Description

This No Bake Cookie Dough Cheesecake is a creamy, indulgent dessert combining the rich flavors of cheesecake with the fun texture of edible cookie dough and mini chocolate chips. With a buttery graham cracker crust and a smooth, fluffy filling, this eggless treat requires no baking and sets perfectly in the refrigerator, making it an easy and crowd-pleasing dessert for any occasion.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
6 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup mini chocolate chips
1/2 cup edible cookie dough (store-bought or homemade)

Topping (Optional)

Extra cookie dough pieces
Extra mini chocolate chips

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form a compact crust. Place it in the refrigerator to chill while you prepare the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy, ensuring there are no lumps. In a separate bowl, whip the heavy cream until stiff peaks form, meaning the cream holds its shape firmly when the mixer is lifted.
Combine ingredients: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Next, stir in the mini chocolate chips and crumbled edible cookie dough evenly throughout the mixture.
Assemble the cheesecake: Pour the prepared filling over the chilled crust, smoothing the top with a spatula or the back of a spoon. Cover the pan with plastic wrap or a lid.
Chill to set: Refrigerate the cheesecake for at least 6 hours or overnight, allowing it to set fully and develop its firm, creamy texture.
Add topping and serve: Just before serving, garnish the cheesecake with extra cookie dough pieces and mini chocolate chips for added texture and presentation if desired. Slice and serve chilled.

Notes

To safely make edible cookie dough at home, use heat-treated flour to eliminate bacteria and omit eggs to avoid any food safety issues.
For an enhanced texture, try pressing small pieces of cookie dough into the crust layer before adding the cheesecake filling.
This cheesecake is best kept refrigerated and consumed within 3-4 days for optimal freshness.