If you’re looking to indulge in a delightful and easy-to-prepare dessert, then this no-bake Monster Cookie dough cheesecake is your perfect match. Combining the classic flavors of a cookie with the creamy texture of cheesecake, this recipe is not only scrumptious but also incredibly simple to make. Let’s get into the kitchen and whip up a dessert that’s sure to wow your family and friends!
Every Sunday when growing up, my family would gather at my grandmother’s house for dinner. The highlight of the evening was always dessert, and the moment this cheesecake hit the table, we knew we were in for a treat. The recipe has been handed down for generations, each adding their own unique twist. This version captures the essence of those Sunday nights, infused with love and a touch of nostalgia.
Why You’ll Love This Recipe
This recipe is a game-changer because it’s no-bake, saving you time and energy in the kitchen. The combination of flavors is delightful, meshing the classic taste of Cookie Dough with the creamy richness of cheesecake. Perfect for those who love a good dessert but might not be keen on baking, this dish guarantees smiles all around.
Ingredients Notes
The ingredients are straightforward and likely already in your pantry. For the cookie dough, use semisweet chocolate chips for the best balance of sweetness. If you’re looking to cut some calories, consider swapping full-fat Cream Cheese with a reduced-fat alternative. To enhance flavor, use pure vanilla extract. This will make a significant difference in taste. Here’s a quick tip: make sure your butter is at room temperature for smoother mixing.
Recipe Steps
Step 1
Start by making the cookie dough. Mix butter and sugars until creamy. Mix in flour, vanilla extract, and chocolate chips. Form small dough balls and place in the fridge.
Step 2
For the cheesecake base, crush graham crackers into fine crumbs and combine with melted butter. Press this mixture into the bottom of a greased springform pan.
Step 3
Prepare the cheesecake filling by beating Cream Cheese until smooth. Gradually mix in sugar and vanilla, followed by whipped cream until well incorporated.
Step 4
Carefully fold the cookie dough balls into the cheesecake filling, reserving a few for the top. Pour the mixture over the graham crust and spread evenly.
Step 5
Chill the cheesecake in the refrigerator for at least 4 hours. Before serving, top with remaining cookie dough balls and enjoy!
Storage Options
Store leftovers in an airtight container in the fridge for up to five days. For longer storage, slice and wrap individual pieces in plastic wrap before placing them in a freezer-safe container. To enjoy after freezing, let the cheesecake thaw in the fridge overnight before serving.
Variations & Substitutions
To cater to different dietary needs, substitute all-purpose flour with almond flour for a gluten-free option. For those looking to experiment with flavors, add a few tablespoons of Peanut Butter to the cheesecake filling or sprinkle crushed nuts on top. You can also try using dark chocolate chips for a richer taste.
Frequently Asked Questions
How long does it take to prepare this cheesecake? The preparation time is approximately 30 minutes, with an additional four hours for chilling. This makes it an ideal dessert to prepare in advance for gatherings or celebrations.
Can I use store-bought cookie dough? Yes, you can save time by using pre-made cookie dough. However, making it from scratch allows for better control of ingredients, especially if you’re customizing the recipe for dietary restrictions or preferences.
What can I do if my cheesecake doesn’t set properly? If the cheesecake doesn’t set, you might need more chilling time. Ensure it’s in the fridge for at least four hours or overnight. Additionally, make sure you’re using heavy whipping cream and not a low-fat substitute for the filling.
