Cookie Dough Cheesecake Recipe

Introduction

This Cookie Dough Cheesecake combines the best of both worlds: rich, creamy cheesecake and sweet, chocolate-studded cookie dough. It’s a no-bake dessert that’s perfect for impressing guests or treating yourself with minimal effort.

Ingredients

• 1 cup salted butter (softened)
• ¾ cup light brown sugar
• 2 cups all-purpose flour (to heat treat flour, see notes and prep 30 minutes ahead)
• 2 cups semi-sweet chocolate chips
• 16 ounces cream cheese (softened)
• ½ cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a medium-sized mixing bowl, cream together the softened butter and light brown sugar using an electric hand mixer or stand mixer with the paddle attachment until smooth.
2. Step 2: Whisk in the all-purpose flour until fully incorporated. If you prefer, heat treat the flour beforehand to make it safe for eating raw (see tips).
3. Step 3: Gently fold the semi-sweet chocolate chips into the cookie dough until evenly distributed. Press this cookie dough mixture into the bottom of a 10-inch springform pan to form the crust. Set aside.
4. Step 4: In a large mixing bowl, whip together the softened cream cheese, powdered sugar, vanilla extract, and heavy whipping cream on medium speed until the mixture is smooth and creamy.
5. Step 5: Pour the cheesecake filling over the cookie dough crust in the springform pan and smooth the top with a spatula.
6. Step 6: Refrigerate the assembled cheesecake for at least 3 hours, or until set.
7. Step 7: Slice, serve, and enjoy this rich and delicious no-bake cookie dough cheesecake!

Tips & Variations

• To heat treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, then let it cool completely before using. This makes it safe to eat raw in cookie dough.
• Try using white chocolate chips or a mix of different chocolates for a unique twist.
• For extra flavor, add a pinch of sea salt on top before chilling to enhance sweetness and texture.
• If you prefer a firmer crust, you can chill the cookie dough crust in the fridge for 15-20 minutes before adding the filling.

Storage

Store the cheesecake in the refrigerator, covered, for up to 3 days for the best texture and flavor. When ready to serve, slice directly from the fridge. If you’d like, let slices sit at room temperature for about 10 minutes to soften slightly before eating. This cheesecake does not freeze well due to its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance and kept refrigerated. Allow it to chill fully to set properly before serving.

Why do I need to heat treat the flour?

All-purpose flour can contain harmful bacteria since it is raw and unprocessed for eating. Heat treating the flour by baking it makes it safe to consume in no-bake recipes like this cookie dough cheesecake.

Cookie Dough Cheesecake Recipe

---

★★★★★

4.6 from 80 reviews

• Author: Matteo
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This no-bake Cookie Dough Cheesecake combines the nostalgic flavors of chocolate chip cookie dough with a creamy cheesecake filling. Featuring a cookie dough crust with semi-sweet chocolate chips and a smooth cream cheese filling, this dessert is easy to make and perfect for any occasion. With a refrigerated set, it’s a delightful treat that doesn’t require baking.

---

Ingredients

Scale 1x2x3x

Cookie Dough Crust

• 1 cup salted butter (softened)
• ¾ cup light brown sugar
• 2 cups all-purpose flour (heat-treated for safety, see notes)
• 2 cups semi-sweet chocolate chips

Cheesecake Filling

• 16 ounces cream cheese (softened)
• ½ cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

---

Instructions

1. Prepare the Cookie Dough Crust: In a medium mixing bowl, combine the softened butter and light brown sugar. Use an electric hand mixer or stand mixer fitted with a paddle attachment to cream the ingredients together until the mixture is smooth and fluffy, ensuring the sugar is well incorporated.
2. Add the Flour: Gradually whisk in the heat-treated flour into the creamed butter and sugar until fully incorporated. This will create your cookie dough base. (See notes for heat treatment instructions.)
3. Mix in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough until evenly distributed throughout the dough.
4. Form the Crust: Press the cookie dough evenly into the bottom of a 10-inch springform pan to form a firm crust layer. Set the springform pan aside while preparing the cheesecake filling.
5. Make the Cheesecake Filling: In a large mixing bowl, whip together the softened cream cheese, powdered sugar, vanilla extract, and heavy whipping cream on medium speed with a mixer until the filling is completely smooth, creamy, and well combined.
6. Assemble the Cheesecake: Pour the cream cheese filling over the prepared cookie dough crust in the springform pan. Use a spatula to smooth out the top evenly.
7. Chill to Set: Refrigerate the assembled cheesecake in the fridge for at least 3 hours to allow it to firm up and set properly.
8. Serve and Enjoy: After chilling, carefully remove the cheesecake from the springform pan, slice into 8 servings, and enjoy this luscious no-bake dessert.

Notes

• Heat Treating Flour: To safely use raw flour in no-bake recipes, spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to kill any potential bacteria. Let cool before using.
• Ensure all dairy ingredients are softened to room temperature to achieve the best texture in the cheesecake filling.
• Store any leftovers covered in the refrigerator for up to 3 days for optimal freshness.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: cookie dough cheesecake, no bake cheesecake, chocolate chip cookie dough, no bake dessert, easy cheesecake recipe