Chocolate Chip Cookie Dough Cheesecake (No-Bake)

5 from 1 vote

Chocolate Chip Cookie Dough Cheesecake (No-Bake)

You are going to love this Chocolate Chip Cookie Dough Cheesecake. It starts with a Oreo crust, then a creamy no-bake cheesecake loaded with chocolate chip cookie dough!

Prep Time20

Cook Time0

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: cookie dough cheesecake

Servings:

Calories: 1219kcal

Author: Jill

Ingredients

Chocolate Cookie Crust

2 packages Oreos 60 cookies
1 cup unsalted butter melted

Chocolate Chip Cookie Dough

1 ¼ cup light brown sugar
½ cup unsalted butter softened
2 ¼ cups flour heat treated - see notes
5 tbsp whole milk
1 tsp pure vanilla extract
½ tsp kosher salt
1 cups mini chocolate chips

Cheesecake

24 oz cream cheese softened
1 Cup powdered sugar
1 teaspoon vanilla
12 oz cool whip thawed

Whipped Cream

Instructions

Crust Directions

Line a 9-in springform pan with baking spray and.
Using a food processor, grind up the Oreo cookies until they are a sand like texture Blend in the melted butter until a soft ball forms.
Press the crust evenly on the bottom of the springform pan and about ¾ way up the sides Place into the freezer while you make the cookie dough and cheesecake batter.

Chocolate Chip Cookie Dough

Using a large bowl, beat together the sugar and softened butter until combined and smooth
Beat in the flour, milk, vanilla, and salt until a soft dough forms. If the dough is dry and crumble, beat in another tablespoon of milk.
Gently fold in the chocolate chips with a rubber spatula.
Place the cookie dough into the fridge while you make the cheesecake.

Cheesecake

Using a large bowl, beat the cream cheese until smooth.
Gradually beat in the sugar and vanilla until combined and smooth.
Beat in 6 oz of Cool Whip into the cheesecake mixture until combined and smooth Beat in the remaining cool whip until smooth.

Building the pie

Remove your crust and your cookie dough from the fridge.
Using a tablespoon, scoop out about 8 - 10 balls of cookie dough.
Roll each scoop into a ball and set aside in the fridge.
Take half of the remaining dough and press it into the bottom of the shell Make sure to smooth the dough evenly.
With the remaining dough, roll into ½ tablespoon size balls, set aside while you roll the rest of the dough.
Once all the remaining dough has been rolled into little balls, gently mix the cookie dough balls into the cheesecake mixture, make sure to set aside a few to place randomly on top of the cheesecake batter.
Pour the cheesecake mixture into the crust and smooth evenly.
Drop a the remaining cookie dough balls randomly on the batter and gently push the balls into the batter.
Sprinkle some mini chocolate chips around.
Place into the fridge overnight.

Whipped Cream Directions

Using a large bowl, place the bowl into the freezer for 30 minutes.
Remove the bowl after 30 minutes and add in the 1 ½ C heavy whipping cream, powdered sugar, and vanilla.
Using a hand mixer, beat the ingredients together until stiff peaks form. About 10 minutes Scoop the whipped cream into the piping bag.
Pipe dollops of whipped cream all around the edge of the pie.
Take the cookie dough balls you set aside for garnish and place them onto the whipped cream dollops.
Enjoy!

Nutrition