Decadent 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
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
- 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
