Description
Indulge in the creamy, dreamy flavors of this no-bake cookie dough cheesecake that combines two beloved desserts into one spectacular treat. Perfect for hot days or any gathering, this cheesecake is easy to make and utterly irresistible.
Ingredients
Scale
- 16 ounces full-fat cream cheese, softened
- 1 ½ cups heavy cream, very cold
- 1 cup powdered sugar (confectioners' sugar)
- 6 tablespoons unsalted butter, melted
- 1 ½ cups graham cracker crumbs
- ½ cup heat-treated all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (or cream) for cookie dough
- ¼ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- Heat-treat your flour by spreading ½ cup all-purpose flour thinly on a baking sheet and baking at 300°F (150°C) for 5-7 minutes, or microwaving in 30-second intervals until it reaches 160°F (71°C). Let it cool completely.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs with ¼ cup granulated sugar. Pour in 6 tablespoons of melted unsalted butter and stir until the crumbs are thoroughly moistened. Press the mixture into the bottom of the prepared springform pan and refrigerate for at least 15-20 minutes.
- In a medium bowl, cream together ¼ cup softened unsalted butter, ¼ cup packed light brown sugar, and 2 tablespoons granulated sugar until light and fluffy. Stir in ½ teaspoon vanilla extract and 1-2 tablespoons of milk until combined. Gradually mix in the cooled, heat-treated ½ cup all-purpose flour and ¼ teaspoon salt until just combined. Fold in ½ cup mini chocolate chips and set aside ¼ cup of this cookie dough for topping.
- In a large mixing bowl, beat two 8-ounce blocks of softened full-fat cream cheese on medium speed until smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, beating until fully incorporated.
- In a separate bowl, beat 1 ½ cups of very cold heavy cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in most of the crumbled cookie dough pieces.
- Pour the cheesecake filling over the chilled graham cracker crust and spread evenly. Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight.
- Once set, remove the sides of the springform pan and crumble the reserved ¼ cup of edible cookie dough over the top. Slice and serve immediately.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Ensure your cream cheese is at room temperature for a smooth filling. Use cold heavy cream for the best whipped texture, and do not overmix the whipped cream to maintain its lightness. Be sure to heat-treat the flour properly for safe edible cookie dough.