Why Make This Recipe
No-Bake Cookie Dough Cheesecake is a delightful dessert that combines the best of two worlds: the rich creaminess of cheesecake and the indulgent flavors of cookie dough. This dessert is perfect for those who want to enjoy a sweet treat without turning on the oven. Its creamy texture and sweet chocolate chips make it a hit for gatherings, parties, or just a cozy night at home. Plus, it’s simple to make and requires minimal ingredients.
How to Make No-Bake Cookie Dough Cheesecake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 8 oz cream cheese, softened
- 1 cup whipped cream
- 1 pre-made graham cracker crust
Directions
- In a mixing bowl, combine flour, brown sugar, granulated sugar, butter, vanilla extract, and salt until well mixed. Stir in mini chocolate chips.
- In another bowl, beat the cream cheese until smooth. Fold in the whipped cream gently until combined.
- Fold the cookie dough mixture into the cream cheese mixture until incorporated.
- Pour the cheesecake mixture into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or until set.
- Serve chilled and enjoy!
How to Serve No-Bake Cookie Dough Cheesecake
Serve No-Bake Cookie Dough Cheesecake chilled. You can slice it into wedges and place it on a serving plate. For a fun touch, add extra mini chocolate chips or a drizzle of chocolate or caramel sauce on top. This dessert pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store No-Bake Cookie Dough Cheesecake
To keep your cheesecake fresh, cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days. If you want to enjoy it later, you can also freeze slices. Just make sure to wrap them well to prevent freezer burn.
Tips to Make No-Bake Cookie Dough Cheesecake
- Use room-temperature cream cheese for a smoother texture.
- Make sure to measure the flour accurately; too much can affect the cookie dough’s consistency.
- Feel free to taste the cookie dough mixture before adding it to the cheesecake mix to adjust sweetness as needed.
- For an added crunch, mix in some chopped nuts or use chunky peanut butter in the cookie dough.
Variation
You can customize this cheesecake by adding different ingredients. For instance, try using peanut butter chips instead of chocolate chips or adding a layer of fruit like strawberries or raspberries on top. You can also experiment with flavored whipped cream, like chocolate or vanilla bean, to add another layer of taste.
FAQs
1. Can I use store-bought cookie dough instead of making my own?
Yes, you can use store-bought cookie dough if you’re short on time. Just make sure it’s safe to eat raw, as some varieties may require baking.
2. How long does this cheesecake need to set?
It needs to refrigerate for at least 4 hours, but overnight is even better for the best texture and flavor.
3. Can I freeze the No-Bake Cookie Dough Cheesecake?
Yes, you can freeze it. Just slice it first, wrap each slice tightly, and it will last up to 3 months in the freezer. Thaw in the refrigerator before serving.
No-Bake Cookie Dough Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the rich creaminess of cheesecake with indulgent cookie dough flavors, without the need for baking.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 8 oz cream cheese, softened
- 1 cup whipped cream
- 1 pre-made graham cracker crust
Instructions
- In a mixing bowl, combine flour, brown sugar, granulated sugar, butter, vanilla extract, and salt until well mixed. Stir in mini chocolate chips.
- In another bowl, beat the cream cheese until smooth. Fold in the whipped cream gently until combined.
- Fold the cookie dough mixture into the cream cheese mixture until incorporated.
- Pour the cheesecake mixture into the graham cracker crust and smooth the top.
- Refrigerate for at least 240 minutes, or until set.
- Serve chilled and enjoy!
Notes
For added texture, mix in chopped nuts or use chunky peanut butter in the cookie dough. You can customize this cheesecake with different chips or fruit layers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: cheesecake, no-bake, cookie dough, dessert, chocolate chips
