Description
A decadent no-bake Cookie Dough Cheesecake combining a rich edible cookie dough crust, creamy cheesecake filling studded with cookie dough bites, and topped with whipped cream and mini chocolate chips. Perfectly chilled and garnished, it’s a delightful dessert that requires no oven baking beyond safely heating the flour for the cookie dough base.
Ingredients
Edible Cookie Dough
- 1¾ cups all-purpose flour
- 1 cup unsalted butter (softened to room temperature)
- ¾ cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 tablespoons heavy cream (cold)
- 1½ teaspoons vanilla extract
- ¼ teaspoons salt
- 1¼ cups mini semi-sweet chocolate chips
Cheesecake Filling
- 24 ounces (3 – 8 ounce block style) cream cheese (softened to room temperature)
- 1½ cups powdered sugar (sifted, divided: 1 cup for cream cheese, ½ cup for heavy cream)
- 1¼ cups heavy cream (very cold)
- 1½ teaspoons vanilla extract
Garnish
- 8 ounces whipped topping
- 2 tablespoons mini semi-sweet chocolate chips
- 10 edible cookie dough balls (from the edible cookie dough batter)
Instructions
- Prepare and Heat Flour: Preheat oven to 300°F (150°C). Spread all-purpose flour evenly on a parchment-lined baking sheet. Heat flour for 5–7 minutes until it reaches 160°F (71°C) to eliminate potential bacteria. Remove and cool completely.
- Make Edible Cookie Dough: In a large bowl, beat unsalted butter, light brown sugar, and granulated sugar with a handheld mixer on medium-high for 1–2 minutes until fluffy. Add cold heavy cream, vanilla extract, and salt; mix until combined. Slowly add the heat-treated flour and mix on low until incorporated. Stir in mini semi-sweet chocolate chips evenly.
- Create Cookie Dough Crust: Press 2 cups of the cookie dough evenly into the bottom of a lightly sprayed springform pan. Refrigerate to chill.
- Form Cookie Dough Balls: Shape 10 tablespoons-sized cookie dough balls for garnish and place on parchment-lined tray. Roll remaining dough into 1 teaspoon-sized balls for cheesecake filling. Chill all cookie dough balls in the refrigerator.
- Make Cheesecake Filling: Beat softened cream cheese with 1 cup powdered sugar on medium-high for 1–2 minutes until smooth and fluffy. In another bowl, whip heavy cream, ½ cup powdered sugar, and vanilla extract starting low and increasing speed to high until stiff peaks form.
- Combine Filling with Cookie Dough Bits: Gently fold whipped cream into cream cheese mixture until smooth. Fold in the teaspoon-sized cookie dough balls evenly.
- Assemble Cheesecake: Spread cheesecake filling over chilled cookie dough crust evenly. Cover lightly and refrigerate for at least 6 hours or overnight until firm.
- Remove from Pan: Run a butter knife around the pan edge to loosen the cheesecake. Release and remove the springform outer ring carefully.
- Garnish: Pipe whipped topping into 10 large dollops spaced evenly on top. Sprinkle mini chocolate chips over the surface. Top each dollop with one large cookie dough ball.
- Serve: Slice and enjoy the chilled no-bake cookie dough cheesecake.
Notes
- Heating the flour is crucial for safety to kill any bacteria before consuming raw dough.
- Ensure cream cheese and butter are softened for smooth mixing.
- Use cold heavy cream for better whipping results.
- Refrigerate the assembled cheesecake for minimum 6 hours to allow proper setting.
- Carefully remove the springform ring to maintain cheesecake shape.
- Cookie dough balls sized as directed create texture contrast in the cheesecake and garnish.
- Prep Time: 40 minutes
- Cook Time: 7 minutes (for heating flour only)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
