Print

Decadent No-Bake Cookie Dough Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 229 reviews

This Decadent No Bake Cookie Dough Cheesecake combines the rich creaminess of classic cheesecake with the nostalgic delight of edible cookie dough. Featuring a crisp graham cracker crust, layers of creamy no-bake cheesecake filling, and chunks of safe-to-eat cookie dough with mini chocolate chips, this dessert is perfect for any occasion and requires no oven time.

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 (heat-treated)
  • 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 graham cracker crumbs, granulated sugar, and melted unsalted butter, mixing until crumbs are moistened. Press this mixture evenly into the bottom of the pan and refrigerate while preparing other components.
  2. Make the Edible Cookie Dough: Heat-treat the all-purpose flour by spreading it on a microwave-safe plate and microwaving on high in 30-second intervals until it reaches 160°F (71°C). Let the flour cool completely. In a separate bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add cooled flour, mixing on low speed until combined. Add milk or cream one tablespoon at a time until dough comes together. Stir in mini chocolate chips. Reserve ¼ cup for decoration and chill the remaining dough.
  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, beating until well incorporated. In a chilled separate bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined.
  4. Assemble the Cheesecake: Remove the crust from the refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled edible cookie dough balls on top of this layer. Spoon remaining cheesecake filling over the dough layer, smoothing the top. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips on top. Loosely cover the pan with plastic wrap.
  5. Chill: Refrigerate the assembled cheesecake for at least 6 to 8 hours, preferably overnight, to allow it to set and flavors to meld.

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 cookie dough.
  • Ensure the cream cheese and butter are softened for easier mixing and smoother texture.
  • The cheesecake must be chilled thoroughly to set properly due to it being a no-bake recipe.
  • Store leftovers covered in the refrigerator for up to 3 days.

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

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