Oh, now we’re talking dessert heaven 😍 — No-Bake Cookie Dough Cheesecake combines creamy cheesecake with edible chocolate chip cookie dough for a rich, indulgent treat that’s super easy to make (no oven needed!).
Here’s a perfect version that’s both decadent and simple:
🍪 No-Bake Cookie Dough Cheesecake
Ingredients
For the crust:
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2 cups graham cracker crumbs (or crushed chocolate cookies)
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½ cup (1 stick) butter, melted
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¼ cup brown sugar (optional, for extra flavor)
For the edible cookie dough:
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½ cup (1 stick) butter, softened
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½ cup brown sugar
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¼ cup granulated sugar
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2 tbsp milk (or cream)
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1 tsp vanilla extract
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1 ¼ cups heat-treated flour*
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½ cup mini chocolate chips
(Heat-treat flour by microwaving or baking it to 165°F to make it safe to eat.)
For the cheesecake filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream, whipped to stiff peaks (or use whipped topping for ease)
Instructions
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Make the crust:
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Combine graham cracker crumbs, melted butter, and brown sugar.
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Press mixture firmly into the bottom of a 9-inch springform pan.
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Chill in the fridge while preparing the filling.
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Prepare edible cookie dough:
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In a bowl, beat butter and sugars until light and creamy.
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Add milk and vanilla, then stir in the heat-treated flour and mini chocolate chips.
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Roll small bits into tiny chunks or balls and set aside (reserve a few for topping).
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Make the cheesecake filling:
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Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
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Gently fold in the whipped cream until fully combined.
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Stir in about half of the cookie dough pieces.
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Assemble:
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Spread the cheesecake mixture evenly over the prepared crust.
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Sprinkle remaining cookie dough pieces and a few extra chocolate chips on top.
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Chill:
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Refrigerate for at least 4–6 hours, or overnight, until firm.
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Serve:
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Slice, serve chilled, and enjoy pure cookie dough bliss. 🍫🍰
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💡 Tips & Variations
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Short on time? Use store-bought edible cookie dough (just make sure it’s safe to eat raw).
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Add a chocolate drizzle: Melt chocolate chips with a touch of cream and drizzle over the top before serving.
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Mini cheesecakes: Make individual portions in small cups or a muffin tin.
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Freeze: Freezes beautifully for up to a month — just thaw in the fridge before serving.
Would you like me to give you a mini no-bake version (like little cups or jars — great for parties or meal prep)?
