Description
A delicious no-bake cookie dough cheesecake with layers of edible cookie dough, chocolate chip crust, and creamy filling.
Ingredients
Scale
- 1 ¼ cups (175g) all-purpose flour, heat treated
- ½ cup (113g) unsalted butter, softened
- ½ cup (95g) granulated sugar
- 1/3 cup (73g) light brown sugar, packed
- ¼ teaspoon salt
- 3 tablespoons (45ml) milk
- 1 tablespoon (15ml) vanilla extract
- ½ cup (90g) mini chocolate chips
- 1 package (13oz) chocolate chip cookies (such as Chips Ahoy)
- 7 tablespoons (127g) Danish Creamery Unsalted Butter, melted
- 4 ounces (113g) white chocolate
- 1 cup (236ml) + 2 tablespoons (30ml) heavy whipping cream, divided
- ½ cup (65g) powdered sugar
- 16 ounces (452g) full-fat cream cheese, at room temperature
- ¼ cup (55g) light brown sugar
- 2 teaspoons (10ml) pure vanilla extract
- ¾ cup (177ml) heavy whipping cream
- 3 tablespoons (24g) powdered sugar
- Hot fudge sauce (optional)
- Mini chocolate chips (optional)
Instructions
- Heat treat the flour by baking at 350°F (175°C) for 5 minutes. Let it cool.
- Make the cookie dough by creaming butter, granulated sugar, and brown sugar. Add milk, vanilla, and salt. Mix in flour and chocolate chips. Set aside.
- Crush cookies for the crust. Mix with melted butter and press into a 9-inch springform pan.
- Melt white chocolate with 2 tablespoons of heavy cream. Let it cool slightly.
- Beat remaining 1 cup heavy cream with powdered sugar until stiff peaks form.
- In another bowl, beat cream cheese, brown sugar, and vanilla until smooth. Fold in whipped cream and white chocolate mixture.
- Spread half the filling over the crust. Add dollops of cookie dough. Cover with remaining filling.
- Chill for at least 4 hours or overnight.
- Before serving, whip the topping cream with powdered sugar. Pipe over cheesecake. Drizzle with hot fudge and sprinkle mini chocolate chips if desired.
Notes
- Heat-treating flour makes it safe to eat raw.
- Use room temperature cream cheese for a smooth filling.
- Chill the cheesecake thoroughly for best texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: no-bake cheesecake, cookie dough dessert, easy cheesecake recipe