Doughy Cheesecake (Printable Version)
Creamy no-bake cheesecake packed with cookie dough bits and layered on a sweet cookie crust. Finished with whipped topping for a crowd-pleaser dessert.
# What You'll Need:
01 -
1 cup unsalted butter softened.
02 -
1¾ cups all-purpose flour, treated for safety.
03 -
¾ cup light brown sugar, packed.
04 -
½ cup white sugar.
05 -
2 tablespoons heavy cream, chilled.
06 -
1½ teaspoons vanilla extract.
07 -
¼ teaspoon salt.
08 -
1¼ cups mini chocolate chips.
09 -
24 ounces cream cheese, softened.
10 -
1½ cups powdered sugar, divided and sifted.
11 -
1¼ cups heavy cream, cold.
12 -
1½ teaspoons vanilla extract.
13 -
8 ounces whipped topping.
14 -
2 tablespoons mini chocolate chips for topping.
# Steps to Follow:
01 -
Spread the flour over a lined tray. Bake at 300°F for 5–7 minutes until it hits 160°F. Let it cool completely.
02 -
Cream butter with both sugars until fluffy. Add in salt, vanilla, and cream. Mix in treated flour and chocolate chips.
03 -
Press 2 cups of dough into the pan's base. Shape the rest into 10 big and several small balls. Chill everything until firm.
04 -
Whip cream cheese with 1 cup powdered sugar until smooth. In a separate bowl, beat cream with remaining sugar and vanilla until stiff peaks form.
05 -
Gently fold whipped cream into the cream cheese mixture. Add in the small cookie dough balls. Spread evenly over the crust.
06 -
Cover it up and refrigerate for at least 6 hours or overnight to get it set perfectly.
07 -
Pipe swirls of whipped cream on top, sprinkle some chocolate chips, and set the big cookie dough balls onto the swirls.
# Additional Notes:
01 -
You can freeze it for up to 2 months if tightly wrapped.
02 -
Store-bought edible cookie dough works too.
03 -
Consider stabilized whipped cream for longer-lasting decorations.