Chocolate Chip Cookie Dough Cheesecake Dessert
Indulge in the ultimate no-bake treat with this decadent Chocolate Chip Cookie Dough Cheesecake Dessert, a dreamy fusion of creamy cheesecake, edible cookie dough, and a buttery cookie crust. This irresistible dessert begins with a base of crushed chocolate chip cookies, topped with a luscious filling made from whipped cream, sweetened cream cheese, and chunks of rich chocolate chip cookie dough. The cookie dough, prepared with heat-treated flour for safety, adds a nostalgic sweetness and delightful texture to every bite. Perfect for any occasion, this chilled dessert is easy to make ahead, requiring no oven time—just a bit of patience while it sets in the refrigerator. Slice, serve, and savor an unforgettable combination of flavors and textures that will leave your guests begging for more!
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Recipe Information
Ingredients
- 16 oz Cream cheese, softened
- 1 cup Powdered sugar
- 2 tsp Vanilla extract
- 1.5 cups Heavy cream
- 1 cup Mini chocolate chips
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 tbsp Milk
- 0.75 cup All-purpose flour, heat-treated
- 2 cups Chocolate chip cookies
- 6 tbsp Unsalted butter, melted (for crust)
Instructions
Begin by heat-treating the flour for the cookie dough to eliminate any risk of bacteria. Spread the 3/4 cup of flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before using.
To make the crust, crush the chocolate chip cookies into fine crumbs using a food processor. In a medium bowl, mix the crumbs with the melted butter until well combined.
Press the cookie crumb mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Place the pan in the refrigerator to set while you prepare the filling.
To make the edible cookie dough, cream together 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar in a medium bowl until fluffy. Add 2 tablespoons of milk and 1 teaspoon vanilla extract, and stir to combine. Mix in the heat-treated flour until a dough forms, then fold in 1/2 cup of mini chocolate chips. Set aside.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Mix in 1 teaspoon vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
Fold about 3/4 of the prepared cookie dough and the remaining 1/2 cup of mini chocolate chips into the cheesecake filling. Reserve the rest of the cookie dough for garnish.
Spread the cheesecake filling evenly over the chilled crust in the springform pan. Smooth the top with a spatula.
Break off small chunks of the reserved cookie dough and scatter them over the top of the cheesecake filling.
Cover the pan with plastic wrap and refrigerate the dessert for at least 4-6 hours, or overnight, to allow it to set.
Once the dessert is firm, remove it from the refrigerator. Carefully release the springform pan and slice into servings.
Serve chilled and enjoy this decadent Chocolate Chip Cookie Dough Cheesecake Dessert!
Nutrition Facts
Calories |
7011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.6 g | 648% | |
| Saturated Fat | 313.1 g | 1566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 573.5 g | 209% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 426.7 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 739 mg | 57% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
