Decadent No Bake Cookie Dough Cheesecake Recipe
Introduction
This Decadent No Bake Cookie Dough Cheesecake combines the rich creaminess of classic cheesecake with the playful texture of edible cookie dough. Perfect for anyone craving a luscious dessert without turning on the oven, it’s simple to assemble and sure to impress.
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
- 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
- 1 ½ cups Heavy Cream (Cold)
Instructions
- Step 1: 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 the prepared pan. Place the crust in the refrigerator while you prepare the cookie dough and filling.
- Step 2: Heat-treat the flour by spreading it on a microwave-safe plate or baking sheet. Microwave on high in 30-second intervals until it reaches 160°F (71°C). Let it cool completely. In a medium bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add the cooled flour, mixing on low 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 dough for decoration and chill the rest.
- Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating until well incorporated. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Step 4: Remove the chilled 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 the pan loosely with plastic wrap.
- Step 5: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to set before serving.
Tips & Variations
- Make sure to heat-treat the flour to ensure it’s safe for raw consumption in the cookie dough.
- For a richer dough, use cream instead of milk.
- Try adding different mix-ins to the cookie dough like chopped nuts or white chocolate chips for variety.
- If you don’t have a springform pan, a removable-bottom pan or a regular cake pan lined with parchment works too.
Storage
Store the cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container. It will keep well for up to 4 days. When ready to serve, you can enjoy it straight from the fridge or let it sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing as it may affect the texture of the no-bake filling and cookie dough.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Is the cookie dough safe to eat raw?
Yes, the flour is heat-treated to eliminate any harmful bacteria, making the cookie dough safe to eat raw. Also, no eggs are used in this recipe, further ensuring safety.
Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake benefits from being made the day before to allow the flavors to meld and the filling to fully set in the refrigerator.
PrintDecadent No Bake Cookie Dough Cheesecake Recipe
This Decadent No Bake Cookie Dough Cheesecake combines a buttery graham cracker crust with a rich, creamy no-bake cheesecake filling layered over edible cookie dough chunks. The dessert requires no oven baking, making it a perfect indulgent treat that is easy to prepare and irresistibly delicious with chocolate chips and a smooth cream cheese base.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
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
- Prepare Your Pan and Crust: Line a 9-inch springform pan with parchment paper on the bottom. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a medium bowl, mixing until moistened. Press the mixture firmly into the bottom of the pan and refrigerate while preparing other components.
- Make the Edible Cookie Dough: Heat-treat the all-purpose flour by microwaving it in 30-second intervals until it reaches 160°F (71°C), then let it cool. Cream the 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 as needed until dough forms. Stir in mini chocolate chips by hand. Reserve ¼ cup of dough for decoration and chill the rest.
- Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, mixing until well combined. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined.
- Assemble the Cheesecake: Remove crust from refrigerator. Spread half of the cheesecake filling evenly over the crust. Arrange chilled edible cookie dough balls over the filling. Spoon remaining cheesecake filling on top and smooth the surface. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips over the top. Cover loosely with plastic wrap.
- Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to set properly and develop flavors.
Notes
- Heat-treating the flour is essential to make the cookie dough safe to eat raw.
- Use full-fat cream cheese and heavy cream for the best rich and creamy texture.
- Chilling the dough and crust helps them set firmly for easier assembly.
- This cheesecake is best served chilled and consumed within 2-3 days.
- Adjust milk or cream in cookie dough to achieve desired dough consistency.
Keywords: no bake cheesecake, cookie dough cheesecake, edible cookie dough, no oven dessert, chocolate chip cheesecake, easy cheesecake dessert
