Description
A dreamy no bake cheesecake with a cookie dough base, creamy filling, chocolate ganache, and whipped cream topping.
Ingredients
Scale
Cookie Dough Base:
- 110g Unsalted Butter (room temperature for that perfect creamy texture)
- 50g Granulated Sugar (provides classic sweetness)
- 100g Light Brown Sugar (for that caramel-like cookie dough depth)
- 30ml Milk (creates moisture without eggs)
- 1 tsp Vanilla Extract (the aromatic soul of great cookie dough)
- 160g Plain Flour, heat-treated (safety first, deliciousness second!)
- 1/2 tsp Salt (the secret flavor enhancer)
- 100g Chocolate Chips (because chocolate pockets make everything better)
Dreamy Cheesecake Filling:
- 480ml Double Cream, cold (reserve 1/4 for topping)
- 500g Cream Cheese (full-fat for ultimate creaminess)
- 120g Icing Sugar (silky sweetness that dissolves perfectly)
- 1 tsp Vanilla Extract (that special something)
- 100g Mini Chocolate Chips (tiny bursts of chocolate joy)
Decadent Ganache Topping:
- 150g Dark Chocolate (quality matters here!)
- 150ml Double Cream, hot (microwave for 1min 30sec)
Instructions
Heat-Treat Your Flour
- Place flour in a microwave-safe bowl and cover lightly
- Microwave on high for 1 min 20 seconds, stirring halfway
- Allow to cool completely before using
Cookie Dough Instructions
- In a mixing bowl, combine room temperature butter with both granulated and brown sugars until light and fluffy
- Add milk and vanilla extract, mixing until fully incorporated
- Add cooled heat-treated flour and salt, mixing gently until a soft dough forms
- Fold in chocolate chips until evenly distributed
- Set aside ⅓ of the cookie dough for topping and roll into small balls
- Press remaining cookie dough firmly into the bottom of your 8″ springform pan
- Refrigerate the base while preparing the filling
Cheesecake Filling Instructions
- In a clean bowl, whip cold double cream (saving ¼ for topping) until stiff peaks form
- In a separate bowl, beat cream cheese until smooth, then add icing sugar and vanilla, continuing until light and fluffy
- Gently fold half the whipped cream into the cream cheese mixture, then fold in remaining whipped cream
- Fold in mini chocolate chips
- Pour cheesecake mixture over cookie dough base and spread evenly
- Refrigerate for at least 6 hours, preferably overnight
Finishing Touches
- Place dark chocolate in a heat-resistant bowl
- Heat remaining cream until hot but not boiling (microwave for 1min 30sec)
- Pour hot cream over chocolate, let sit 30 seconds, then stir until smooth
- Once slightly cooled, pour ganache over set cheesecake
- Whip remaining cream to soft peaks and pipe decorative dollops around the edge
- Place reserved cookie dough balls on cream dollops
- Add extra chocolate chips for decoration
- Refrigerate for 30 minutes to set ganache before serving
Notes
- Cookie Dough Secret: Brown your butter before mixing with sugars for an incredible caramel-like depth that transforms your cookie dough from delicious to utterly unforgettable!
- Cheesecake Perfection Trick: Room temperature cream cheese + ice-cold cream = the perfect texture contrast that creates that dreamy, cloud-like consistency that melts in your mouth.