Cookie Dough Cheesecake
Cookie Dough Cheesecake is an easy no bake cheesecake that is made with egg-free cookie dough. The smooth, rich and creamy texture is everything you'd ever dream of! With this Cookie Dough Cheesecake, you have the classic cheesecake flavor with the perfect hint of cookie dough.
Prep Time 25 minutes
Chill Time 4 hours
Servings 9 inch cheesecake
- 1 pint (2 cups) heavy whipping cream
- 1 cup granulated sugar divided (3/4 + 1/4 cup)
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 16 oz cream cheese room temperature
- 1 cup mini chocolate chips
- 1 9 inch springform pan with prepared crust see notes
Whip together the cream and 3/4 cup sugar until stiff peaks form. Set aside.
In a separate bowl, cream together the butter, 1/4 cup sugar and brown sugar. Add in the milk and vanilla. Mix until smooth.
Add in the flour and salt. Mix until combined.
Add the cream cheese into the bowl and slowly mix until thoroughly combined.
slowly, mix in the whipped cream. Mix until it has all been incorporated.
Fold in the chocolate chips.
Pour and spread the filling into the prepared crust.
Chill for 3-4 hours before slicing. For best results, chill over night.
Garnish with extra chocolate chips, eggless cookie dough balls and whipped cream, if desired. *Note, these garnishes are not taken into account In the ingredient list*
This recipe will fill one 8 inch springform pan or two 8 inch pie plates.
You can use store bought crust (this recipe will fill 2 store bought crusts!) or homemade crust.
To make homemade crust, combine 2-3 cups of cookie crumbs and 1/2 cup melted butter. Press into the bottom of the pan.
*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.