Description

This Decadent No Bake Cookie Dough Cheesecake is a luscious, layered dessert combining a graham cracker crust, edible cookie dough, and smooth no-bake cheesecake filling. Perfectly creamy and rich with bursts of mini chocolate chips, this cheesecake requires no oven and is chilled overnight for the best texture and flavor.

Ingredients

Scale

For the Crust

1 ½ cups Graham Cracker Crumbs
6 tablespoons Melted Unsalted Butter
2 tablespoons Granulated Sugar

For the 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

For the 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

Prepare Your Pan and Crust: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until all crumbs are moistened. Firmly and evenly press this mixture into the bottom of the prepared pan. Refrigerate the crust while preparing the cookie dough and filling.
Make the Edible Cookie Dough: Spread the all-purpose flour on a microwave-safe plate or baking sheet and microwave in 30-second intervals until it reaches 160°F (71°C) to heat-treat, then let it cool completely. In a medium bowl, cream softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add the cooled, heat-treated flour, mixing on low speed until just combined. Add milk or cream one tablespoon at a time to bring the dough together. Stir in mini chocolate chips by hand evenly. Reserve about ¼ cup for decoration and chill the rest.
Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract; beat until fully incorporated and smooth. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined.
Assemble the Cheesecake: Remove the chilled crust from the refrigerator. Pour half of the cheesecake filling evenly over the crust. Arrange chilled edible cookie dough balls on top of this layer. Spoon the remaining cheesecake filling over the cookie dough to create a smooth surface. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips on top. Loosely cover the pan with plastic wrap.
Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 6-8 hours or preferably overnight to set completely before serving.

Notes

Heat-treating the flour is necessary to make the cookie dough safe to eat raw.
Use full-fat cream cheese and heavy cream for the best creamy texture.
You can substitute milk with cream in the cookie dough for a richer taste.
Reserve some cookie dough for decoration to add a fun texture contrast.
Make sure the heavy cream is very cold before whipping for stable peaks.
Chilling time is important to allow the cheesecake to set and flavors to meld.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake cheesecake, edible cookie dough, chocolate chip cheesecake, no bake dessert, easy cheesecake recipe, creamy cheesecake, graham cracker crust