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Decadent No Bake Cookie Dough Cheesecake Recipe

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★★★★★

5 from 149 reviews

This Decadent No Bake Cookie Dough Cheesecake combines rich, creamy no-bake cheesecake filling with chunks of homemade edible cookie dough layered over a buttery graham cracker crust. It’s a luscious dessert perfect for chocolate chip cookie dough lovers who want a hassle-free treat without baking the cheesecake itself.

Ingredients

Scale

Crust

  • 1 ½ cups Graham Cracker Crumbs
  • 6 tablespoons Melted Unsalted Butter
  • 2 tablespoons Granulated Sugar

Edible Cookie Dough

  • 1 cup All-Purpose Flour
  • ½ cup Unsalted Butter, Softened
  • ½ cup Granulated Sugar
  • ¼ cup packed Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1–2 tablespoons Milk (or Cream)
  • ¾ cup Mini Chocolate Chips

No-Bake Cheesecake Filling

  • Two 8-ounce blocks Full-Fat Cream Cheese, Softened
  • 1 cup Powdered Sugar (Confectioners’ Sugar)
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Heavy Cream (Cold)

Instructions

  1. Prepare Your Pan and Crust: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Refrigerate the crust while preparing the cookie dough and filling.
  2. Make the Edible Cookie Dough: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let it cool completely. In a medium bowl, cream softened unsalted butter with granulated sugar and light brown sugar until light and fluffy. Beat in the vanilla extract. Gradually add the cooled, heat-treated flour on low speed until just combined. Add milk or cream one tablespoon at a time, mixing until dough forms. Stir in mini chocolate chips by hand until distributed evenly. Reserve about ¼ cup for decoration and chill the rest.
  3. Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract; beat until smooth. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into cream cheese mixture until just combined.
  4. Assemble the Cheesecake: Remove chilled crust from refrigerator. Pour half of the cheesecake filling over the crust, spreading evenly. Arrange chilled edible cookie dough balls over this layer. Spoon remaining cheesecake filling over cookie dough layer to create a smooth top. Sprinkle the reserved cookie dough crumbles and/or extra mini chocolate chips on top. Cover loosely with plastic wrap.
  5. Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to allow it to set properly before serving.

Notes

  • Heat-treating the flour is important to make the cookie dough safe to eat raw.
  • You can substitute milk with cream for a richer dough.
  • Make sure the cream cheese and butter are softened for easier mixing.
  • Chilling the crust and dough ensures better texture and easier assembly.
  • Use a springform pan for easy removal of cheesecake.

Keywords: no bake cheesecake, edible cookie dough, cheesecake recipe, no bake dessert, cookie dough cheesecake, chocolate chip dessert

Find it online: https://stirringwithstella.com/decadent-no-bake-cookie-dough-cheesecake-recipe/