Description

This Chocolate Chip Cookie Dough Cheesecake is a decadent no-bake dessert combining the best of cookie dough and cheesecake in one creamy, indulgent treat. Featuring a rich Oreo crust and a luscious cookie dough cheesecake filling topped with whipped cream, this dessert is perfect for chocolate lovers and those who prefer a no-bake option.

Ingredients

Scale

Crust

2 packages Oreos (60 cookies)
1 cup unsalted butter, melted

Cookie Dough Layer

1 ¼ cup light brown sugar
½ cup unsalted butter, softened
2 ¼ cups flour (heat treated – see notes)
5 tbsp whole milk
1 tsp pure vanilla extract
½ tsp kosher salt
1 cup mini chocolate chips

Cheesecake Filling

24 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
12 oz cool whip, thawed

Whipped Cream Topping

1 ½ cups heavy whipping cream
¾ cup powdered sugar
2 tsp pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Place the Oreos in a food processor and pulse until finely crushed. In a mixing bowl, combine the crushed Oreos with 1 cup of melted unsalted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Refrigerate for at least 20 minutes to set.
Make Cookie Dough Layer: In a large bowl, cream together ½ cup softened unsalted butter and the light brown sugar until light and fluffy. Gradually add the heat-treated flour, mixing well to incorporate. Add the whole milk, 1 tsp vanilla extract, and kosher salt and mix until combined. Fold in the mini chocolate chips. Set this cookie dough mixture aside.
Prepare Cheesecake Filling: In a stand mixer or with a hand mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and 1 tsp vanilla extract, mixing until fully incorporated. Gently fold in the thawed Cool Whip until the filling is light and fluffy.
Assemble the Layers: Spread the cookie dough mixture evenly over the chilled Oreo crust. Then, carefully spread the cheesecake filling over the cookie dough layer to create a smooth top. Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set completely.
Prepare Whipped Cream Topping and Serve: Just before serving, whip the heavy whipping cream with powdered sugar and 2 tsp vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the top of the cheesecake. Slice, serve chilled, and enjoy your no-bake Chocolate Chip Cookie Dough Cheesecake!

Notes

Heat treat the flour to kill any potential bacteria by spreading it on a baking sheet and baking at 350°F for about 5-7 minutes; allow to cool before using.
Ensure cream cheese and butter are softened to room temperature for smooth mixing.
Use a springform pan for easy removal of the cheesecake.
For best results, chill the cheesecake overnight to allow layers to set properly.
This recipe contains raw flour, so heat treating is important for safety.