No-Bake Cookie Dough Cheesecake

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No-Bake Cookie Dough Cheesecake

Ingredients

Edible Cookie Dough (Base & Topping)

  • Unsalted Butter: 110g, softened

  • Granulated Sugar: 50g

  • Light Brown Sugar: 100g

  • Milk: 30ml

  • Vanilla Extract: 1 tsp

  • Plain Flour: 160g (Heat treated—see instructions below)

  • Salt: ½ tsp

  • Chocolate Chips: 100g

Vanilla Chocolate Chip Cheesecake Filling

  • Cream Cheese: 500g, softened

  • Icing Sugar: 120g

  • Double Cream: 480ml total, cold (Note: use 360ml for the filling and save 120ml for the whipped cream topping)

  • Vanilla Extract: 1 tsp

  • Mini Chocolate Chips: 100g

Chocolate Ganache & Decoration

  • Dark Chocolate: 150g (chips or chopped)

  • Double Cream: 150ml, hot

  • Reserved Whipped Cream: 120ml

  • Reserved Cookie Dough: 1/3 of the batch

  • Extra Chocolate Chips: For garnish

Detailed Instructions

1. Heat Treat the Flour

To make the raw flour safe to eat, place it in a microwave-safe bowl and cover it. Microwave on high for 1 minute and 20 seconds, stopping to stir frequently to prevent burning. Allow the flour to cool completely before using it in the dough.

2. Prepare the Cookie Dough

  • In a bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth.

  • Stir in the milk and vanilla extract.

  • Add the cooled, heat-treated flour and salt, mixing until a dough forms.

  • Fold in the 100g of chocolate chips.

  • Set aside 1/3 of this dough to roll into tiny balls for the final topping.

  • Press the remaining 2/3 of the dough firmly into the bottom of an 8-inch springform pan to create an even base. Chill in the fridge while you make the filling.

3. Make the Cheesecake Filling

  • In a large bowl, beat the cream cheese, icing sugar, and vanilla extract together until smooth and creamy.

  • In a separate chilled bowl, whip 360ml of the double cream until stiff peaks form.

  • Gently fold the whipped cream into the cream cheese mixture until combined.

  • Fold in the mini chocolate chips.

  • Pour the filling over the cookie dough base and smooth the top. Refrigerate for at least 6 hours (ideally overnight) to set.

4. Add the Ganache Topping

  • Place 150g of dark chocolate in a bowl.

  • Heat 150ml of double cream in the microwave for 1 minute 30 seconds until hot.

  • Pour the hot cream over the chocolate and let it sit for a minute, then stir until glossy and smooth.

  • Pour the ganache over the chilled cheesecake, allowing some to drip down the sides if desired.

5. Final Decoration

  • Whip the remaining 120ml of double cream until stiff.

  • Pipe swirls of whipped cream around the edge of the cake.

  • Top with the reserved tiny cookie dough balls, extra chocolate chips, and a few coffee beans or mini chips as shown in the photo.

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