Chocolate Chip Cookie Dough Crust Cheesecake (No-Bake Filling)
Chocolate chip cookie dough crust cheesecake with a baked cookie base and a creamy no-bake filling that sets in the refrigerator for a firm, sliceable dessert.
Servings 8
Calories 640kcal
Equipment
- 9-inch round baking dish (23 cm round, 5 cm deep) Holds the full volume of filling.
- hand mixer For a smooth filling.
- mixing bowls Separate bowls for base and whipped cream.
- measuring cups and spoons For accurate proportions.
- rubber spatula For folding and snoothing.
- flat-bottom measuring cup Presses the crust evenly.
Ingredients
Crust:
- 16 oz (454 g) chocolate chip cookie dough (premade)
Filling:
- 32 oz (907 g) full-fat cream cheese softened
- ⅓ cup (80 g) full-fat sour cream
- 1 tbsp (15 ml) fresh lemon juice
- 1½ cups (180 g) confectioners' sugar
- 2 tsps (10 ml) vanilla extract
- pinch of salt
- 1½ cups (120 ml) heavy whipping cream
- ½ cup (85 g) mini semi-sweet chocolate chips
Optional Topping:
- ¼ cup (45 g) mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) round baking dish about 2 inches (5 cm) deep.cooking spray
- Allow the cookie dough to soften slightly until workable, then press it evenly into the bottom and slightly up the sides of the prepared dish to form a crust.16 oz (454 g) chocolate chip cookie dough
- Bake for 12 minutes. Remove from the oven and use the bottom of a flat measuring cup to gently press down any puffed areas while the dough is still warm, shaping it into an even shell before it sets.
- Return the crust to the oven and bake for an additional 5 minutes, or until lightly golden brown, which helps set the base so it holds the filling once chilled. Press down again if needed while still warm.
- Transfer the crust to the refrigerator and chill for 30 to 45 minutes, or until completely cooled, since any remaining heat will soften the filling.
- In a large mixing bowl, beat the softened cream cheese, sour cream, lemon juice, confectioners' sugar, vanilla extract, and salt until smooth and fully combined, making sure no lumps remain so the filling sets evenly.32 oz (907 g) full-fat cream cheese, ⅓ cup (80 g) full-fat sour cream, 1 tbsp (15 ml) fresh lemon juice, 1½ cups (180 g) confectioners' sugar, 2 tsps (10 ml) vanilla extract, pinch of salt
- In a separate bowl, whip the heavy cream until stiff peaks form, which gives the filling girth without baking.1½ cups (120 ml) heavy whipping cream
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, keeping as much air as possible so the texture stays light. Fold in the mini chocolate chips.½ cup (85 g) mini semi-sweet chocolate chips
- Pour the filling into the chilled crust and smooth the top evenly with a spatula. Sprinkle additional mini chocolate chips over the top if using.¼ cup (45 g) mini semi-sweet chocolate chips
- Cover with plastic wrap and refrigerate for at least 6 hours, or until fully set, as the chill time is what firms the filling.
Notes
- Pressing the crust while warm keeps it from setting unevenly.
- The crust must be fully cooled before adding the filling.
- Whip the cream to stiff peaks so the filling holds once chilled.
- Fold gently to maintain a lighter texture.
- Chill the full time so the filling sets properly.
Nutrition
Serving: 180g | Calories: 640kcal | Carbohydrates: 58g | Protein: 7g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 340mg | Potassium: 160mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1400IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg