Description
Indulge in the deliciousness of this No Bake Cookie Dough Cheesecake that combines the flavors of cookie dough and creamy cheesecake in every bite. A perfect dessert for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3/4 cup all-purpose flour, heat-treated
- 1/2 cup mini chocolate chips
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream
Optional Toppings:
- Whipped cream
- Extra cookie dough balls
- Mini chocolate chips
Instructions
- Prepare the Crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan and chill.
- Make the Cookie Dough: Cream butter with sugars, vanilla, milk, and flour. Fold in chocolate chips.
- Prepare the Cheesecake Filling: Beat cream cheese, sugar, and vanilla. Whip cream and fold into cream cheese mixture. Add crumbled cookie dough.
- Assemble: Spread filling over crust. Garnish with cookie dough balls and chocolate chips. Refrigerate for at least 6 hours.
Notes
- Heat-treat flour before use to make it safe to eat raw.
- Store leftovers covered in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32g
- Sodium: 260mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
