Description
A delicious no-bake cheesecake with a cookie dough crust and filling, topped with whipped cream and cookie dough balls.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 tablespoons heavy cream, cold
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1¼ cups mini semi-sweet chocolate chips
- 24 ounces (3 blocks) cream cheese, softened
- 1½ cups powdered sugar, sifted
- 1¼ cups heavy cream, very cold
- 8 ounces whipped topping
- 2 tablespoons mini semi-sweet chocolate chips (for garnish)
Instructions
- Preheat oven to 300°F (150°C). Spread flour on a baking sheet and heat for 5-7 minutes to kill bacteria. Let cool.
- Beat butter, brown sugar, and granulated sugar until fluffy. Add heavy cream, vanilla, and salt. Mix well.
- Add heat-treated flour and mix until combined. Stir in chocolate chips.
- Press 2 cups of cookie dough into a springform pan for the crust. Chill.
- Form remaining dough into small balls for the filling and larger balls for garnish. Chill.
- Beat cream cheese and 1 cup powdered sugar until fluffy. In another bowl, whip heavy cream, ½ cup powdered sugar, and vanilla until stiff peaks form.
- Fold whipped cream into cream cheese mixture. Gently fold in small cookie dough balls.
- Spread cheesecake filling over the chilled crust. Cover and refrigerate for at least 6 hours.
- Once set, loosen the cheesecake from the pan. Pipe whipped topping dollops on top.
- Sprinkle with mini chocolate chips and top with large cookie dough balls. Slice and serve.
Notes
- Heat-treating the flour ensures it’s safe to eat raw.
- Chill the cheesecake thoroughly for best results.
- Use room-temperature cream cheese for a smooth filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 45g
- Sodium: 200mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg