Description

This Decadent No Bake Cookie Dough Cheesecake is a luscious dessert combining a crunchy graham cracker crust, smooth no-bake cheesecake filling, and edible cookie dough with mini chocolate chips. Perfect for those who love rich, creamy textures paired with sweet, chocolatey bites without turning on the oven. Ready in just a few hours of chilling, this cheesecake is an effortless yet impressive treat.

Ingredients

Scale

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

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

Notes

Heat treating the flour is essential to make the cookie dough safe to eat raw.
If you don’t have a thermometer, ensure the flour is heated thoroughly to simulate baking temperature.
The cheesecake requires at least 6 hours of chilling for best texture; overnight is ideal.
You can substitute milk with cream in the cookie dough for a richer texture.
Reserve some cookie dough for decoration to add a fun, textured topping.
Use a springform pan for easy removal of the cheesecake.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

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