Description
This Decadent No Bake Cookie Dough Cheesecake combines a buttery graham cracker crust with rich, creamy no-bake cheesecake filling layered with edible, safe-to-eat cookie dough and mini chocolate chips. It requires no oven baking and is chilled to perfection, making it a luscious and crowd-pleasing dessert perfect for any occasion.
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, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until all crumbs are moistened, then press firmly and evenly into the bottom of the pan. Refrigerate to set while preparing the filling.
- Make the Edible Cookie Dough: Heat-treat the all-purpose flour by microwaving on high in 30-second intervals until reaching 160°F (71°C), then cool completely. In a medium bowl, cream the softened unsalted butter with granulated and brown sugars until light and fluffy. Beat in vanilla extract. Gradually add the cooled flour and mix on low just to combine. Add milk or cream one tablespoon at a time until the dough forms. Stir in mini chocolate chips by hand. 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 and creamy. Add powdered sugar and vanilla extract, beating until well incorporated. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Assemble the Cheesecake: Remove the crust from the refrigerator. Spread about half the cheesecake filling evenly over the crust. Arrange chilled edible cookie dough balls over this layer. Spoon on the remaining cheesecake filling to create a smooth top. Sprinkle with reserved cookie dough crumbles and extra mini chocolate chips. Cover loosely with plastic wrap.
- Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to set fully before serving.
Notes
- Heat-treating the flour is essential to make the cookie dough safe to eat.
- Using full-fat cream cheese and heavy cream ensures a rich and creamy texture.
- Chilling the crust and cookie dough helps maintain structure and ease of assembly.
- You can use milk or cream to adjust the cookie dough consistency as needed.
- This recipe requires at least 6 hours of refrigeration, so plan ahead for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cheesecake, cookie dough cheesecake, no bake dessert, edible cookie dough, cheesecake recipe, easy cheesecake, graham cracker crust
