Description
A decadent Chocolate Chip Cookie Dough Cheesecake that combines the rich flavors of cheesecake with the delightful taste of cookie dough.
Ingredients
Scale
- For the Crust
- 2 cups (200 g) graham cracker crumbs (or crushed Digestive biscuits)
- ½ cup (115 g) unsalted butter, melted
- 2 tbsp brown sugar
- For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup (240 ml) heavy cream, cold
- ¾ cup (150 g) brown sugar
- ½ cup (120 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 1 tbsp vanilla extract
- 1½ cups (270 g) mini chocolate chips
- For the Edible Cookie Dough
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1¼ cups (150 g) heat-treated all-purpose flour
- ½ cup (90 g) mini chocolate chips
- For the Topping
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Extra mini chocolate chips for garnish
Instructions
- Make the Crust: In a bowl, combine graham crumbs, brown sugar, and melted butter. Mix until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
- Prepare the Edible Cookie Dough: In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla extract and milk, then mix well. Stir in heat-treated flour until a soft dough forms. Fold in mini chocolate chips. Roll small teaspoon-sized balls and set aside (reserve a few for topping).
- Make the Cheesecake Filling: Beat cream cheese, butter, brown sugar, and granulated sugar together until creamy and smooth. Add vanilla extract and mix again. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Gently fold in mini chocolate chips and half of the cookie dough balls.
- Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top. Decorate with the remaining cookie dough balls. Chill in the refrigerator for at least 6 hours or overnight until firm.
- Make the Whipped Cream Topping: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe rosettes on top of the cheesecake. Sprinkle generously with mini chocolate chips.
Notes
- To heat-treat flour: microwave for 1 minute or bake at 350°F (175°C) for 5 minutes to eliminate bacteria.
- For best results, chill the cheesecake overnight.
- Feel free to customize the toppings with your favorite chocolate or nuts.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg