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Decadent No Bake Cookie Dough Cheesecake Recipe

★★★★★

4.9 from 85 reviews
  • Author: Victor
  • Total Time: 6 hours 30 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This Decadent No Bake Cookie Dough Cheesecake combines the rich, creamy texture of classic cheesecake with the fun, nostalgic flavor of edible cookie dough. With an easy no-bake filling and a buttery graham cracker crust, this dessert is perfect for warm days or anytime you want a luscious treat without turning on the oven.

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

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 the 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. Refrigerate the crust while preparing the cookie dough and filling.
  2. Make the Edible Cookie Dough: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving on high 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 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 remainder.
  3. Prepare the No-Bake Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating until fully incorporated. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  4. Assemble the Cheesecake: Remove the chilled crust from refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Place chilled cookie dough balls on top of this layer. Spoon the remaining cheesecake filling over the cookie dough layer, smoothing the top. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Cover the pan loosely with plastic wrap.
  5. Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to allow it to set properly before serving.

Notes

  • Heat-treating the flour is essential to eliminate any risk from raw flour consumption.
  • Use full-fat cream cheese and heavy cream for the best creamy texture and rich flavor.
  • For a firmer texture, chill the cheesecake overnight.
  • You can substitute milk with cream for a richer cookie dough.
  • The reserved cookie dough used for decoration adds a delightful texture and aesthetic appeal.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: No Bake, Cheesecake, Cookie Dough, Dessert, Easy Dessert, Springform Pan, Edible Cookie Dough

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