Bake Cookie Dough Cheesecake is a delightful blend of creamy cheesecake and edible cookie dough that will tantalize your taste buds. This no-bake cookie dough cheesecake combines rich flavors and smooth textures, resulting in a dessert that is both satisfying and indulgent. Perfect for parties or simply to satisfy a sweet craving, this cheesecake is sure to impress and delight everyone who tries it.

Why You’ll Love This Bake Cookie Dough Cheesecake

There are countless reasons to fall in love with this cookie dough cheesecake recipe. First, it’s an easy cookie dough cheesecake that requires no baking, making it a go-to for busy individuals. Second, the combination of smooth cream cheese and chunks of cookie dough creates a texture contrast that is simply irresistible. Third, it’s versatile; you can customize it with different toppings or flavors. Fourth, it’s perfect for parties, as it can be made ahead of time and served chilled. Fifth, the use of chocolate chips adds a delightful sweetness. Lastly, it’s a vegetarian-friendly dessert, appealing to a wide audience. Each bite is a burst of flavor that makes you want more!

Ingredients for Bake Cookie Dough Cheesecake

Gather these items:

1 ½ cups Graham Cracker Crumbs
½ cup Melted Unsalted Butter
2 tablespoons Granulated Sugar
1 cup All-Purpose Flour (heat-treated)
½ cup Unsalted Butter (room temperature)
½ cup Brown Sugar (packed)
¼ cup Granulated Sugar
1 teaspoon Vanilla Extract
2 tablespoons Milk (any kind)
½ cup Mini Chocolate Chips
8 oz Full-Fat Cream Cheese (room temperature)
1 cup Powdered Sugar (Confectioners’ Sugar)
1 teaspoon Vanilla Extract
1 cup Heavy Cream (cold)

How to Make Bake Cookie Dough Cheesecake Step-by-Step

Step 1: Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or a flat measuring cup to get an even, compact layer.
Step 3: Place the crust in the refrigerator to chill while you prepare the other components.
Step 4: Make the Edible Cookie Dough: Heat-Treat the Flour: Spread the flour onto a microwave-safe plate. Microwave on high for 1 minute, stirring every 15 seconds, until it reaches 160°F (71°C). Let it cool completely.
Step 5: In a medium bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Step 6: Stir in the vanilla extract.
Step 7: Gradually add the cooled, heat-treated flour, mixing until just combined.
Step 8: Mix in the milk, one tablespoon at a time, until the dough comes together to a soft, pliable consistency.
Step 9: Fold in the mini chocolate chips.
Step 10: Set aside about half of the cookie dough for the topping later. Cover the remaining dough and refrigerate briefly while you prepare the cheesecake filling.
Step 11: Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the room temperature full-fat cream cheese until smooth and creamy, about 2-3 minutes.
Step 12: Gradually add the powdered sugar and vanilla extract, continuing to beat until fully incorporated and smooth.
Step 13: In a separate, very cold bowl, whip the cold heavy cream on high speed until stiff peaks form.
Step 14: Gently fold the whipped cream into the cream cheese mixture in two additions until just combined.
Step 15: Assemble the Cheesecake: Remove the chilled crust from the refrigerator.
Step 16: Spread about half of the cheesecake filling evenly over the crust.
Step 17: Crumble or dollop about half of the prepared edible cookie dough over the first cheesecake layer.
Step 18: Carefully spread the remaining cheesecake filling over the cookie dough layer, smoothing the top.
Step 19: Chill Thoroughly: Cover the springform pan loosely with plastic wrap.
Step 20: Refrigerate the cheesecake for a minimum of 6-8 hours, preferably overnight.
Step 21: Garnish and Serve: Once the cheesecake is fully set, carefully remove it from the springform pan.
Step 22: Crumble or arrange the remaining edible cookie dough on top of the cheesecake.
Step 23: Slice with a hot, clean knife for best results and serve!

Pro Tips for the Perfect Bake Cookie Dough Cheesecake

Keep these in mind:

Ensure the cream cheese is at room temperature for easy mixing.
Use cold heavy cream for whipping to achieve the best texture.
Chill the cheesecake for at least 6-8 hours for optimal firmness.
Consider adding a drizzle of chocolate sauce on top for a gourmet touch.

Best Ways to Serve Bake Cookie Dough Cheesecake

This cookie dough cheesecake dessert is best served chilled. Pair it with fresh berries or a dollop of whipped cream for added flair. You can also slice it into bars, making it perfect for parties. Consider using a chocolate sauce drizzle or a sprinkle of crushed nuts for added texture and flavor.

