Cookie Dough Cheesecake (Print)
This creamy no-oven dessert is filled with yummy cookie dough chunks and topped with fluffy cream. The cookie crust adds a rich base for cookie lovers to enjoy.
# Ingredients:
01 -
1 cup butter that's been softened.
02 -
1¾ cups heat-treated plain flour.
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¾ cup brown sugar, packed.
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½ cup white sugar.
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2 tablespoons chilled heavy cream.
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1½ teaspoons vanilla flavoring.
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¼ teaspoon fine salt.
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1¼ cups tiny semi-sweet chocolate chips.
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24 ounces softened cream cheese.
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1½ cups powdered sugar, sifted (split use).
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1¼ cups cold heavy whipping cream.
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1½ teaspoons pure vanilla extract.
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8 ounces whipped topping.
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2 tablespoons small chocolate chips for sprinkling.
# Steps:
01 -
Put flour evenly on a lined tray. Bake at 300°F for about 5-7 minutes until 160°F is reached. Cool it fully.
02 -
Cream butter with sugars until smooth. Stir in cream, salt, and vanilla. Add cooled flour and chips, mixing it all together.
03 -
Press 2 cups of dough into your springform pan. Roll the leftover dough into 10 large and several small balls. Refrigerate them all.
04 -
Blend cream cheese with 1 cup of powdered sugar until silk-like. Separately whip the heavy cream, extra sugar, and vanilla until peaks are firm.
05 -
Gently combine the whipped cream and cream cheese mix. Toss in the small cookie dough balls before spreading over the crust.
06 -
Cover the pan and chill for at least 6 hours or keep it overnight to allow it to set properly.
07 -
Pipe whipped cream on top, sprinkle chocolate chips, and put large dough balls on the swirls.
# Notes:
01 -
Wrap tightly and freeze for up to 2 months.
02 -
You're welcome to use store-bought edible dough.
03 -
Stabilized whipped cream holds up best.