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 (for cookie dough)

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 (for cheesecake filling)

1 ½ cups Heavy Cream (Cold)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, mix together graham cracker crumbs, 2 tablespoons granulated sugar, and melted unsalted butter until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of the pan. Refrigerate while preparing the cookie dough and filling.

Step 2: Spread the all-purpose flour on a microwave-safe plate or baking sheet. Microwave on high in 30-second intervals until it reaches 160°F (71°C) to heat-treat the flour, then let cool completely. In a medium bowl, cream softened unsalted butter with both sugars until light and fluffy. Beat in 1 teaspoon vanilla extract. Gradually add the cooled flour on low speed until combined. Add milk or cream one tablespoon at a time, mixing until dough forms. Fold in mini chocolate chips by hand. Reserve ¼ cup of dough for decoration, chill the rest.

Step 3: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and 1 teaspoon vanilla extract, beating until well blended. In a separate chilled bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until just combined.

Step 4: Remove chilled crust from refrigerator. Spread half of the cheesecake filling over the crust evenly. Arrange chilled cookie dough balls over the filling layer. Spoon remaining cheesecake filling on top and smooth. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Loosely cover the pan with plastic wrap.

Step 5: Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set and develop flavor.

Tips & Variations

Be sure to heat-treat the flour to make the cookie dough safe to eat raw.

Use full-fat cream cheese and heavy cream for a rich, creamy texture.

Try adding chopped nuts or different chocolate chips to the cookie dough for extra texture.

If you don’t have a springform pan, use a regular cake pan lined with parchment paper for easy removal.

FAQs

Can I use store-bought cookie dough instead of making my own?

While you can, homemade edible cookie dough in this recipe is heat-treated and egg-free, making it safer and better suited for consuming raw in a no-bake cheesecake.

Can I make this cheesecake gluten-free?

Yes, substitute the graham cracker crumbs and all-purpose flour with gluten-free alternatives. Make sure to heat-treat any gluten-free flour used for the cookie dough to ensure safety.