Hello, dessert lovers! Are you looking for a dessert that’s easy to prepare, incredibly delicious, and combines the best of two beloved treats—cheesecake and cookie dough? Look no further than this No Bake Cookie Dough Cheesecake. With its creamy texture, rich flavor, and no baking required, it’s perfect for any occasion. Whether you’re entertaining guests or satisfying your sweet tooth, this recipe is a guaranteed hit.
Introduction
This No Bake Cookie Dough Cheesecake is a dessert lover’s dream. It combines the rich creaminess of cheesecake with the nostalgic sweetness of cookie dough. The best part? You don’t need to turn on your oven! Made with a simple graham cracker crust, luscious cheesecake filling, and chunks of cookie dough, this no-bake dessert is perfect for any time of year. Whether it’s a summer gathering or a cozy winter treat, this cheesecake will steal the show.
Ingredients
This dessert is divided into three delicious layers: the crust, the cookie dough, and the cheesecake filling. Here’s what you’ll need:
Crust Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
The crust provides a sturdy, buttery base for the cheesecake and adds a subtle crunch to balance the creamy filling.
Cookie Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
This cookie dough is made without eggs, making it safe to eat raw. The heat-treated flour ensures there’s no risk of bacteria, so you can enjoy it worry-free.
Cheesecake Ingredients
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
The cheesecake layer is creamy, rich, and slightly tangy, providing the perfect complement to the sweet cookie dough.
How to Make No Bake Cookie Dough Cheesecake
Making this dessert is straightforward and fun. Follow these steps for a no-fail cheesecake that will wow everyone.
Preparing the Crust
Start by crushing the graham crackers into fine crumbs. You can use a food processor or place the crackers in a zip-top bag and crush them with a rolling pin. In a medium bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Chill the crust in the refrigerator while you prepare the other layers.
Making the Cookie Dough
In a mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the vanilla extract and mix well. Gradually stir in the heat-treated flour and salt until combined. Fold in the mini chocolate chips. Set the cookie dough aside, or roll small portions into balls for garnishing later.
Preparing the Cheesecake Mixture
In a separate large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to create a light and airy cheesecake filling.
Assembling the Cheesecake
Take the prepared crust from the refrigerator and spread half of the cheesecake mixture evenly over it. Drop spoonfuls of the cookie dough onto the cheesecake layer, distributing them evenly. Cover with the remaining cheesecake mixture, smoothing the top with a spatula. For extra indulgence, sprinkle additional mini chocolate chips or cookie dough balls over the top.
Chilling and Serving
Refrigerate the assembled cheesecake for at least 4 hours, or until fully set. This step is essential to ensure the layers hold their shape. Once chilled, release the cheesecake from the springform pan. Slice into 12 servings and garnish with additional cookie dough balls and mini chocolate chips if desired. Serve and enjoy!
Helpful Tips
- Heat-Treating Flour: To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. This kills any potential bacteria, making it safe for raw consumption.
- Whipping Cream: For best results, ensure your heavy cream is cold before whipping. Use a chilled bowl and whisk to achieve stiff peaks.
- Pressing the Crust: Use the bottom of a flat glass or measuring cup to press the crust evenly into the pan.
Cooking Tips
- Room Temperature Ingredients: Allow the cream cheese and butter to come to room temperature before mixing. This ensures a smoother filling.
- Customizing the Cookie Dough: Add chopped nuts or white chocolate chips to the cookie dough for a unique twist.
- Using a Springform Pan: A springform pan is essential for easy removal. If you don’t have one, line a regular pan with parchment paper for easier serving.
Serving Suggestions
This No Bake Cookie Dough Cheesecake is versatile and pairs beautifully with a variety of toppings. Drizzle with chocolate syrup or caramel sauce for an extra layer of flavor. Serve with fresh berries or whipped cream for a lighter touch. For a decadent presentation, add a sprinkle of sea salt on top to balance the sweetness.
Nutritional Information
Each slice of this cheesecake contains approximately:
- Calories: 450
- Carbohydrates: 32g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 85mg
- Sodium: 220mg
- Potassium: 120mg
- Fiber: 1g
- Sugar: 26g
- Calcium: 6%
- Iron: 8%
This dessert is indulgent but worth every calorie for special occasions or when you’re craving something sweet.
Storage and Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: For longer storage, freeze individual slices on a baking sheet until firm, then transfer them to a freezer-safe container. Thaw in the refrigerator before serving.
- Repurpose: Use leftover cookie dough balls as toppings for ice cream or mix them into milkshakes for a fun twist.
Frequently Asked Questions (FAQs)
Can I use a different crust? Absolutely! Swap the graham crackers for crushed chocolate cookies or even digestive biscuits for a different flavor profile.
What if I don’t have a springform pan? You can use a regular 9-inch pan lined with parchment paper for easy removal.
Can I make this dessert gluten-free? Yes, simply use gluten-free graham crackers and gluten-free all-purpose flour for the crust and cookie dough.
How can I prevent lumps in the cheesecake mixture? Ensure the cream cheese is fully softened before mixing, and beat it well with the sugar until smooth.
Related Recipes
If you enjoyed this No Bake Cookie Dough Cheesecake, try these other no-bake delights:
Conclusion
There you have it—the ultimate No Bake Cookie Dough Cheesecake recipe! This dessert is rich, creamy, and packed with the nostalgic flavor of cookie dough. Perfect for celebrations or satisfying your sweet cravings, it’s as easy to make as it is delicious. Give it a try and impress your family and friends. Let us know how yours turned out. Enjoy every indulgent bite!