Preparation45 mins2017-07-25T00:45:00+00:00Prep Time
Everyone loved this NO BAKE Cookie Dough Cheesecake -- it's made with edible cookie dough and an Oreo crust and is an extra special dessert for the holidays!
tablespoons melted butter
bag chocolate sandwich cookies (about 25 cookies)
tablespoons softened butter
cup brown sugar
cups all-purpose flour
cup mini chocolate chips
(8oz) packages cream cheese
cup heavy whipping cream (35% cream)
cup powdered sugar
Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
Press into a 9" Springform pan (or a pie plate or square pan works just fine, too!).
In a medium bowl, stir together softened butter and sugar with a spoon. Add salt, vanilla, milk, and flour and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
Set in the refrigerator to chill.
In a large bowl, beat together cream cheese, cream, sugar, and vanilla until completely smooth and fluffy -- about 5 minutes on high speed.
Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
Top with cheesecake mixture and set in the refrigerator to chill until set, at least 4 hours.
Garnish cheesecake with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.