Ingredients
Crust
- ½ cup melted butter
- 300 grams chocolate sandwich cookies (about 25 cookies)
Cookie Dough
- 1¼ cup brown sugar
- ½ cup softened butter
- 2¼ cups all-purpose flour (heat treated - see notes)
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup mini chocolate chips
Cheesecake Filling
- 750 grams cream cheese (24 oz or 3 packages), softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (35% cream)
For Serving (Optional)
- homemade whipped cream
- extra cookie dough balls from the dough mixture
Instructions
- Prepare the Crust: Combine the melted butter and chocolate sandwich cookies in a food processor. Process until the mixture is smooth and forms a ball. Press this mixture firmly into the bottom of a 9-inch springform pan or your preferred pan to form an even crust.
- Make the Cookie Dough: In a medium bowl, mix together the brown sugar and softened butter using a spoon or an electric mixer until combined. Add the heat-treated all-purpose flour, milk, vanilla extract, and salt. Stir until a dough forms, adding a little more milk if necessary. Fold in the mini chocolate chips. Refrigerate the dough to chill.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until the mixture is completely smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture on low speed until combined. Then fold in the remaining whipped cream, mixing just until incorporated.
- Shape Cookie Dough: Divide the chilled cookie dough into thirds. Roll one-third into a circle approximately the size of your pan — using two sheets of wax paper to shape it works well. Roll the remaining two-thirds into small balls.
- Incorporate Cookie Dough: Stir half of the small cookie dough balls into the cheesecake filling, distributing them evenly. Save the remaining dough balls for garnish.
- Assemble the Cheesecake: Lay the rolled cookie dough circle on top of the crust in the pan. Spread the cheesecake mixture with cookie dough balls evenly over this base layer.
- Chill the Cheesecake: Cover and refrigerate the assembled cheesecake for at least 6 hours or until fully set.
- Serve and Garnish: Remove the cheesecake from the pan carefully. Garnish with homemade whipped cream and the remaining cookie dough balls if desired. Serve chilled. Store leftovers in the refrigerator for up to 5 days.
Notes
- Heat treat the flour by baking it at 350°F (175°C) for 5 minutes to make it safe to eat raw.
- Press the cookie crust firmly to avoid crumbling.
- Use softened butter and cream cheese for smooth mixing.
- For the best results, chill the cookie dough and cheesecake thoroughly to help them set properly.
- This recipe is great for parties and can be made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg
