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Decadent No Bake Cookie Dough Cheesecake Recipe

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★★★★★

4.5 from 108 reviews

This Decadent No Bake Cookie Dough Cheesecake is a luscious dessert combining a crisp graham cracker crust with layers of creamy no-bake cheesecake and edible cookie dough studded with mini chocolate chips. Perfect for cookie dough lovers, it requires no oven baking and is ideal for warm days or when you want an impressive, indulgent treat with minimal fuss.

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 to prevent sticking. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter, mixing until all crumbs are evenly moistened. Firmly press this mixture into an even layer on the bottom of the pan. Refrigerate to set while preparing the next components.
  2. Make the Edible Cookie Dough: Heat-treat the all-purpose flour by spreading it on a microwave-safe plate and microwaving in 30-second increments until it reaches 160°F (71°C) to eliminate any bacteria. Allow the flour to cool completely. In a separate medium bowl, cream softened unsalted butter with granulated sugar and light brown sugar until fluffy. Beat in vanilla extract. Gradually mix in the cooled, heat-treated flour on low speed until combined. Add milk or cream gradually, one tablespoon at a time, until the dough holds together. Fold in mini chocolate chips evenly by hand. Reserve about ¼ cup of this dough for decoration and chill the rest.
  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 and blend until well 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 blended to maintain a light texture.
  4. Assemble the Cheesecake: Remove the chilled crust from the refrigerator. Spread half of the cheesecake filling evenly over the crust. Arrange chilled edible cookie dough balls over this first layer. Spoon the remaining cheesecake filling over the cookie dough, smoothing the top. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top for garnish. Cover the springform pan loosely with plastic wrap.
  5. Chill: Refrigerate the assembled cheesecake for at least 6 to 8 hours, preferably overnight, to allow it to fully set and for flavors to meld.

Notes

  • Heat-treating the flour is essential to make the cookie dough safe to eat raw.
  • Use full-fat cream cheese and cream for a rich, creamy texture.
  • Chill the crust and cookie dough well to ensure the cheesecake sets properly.
  • The reserved cookie dough can be shaped into small balls or crumbled for decoration.
  • Store leftovers refrigerated and consume within 3-4 days for best freshness.
  • This dessert is not baked and relies on chilling for its structure.

Keywords: no bake cheesecake, edible cookie dough, cookie dough cheesecake, no bake dessert, graham cracker crust, chocolate chip cookie dough, easy cheesecake

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