Description
Indulge in the ultimate dessert experience with this Easy No Bake Cookie Dough Cheesecake, combining rich, creamy cheesecake and irresistible cookie dough. Perfect for hot summer days, this no-bake treat is sure to impress any crowd!
Ingredients
Scale
- 1.5 cups Graham Cracker Crumbs
- 1/2 cup Unsalted Butter, melted
- 1 cup All-Purpose Flour, heat-treated
- 1/2 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 1/4 cup Milk (or Dairy-Free Alternative)
- 1 teaspoon Vanilla Extract
- 1/2 cup Mini Chocolate Chips
- 8 oz Full-Fat Cream Cheese, softened
- 1 cup Powdered Sugar (Confectioners' Sugar)
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream (Cold)
Instructions
- Prepare the Crust: In a medium bowl, combine the finely crushed graham cracker crumbs with the melted unsalted butter. Stir until all the crumbs are moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan and refrigerate.
- Make the Edible Cookie Dough: Heat-treat the all-purpose flour by spreading it on a baking sheet and baking at 300°F (150°C) for 5-7 minutes or microwaving until it reaches 160°F (71°C). In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the vanilla extract, then gradually add the cooled, heat-treated flour, mixing until just combined. Gradually add the milk, mixing until the dough comes together. Stir in the mini chocolate chips and set aside half a cup for topping.
- Prepare the No-Bake Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until smooth. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until just combined.
- Assemble the Cheesecake: Retrieve the chilled crust and crumble two-thirds of the edible cookie dough over it, pressing down lightly. Pour the no-bake cheesecake filling over the cookie dough layer and smooth the top. Crumble the remaining cookie dough over the top.
- Chill and Serve: Cover the springform pan loosely with plastic wrap and refrigerate for at least 6-8 hours or overnight. Once chilled, remove the sides of the springform pan, slice, and serve.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Ensure all ingredients are at room temperature for a smooth filling. Don't skip the chilling time for the cheesecake to set properly. Heat-treat the flour to make the cookie dough safe to eat.