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No Bake Cookie Dough Cheesecake

This No Bake Cookie Dough Cheesecake is a creamy, indulgent dessert with safe-to-eat cookie dough and a buttery graham cracker crust. Perfectly simple and irresistibly delicious!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dessert
Keyword: Cheesecake, Cookie Dough, Easy, No-Bake, Quick
Servings: 8 servings

Ingredients

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter melted

For the Cheesecake Filling:

  • 2 packages cream cheese softened, 8 oz each
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

For the Cookie Dough:

  • 1 cup all-purpose flour heat-treated
  • 1/2 cup brown sugar
  • 1/2 cup mini chocolate chips

For the Whipped Cream and Topping:

  • 1 cup heavy cream whipped
  • 1/4 cup mini chocolate chips additional, for topping

Instructions

Prepare the Graham Cracker Crust

  • In a medium bowl, mix together 1 1/2 cups graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the crust mixture evenly into the bottom of your 9-inch springform pan, making sure to pack it firmly. Place the crust in the refrigerator to chill while you prepare the filling.

Make the Cookie Dough

  • Heat-treat 1 cup of all-purpose flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes. Let it cool completely. In a bowl, combine the heat-treated flour with 1/2 cup brown sugar and 1/2 cup mini chocolate chips. This forms your safe-to-eat cookie dough base.

Prepare the Cheesecake Filling

  • Using a mixer, beat 2 packages of softened cream cheese with 1/2 cup sugar and 1 teaspoon vanilla extract until smooth and creamy. Gently fold in the cookie dough mixture you just made, ensuring the chocolate chips and dough bits are evenly distributed.

Whip the Cream

  • In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Carefully fold the whipped cream into the cream cheese and cookie dough mixture, creating a light and airy filling.

Assemble the Cheesecake

  • Spoon the filling over the chilled graham cracker crust, smoothing the top with a spatula. Sprinkle the additional 1/4 cup mini chocolate chips evenly over the surface for garnish.

Chill and Set

  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the filling to set perfectly without baking.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Plastic Wrap
  • Whisk

Notes

  • Make sure to heat-treat the flour to ensure the cookie dough is safe to eat raw.
  • Use softened cream cheese to achieve a smooth and creamy cheesecake filling.
  • Be gentle when folding whipped cream into the filling to keep it light and airy.
  • Chill the cheesecake for at least 4 hours to allow it to set properly.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 1 month.