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)

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 the prepared pan. Refrigerate the crust while preparing the cookie dough and 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 butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the vanilla extract. Gradually add the cooled flour, mixing 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 of cookie dough for decoration and chill the rest.

Step 3: Prepare the No-Bake Cheesecake Filling. Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, beating until well incorporated. In a separate chilled bowl, whip the 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 the crust from the refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon the remaining cheesecake filling over the cookie dough, smoothing the top. 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, before serving.

Tips & Variations

Heat-treating the flour is essential for safe edible cookie dough—don’t skip this step.

Use full-fat cream cheese and heavy cream for the best creamy texture.

Try adding chopped nuts or different types of chocolate chips to the cookie dough for extra flavor.

For a fun twist, swirl in some caramel or fudge sauce between the layers before chilling.

Make sure all dairy ingredients are room temperature for smoother mixing.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until just before serving to maintain texture. If serving later, let it sit at room temperature for about 10 minutes for easier slicing. The cheesecake can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

FAQs

Is the cookie dough safe to eat raw?

Yes, since the flour is heat-treated and no eggs are used, this cookie dough is safe to eat raw. Make sure to properly heat-treat the flour to eliminate any bacteria.

Can I use a regular cake pan instead of a springform pan?

A springform pan is best for this cheesecake to allow easy removal without damaging the crust or sides. If using a regular pan, line it well with parchment and be very gentle when serving.