Description
A creamy, no-bake cheesecake loaded with edible cookie dough, set on a buttery cookie crust and topped with whipped cream, fudge, and chocolate chips — the perfect indulgent treat for cookie lovers.
Ingredients
- 1 ¼ cups (175 g) all-purpose flour (heat-treated)
- ½ cup (113 g) unsalted butter, softened
- ½ cup (95 g) granulated sugar
- ⅓ cup (73 g) light brown sugar, packed
- ¼ teaspoon salt
- 3 tablespoons (45 ml) milk
- 1 tablespoon (15 ml) vanilla extract
- ½ cup (90 g) mini chocolate chips
- 1 (approx. 13 oz) package chocolate-chip cookies, crushed
- 7 tablespoons (127 g) unsalted butter, melted
- 3 (8-oz) blocks (≈ 675 g) full-fat cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 tablespoon vanilla extract
- 1½ cups (360 ml) heavy whipping cream, cold
- 1½ tablespoons (approx. 15 g) powdered gelatin
- Whipped cream (for topping)
- Hot fudge sauce (for topping)
- Extra mini chocolate chips (for topping)
Instructions
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5–7 minutes, or microwave it for 90 seconds, until it reaches 165°F (74°C). Let cool.
- Crush the cookies into fine crumbs. Combine with melted butter and press firmly into the base of a 9-inch springform pan. Chill in the refrigerator.
- Make the cookie dough by beating softened butter with granulated and brown sugar until smooth. Add milk and vanilla, then stir in cooled, heat-treated flour and salt. Mix in mini chocolate chips. Reserve one-third of the dough for topping. Press or spread the rest onto the crust layer.
- In a large bowl, beat cream cheese until smooth. Add granulated sugar and vanilla and beat until well combined.
- Bloom gelatin in a few tablespoons of cold water, then gently heat until dissolved. Mix into the cream cheese mixture.
- Whip the cold heavy cream in a separate bowl until stiff peaks form. Fold gently into the cream cheese mixture.
- Stir in the reserved cookie dough pieces and additional mini chocolate chips into the filling.
- Pour filling over the cookie dough crust in the springform pan. Smooth the top and chill for at least 4 hours or overnight until set.
- Before serving, top with whipped cream, hot fudge sauce, extra mini chocolate chips, and reserved cookie dough pieces. Slice and enjoy!
Notes
- Use heat-treated flour for safety in edible cookie dough.
- For clean slices, use a warm, clean knife and wipe between cuts.
- Chill overnight for best texture and flavor.
- Add a thin chocolate layer over the crust to prevent sogginess.
- Freeze individual slices for easy, make-ahead desserts.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 280mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
