Quick Description
A dreamy, no-bake cheesecake layered with a buttery cookie crust, creamy vanilla filling, and bites of edible cookie dough. Silky, rich, and refreshingly cool — it’s the ultimate indulgence that requires no oven!
Servings & Timing
Servings: 10–12 slices
Prep Time: 40 minutes
Chill Time: 4–6 hours
Total Time: ~5 hours
Difficulty: Intermediate
Ingredients List
Cookie Dough
- 1 ¼ cups (175 g) all-purpose flour (heat-treated — see instructions)
- ½ cup (113 g) unsalted butter, softened
- ½ cup (95 g) granulated sugar
- ⅓ cup (73 g) light brown sugar, packed
- ¼ tsp salt
- 3 Tbsp (45 ml) milk
- 1 Tbsp (15 ml) vanilla extract
- ½ cup (90 g) mini chocolate chips
Crust
- 1 (13 oz) package chocolate chip cookies (e.g., Chips Ahoy)
- 7 Tbsp (127 g) unsalted butter, melted
Filling
- 4 oz (113 g) white chocolate
- 1 cup (236 ml) + 2 Tbsp (30 ml) heavy whipping cream, divided
- ½ cup (65 g) powdered sugar
- 16 oz (452 g) full-fat cream cheese, room temperature
- ¼ cup (55 g) light brown sugar
- 2 tsp (10 ml) vanilla extract
Topping
- ¾ cup (177 ml) heavy whipping cream
- 3 Tbsp (24 g) powdered sugar
- Hot fudge sauce (optional)
- Mini chocolate chips (optional)
Instructions
Step 1 – Heat-Treat the Flour
Bake flour on a parchment-lined tray at 350°F (175°C) for 10 minutes, stirring halfway through. Cool completely and sift.
Step 2 – Make the Cookie Dough
Beat softened butter, granulated sugar, and brown sugar until creamy.
Add cooled flour, salt, milk, and vanilla; mix until a dough forms.
Fold in mini chocolate chips. Roll into dime-sized balls and freeze while continuing.
Step 3 – Prepare the Crust
Grease and line a 9-inch springform pan.
Pulse chocolate-chip cookies into fine crumbs and combine with melted butter.
Press firmly into the bottom and slightly up the sides of the pan.
Chill while you prepare the filling.
Step 4 – Make the Filling
Melt white chocolate with 2 Tbsp cream in 30-second microwave intervals until smooth.
In a chilled bowl, whip 1 cup heavy cream + ½ cup powdered sugar until soft peaks form.
In another bowl, beat cream cheese, brown sugar, and vanilla until smooth.
Add melted white chocolate and mix.
Gently fold in the whipped cream until fully combined.
Fold half of the frozen cookie-dough bites into the filling.
Step 5 – Assemble
Spread the filling evenly over the chilled crust.
Smooth the top with a spatula.
Refrigerate 4–6 hours (or overnight) until firm.
Step 6 – Top & Serve
Whip ¾ cup cream + 3 Tbsp powdered sugar to stiff peaks and pipe or spread over the cheesecake.
Decorate with remaining cookie-dough bites, mini chocolate chips, and a drizzle of hot fudge.
Slice with a warm knife for clean edges.
Additional Notes
- Safety Tip: Always heat-treat flour to eliminate bacteria before eating raw.
- White Chocolate Sub: Use milk or semi-sweet chocolate for a deeper flavor.
- Storage: Keep covered and refrigerated up to 5 days or freeze for 1 month.
- Make-Ahead: Can be assembled a day before serving — just add the topping fresh.
Dietary Info (Approx. per slice, 1 of 12)
Calories ≈ 435 | Protein 6 g | Carbs 38 g | Fat 30 g | Sugar 27 g
