I have been having so much fun creating (and eating) all these no bake summer desserts. this chocolate chip cookie dough cheesecake a super indulgent, but still very easy dessert that’s so perfect for summer. this delightfully decadent dessert is made of four delicious components: a press- in Oreo crust, creamy chocolate chip cheesecake filling, edible cookie dough and chocolate ganache. bakers, non bakers, cheesecake lovers, this one is for you!
describe this no bake cheesecake in a few words
- chocolate filled
- if cookie dough ice cream was a cheesecake
- super easy to make
- delicious alternative to fruit based no bake cheesecakes
- although if you’re looking for a good one, check out my strawberry pretzel cheesecake
what do I need to make a chocolate chip cookie dough cheesecake?
make sure to add these ingredients to your shopping list
- almond flour
- light brown sugar
- granulated sugar
- vanilla extract
- mini chocolate chips
- Oreo cookies
- white chocolate
- cream cheese
- sour cream
- powdered sugar
- heavy whipping cream
- regular semi sweet chocolate chips
from these ingredients you will make the edible chocolate chip cookie dough, Oreo crust, chocolate chip cheesecake filling and ganache topping.
do I need any special tools to make this cheesecake?
you’ll need a few kitchen staples in order to make this no bake dessert.
- stand mixer with paddle and whisk attachments
- or hand mixer with beaters
- 9″ springform pan
- this is preferred to other cake pans
- allows for easy removal from pan, onto serving plate
- 10″ springform pan also works well
- use a 9X9 pan for no bake cheesecake bars
- parchment paper
- for lining the pan
- plastic wrap
- for covering the cheesecake while chilling
- small or medium pot with a heat proof bowl
- the bowl should fit over the top of the pot with out touching the water
- this makes the ganache
- long knife
- at minimum, the knife should easily reach from the edge to the center of the cake
how to make a stunning no bake cheesecake
- read through the recipe before starting
- from making the edible cookie dough, using room temperature ingredients and freezing the cheesecake, it takes time! make sure you allow enough time for each step
- use correct temperature ingredients
- room temperature cream cheese is still very slightly chilled, but a finger pressed into the center easily makes an impression
- melted butter should be slightly cooled
- heavy cream should be cold from the fridge for the best whip
- for a smooth filling
- use room temperature cream cheese
- scrape the sides as needed for a uniformly smooth texture
- create a beautiful top
- use a spoon or small offset spatula to swirl the ganache top before freezing to set
- freeze uncovered once the ganache is applied
- plan the serving time accordingly
- this is a frozen dessert, so leave time to thaw slightly before serving
- for the cleanest cut, use a long sharp knife
- run under warm water prior to each cut and wipe after each cut
- store uneaten pieces, individually wrapped in the freezer
other freezer treats to love!
chocolate chip cookie dough cheesecake (no bake)
- stand mixer with paddle and whisk attachments or hand mixer with beaters
- several mixing bowls
- 9-10" springform pan
- parchment paper
- small or medium pot
edible chocolate chip cookie dough
- 1 1/2 c (168g) almond flour
- 3/4 c (150g) light brown sugar
- 1/4 c (50g) graunlated sugar
- 1/2 c (113g) unsalted european style butter
- 2 tsp (10ml) vanilla extract
- 1/2 tsp salt
- 1-2 tbsp (15-30ml) milk, as needed
- 1/2 c mini chocolate chips sub finely chopped chocolate of choice
press-in oreo crust
- 1 3/4 c crushed oreo cookies (about 25-26)
- 6-8 tbsp (85-113g) unsalted butter, melted
- 1/2 tsp salt
- 2 oz. (57g) white chocolate, melted and cooled
- 24 oz. (675g) cream cheese, room temperature
- 2 tbsp (30g) sour cream, room temperature
- 2 tsp (10ml) vanilla extract
- 1 c (125g) powdered sugar, sifted
- 1/4 tsp salt
- 3/4 c (178ml) heavy whipping cream
- 1/2 c mini chocolate chips
- 1 c (226g) semi sweet chocolate chips
- 1 c (237ml) heavy whipping cream
edible cookie dough
- In a stand mixer with paddle attachment, cream the butter and sugars together on medium speed until light and creamy, about 2-3 minutes. Add the vanilla extract and salt. Beat on medium until incorporated.Add in the almond flour. Beat on medium speed until well combined, about 1 minute. The mixture may be crumbly. Add 1 tbsp of milk as needed until the dough resembles a normal cookie dough consistency. Fold in the mini chocolate chips. Chill the cookie dough in the fridge for 30 minutes or freezer for 15-20 to set enough to roll into balls. Take out the cookie dough. Grab a "pinch" of dough and roll into a small ball of cookie dough. This should be a little larger than a chickpea, but smaller than a melon ball (about 1/2 tsp). Set on a lined plate or baking sheet. Return to the freezer while preparing the cheesecake.
no bake cheesecake
- Oreo crust: Line the bottom and sides of a 9" (23cm) springform pan with parchment paper. Set aside.Place the oreos and salt in a food processor. Process in pulses until the cookies resemble grains of sand.Pour in the (6 tbsp) melted butter. Process in pulses until the crust comes together in larger clumps. Pinch a little between your fingers. The mixture should hold together easily. Start with 6 tbsp butter, add more as needed up to 2 tbsp more (for a total of 8 tbsp).Pour the crushed oreo mixure into the lined 9" (23cm) springform pan. Evenly press the crust across the bottom. The crust will naturally go up the sides slightly. If you want a bit of a side crust, press the edges about 1" up the sides. Place the pan in the freezer to chill while you prepare the filling.
- No Bake Cheesecake: In a small microwave safe bowl, melt the white chocolate in 20-30 second increments until fully melted. Set aside to cool slightly.In a stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.Add vanilla extract, sour cream, powdered sugar, and salt. Beat on low, increasing to medium speed until well combined and creamy. Pour in the melted (cooled) white chocolate and heavy cream. Beat on medium, increasing to high speed until thickened to a medium firm peak (the peak will fold down). Fold in the the mini chocolate chips and about 3/4 of the frozen cookie dough balls.Pour the chocolate chip cookie dough cheesecake into the prepared oreo crust.Chill the entire cheesecake in the freezer for 2 hours. After 2 hours, wrap the entire pan in plastic wrap. Chill an additional 2 hours – overnight in the freezer. If freezing longer than 4-6 hours total, wrap the top with foil.
Topping and Serving
- About 1 hour before serving, make the chocolate ganache. To make the ganache, place evenly chopped chocolate or chips and heavy whipping cream into a heat safe bowl. Place the bowl with the chocolate and cream on top of a small or medium pot filled with about an inch of water. The bowl should not touch the water. Heat the bowl of chocolate and cream until the chocolate has mostly melted. Stir frequently to encourage the chocolate to melt and to prevent the cream from bubbling too much. Remove the bowl from the heat. Whisk or stir in any stray pieces of chocolate until they have fully melted into the ganache. Let the mixture sit for 5 -10 minutes. Chill in the fridge for 5-10 minutes or until cool to the touch, but still liquid.
- Once cooled, pour the ganache on top of the frozen cheesecake (still in the pan). Return the cheesecake back to the freezer (uncovered) for about 30 minutes to set the ganache.
- When ready to serve: about 20-30 minutes before serving, allow the frozen cheesecake to sit at room temperature. Depending on the temperature of the room, this could happen faster, or take a little longer. Right before serving, top the cheesecake with the remaining cookie dough balls. Slice and serve.
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