- 1 teaspoon Vanilla Extract
- 1 cup Cold Heavy Cream (or Heavy Whipping Cream)
- Extra mini chocolate chips (for garnish)
- Chocolate fudge sauce (for garnish)
- Whipped cream (for garnish)
Instructions
- First, Heat Treat the Flour: Spread the all-purpose flour thinly on a baking sheet. Bake at 300°F (150°C) for 5-7 minutes, stirring halfway through, until the flour reaches an internal temperature of 160°F (71°C). Let it cool completely.
- Prepare the Edible Cookie Dough: In a medium bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the vanilla extract. Gradually add the cooled, heat-treated flour and milk (or cream) until just combined. Stir in the mini chocolate chips until evenly distributed. Set aside.
- Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter. Mix until the crumbs are evenly moistened. Press the 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 filling.
- Prepare the No-Bake Cheesecake Filling: In a large mixing bowl, using an electric mixer, beat the softened full-fat cream cheese on medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined and smooth. In a separate, very cold bowl, whip the very cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions.
- Assemble Your Cheesecake: Spoon about half of the cheesecake filling over the chilled graham cracker crust and spread it evenly. Crumble about half to two-thirds of your edible cookie dough over the first layer of cheesecake filling. Carefully spread the remaining cheesecake filling over the cookie dough layer. Crumble the remaining cookie dough over the top of the cheesecake.
- Chill Thoroughly: Cover the springform pan loosely with plastic wrap. Refrigerate the cheesecake for a minimum of 6 hours, but ideally overnight.
- Serve and Enjoy: Once fully chilled, carefully remove the sides of the springform pan. Slice with a sharp knife and serve. Garnish with extra mini chocolate chips or a drizzle of chocolate sauce if desired.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 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 and butter are at room temperature for the smoothest cheesecake filling. Don't skip heat-treating the flour for food safety, and use a chilled bowl for whipping cream for best results.