No-Bake Cookie Dough Cheesecake
With the rich Oreo crust, creamy cheesecake filling, and edible cookie dough bites, this no-bake cookie dough cheesecake will have your taste buds begging for more!
Servings: 12 servings
Ingredients
Cookie Dough
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ⅓ cup brown sugar, packed
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons milk
- ½ cup mini chocolate chips
Crust
- 30 Oreos, regular
- 5 tablespoons salted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- ¼ cup heavy whipping cream
- whipped cream, optional
Instructions
Edible Cookie Dough
- Before you are ready to make the cookie dough, be sure your flour is heat-treated to make it safe to consume. You can do this by heating it in the microwave in 30-second intervals until it reaches 160 degrees Fahrenheit, or spread the flour out on a parchment-lined baking sheet and bake it at 350 degrees Fahrenheit for 5-7 minutes, until all of the flour has reached 160 degrees Fahrenheit. Let it cool completely before using it in the recipe.
- Beat ½ cup salted butter, ½ cup granulated sugar, and ⅓ cup brown sugar, in a large bowl with a hand mixer until light and fluffy. Add 1 tablespoon vanilla extract and mix until combined.
- Beat in 1 ¼ cup all-purpose flour and ¼ teaspoon salt until evenly combined. Add 2 tablespoons milk and mix again until fully combined.
- Stir in ½ cup mini chocolate chips by hand. If you'd like, you can roll some of the dough into little balls or leave it as is. Cover and chill in the refrigerator while you prepare the rest of the cheesecake.
Crust
- Add 30 Oreos, to a food processor or a large blender and blend until they are finely ground and no chunks remain.
- Add the melted 5 tablespoons salted butter, and mix until it resembles very wet sand.
- Spray a 9-inch springform pan with pan spray and pour the crumb mixture into it. Use your fingers or a flat-bottomed measuring cup to press the crust evenly into the pan. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
Cheesecake Filling
- Add 24 ounces cream cheese, and 1 ½ cups powdered sugar to a large bowl and beat until smooth. Add 1 tablespoon vanilla extract and ¼ cup heavy whipping cream and beat again until smooth. Scrape down the sides and bottom of the bowl and mix until everything is incorporated.
- Add half of the cheesecake mixture to the chilled crust and smooth with a spatula.
- Crumble half of the cookie dough evenly over the top of the cheesecake and then top with the remaining half of the cheesecake filling. Use a spatula to smooth it over again. Cover with plastic wrap and chill for at least 6 hours.
- When you are ready to serve, top with the remaining cookie dough and, if desired, whipped cream,.
Nutrition
Calories: 671kcal | Carbohydrates: 69g | Protein: 7g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 451mg | Potassium: 183mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1240IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 4mg
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