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No Bake Cookie Dough Cheesecake

No Bake Cookie Dough Cheesecake

DeShawn Mitchell
A rich, creamy, no-bake cheesecake with a crunchy Oreo crust and homemade edible cookie dough, perfect for any occasion.
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Prep Time 30 minutes
Chilling time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 600 kcal

Ingredients
  

Oreo Crust

  • 24 Oreo cookies crushed into fine crumbs
  • 5 tbsp butter melted

Cookie Dough

  • 0.5 cup butter softened
  • 0.5 cup brown sugar
  • 1 cup all-purpose flour heat-treated
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.5 cup mini chocolate chips

Cheesecake Filling

  • 16 oz cream cheese full-fat, softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream or whipped topping

Instructions
 

Prepare the Crust

  • Crush Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan.

Make the Cookie Dough

  • Cream together softened butter and brown sugar until light and fluffy. Add heat-treated flour, vanilla extract, and salt, mixing until just combined. Fold in mini chocolate chips. Chill the dough for at least 30 minutes.

Prepare the Cheesecake Filling

  • Beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until combined. Fold in whipped cream. Crumble half of the chilled cookie dough into the filling and gently fold to distribute.

Assemble the Cheesecake

  • Spread the cheesecake filling evenly over the Oreo crust. Roll remaining cookie dough into small balls and arrange on top. Chill the cheesecake in the refrigerator for at least 4-6 hours, or overnight.

Notes

  • 1- Use softened cream cheese for a smooth filling.
  • 2- Chill the cookie dough to make it easier to handle.
  • 3- Serve with whipped cream or fresh berries for extra flavor.
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