No-Bake Cookie Dough Cheesecake Recipe

½ cup of butter, melted

300 grams of chocolate sandwich cookies (approximately 25 cookies)

For the Cookie Dough:

1¼ cups of brown sugar

½ cup of butter, softened

2¼ cups of all-purpose flour (please note, it should be heat-treated, see below for details)

5 tablespoons of milk

1 teaspoon of vanilla extract

½ teaspoon of salt

¾ cup of mini chocolate chips

For the Cheesecake:

750 grams of cream cheese (equivalent to 24 oz or 3 packages)

1 cup of powdered sugar

1 teaspoon of vanilla extract

1 cup of heavy whipping cream (35% cream)

Homemade whipped cream for serving

Instructions:

To Prepare the Crust:

In a food processor, blend the melted butter and chocolate sandwich cookies until you achieve a smooth mixture that forms a ball.

Firmly press this mixture into the bottom of a 9-inch Springform pan. (Note: A pie plate or square pan can also be used.)

For the Cookie Dough:

In a medium bowl, mix the brown sugar and softened butter together. You can use a spoon for a rough mix or an electric mixer for a smoother texture.

Gradually incorporate the flour, milk, vanilla extract, and salt into the mixture until it forms into a dough. If the mixture seems too dry, add a bit more milk.

Fold in the mini chocolate chips and then place the dough in the refrigerator to chill.

To Make the Cheesecake:

In a large mixing bowl, beat the cream cheese until smooth.

Add the powdered sugar and vanilla extract to the cream cheese and continue to beat until the mixture is completely smooth.

In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form.

Gently fold half of the whipped cream into the cream cheese mixture on a low setting until combined. Follow with the remaining whipped cream, mixing just until incorporated.

Cut one-third of the chilled cookie dough into a circle that fits your pan and lay it over the crust. With the remaining dough, roll into small balls.

Mix half of these dough balls into the cheesecake mixture. Reserve the remaining balls in the refrigerator for decoration.

Carefully spread the cheesecake mixture over the prepared crust. Refrigerate for at least 6 hours or until firmly set.

Once set, remove the cheesecake from the pan and, if desired, garnish with whipped cream and the remaining cookie dough balls before serving.

Storage:

Store any leftovers in the refrigerator, ensuring they are consumed within 5 days for best quality.

Notes:

Heat-Treated Flour: To prevent the risk of foodborne illness, heat treat the flour before using it in the cookie dough. This can be done by spreading the flour on a baking sheet and baking at 350°F (175°C) for 5 minutes. Allow it to cool before using in the recipe.