Introduction
Indulge in the perfect dessert that seamlessly marries the rich flavors of creamy cheesecake and the irresistible charm of cookie dough. This no-bake creation is both easy to prepare and utterly delectable, making it an ideal treat for any occasion, especially when time is of the essence and you want to avoid turning on the oven.
Detailed Ingredients with measures
200 g chocolate sandwich cookies, crushed
75 g unsalted butter, melted
225 g cream cheese, softened
100 g granulated sugar
150 ml heavy cream
1 tsp vanilla extract
150 g mini chocolate chips
110 g unsalted butter, softened
100 g brown sugar
125 g all-purpose flour (heat-treated for safety)
2 tbsp milk
80 g mini chocolate chips
Prep Time
Prep Time: 25 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 4 hours 25 minutes
Yield: 12 servings
**Detailed Directions and Instructions**
Detailed Directions and Instructions
Prepare the Crust
In a mixing bowl, combine the 200 g of crushed chocolate sandwich cookies with the 75 g of melted unsalted butter. Mix well until the mixture resembles wet sand. Firmly press this crust mixture into the bottom of a 9-inch springform pan. Make sure it is evenly compacted. Once done, place the pan in the refrigerator to chill while you prepare the filling.
Create the Cheesecake Filling
In a large mixing bowl, use an electric mixer to beat together the 225 g of softened cream cheese and 100 g of granulated sugar until the mixture is smooth and creamy. Then, add 150 ml of heavy cream and 1 tsp of vanilla extract. Continue to beat the mixture until it thickens and holds peaks.
Add Chocolate Chips to Filling
Gently fold in 150 g of mini chocolate chips, carefully ensuring they are evenly distributed throughout the creamy cheesecake filling.
Pour Filling onto Crust
Take the cheesecake mixture and pour it on top of the chilled cookie crust. Smooth the top with a spatula for an even finish. Cover the pan and place it in the refrigerator to set for a minimum of 4 hours, or until firm.
Prepare Cookie Dough Topping
In another bowl, beat together 110 g of softened unsalted butter and 100 g of brown sugar until light and fluffy. Add the 125 g of heat-treated all-purpose flour (to ensure it’s safe to eat) and 2 tbsp of milk, mixing until well combined. Finally, fold in 80 g of mini chocolate chips to give the cookie dough a delightful texture.
Assemble Cookie Dough Topping
Once the cheesecake is fully set, use a small cookie scoop or spoon to scoop out portions of the cookie dough mixture. Drop these onto the cheesecake surface, gently pressing them in to adhere without disturbing the cheesecake too much.
Final Chilling
Return the cheesecake to the refrigerator for an additional hour, allowing the cookie dough topping to set nicely in place.
Serve and Enjoy
After the final chill, carefully remove the cheesecake from the springform pan by unclasping the sides. Use a sharp knife to slice into 12 servings. Plate and enjoy this tempting no-bake cookie dough cheesecake!
**Notes**
Notes
Chilling Time is Key
Patience is essential for this dessert. Ensure to chill both layers adequately for the best texture and flavor.
Heat-Treating Flour
To make flour safe for raw consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Allow it to cool before using it in the cookie dough.
Customize Your Cookies
Feel free to mix in nuts or swap chocolate chips for other types of candy to tailor the dessert to your taste preferences.
Storing Leftovers
Store any leftover cheesecake covered in the refrigerator. It tastes wonderful when enjoyed cold, but you can also let it sit at room temperature for a short period before serving for different textures.
Cook techniques
Crushing Cookies
To create the crust for the cheesecake, use a food processor or a rolling pin to crush the chocolate sandwich cookies into fine crumbs. This ensures a uniform texture that binds well with the melted butter.
Mixing Ingredients
When combining the cream cheese and sugar, ensure the cream cheese is softened at room temperature for a smooth texture. Beat the ingredients together until creamy to avoid lumps in the filling.
Whipping Cream
For the filling, heavy cream should be whipped until it forms soft peaks. This adds fluffiness and helps the cheesecake set properly. Be careful not to over-whip, as it may turn grainy.
Heat-Treating Flour
To make the cookie dough topping safe to eat, heat-treat the all-purpose flour in an oven at 350°F (175°C) for about 5-7 minutes. This process eliminates any harmful bacteria without cooking the flour.
Setting the Cheesecake
Allow the cheesecake to set in the refrigerator for a minimum of 4 hours, or until it becomes firm. This step is crucial for achieving the right texture and ensuring the slices hold their shape when served.
FAQ
Can I use different cookies for the crust?
Yes, you can substitute the chocolate sandwich cookies with any cookie of your choice, like Oreos or graham crackers, for a different flavor profile.
How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and hold its shape when gently pressed. You can also check if it has set by inserting a toothpick; it should come out clean.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be prepared a day or two in advance. Just keep it covered in the refrigerator until you are ready to serve.
Is it possible to freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.
Can I add other toppings to the cheesecake?
Definitely! You can customize your cheesecake with various toppings such as whipped cream, additional chocolate chips, or sprinkles for extra flair.
Conclusion
Indulging in this No-Bake Cookie Dough Cheesecake is a delightful experience that combines the creamy texture of cheesecake with the fun of cookie dough. Perfect for all occasions, this dessert is simple to make and sure to impress. With minimal effort, you can create a show-stopping treat that appeals to both cheesecake lovers and cookie enthusiasts alike.
Chocolate Peanut Butter Swirl Cheesecake
Combine rich chocolate cream cheese with a creamy peanut butter swirl for a decadent flavor pairing.
Oreo Mint Cheesecake
Incorporate mint-flavored cream cheese and crushed mint Oreos into your cheesecake for a refreshing twist.
Fruit-Topped Cheesecake
Add a colorful layer of fresh strawberries, blueberries, or mango on top of your cheesecake for a fruity finish.
Nutty Caramel Cheesecake
Drizzle with caramel sauce and sprinkle crushed nuts for a sweet and crunchy texture that complements the cheesecake.
Mocha Delight Cheesecake
Mix in espresso powder to the cheesecake filling for a coffee-flavored twist that chocoholics will love.
Cookie Crumble Cheesecake
Layer different types of cookies throughout the cheesecake filling for added texture and flavor complexity.
Cheesecake Brownie Bottom
Start with a brownie base before adding the cheesecake layer for an ultimate chocolate experience.
No-Bake Cookie Dough Cheesecake
Ingredients
Method
- In a mixing bowl, combine the crushed chocolate sandwich cookies with melted unsalted butter. Mix well until the mixture resembles wet sand.
- Firmly press the crust mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth and creamy.
- Add heavy cream and vanilla extract, beating until the mixture thickens and holds peaks.
- Gently fold in mini chocolate chips until evenly distributed.
- Pour the cheesecake mixture onto the chilled cookie crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or until firm.
- In another bowl, beat together softened unsalted butter and brown sugar until light and fluffy.
- Mix in heat-treated all-purpose flour and milk until well combined, then fold in mini chocolate chips.
- Once the cheesecake is set, scoop portions of the cookie dough mixture and drop them onto the cheesecake surface.
- Return the cheesecake to the refrigerator for an additional hour.
- Carefully remove the cheesecake from the springform pan and slice into 12 servings.
