Description
No Bake Cookie Dough Cheesecake is a rich and creamy dessert that combines cookie dough with cheesecake, all without turning on the oven.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- ½ cup Melted Unsalted Butter
- 2 tablespoons Granulated Sugar
- 1 cup Heat-Treated All-Purpose Flour
- ½ cup Unsalted Butter (Softened)
- ¼ cup Light Brown Sugar
- ¼ cup Granulated Sugar
- 2 tablespoons Milk (Dairy or Non-Dairy)
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ cup Mini Chocolate Chips
- 8 oz Full-Fat Cream Cheese (Softened)
- 1 cup Powdered Sugar (Sifted)
- 1 cup Heavy Cream (Cold)
- 1 teaspoon Vanilla Extract
Instructions
- Prepare Your Pan: Grab a 9-inch springform pan. Lightly grease the bottom and sides, then line the bottom with a circle of parchment paper.
- Make the Graham Cracker Crust: In a medium bowl, combine your graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Pour the mixture into the prepared springform pan and press it into an even layer. Refrigerate while preparing the other layers.
- Prepare the Edible Cookie Dough Layer: In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the milk, vanilla extract, and salt until well combined. Gradually add the heat-treated all-purpose flour, mixing on low speed until just combined. Fold in the mini chocolate chips by hand. Set aside ½ cup of this cookie dough for garnishing later. Spread the remaining cookie dough mixture over the graham cracker crust and press it down to create an even layer. Return the pan to the refrigerator.
- Whip Up the No-Bake Cheesecake Filling: In a separate large bowl, beat the softened full-fat cream cheese with the sifted powdered sugar until smooth and creamy. In another chilled bowl, pour in the very cold heavy cream and vanilla extract. Beat until stiff peaks form. Gently fold about a third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until just combined.
- Assemble and Chill: Spoon the cheesecake filling over the cookie dough layer in your springform pan. Smooth the top with an offset spatula or spoon. Crumble or dollop the reserved cookie dough on top. Cover the pan loosely with plastic wrap and chill for at least 6-8 hours, preferably overnight.
- Serve: Once chilled, remove the cheesecake from the refrigerator. Run a thin knife around the edge of the pan before releasing the springform sides. Slice, serve, and enjoy!
Notes
- Chill overnight for best results.
- Use high-quality chocolate chips for better flavor.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg