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Decadent No Bake Cookie Dough Cheesecake Recipe

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4.6 from 78 reviews

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.

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

  1. 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.
  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). 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dylangranv.com/decadent-no-bake-cookie-dough-cheesecake-recipe/