Creamy Chocolate Chip Cookie Dough Cheesecake
A no-bake, creamy cheesecake combined with safe-to-eat chocolate chip cookie dough, perfect for quick and indulgent desserts without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for heat-treating flour)
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (60g) all-purpose flour, heat-treated or heat-treated oat flour
- 1/4 cup (56g) unsalted butter, softened
- 1/4 cup (50g) brown sugar
- 2 tbsp (25g) granulated sugar
- 1 tsp vanilla extract
- 1–2 tbsp whole milk
- 1/3 cup (60g) mini chocolate chips
- Pinch of salt
- 16 oz (450g) cream cheese, softened
- 3/4 cup (90g) powdered sugar
- 1 cup (240ml) heavy cream, whipped to stiff peaks
- 1 tsp vanilla extract
- 1 1/2 cups (150g) graham cracker crumbs
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp (25g) brown sugar
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar. Mix until crumbs are evenly coated and resemble wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge for about 10 minutes.
- Make the safe-to-eat cookie dough: Heat-treat the flour by baking at 350°F (175°C) for 5 minutes and let cool. Cream together softened butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla extract and milk. Gradually add cooled flour and salt until combined. Fold in mini chocolate chips. Set aside.
- Prepare the cheesecake filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
- Combine cookie dough and cheesecake filling: Reserve 1/3 of cookie dough for topping. Fold remaining 2/3 gently into cheesecake filling.
- Assemble the cheesecake: Pour cheesecake filling over chilled crust and smooth the top. Dollop reserved cookie dough over the surface in small chunks.
- Chill: Refrigerate cheesecake for at least 4 hours or overnight to set.
- Serve: Remove sides of springform pan gently. Slice with a warm, sharp knife and enjoy.
Notes
Heat-treat flour to make cookie dough safe to eat raw. Use softened cream cheese and butter for smooth texture. Whip heavy cream to stiff peaks for lightness. Fold cookie dough gently to preserve airy texture. Chill cheesecake at least 4 hours or overnight for best results. Use a warm knife for clean slices. If cookie dough topping is too firm after chilling, let cheesecake sit at room temperature for 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 320
- Sugar: 18
- Fat: 22
- Carbohydrates: 28
- Protein: 4
Keywords: no-bake cheesecake, cookie dough cheesecake, chocolate chip dessert, easy cheesecake, no oven dessert, creamy cheesecake