Chocolate Chip Cookie Dough Cheesecake Recipe
This decadent Chocolate Chip Cookie Dough Cheesecake combines a buttery graham cracker crust with a creamy cream cheese filling studded with mini chocolate chips and chunks of edible cookie dough. Topped with fluffy whipped cream rosettes and more chocolate chips, this no-bake cheesecake is perfect for cookie dough lovers looking for a rich, indulgent dessert.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no baking except for optional flour heat-treatment)
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Make the Crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until it resembles wet sand, then press firmly into the bottom of a 9-inch springform pan. Chill the crust while preparing the filling to set properly.
- Prepare the Edible Cookie Dough: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla extract and milk, mixing thoroughly. Stir in the heat-treated all-purpose flour until a soft dough forms. Fold in mini chocolate chips. Roll small teaspoon-sized balls of dough and set them aside, reserving a few for topping later.
- Make the Cheesecake Filling: Beat the softened cream cheese, butter, brown sugar, and granulated sugar together until creamy and smooth. Add vanilla extract and mix well. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Then carefully fold in mini chocolate chips and half of the cookie dough balls to evenly incorporate them.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top evenly with a spatula. Decorate the surface with the remaining cookie dough balls that were set aside. Place the cheesecake in the refrigerator and chill for at least 6 hours or overnight to allow it to firm up fully.
- Make the Whipped Cream Topping: Whip the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Use a piping bag or spoon to decorate the top of the cheesecake with rosettes of whipped cream. Sprinkle generously with extra mini chocolate chips for garnish and extra chocolatey goodness.
Notes
- Heat-treat the flour by baking it at 350°F (175°C) for 5-7 minutes to make it safe for edible cookie dough.
- The cheesecake needs at least 6 hours chilling time, preferably overnight, for the best texture.
- You can substitute graham cracker crumbs with Digestive biscuits for the crust if desired.
- Ensure all dairy ingredients like cream cheese and butter are softened for easier mixing and smoother texture.
- Use mini chocolate chips for better distribution and easier folding into dough and filling.
Keywords: chocolate chip cookie dough cheesecake, no-bake cheesecake, edible cookie dough, dessert, chocolate chip dessert, creamy cheesecake
