Ingredients:
For the Crust:
2 cups crushed graham crackers
1/2 cup unsalted butter, melted
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated
1/4 teaspoon salt
1/2 cup mini chocolate chips
For the Cheesecake:
2 cups cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Directions:
Prepare the Crust: Mix the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill it in the refrigerator.
Make the Cookie Dough: Cream together the softened butter, granulated sugar, brown sugar, and vanilla until smooth. Mix in the heat-treated flour and salt. Fold in the mini chocolate chips. Set aside.
Prepare the Cheesecake Mixture: Beat the cream cheese, granulated sugar, and vanilla until smooth. Gently fold in the whipped cream.
Assemble the Cheesecake: Spread half of the cheesecake mixture over the chilled crust. Drop spoonfuls of the cookie dough on top. Cover it with the remaining cheesecake mixture and smooth the top.
Chill: Refrigerate the cheesecake for at least 4 hours, or until it’s set.
Serve: Garnish with mini chocolate chips and cookie dough balls before serving.
Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 30 minutes (including chilling) | Kcal: 450 per slice | Servings: 12 slices
Indulge in the ultimate treat: No Bake Cookie Dough Cheesecake! Perfectly creamy with delightful chunks of cookie dough.