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 and Crust. Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, mix the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until well combined. Press this mixture firmly and evenly into the bottom of the pan. Chill in the refrigerator while you prepare the cookie dough and filling.

Step 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 intervals until it reaches 160°F (71°C). Let it cool completely. In a medium bowl, cream the 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 the dough comes together. Stir in mini chocolate chips by hand. Reserve about ¼ cup of dough for decoration and chill the rest.

Step 3: Prepare the No-Bake Cheesecake Filling. Beat the softened cream cheese in a large bowl until smooth. Add powdered sugar and 1 teaspoon vanilla extract and beat until fully combined. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.

Step 4: Assemble the Cheesecake. Remove the crust from the refrigerator. Spread half of the cheesecake filling evenly over the crust. Arrange chilled cookie dough balls on top of this layer. Spoon the remaining cheesecake filling over the cookie dough layer and smooth the top. Sprinkle the reserved cookie dough crumbles and additional mini chocolate chips on top. Cover loosely with plastic wrap.

Step 5: Chill! Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to allow it to set fully before serving.

Tips & Variations

Heat-treating the flour is essential for safety when making edible cookie dough; do not skip this step.

Substitute mini chocolate chips with chopped nuts or white chocolate chips for a different flavor.

For a gluten-free version, use gluten-free flour and gluten-free graham cracker crumbs.

Add a pinch of sea salt on top before chilling to enhance the chocolate flavor.

FAQs

Is it safe to eat raw flour in the cookie dough?

Yes, because the flour is heat-treated by microwaving to 160°F (71°C), which eliminates harmful bacteria and makes it safe to eat raw.

Can I make this cheesecake without a springform pan?

While a springform pan makes removal easier, you can use a regular cake pan lined with parchment paper. Carefully loosen the edges before serving to avoid damage.