No-Bake Cookie Dough Cheesecake
A rich and creamy cheesecake combined with delightful cookie dough chunks, this no-bake dessert is perfect for any family gathering or cozy evening.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
For the cheesecake filling
- 16 oz cream cheese, softened
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cups heavy whipping cream
For the cookie dough
- 1 cups all-purpose flour (lightly toasted) to avoid raw flour
- 0.5 cups brown sugar
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 teaspoon vanilla extract
- 0.5 cups mini chocolate chips
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a springform pan to create an even layer. Set aside.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Stir in the vanilla extract. Gradually add the lightly toasted flour and mix until just combined. Fold in the mini chocolate chips, then set aside.
- In a separate mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract. In another bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add half of the cheesecake filling over the prepared crust. Sprinkle half of the cookie dough mixture over the cheesecake. Top with the remaining cheesecake filling and finish with the rest of the cookie dough. Spread evenly and smooth out the top if needed.
Chilling and Serving
- Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours or until set. For best results, allow it to chill overnight.
- Remove the sides of the springform pan. Cut into slices and serve chilled, garnishing with extra mini chocolate chips if desired.
Notes
For a Halal-friendly alternative, use non-dairy cream cheese and whipped coconut cream instead of traditional cream cheese and heavy whipping cream. Make sure to allow plenty of time for your cheesecake to chill for the best texture. Avoid overmixing the whipped cream into the cheesecake filling to retain a light, airy texture.