How to Store and Reheat Bake Cookie Dough Cheesecake

Store any leftover cheesecake covered in the refrigerator for up to 5 days. This dessert is perfect for meal prep as it can be made ahead of time. There’s no need to reheat; simply serve it chilled!

Frequently Asked Questions About Bake Cookie Dough Cheesecake

What’s the secret to perfect Bake Cookie Dough Cheesecake?

The secret lies in using room temperature cream cheese and cold heavy cream. This ensures a smooth filling with the perfect consistency. Mixing the ingredients gently also helps maintain the lightness of the whipped cream, which adds a lovely texture to the cheesecake.

Can I make Bake Cookie Dough Cheesecake ahead of time?

Absolutely! In fact, making this cheesecake a day ahead is recommended. It allows the flavors to meld and the cheesecake to set perfectly in the fridge, ensuring a deliciously creamy dessert when it’s time to serve.

How do I avoid common mistakes with Bake Cookie Dough Cheesecake?

To avoid common mistakes, ensure all ingredients are at the correct temperature, follow the steps closely, and allow enough chilling time. Avoid overmixing the whipped cream and cheesecake mixture to keep the filling light and fluffy.

Creative Variations of Bake Cookie Dough Cheesecake You Can Try

Feel free to experiment with different flavors! Consider adding a layer of caramel sauce, using flavored extracts like almond, or incorporating nuts into the cheesecake filling. You can also create cookie dough cheesecake bars by adjusting the crust-to-filling ratio for a more portable treat.

Bake Cookie Dough Cheesecake: 5 Irresistible Layers - Bake Cookie Dough Cheesecake - main visual representation

For more information about baking techniques, you can visit King Arthur Baking.

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For additional tips on making cheesecakes, check out Food Network’s cheesecake guide.

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Bake Cookie Dough Cheesecake: 5 Irresistible Layers

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No Bake Cookie Dough Cheesecake: Easy & Delicious Dessert

Author: Olivia
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 8 hours
Yield: 8 servings 1x
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups Graham Cracker Crumbs
½ cup Melted Unsalted Butter
2 tablespoons Granulated Sugar
1 cup All-Purpose Flour (heat-treated)
½ cup Unsalted Butter (room temperature)
½ cup Brown Sugar (packed)
¼ cup Granulated Sugar
1 teaspoon Vanilla Extract
2 tablespoons Milk (any kind)
½ cup Mini Chocolate Chips
8 oz Full-Fat Cream Cheese (room temperature)
1 cup Powdered Sugar (Confectioners’ Sugar)
1 teaspoon Vanilla Extract
1 cup Heavy Cream (cold)

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or a flat measuring cup to get an even, compact layer.
Place the crust in the refrigerator to chill while you prepare the other components.
Make the Edible Cookie Dough: Heat-Treat the Flour: Spread the flour onto a microwave-safe plate or baking sheet. Microwave on high for 1 minute, stirring every 15-20 seconds, until it reaches 160°F (71°C). Let it cool completely.
In a medium bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Stir in the vanilla extract.
Gradually add the cooled, heat-treated flour, mixing until just combined.
Mix in the milk, one tablespoon at a time, until the dough comes together to a soft, pliable consistency.
Fold in the mini chocolate chips.
Set aside about half of the cookie dough for the topping later. Cover the remaining dough and refrigerate briefly while you prepare the cheesecake filling.
Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the room temperature full-fat cream cheese until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar and vanilla extract, continuing to beat until fully incorporated and smooth.
In a separate, very cold bowl, whip the cold heavy cream on high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in two additions until just combined.
Assemble the Cheesecake: Remove the chilled crust from the refrigerator.
Spread about half of the cheesecake filling evenly over the crust.
Crumble or dollop about half of the prepared edible cookie dough over the first cheesecake layer.
Carefully spread the remaining cheesecake filling over the cookie dough layer, smoothing the top.
Chill Thoroughly: Cover the springform pan loosely with plastic wrap.
Refrigerate the cheesecake for a minimum of 6-8 hours, preferably overnight.
Garnish and Serve: Once the cheesecake is fully set, carefully remove it from the springform pan.
Crumble or arrange the remaining edible cookie dough on top of the cheesecake.
Slice with a hot, clean knife for best results and serve!