Ingredients

1 ½ cups Graham Cracker Crumbs

6 tablespoons Melted Unsalted Butter

2 tablespoons Granulated Sugar

1 cup All-Purpose Flour

½ cup Unsalted Butter, Softened

½ cup Granulated Sugar

¼ cup packed Light Brown Sugar

1 teaspoon Vanilla Extract (for cookie dough)

1-2 tablespoons Milk (or Cream)

¾ cup Mini Chocolate Chips

Two 8-ounce blocks Full-Fat Cream Cheese, Softened

1 cup Powdered Sugar (Confectioners’ Sugar)

1 teaspoon Vanilla Extract (for cheesecake filling)

1 ½ cups Heavy Cream (Cold)

Instructions

Step 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 the crumbs are moistened. Press this mixture firmly and evenly into the bottom of your prepared pan. Refrigerate while preparing the filling.

Step 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 together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add cooled flour, mixing until just combined. Add milk or cream one tablespoon at a time until dough comes together. Stir in mini chocolate chips by hand. Reserve ¼ cup of dough for decoration and chill the rest.

Step 3: Prepare the No-Bake Cheesecake Filling. Beat softened cream cheese until smooth in a large bowl. Add powdered sugar and vanilla extract, mixing until well incorporated. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until combined.

Step 4: Assemble the Cheesecake. Remove crust from refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon remaining cheesecake filling on top, smoothing the surface. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips on top. Cover loosely with plastic wrap.

Step 5: Chill. Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set fully before serving.

Tips & Variations

For added texture, try mixing chopped nuts into the cookie dough.

Use cream cheese at room temperature to ensure a smooth filling.

To make the crust gluten-free, substitute graham cracker crumbs with gluten-free cookie crumbs.

If you prefer, substitute chocolate chips with white or peanut butter chips for a different flavor.

FAQs

Is the cookie dough really safe to eat without baking?

Yes, this recipe uses heat-treated flour to eliminate harmful bacteria and avoids raw eggs, making the cookie dough safe to eat.

Can I use a different type of pan instead of a springform pan?

A springform pan is best for easy removal of the cheesecake. If unavailable, use a regular pan lined with parchment paper but be cautious when releasing the dessert.