Ingredients

For the Crust:

2 cups (200 g) graham cracker crumbs (or crushed Digestive biscuits)

½ cup (115 g) unsalted butter, melted
2 tbsp brown sugar

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened

1 cup (240 ml) heavy cream, cold
¾ cup (150 g) brown sugar
½ cup (120 g) granulated sugar

½ cup (115 g) unsalted butter, softened
1 tbsp vanilla extract
1½ cups (270 g) mini chocolate chips

For the Edible Cookie Dough:

½ cup (115 g) unsalted butter, softened
½ cup (100 g) brown sugar

2 tbsp granulated sugar
1 tsp vanilla extract
2 tbsp milk

1¼ cups (150 g) heat-treated all-purpose flour
½ cup (90 g) mini chocolate chips

For the Topping:

1 cup (240 ml) heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract

Extra mini chocolate chips for garnish

Instructions

Step 1: Make the Crust. In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while preparing the filling.

Step 2: Prepare the Edible Cookie Dough. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and milk, mixing well. Stir in the heat-treated flour until a soft dough forms, then fold in the mini chocolate chips. Roll small teaspoon-sized balls and set them aside, reserving a few for decoration.

Step 3: Make the Cheesecake Filling. Beat together the cream cheese, softened butter, brown sugar, and granulated sugar until creamy and smooth. Mix in the vanilla extract. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Fold in the mini chocolate chips and half of the edible cookie dough balls.

Step 4: Assemble the Cheesecake. Pour the cheesecake filling over the chilled crust and smooth the surface. Decorate the top with the remaining cookie dough balls. Refrigerate the cheesecake for at least 6 hours or overnight until firm.

Step 5: Make the Whipped Cream Topping. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe rosettes on top of the chilled cheesecake and sprinkle generously with extra mini chocolate chips.

Tips & Variations

For heat-treated flour, bake flour at 350°F (175°C) for 5 minutes to kill any bacteria, ensuring it’s safe to eat raw in cookie dough.

Use mini chocolate chips throughout for an even distribution of chocolate in every bite.

Substitute graham cracker crumbs with crushed digestive biscuits for a slightly different crust flavor.

For added texture, fold chopped nuts into the cookie dough balls or cheesecake filling.

FAQs

Can I make the cookie dough without eggs?

Yes, this recipe uses heat-treated flour and no eggs, making the cookie dough safe to eat raw.

How do I prevent the cheesecake from cracking?

Ensure all ingredients are at room temperature before mixing, and avoid overbeating. Also, chill the cheesecake properly to help it set smoothly without cracks.