These No Bake Cookie Dough Cheesecake is NEXT LEVEL delicious! Sweet, edible cookie dough pieces are mixed inside creamy no bake cheesecake all on top of a crunchy graham cracker crust! All my favorite sweet treats in one delicious no bake cheesecake recipe!
If cookie dough isn’t your thing (gasp!) try my Classic No Bake Cheesecake Recipe instead!
Today’s recipe is an absolute KNOCK OUT! You have sprinkle sugar cookie dough that’s 100% safe to eat raw mixed into creamy no bake cheesecake all on top of a graham cracker crust…and did I mention there NO BAKING INVOLVED?
This no bake dessert is for the ultimate sweet tooth craving. I may have sampled my fair share of cookie dough in the making of this recipe!
Looking For More Cookie Dough Recipes? Try These:
I am So excited to share a recipe from the new cookbook Hello, CookieDough by Kristen Tomlan. You might be familiar with Kristen’s unbelievably popular NYC shop, Cookie Dō. I have visited the Greenwich Village Flagship Shop a few times and met Kristen on one of those trips.
She was as sweet as her cookie dough, which makes the release of her first book extra exciting! It’s always a treat when you success finds a deserving person. Kristen was nice enough to send me her book in the mail along with a few goodies, including an adorable spatula and heat-treated flour, all available in the Cookbook Shop on her site.
If cookie dough is your thing, and I have a feeling it is, her book is a MUST. Plus, she gives you instructions on how to bake the dough if you’re craving a warm gooey cookie AND some really other great treats that incorporate cookie dough, like the recipe I am sharing today from the book: No Bake Cookie Dough Cheesecake!
You might have already scrolled down to have a look at the recipe and noticed that there are a few steps involved, which is true.
BUT I will say that I made this in about 30 minutes. All the steps are easy and straight-forward with far less stress than a traditional cheesecake brings! You can’t mess this one up.
AND if you purchase heat-treated flour you are already ahead of the game!
Why Do You Need Heat Treated Flour?
I’ve done a little research on this on my own for my Edible Cookie Dough Recipe, but also after reading Hello, Cookie Dough I learned a few more details! Flour is a raw agricultural product and hasn’t been treated to kill bacteria like E.Coli. The CDC (Center for Disease Control) refers to flour as a “field product” meaning it comes straight from the field without undergoing a treatment process.
For normal recipes you kill the bacteria in the flour by baking it, but if you’re consuming it raw you are risking consuming potentially harmful bacteria. So if you’re goal is the cookie dough, not the cookies, go ahead and heat-treat your dough, or buy some already treated!
Use Pasteurized Egg Whites Instead of Eggs!
When I have made edible cookie dough in the past I have skipped the eggs altogether adding moisture with milk instead. BUT Kristen’s recipe uses pasteurized egg whites, which also makes her doughs great for baking as well!
Can You Use Any Flavor Cookie Dough In This Recipe?
Yep! You can really get creative with the dough you use in this recipe, and Hello, Cookie Dough will give you PLENTY of options! I couldn’t possibly list all the flavors here, but you won’t have any problem finding a flavor that suits you!
This no bake cheesecake is really a celebration. What a sweet birthday gift it would be to serve a slice of this along with a book to take home!
Looking For More Cheesecake Recipes? Try These:
Description
This No Bake Cheesecake combines my two favorite sweet treats in one place.
Crust
- 13 graham crackers (or 2 1/4 cups graham cracker crumbs)
- 1/2 cup butter, melted
- 1/2 cup brown sugar
Cookie Dough
- 3/4 cup cake mix (I used Funfetti)
- 1/2 cup, plus 2 tablespoons heat-treated all purpose flour (*see note)
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 6 tablespoons butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons pasteurized egg whites
- 1/4 cup sprinkles
Cheesecake
- 2 (8- ounce) packages cream cheese, room temperature
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar
- 1/2 container (4- ounces) thawed whipped topping (like Cool Whip)
- 1/3 cup sprinkles
- Line an 8×8- inch pan (*see note) with parchment or aluminum foil. Set aside.
- Make the Crust: Use a food processor or blender to grind the graham crackers into fine crumbs. Add the melted butter and brown sugar and process until evenly moist throughout. Alternately you can crush the graham crackers in a zip-top bag with a rolling pin.
- Press the crumb mixture evenly in the pan to form an even, flat layer. Freeze to harden.
- Make the Cookie Dough: In a bowl, whisk together the cake mix, flour, cornstarch, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter for 2 minutes until smooth and creamy. Add in the granulated and brown sugars and mix on medium speed until light and fluffy, about 4 minutes. Add in the egg whites, and mix until until combined and smooth.
- Turn mixer to low and add in the dry ingredients, mixing until just combined. Scrape the bowl and add in the sprinkles mixing for an additional 15 seconds.
- Place 3/4 of the dough into the refrigerator to chill. Leave the remaining 1/4 dough at room temperature.
- Make the Cheesecake: In the bowl of your stand mixer (no need to wash it after making the cookie dough) fitted with the paddle attachment, beat the cream cheese on medium speed until very smooth and creamy, about 2 minutes. Add the granulated sugar and vanilla and continue mixing for 1 minute. Add the reserved 1/4 batch of cookie dough and mix into the cream cheese mixture for 30 seconds, or until the dough is evenly dispersed in the mixture. Scrape the sides of the bowl. With the mixer on low, add in the powdered sugar mixing until smooth and combined.
- Remove the bowl from the stand mixer and use a rubber spatula to fold in the whipped topping until just combined. Remove the chilled dough from the refrigerator and break it into dime-sized pieces. Fold 3/4 of the pieces into the dough and half of the sprinkles. Spread the batter onto the chilled crust. Top with the remaining dough and sprinkles.
- Freeze for at least an hour until firm, thaw in the refrigerator for 30 minutes and slice with a hot knife. Alternately you can skip the freezer option and chill the cheesecake for at least 2 hours in the refrigerator. The freezer method is to speed this up.
Notes
* If I were to make this recipe again I would make it in a 9×9 pan, as the crust is very thick in an 8×8, and there is plenty of cheesecake filling to accommodate a 9×9.
* You can purchase heat treated flour HERE or you can use the method I outlined in my Edible Cookie Dough post which is the same process Kristen outlines in her book as well.
* Store airtight in the refrigerator for up to 3 days. OR in the freezer for up to a month.
Nutrition
- Serving Size: 1 bar
- Calories: 553
- Sugar: 36.1 g
- Sodium: 488.1 mg
- Fat: 30.1 g
- Carbohydrates: 63.4 g
- Protein: 5.8 g
- Cholesterol: 74 mg
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