Description
This No Bake Cookie Dough Cheesecake is a delightful dessert combining rich, creamy cheesecake with chunks of chocolate chip cookie dough. It features a chocolate sandwich cookie crust, a luscious cream cheese filling mixed with safe-to-eat cookie dough, and is topped with whipped cream for a perfectly indulgent treat without requiring any baking.
Ingredients
Scale
Crust
- ½ cup melted butter
- 300 grams chocolate sandwich cookies (about 25 cookies)
Cookie Dough
- 1¼ cup brown sugar
- ½ cup softened butter
- 2¼ cups all-purpose flour (heat treated – see notes)
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup mini chocolate chips
Cheesecake Filling
- 750 grams cream cheese (24 oz or 3 packages), softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (35% cream)
Topping
- Homemade whipped cream for serving
Instructions
- Prepare the Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the cookie crumbs with the melted butter until well combined. Press the mixture evenly into the base of a springform pan to form the crust. Place the crust in the refrigerator to set while preparing the other components.
- Make the Cookie Dough: In a large bowl, cream together the brown sugar and softened butter until fluffy. Add the heat-treated flour, milk, vanilla extract, and salt, mixing until a thick, dough-like consistency forms. Fold in the mini chocolate chips. This cookie dough is made with heat-treated flour to ensure it is safe to eat raw.
- Prepare the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until fully integrated and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Assemble the Cheesecake: Gently fold the prepared cookie dough into the cheesecake filling, taking care to evenly distribute the chunks without overmixing. Pour the combined mixture over the chilled crust in the springform pan, spread evenly, and smooth the top.
- Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and the flavors to meld.
- Serve: Before serving, top the cheesecake with dollops of homemade whipped cream to add extra richness and presentation appeal. Slice and enjoy chilled.
Notes
- Heat-treating the flour is essential to eliminate any risk of harmful bacteria since the flour is consumed raw in the cookie dough. To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let cool.
- If you prefer, you can substitute premade heat-treated flour or use gluten-free flour if needed, but adjust quantities and textures accordingly.
- Make sure the cream cheese and butter are softened at room temperature to ensure a smooth filling and cookie dough.
- The cheesecake requires several hours of chilling; plan ahead to allow sufficient setting time.
- For a firmer crust, you can briefly chill it in the freezer for 10-15 minutes before assembling the filling.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
