Decadent No Bake Cookie Dough Cheesecake Recipe
Indulge in this Decadent No Bake Cookie Dough Cheesecake, a luscious dessert combining a crunchy graham cracker crust, creamy no-bake cheesecake filling, and rich, edible cookie dough with mini chocolate chips. Perfect for those seeking a sweet treat without turning on the oven!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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
- 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 butter, mixing until moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the cookie dough and filling.
- Make the Edible Cookie Dough: Heat-treat the flour by microwaving in 30-second intervals until it reaches 160°F (71°C), then let cool completely. In a bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add cooled flour, mixing on low until just combined. Add milk or cream one tablespoon at a time, mixing until dough forms. Stir in mini chocolate chips by hand. Reserve ¼ cup dough for decoration and chill the rest.
- Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated. 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.
- Assemble the Cheesecake: Remove chilled crust from refrigerator. Pour half the cheesecake filling over the crust and spread evenly. Arrange chilled edible cookie dough balls over this layer. Spoon remaining filling over cookie dough, smoothing the top. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Cover loosely with plastic wrap.
- Chill: Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set completely before serving.
Notes
- Heat-treating the flour is essential to make the cookie dough safe to eat by killing any harmful bacteria.
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- You can substitute milk with cream for a richer cookie dough consistency.
- Be careful not to overmix the whipped cream into the cheesecake filling to keep it light and fluffy.
- Chilling time is crucial for the cheesecake to set properly and develop rich flavors.
Keywords: No Bake Cheesecake, Cookie Dough Cheesecake, No Bake Dessert, Edible Cookie Dough, Graham Cracker Crust, Easy Cheesecake
