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Decadent No Bake Cookie Dough Cheesecake Recipe

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★★★★★

4.8 from 54 reviews

This Decadent No Bake Cookie Dough Cheesecake combines a graham cracker crust, edible cookie dough, and a creamy no-bake cheesecake filling for an irresistible dessert. It’s rich, smooth, and easy to prepare without baking, perfect for any occasion.

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

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, mixing until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Refrigerate while you prepare the next steps.
  2. Make the Edible Cookie Dough: Heat-treat the all-purpose 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 the softened unsalted butter with granulated and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add the cooled, heat-treated flour and mix on low speed until just combined. Add milk or cream one tablespoon at a time until the dough comes together. Stir in mini chocolate chips by hand. Reserve about ¼ cup for decoration and chill the rest.
  3. Prepare the No-Bake Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, beating until well incorporated. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
  4. Assemble the Cheesecake: Remove the crust from the refrigerator. Pour about half of the cheesecake filling over the crust and spread evenly. Arrange chilled edible cookie dough balls on top. Spoon the remaining cheesecake filling over the cookie dough layer to create a smooth surface. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips on top. Cover loosely with plastic wrap.
  5. Chill: Refrigerate the cheesecake for at least 6 to 8 hours, preferably overnight, to allow it to set before serving.

Notes

  • Heat-treating the flour is essential to make the cookie dough safe to eat raw.
  • You can substitute milk with cream for a richer cookie dough texture.
  • Use full-fat cream cheese and heavy cream for best texture and flavor in the cheesecake.
  • Make sure to chill the crust and cookie dough to keep the layers distinct and stable.
  • For easier removal, ensure the springform pan is properly lined with parchment paper.
  • This cheesecake tastes best after overnight chilling.

Keywords: no bake cheesecake, cookie dough cheesecake, edible cookie dough, no bake dessert, cheesecake recipe, easy cheesecake, no bake cookie dough dessert

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