Description
Creamy, dreamy, and dangerously delicious!
This No-Bake Cookie Dough Cheesecake combines velvety cheesecake filling with chunks of edible cookie dough — all resting on a buttery graham cracker crust. Perfect for when you crave a decadent dessert without ever turning on the oven!
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
½ cup melted butter
2 tbsp brown sugar
For the cookie dough:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour (heat-treated for safety)
2 tbsp milk
½ cup mini chocolate chips
For the cheesecake filling:
16 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (cold)
For topping:
Whipped cream, extra cookie dough balls, and chocolate drizzle
Instructions:
Prepare the crust:
Mix graham cracker crumbs, melted butter, and brown sugar until evenly coated. Press firmly into the bottom of a springform pan to form an even crust. Chill in the fridge while preparing the filling.
Duration: 10 minutes
Make edible cookie dough:
Beat butter and sugars together until creamy. Mix in vanilla, milk, and heat-treated flour until smooth. Stir in chocolate chips. Roll small cookie dough balls and set aside.
Duration: 12 minutes
Prepare cheesecake filling:
Beat softened cream cheese, powdered sugar, and vanilla until fluffy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Duration: 10 minutes
Assemble the cheesecake:
Gently fold half of the cookie dough balls into the cheesecake filling. Pour the mixture over the chilled crust and smooth the top with a spatula.
Duration: 5 minutes
Chill and set:
Refrigerate for at least 4–6 hours or overnight until firm. When ready to serve, top with whipped cream, remaining cookie dough balls, and a drizzle of chocolate.
Duration: 6 hours (chill time)
Prep Time: 25 minutes | Chill Time: 6 hours | Total Time: 6 hours 25 minutes
Kcal: 420 kcal per slice | Servings: 10 servings
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Step-by-Step Guide
1. Treat the Flour: To make the flour safe for consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let it cool completely before using. This is a non-negotiable safety step.
2. Form a Solid Crust: When pressing the graham cracker mixture into the pan, use the bottom of a flat glass or measuring cup to compact it firmly and evenly. This prevents a crumbly base.
3. Achieve Perfect Peaks: For the whipped cream, ensure both the bowl and beaters are chilled. Whip the cold heavy cream on high speed until stiff peaks form—this means the peaks stand straight up when you lift the beaters.
4. Fold Gently: When incorporating the whipped cream into the cream cheese mixture, use a spatula and a gentle, sweeping “fold” motion. This maintains the airy texture. Repeat when folding in the cookie dough balls.
5. Patience is Key: Do not shortcut the chilling time. A full 6 hours, or ideally overnight, is required for the cheesecake to set properly for clean slices.
Serving Suggestions
Serve each slice with a dollop of freshly whipped cream and a warm chocolate or caramel drizzle. For a party, present the whole cheesecake on a cake stand decorated with extra mini cookie dough balls around the base. Pair with a cold glass of milk or a scoop of vanilla ice cream for the ultimate indulgence.
How-to Summary
Create a buttery graham cracker crust and chill. Make safe-to-eat cookie dough using heat-treated flour. Prepare a fluffy no-bake cheesecake filling by folding whipped cream into sweetened cream cheese. Fold half the cookie dough into the filling, pour over the crust, and chill for 6+ hours. Top with whipped cream, remaining dough, and chocolate before serving.
Frequently Asked Questions
1. Why is heat-treating the flour necessary? Raw flour can carry harmful bacteria like E. coli. Heat-treating (baking it) eliminates this risk, making the cookie dough completely edible.
2. Can I use a different crust? Absolutely. Crushed Oreos, Biscoff cookies, or vanilla wafers mixed with melted butter make excellent alternatives to graham crackers.
3. My filling is too runny. What happened? This usually means the whipped cream was not whipped to stiff peaks, the cream cheese wasn’t fully softened, or the chill time was insufficient. Ensure each component is at the right consistency.
4. How long will this cheesecake keep? Stored airtight in the refrigerator, it will stay fresh for up to 4 days. The crust will soften slightly over time.
5. Can I freeze this cheesecake? Yes. Wrap the fully set cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Using Raw, Untreated Flour: This is a food safety hazard. Always heat-treat your flour.
- Overmixing the Filling: Folding too vigorously will deflate the whipped cream, resulting in a dense, not light and fluffy, cheesecake.
- Soft Cream Cheese: Using cold cream cheese will lead to lumps. Let it sit at room temperature for 1-2 hours until truly soft.
- Rushing the Chill Time: Slicing too early causes a soupy mess. Allow the full 6 hours for proper setting.
- Packing the Crust Loosely: A firmly pressed crust is essential for a stable base that holds together when sliced.
Conclusion
This No-Bake Cookie Dough Cheesecake is the ultimate fuss-free dessert that delivers maximum flavor and satisfaction. By following the detailed steps and avoiding common pitfalls, you can create a stunning, creamy, and safe-to-eat masterpiece that perfectly marries the joy of edible cookie dough with classic cheesecake richness. It’s a guaranteed crowd-pleaser for any occasion, proving that sometimes the best desserts don’t require an oven at all.