Imagine a dessert so decadent, so irresistibly creamy, that it requires zero baking and delivers maximum flavor! This Chocolate Cookie Dough No Bake Cheesecake is the ultimate shortcut to dessert heaven, combining the rich, velvety texture of cheesecake with the nostalgic comfort of chocolate chip cookie dough. Perfect for those who want a show-stopping dessert without turning on the oven, this recipe is about to become your new go-to crowd-pleaser that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 cup whipped cream
Instructions
- Prepare the crust by combining chocolate cookie crumbs with melted butter in a medium bowl. Mix thoroughly until the crumbs are completely coated and mixture resembles wet sand.
- Press the cookie crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat softened cream cheese using an electric mixer until smooth and creamy, ensuring no lumps remain.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and creating a smooth mixture.
- Blend in vanilla extract, mixing until evenly distributed throughout the cream cheese mixture.
- Gently fold in mini chocolate chips, distributing them evenly throughout the cheesecake batter.
- Carefully fold whipped cream into the cream cheese mixture, maintaining a light and airy texture. Mix until just combined to preserve volume.
- Pour the cheesecake filling over the prepared cookie crust, spreading it evenly with a spatula and smoothing the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, remove the springform pan sides, garnish with additional mini chocolate chips if desired, and slice into 8 equal portions.
Tips
- Ensure your cream cheese is completely softened at room temperature to avoid lumps and create a smooth, creamy texture.
- When folding in whipped cream, use a gentle hand to maintain the airiness of the mixture.
- For the cleanest slices, run your knife under hot water and wipe dry between each cut.
- Chill the cheesecake for at least 4 hours, but overnight is ideal for the best set and flavor development.
- Use high-quality chocolate cookie crumbs and mini chocolate chips for the most intense flavor.
- If the crust seems too crumbly, add a little more melted butter to help it bind together.
- For a professional finish, use a springform pan and carefully remove the sides just before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 8g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 95mg
