No-Bake Cookie Dough Cheesecake
A creamy no-bake cheesecake with a chocolate chip cookie crust, cookie dough filling, and whipped cream topping.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Microwave-safe bowl
Ingredients
For the cookie dough
- 1 ¼ cups all-purpose flour, heat treated
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ¼ teaspoon salt
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- ½ cup mini chocolate chips
For the crust
- 1 package chocolate chip cookies such as Chips Ahoy
- 7 tablespoons unsalted butter, melted
For the filling
- 4 ounces white chocolate
- 1 cup heavy whipping cream + 2 tablespoons
- ½ cup powdered sugar
- 16 ounces full-fat cream cheese, at room temperature
- ¼ cup light brown sugar
- 2 teaspoons pure vanilla extract
For the topping
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- Hot fudge sauce optional
- Mini chocolate chips optional
Instructions
- Make the cookie dough: In a bowl, mix flour, butter, sugars, salt, milk, and vanilla until combined. Fold in chocolate chips. Set aside.
- Make the crust: Crush cookies into fine crumbs. Mix with melted butter. Press into a 9-inch springform pan. Chill for 10 minutes.
- Make the filling: Melt white chocolate with 2 tablespoons heavy cream. Let cool slightly. Whip remaining 1 cup cream with powdered sugar until stiff peaks form.
- Beat cream cheese, brown sugar, and vanilla until smooth. Mix in white chocolate mixture. Fold in whipped cream.
- Assemble: Spread half the filling over the crust. Crumble half the cookie dough over it. Add remaining filling. Top with remaining cookie dough. Chill for 4 hours.
- Make the topping: Whip cream and powdered sugar until stiff peaks form. Spread over cheesecake. Drizzle with hot fudge and sprinkle with chocolate chips if desired.
Notes
For best results, chill the cheesecake overnight. Heat-treat flour by microwaving for 1 minute or baking at 350°F for 5 minutes.