Description
Indulge in the creamy, tangy delight of this No Bake Cookie Dough Cheesecake, featuring layers of rich cheesecake and edible cookie dough on a buttery graham cracker crust. Perfect for any occasion, this dessert is a show-stopper that requires no baking!
Ingredients
- Heat-Treated All-Purpose Flour
- Unsalted Butter (Room Temperature)
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Milk (or Cream)
- Mini Chocolate Chips
- Graham Cracker Crumbs
- Unsalted Butter (Melted)
- Granulated Sugar (Optional)
- Full-Fat Cream Cheese (Softened)
- Powdered Sugar (Confectioners' Sugar)
- Vanilla Extract
- Cold Heavy Cream (or Whipping Cream)
Instructions
- Prepare Your Pan: First things first, grab a 9-inch springform pan. Lightly grease the bottom and sides and then line the bottom with a circle of parchment paper.
- Make the Edible Cookie Dough: If you're heat-treating your own flour, do that first and let it cool completely. In a medium bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes). Beat in the vanilla extract. Gradually add the cooled, heat-treated flour, mixing on low speed until just combined. Stir in 1-2 tablespoons of milk, a little at a time, until the dough comes together and is moist but not sticky. Fold in the mini chocolate chips. Set aside about half of the cookie dough for the top layer, and the remaining half for the middle layer.
- Prepare the Graham Cracker Crust: In a small bowl, combine the graham cracker crumbs, melted unsalted butter, and optional granulated sugar. Mix until the crumbs are evenly moistened. Press the crumb mixture firmly and evenly into the bottom of your prepared springform pan. Place the crust in the refrigerator to chill while you prepare the filling (at least 15-20 minutes).
- Whip the Heavy Cream: In a large, very clean bowl, beat the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. Set this aside in the fridge.
- Prepare the Cream Cheese Filling: In another large bowl, beat the softened full-fat cream cheese, powdered sugar, and vanilla extract with an electric mixer on medium speed until completely smooth and lump-free (about 2-3 minutes).
- Combine the Filling: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula until no streaks remain.
- Assemble the Cheesecake: Retrieve your chilled crust. Spoon about half of the cheesecake filling over the crust and spread it evenly. Crumble or dollop the reserved half of the edible cookie dough (the portion for the middle layer) over the first cheesecake layer. Carefully spoon the remaining cheesecake filling over the cookie dough layer and gently spread it out to cover. For the top, take the remaining half of the cookie dough and crumble it over the cheesecake.
- Chill, Chill, Chill!: Cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours, but ideally overnight.
- Serve and Enjoy: Once thoroughly chilled and set, remove the sides of the springform pan. Slice with a sharp knife and serve.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Make sure to heat-treat your flour for safety. Use room temperature cream cheese for a smooth filling, and ensure your heavy cream is very cold for the best results.