Decadent No Bake Cookie Dough Cheesecake Recipe
Introduction
Indulge in a luscious no-bake cheesecake with a twist—edible cookie dough layered inside for an extra decadent treat. This creamy, chocolate-studded dessert is perfect for when you want impressive flavor without turning on your oven.
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, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until moist, then press firmly into the bottom of the pan. Refrigerate while preparing other components.
- Step 2: Make the Edible Cookie Dough. 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). Allow to cool completely. In a medium bowl, cream softened unsalted butter, ½ cup granulated sugar, and brown sugar until light and fluffy. Beat in 1 teaspoon vanilla extract. Gradually mix in the cooled flour. Add milk or cream one tablespoon at a time until dough forms. Stir in mini chocolate chips by hand. Reserve ¼ cup for decoration and chill the rest.
- Step 3: Prepare the No-Bake Cheesecake Filling. Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and 1 teaspoon vanilla extract, beating until fully incorporated. In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Fold whipped cream gently into the cream cheese mixture.
- Step 4: Assemble the Cheesecake. Remove crust from refrigerator. Spread half the cheesecake filling evenly over the crust. Arrange chilled cookie dough balls on top. Spoon the remaining cheesecake filling over cookie dough, smoothing the surface. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips on top. Cover loosely with plastic wrap.
- Step 5: Chill. Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, before serving.
Tips & Variations
- Heat-treating the flour ensures it’s safe to eat raw; don’t skip this step for the edible cookie dough.
- For a richer cookie dough, substitute milk with cream or add a pinch of salt to balance the sweetness.
- Swap mini chocolate chips for white chocolate or butterscotch chips for a different flavor.
- Use a food processor to finely crumble the graham crackers for a smoother crust texture.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve for the best texture. To reheat slightly, let it sit at room temperature for 10-15 minutes before slicing, but avoid microwaving to maintain the no-bake texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour in the cookie dough?
Yes, but it must be heat-treated by microwaving or baking to eliminate any harmful bacteria before using in the edible cookie dough.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better after resting overnight, allowing the flavors to meld and the texture to set firmly.
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 edible cookie dough studded with mini chocolate chips. Perfectly chilled and layered, it offers a luscious dessert experience without any baking required.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 10–12 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, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until all crumbs are evenly moistened, then press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate the crust while preparing the next steps.
- 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). Allow it to cool completely. In a bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the vanilla extract, then gradually add the cooled flour and mix on low until combined. Add milk or cream one tablespoon at a time until the dough comes together. Stir in mini chocolate chips by hand until evenly distributed. Reserve about 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 fully incorporated. 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.
- Assemble the Cheesecake: Remove the crust from the refrigerator. Pour half of the no-bake cheesecake filling over the crust and spread evenly. Arrange chilled edible cookie dough balls over this layer. Spoon the remaining cheesecake filling over the cookie dough, smoothing the top. Sprinkle the reserved cookie dough crumbles and extra mini chocolate chips on top. Loosely cover the springform pan with plastic wrap.
- Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to allow it to set properly and develop its rich flavors.
Notes
- Heat-treating the flour is crucial to make the cookie dough safe to eat raw by eliminating any bacteria.
- Use cold heavy cream and a chilled mixing bowl for the best whipped cream results.
- Make sure to press the crust firmly to avoid crumbling when slicing the cheesecake.
- You can substitute milk with cream in the cookie dough to make it richer.
- Make ahead and store leftovers covered in the refrigerator for up to 3 days.
- For extra decoration, add chocolate shavings or drizzle melted chocolate on top.
Keywords: no bake cheesecake, cookie dough cheesecake, edible cookie dough, dessert, no bake dessert, easy cheesecake, chocolate chip dessert
