Ingredients:
For the cookie dough crust:
1 ½ cups chocolate chip cookie crumbs
⅓ cup melted butter
¼ cup granulated sugar
For the cheesecake filling:
16 oz (450g) cream cheese, softened
1 cup heavy whipping cream
1 cup powdered sugar
1 tsp vanilla extract
1 cup mini chocolate chips
1 cup edible cookie dough balls
For the topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
½ cup chocolate ganache
Edible cookie dough balls for garnish
Instructions:
1 Prepare the crust:
Mix chocolate chip cookie crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
2 Prepare the filling:
In a large bowl, beat the softened cream cheese until smooth. Add heavy whipping cream, powdered sugar, and vanilla extract, mixing until well combined and fluffy.
3 Fold in chocolate chips and cookie dough:
Gently fold in mini chocolate chips and edible cookie dough balls into the cheesecake mixture.
4 Assemble the cheesecake:
Pour the filling over the prepared crust, spreading it evenly. Chill in the refrigerator for at least 4 hours or overnight until set.
5 Prepare the topping:
In a bowl, whip heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake.
6 Add chocolate ganache and garnish:
Drizzle chocolate ganache over the whipped cream and decorate with edible cookie dough balls.
7 Serve and enjoy:
Slice and serve the cheesecake. Enjoy your delicious no-bake cookie dough cheesecake!
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8-10 servings