Description
Creamy no bake cookie dough cheesecake blends irresistible comfort with indulgent dessert magic. Rich layers of smooth cheesecake and chocolate chip cookie dough promise a delightful escape for sweet-craving souls.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened to room temperature
- 24 ounces (680 grams) cream cheese, softened to room temperature (three 8-ounce blocks)
- 1 34 cups (219 grams) all-purpose flour
- 1 14 cups (300 milliliters) heavy cream, very cold
Sugars:
- 34 cup (150 grams) light brown sugar, packed
- 12 cup (100 grams) granulated sugar
- 1 12 cups (180 grams) powdered sugar, sifted
Chocolate and Extras:
- 1 14 cups (213 grams) mini semi-sweet chocolate chips
- 1 12 teaspoons vanilla extract
- 8 ounces (227 grams) whipped topping
- 2 tablespoons mini semi-sweet chocolate chips
- 14 teaspoon salt
- 2 tablespoons heavy cream, cold
- 10 edible cookie dough balls
Instructions
- Sanitize flour by spreading on a parchment-lined baking sheet and heating at 300F for 5-7 minutes until it reaches 160F, eliminating potential bacteria. Allow to cool completely.
- Create edible cookie dough by creaming butter and sugars with a handheld mixer until fluffy. Incorporate heavy cream, vanilla, and salt. Mix in heat-treated flour on low speed until combined. Fold in mini chocolate chips evenly.
- Press 2 cups of cookie dough into a lightly sprayed springform pan to form the crust. Refrigerate to set.
- Prepare cookie dough garnish by scooping 10 tablespoon-sized balls onto a parchment tray. Roll remaining dough into 1-teaspoon balls for cheesecake filling. Chill both sets of balls in refrigerator.
- Whip cream cheese with powdered sugar using a handheld mixer until smooth and lump-free.
- Prepare whipped cream by beating heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture. Incorporate chilled 1-teaspoon cookie dough balls throughout the batter.
- Spread cheesecake filling evenly over chilled cookie dough crust.
- Cover with plastic wrap and refrigerate for 6-8 hours or overnight until completely set.
- Loosen cheesecake edges with a knife, then release springform pan ring.
- Pipe whipped topping dollops, sprinkle chocolate chips, and top each dollop with a large cookie dough ball before serving.
Notes
- Treat flour carefully to eliminate bacteria by heating it in the oven, which ensures safe consumption of raw dough.
- Roll cookie dough balls smoothly to create a professional and visually appealing presentation for the cheesecake.
- Fold whipped cream and cookie dough balls gently into the cream cheese mixture to maintain a light and airy texture.
- Chill the cheesecake for at least 6 hours to allow complete setting and easier slicing, enhancing the overall dessert experience.
- Prep Time: 40 minutes
- Cook Time: 7 hours
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg