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Decadent No-Bake Cookie Dough Cheesecake Recipe

★★★★★

4.5 from 461 reviews
  • Author: Zoe
  • Total Time: 6 hours 25 minutes
  • Yield: 12 servings 1x

Description

This Decadent No Bake Cookie Dough Cheesecake combines a buttery graham cracker crust with a creamy, rich no-bake cheesecake filling and layers of edible cookie dough studded with mini chocolate chips. Perfect for those craving a luscious dessert without heating up the oven, this cheesecake boasts a delightful texture contrast and is sure to impress at any gathering.

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 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 your prepared pan. Chill in the refrigerator 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 in 30-second intervals until it reaches 160°F (71°C). Allow to 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 mix in the cooled heat-treated flour on low speed until just combined. Add milk or cream one tablespoon at a time to bring the dough together. Stir in mini chocolate chips by hand until evenly distributed. 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 and beat until well combined. 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 just combined.
  4. Assemble the Cheesecake: Remove chilled crust from refrigerator. Pour half of the no-bake cheesecake filling over the crust and spread evenly. Arrange chilled edible cookie dough balls on top. Spoon remaining cheesecake filling over cookie dough layer, smoothing the top. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Cover loosely with plastic wrap.
  5. Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to allow it to set properly.

Notes

  • Heat-treating the flour is essential to make the cookie dough safe to eat raw.
  • Ensure cream cheese and butter are softened for smooth mixing.
  • You can substitute milk with cream for richer cookie dough texture.
  • Use a springform pan for easier removal and serving.
  • Refrigeration time is critical for the cheesecake to set and flavors to meld.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no bake cheesecake, cookie dough cheesecake, edible cookie dough, cheesecake recipe, no bake dessert, graham cracker crust, no bake cookie dough cheesecake

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