Amazing Cookie Dough Cheesecake You Must Try
This no-bake Cookie Dough Cheesecake combines creamy cheesecake with edible cookie dough for a delightful treat. It's easy to make and perfect for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Edible Cookie Dough
- 1.75 cups All-purpose flour Heat treated
- 1 cup Unsalted butter softened
- 0.75 cup Light brown sugar packed
- 0.5 cup Granulated sugar
- 2 tablespoons Heavy cream cold
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 1.25 cups Mini semi-sweet chocolate chips
No Bake Cheesecake Filling
- 24 ounces Cream cheese softened
- 1.5 cups Powdered sugar sifted, divided
- 1.25 cups Heavy cream very cold
- 1.5 teaspoons Vanilla extract
- 8 ounces Whipped topping
- 2 tablespoons Mini semi-sweet chocolate chips
- 10 Edible cookie dough balls
Instructions
Edible Cookie Dough
- Preheat the oven to 300°F (150°C).
- Line a baking sheet with parchment paper and spread flour evenly.
- Bake the flour for 5-7 minutes. Let it cool completely.
- In a bowl, mix butter, brown sugar, and granulated sugar until fluffy.
- Add heavy cream, vanilla, and salt. Mix well.
- Add the heated flour and mix until incorporated.
- Stir in chocolate chips.
- Press 2 cups of dough into a springform pan. Chill.
- Make 10 dough balls. Chill remaining dough in the refrigerator.
No Bake Cheesecake Filling
- Beat cream cheese and 1 cup of powdered sugar until fluffy.
- Whip heavy cream, 0.5 cup powdered sugar, and vanilla until stiff.
- Fold whipped cream into cream cheese mixture.
- Fold in the chilled cookie dough balls.
- Pour the filling over the cookie dough crust.
- Refrigerate for at least 6 hours.
- Remove the cheesecake from the springform pan.
Garnish
- Pipe whipped topping dollops on top.
- Sprinkle with chocolate chips.
- Top each dollop with a cookie dough ball and serve.
Notes
Enjoy this decadent and fun dessert! Make sure to chill the cheesecake for the recommended time to allow it to fully set.