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!
Prep Time 45minutes
Total Time 45minutes
Author Ashley Fehr
300gramsbag chocolate sandwich cookiesabout 25 cookies
1 1/2cupsall-purpose flour
1/2cupmini chocolate chips
24oz cream cheese3 packages
1cupheavy whipping cream35% cream
CrustCombine 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!).
Cookie DoughIn 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.
CheesecakeIn 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.