Decadent No Bake Cookie Dough Cheesecake Recipe
Introduction
This Decadent No Bake Cookie Dough Cheesecake is the perfect treat for cookie dough lovers and cheesecake fans alike. With a buttery graham cracker crust, layers of creamy cheesecake, and edible cookie dough, it’s an irresistible dessert that requires no oven time. Ideal for warm days or when you want a fuss-free yet impressive dessert.
Ingredients
- 1 ½ cups Graham Cracker Crumbs
- 6 tablespoons Melted Unsalted Butter
- 2 tablespoons Granulated Sugar (for crust)
- 1 cup All-Purpose Flour
- ½ cup Unsalted Butter, Softened
- ½ cup Granulated Sugar (for cookie dough)
- ¼ cup packed Light Brown Sugar
- 1 teaspoon Vanilla Extract (for cookie dough)
- 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 (for cheesecake filling)
- 1 ½ cups Heavy Cream (Cold)
Instructions
- Step 1: Prepare your pan by lining a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted unsalted butter. Mix well until all crumbs are moistened. Press firmly and evenly into the bottom of the pan. Refrigerate while preparing the cookie dough and filling.
- Step 2: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let it cool completely. In a medium bowl, cream together softened unsalted butter, ½ cup granulated sugar, and light brown sugar until light and fluffy. Beat in 1 teaspoon vanilla extract. Gradually add the cooled flour, mixing on low until just combined. Add milk or cream one tablespoon at a time until dough comes together. Stir in mini chocolate chips by hand. Reserve about ¼ cup dough for decoration and chill the rest.
- Step 3: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and 1 teaspoon vanilla extract, beating until smooth and incorporated. In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Step 4: Remove crust from refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon remaining cheesecake filling on top and smooth the surface. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips over the top. Cover loosely with plastic wrap.
- Step 5: Refrigerate for at least 6-8 hours, preferably overnight, to allow the cheesecake to set thoroughly.
Tips & Variations
- Heat-treating the flour is essential to make the cookie dough safe to eat raw; don’t skip this step.
- Use cream instead of milk in the cookie dough for a richer texture.
- For a nutty twist, add chopped toasted nuts to the cookie dough or sprinkle on top.
- Swap mini chocolate chips for white chocolate or peanut butter chips for a flavor variation.
- If you don’t have a springform pan, use a regular cake pan and line it well with parchment for easier removal.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving. Re-whip the topping if needed to restore texture after thawing.
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 potential bacteria, making the cookie dough safe to eat without baking. Just be sure to follow the heat-treatment step carefully.
Can I make this cheesecake ahead of time?
Absolutely! In fact, chilling the cheesecake overnight is ideal to allow the flavors to meld and the layers to fully set for the best texture and taste.
PrintDecadent No Bake Cookie Dough Cheesecake Recipe
This Decadent No Bake Cookie Dough Cheesecake combines a crunchy graham cracker crust with layers of creamy no-bake cheesecake filling and homemade edible cookie dough. It’s rich, indulgent, and perfect for those who love the combination of cookie dough and cheesecake in an effortless dessert that requires no baking.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 12 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. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until all crumbs are moistened. Firmly press the mixture evenly into the bottom of the pan. Refrigerate the crust while preparing the filling.
- Make the Edible Cookie Dough: Heat-treat the flour by spreading it on a plate or baking sheet and microwaving in 30-second intervals until it reaches 160°F (71°C). Let cool completely. In a bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Beat in vanilla extract. Gradually mix in the cooled flour on low speed just until combined. Add milk or cream tablespoon by tablespoon until dough forms. Fold in mini chocolate chips. Reserve ¼ cup for decoration and chill the rest.
- Prepare the No-Bake Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, beating until fully combined. In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Assemble the Cheesecake: Remove the crust from the refrigerator. Spread half of the cheesecake filling evenly over the crust. Arrange chilled edible cookie dough balls over this layer. Spoon the remaining cheesecake filling on top, smoothing the surface. Sprinkle the reserved cookie dough crumbles and additional mini chocolate chips over the cheesecake. Cover loosely with plastic wrap.
- Chill: Refrigerate the cheesecake for at least 6 to 8 hours, preferably overnight, to set before serving.
Notes
- Heat-treating the flour is necessary to make the cookie dough safe to eat raw.
- You can substitute cream for milk for a richer cookie dough texture.
- Ensure the cream cheese is softened for smooth mixing.
- Use a chilled bowl to whip the heavy cream more effectively.
- For easier removal, line the pan sides with parchment paper as well if desired.
- Refrigerate overnight for best flavor and texture.
Keywords: no bake cheesecake, edible cookie dough cheesecake, no bake dessert, cookie dough cheesecake, no bake cookie dough recipe
