NO-BAKE COOKIE DOUGH CHEESECAKE

On a hot summer day when turning on the oven is the last thing you want to do, what is more, pleasant than a no-bake cheesecake?! And even better when it is a no-bake cookie dough cheesecake! With this recipe, you don't have to worry about preparing the water bath and the oven temperature, etc. This no-bake cheesecake has a rich and creamy cheesecake base with pools of edible cookie dough.

About This Recipe

• Just like other cheesecakes, this no-bake cheesecake has a cookie crumb bottom. The kind of cookies we use is quite optional. Oreos, Bicoffs, and Graham crackers, all work perfectly.
• The cream cheese you use should be full-fat, block cream cheese. Do not use cream cheese spread in the tub.
• This recipe calls for fresh lemon juice. Be sure to use freshly squeezed lemon juice. Lemon juice gives our cheesecake a fresh flavor and brighter color.
• Other ingredients are sugar, heavy cream, and vanilla extract.
• The additional flavor and fun element in this cheesecake is the cookie dough. There is no egg used in this dough and it is 100% edible.
• Since this recipe does not use any eggs, we use heavy cream to add more volume to the cheesecake.
• I also used corn starch to give the cheesecake the structure.
• This recipe is no bake and very easily comes together, although it is still rich and decadent.

How To Make This No-Bake cookie dough Cheesecake

• Crust: Start with making the crust. Grind the cookies you are using for the crust in a food processor until a fine crumb is formed.
• Mix in the butter and the sugar, and with a fork mix everything.
• Press this mixture to the bottom of a springform pan. You can bring the crust to the sides and up if you prefer, but make sure to make more of the mixture enough to do that.
• Leave the pan in the freezer until you make the filling.
• Cookie Dough: When we are using raw chocolate chip cookie dough, it needs to be free of any ingredients that may cause any possible food poisoning or bacterial infections. This cookie dough recipe has no eggs and the flour gets baked for 10 minutes to ensure all bacteria such as E-Coli are killed. Baked flour gets mixed with butter, brown sugar, cream, etc. to become playable and soft to shape into little balls. EDIBLE COOKIE DOUGH

Edible Cookie Dough

• Filling: Be sure the cream cheese is at room temperature. The cold cream cheese results in a lumpy cheesecake. Put the bowl of your stand mixer in the freezer for 10 minutes. We need this to beat the heavy cream.
• Beat the cream cheese until smooth and silky. Add the sugar and vanilla and mix. For a better vanilla flavor, it is recommended to use Vanilla bean pods.
• In the pre-chilled bowl, whip the heavy cream on medium speed for a couple of minutes, then add the corn starch and beat on high speed for another couple of minutes until stiff peaks are formed.
• Gently fold the above mixture into the cream cheese, until all is blended and smooth.
• Pour half of this over the chilled crust and place the balls of cookie dough all over, then pour the remaining cheesecake batter and chill for at least 5 hours or overnight for a better result.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe