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No Bake Cookie Dough Cheesecake - Creamy, Safe-To-Eat, and Crowd-Pleasing

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Crust:
  • 2 cups (200 g) graham cracker crumbs (or digestive biscuits)
  • 1/2 cup (113 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • For the Edible Cookie Dough:
  • 1 cup (120 g) all-purpose flour, heat-treated (see steps)
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons milk (plus more as needed)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 3/4 cup (135 g) mini chocolate chips
  • For the Cheesecake Filling:
  • 16 oz (450 g) cream cheese, room temperature
  • 1 cup (240 ml) heavy whipping cream, cold
  • 3/4 cup (90 g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional Toppings:
  • Whipped cream
  • Chocolate drizzle or ganache
  • Extra mini chocolate chips or cookie dough pieces

Method
 

  1. Prepare the pan. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides for easier release.
  2. Make the crust. Stir graham crumbs, sugar, and salt with melted butter until the crumbs feel like wet sand. Press firmly into the pan, going slightly up the sides. Use a flat-bottomed cup to compact it well. Chill while you make the filling.
  3. Heat-treat the flour. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave in 15–20 second bursts, stirring, until it reaches 165°F (74°C). Let it cool completely. This step makes the flour safe to eat.
  4. Make the edible cookie dough. Beat softened butter with brown sugar and granulated sugar until creamy. Mix in milk, vanilla, and salt. Add cooled, heat-treated flour and mix just until combined. Fold in mini chocolate chips. If too stiff, add 1–2 teaspoons more milk. Roll half the dough into small marble-sized balls; crumble the rest into pea-sized chunks. Chill to firm up.
  5. Whip the cream. In a cold bowl, beat heavy cream to firm peaks. Set aside.
  6. Make the cheesecake base. In another bowl, beat cream cheese until smooth and fluffy, 1–2 minutes. Add powdered sugar, vanilla, and a pinch of salt. Beat until silky and lump-free.
  7. Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Stop as soon as it’s combined and airy. Fold in the crumbled cookie dough pieces (save the little dough balls for the top).
  8. Assemble. Spoon the filling onto the chilled crust and smooth the top. Press the reserved cookie dough balls across the surface. Sprinkle with extra chips if you like.
  9. Chill. Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill helps it slice cleanly and hold its shape.
  10. Serve. Run a thin knife around the edge, release the ring, and slice with a warm, clean knife. Add whipped cream or a light chocolate drizzle if you want extra flair.