Decadent 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
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. 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
