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

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

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.
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.)
Mix in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough until evenly distributed throughout the dough.
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.
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.
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.
Chill to Set: Refrigerate the assembled cheesecake in the fridge for at least 3 hours to allow it to firm up and set properly.
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