No-Bake Cookie Dough Cheesecake

5 from 11 votes

No-Bake Cookie Dough Cheesecake

After a few minutes of simple prep and three hours of chilling, you’ll have a delicious No-Bake Cookie Dough Cheesecake with chewy, sweet chocolate chip cookie dough crust and a silky, fluffy no-bake filling.

Author: Nikki Lee

Servings: servings

Prep Time 15

Cook Time 0

Chill Time 3

Total Time 3 15

Ingredients

▢ 1 cup salted butter softened
▢ ¾ cup light brown sugar
▢ 2 cups all-purpose flour (to heat treat flour see notes and prep 30 minutes ahead)
▢ 2 cups semi-sweet chocolate chips
▢ 16 ounces cream cheese softened
▢ ½ cup heavy whipping cream
▢ ½ cup powdered sugar
▢ 1 teaspoon vanilla extract

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Instructions

No-Bake Cookie Dough

In a medium-sized mixing bowl, combine the butter and sugar. Use an electric hand mixer or stand mixer with the paddle attachment to cream the ingredients together until smooth.
Once the butter and sugar are thoroughly creamed together, whisk in the flour until fully incorporated. (If you would like to heat treat the flour - see notes for directions)
Gently fold the chocolate chips into the cookie dough until they are evenly distributed throughout the dough. Press the cookie dough into a 10-inch springform to form a crust. Set the springform pan aside while you prepare the filling.

No-Bake Cheesecake Filling

In a large mixing bowl, whip together the cream cheese, powdered sugar, vanilla extract, and heavy cream on medium speed until smooth and creamy.
Pour the cheesecake filling into the springform pan and smooth out the top with a spatula. Place the cheesecake in the fridge for 3 hours to set.
Slice, serve, and enjoy!

Notes

*To heat treat flour: Place flour in a microwave-safe bowl or plate and microwave on high for 4-6 minutes. You can also spread it on a baking sheet and bake for 5 minutes at 350 degrees F. Bringing the flour temperature to 160 degrees F will make it safe for consumption. Let it cool down for about 30 minutes before using it in the recipe.

STORAGE INSTRUCTIONS

Refrigerate: To keep the cheesecake fresh, cover it with plastic wrap in the springform pan or store it in an airtight container for up to five days in the refrigerator.

Freeze for Long-term Storage: The cheesecake can be stored in the freezer for one to two months. First, let it set completely, then transfer the cake to the freezer uncovered.

Once frozen, tightly wrap the cheesecake with plastic wrap or store it in a sealed container. Then, thaw overnight in the refrigerator or on the countertop for a couple of hours.

Nutrition

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