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Decadent No Bake Cookie Dough Cheesecake: Quick & Easy

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This No Bake Cookie Dough Cheesecake combines creamy cheesecake with irresistible cookie dough, all without the need for an oven. It’s the perfect dessert for warm days or when you want a spectacular treat with minimal fuss.

Ingredients

Scale
  • 1 ½ cups Graham Cracker Crumbs
  • 6 tablespoons Melted Unsalted Butter
  • 2 tablespoons Granulated Sugar
  • 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
  • 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. Step 1: Prepare Your Pan and Crust
  2. 1. Line a 9-inch springform pan with parchment paper on the bottom.
  3. 2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until all the crumbs are moistened.
  4. 3. Press this mixture firmly and evenly into the bottom of your prepared springform pan.
  5. 4. Pop the crust into the refrigerator while you prepare the cookie dough and filling.
  6. Step 2: Make the Edible Cookie Dough
  7. 1. Heat-Treat the Flour: Spread the all-purpose flour on a microwave-safe plate or baking sheet. Microwave on high in 30-second intervals until it reaches an internal temperature of 160°F (71°C). Let it cool completely before using.
  8. 2. In a medium bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  9. 3. Beat in the vanilla extract.
  10. 4. Gradually add the cooled, heat-treated flour, mixing on low speed until just combined.
  11. 5. Add milk (or cream) one tablespoon at a time, mixing until the dough comes together.
  12. 6. Stir in mini chocolate chips by hand until evenly distributed.
  13. 7. Reserve about ¼ cup of this edible cookie dough for decoration and chill the remaining dough.
  14. Step 3: Prepare the No-Bake Cheesecake Filling
  15. 1. In a large bowl, beat the softened cream cheese until completely smooth and creamy.
  16. 2. Add powdered sugar and vanilla extract to the cream cheese. Beat until well incorporated and smooth.
  17. 3. In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form.
  18. 4. Gently fold the whipped cream into the cream cheese mixture until just combined.
  19. Step 4: Assemble the Cheesecake
  20. 1. Take your chilled crust out of the refrigerator.
  21. 2. Pour about half of the no-bake cheesecake filling over the crust and spread it evenly.
  22. 3. Arrange your chilled edible cookie dough balls over this layer.
  23. 4. Spoon the remaining cheesecake filling over the cookie dough layer, creating a smooth top.
  24. 5. Sprinkle the reserved cookie dough crumbles and/or some extra mini chocolate chips on top.
  25. 6. Cover the springform pan loosely with plastic wrap.
  26. Step 5: Chill!
  27. 1. Refrigerate the cheesecake for at least 6-8 hours, preferably overnight.

Nutrition

Keywords: Ensure cream cheese is at room temperature for a smooth filling. Heat-treat the flour properly for food safety. Don't over-whip the heavy cream to maintain texture.

Find it online: https://mamablueberry.com/decadent-no-bake-cookie-dough-cheesecake-quick-easy/