Decadent No-Bake Cookie Dough Cheesecake Recipe

Introduction

This Decadent No Bake Cookie Dough Cheesecake combines the rich creaminess of classic cheesecake with the fun, nostalgic flavor of edible cookie dough. It’s an irresistible dessert that’s easy to assemble and perfect for any occasion.

Ingredients

• 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. Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted unsalted butter. Mix well until moistened, then press firmly and evenly into the bottom of the pan. Refrigerate while you prepare the cookie dough and filling.
2. Step 2: Make the Edible Cookie Dough. Heat-treat the all-purpose flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let cool completely. In a medium bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in 1 teaspoon vanilla extract. Gradually add the cooled flour, mixing on low until combined. Add milk or cream one tablespoon at a time until dough forms. Stir in mini chocolate chips by hand. Reserve about ¼ cup dough for decoration and chill the rest.
3. Step 3: Prepare the No-Bake Cheesecake Filling. Beat the softened cream cheese in a large bowl until smooth. Add powdered sugar and 1 teaspoon vanilla extract, beating until smooth and well combined. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
4. Step 4: Assemble the Cheesecake. Remove crust from refrigerator. Pour half the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon the remaining cheesecake filling over the cookie dough, smoothing the top. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Cover loosely with plastic wrap.
5. Step 5: Chill. Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, before serving.

Tips & Variations

• Heat-treating the flour is essential to ensure the edible cookie dough is safe to eat. You can also toast the flour in the oven at 350°F (175°C) for 5-7 minutes as an alternative.
• For extra flavor, add a pinch of salt to the cookie dough mixture, balancing the sweetness.
• Swap mini chocolate chips for other mix-ins like chopped nuts or white chocolate chips for variety.
• If you prefer a firmer crust, add an extra tablespoon of melted butter.

Storage

Store the cheesecake in the refrigerator covered, for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. Refrain from microwaving to preserve texture; slicing and serving chilled is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat the cookie dough in this cheesecake?

Yes, the flour is heat-treated to eliminate harmful bacteria, making the cookie dough safe to eat without baking.

Can I make this cheesecake ahead of time?

Absolutely! This no-bake cheesecake improves in flavor after several hours of chilling and can be made a day ahead. Just keep it covered and refrigerated until serving.

Decadent No-Bake Cookie Dough Cheesecake Recipe

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4.5 from 587 reviews

This Decadent No Bake Cookie Dough Cheesecake combines a buttery graham cracker crust with layers of creamy no-bake cheesecake and rich edible cookie dough studded with mini chocolate chips. Perfectly chilled and indulgently smooth, this dessert requires no baking and is ideal for cookie dough lovers craving a luscious, crowd-pleasing treat.

• Author: Ria
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

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

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

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

1. Prepare Your Pan and Crust: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter, mixing well until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Refrigerate the crust while you prepare the next layers.
2. Make the Edible Cookie Dough: Heat-treat the flour by spreading it on a microwave-safe plate and heating it in 30-second intervals until it reaches 160°F (71°C), then let it cool completely. In a medium bowl, cream together 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, mixing until dough comes together. Stir in mini chocolate chips by hand until evenly distributed. Reserve about ¼ cup of dough for decoration and chill the rest.
3. Prepare the No-Bake Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating until well incorporated. 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.
4. 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, smoothing the top. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips over the surface. Cover loosely with plastic wrap.
5. Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to set and develop flavors before serving.

Notes

• Heat-treating the flour is essential to make the cookie dough safe to eat raw.
• Ensure both the cream cheese and butter are softened for smooth mixing.
• Use full-fat cream cheese and heavy cream for the creamiest texture.
• The reserved cookie dough crumbles on top add a nice decorative touch and texture contrast.
• Allow sufficient chilling time for the cheesecake to fully set.
• If preferred, substitute milk with cream for a richer cookie dough.

Keywords: no bake cheesecake, edible cookie dough, cookie dough cheesecake, no bake dessert, chocolate chip dessert