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Slice of No Bake Cookie Dough Cheesecake with cookie dough topping

No Bake Cookie Dough Cheesecake

Indulge in this creamy, rich No Bake Cookie Dough Cheesecake that combines the nostalgia of cookie dough with light and fluffy cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 13 pieces graham crackers or 2 1/4 cups graham cracker crumbs
  • 1/2 cup butter, melted Essential for binding the crust
  • 1/2 cup brown sugar Adds caramel flavor
For the cookie dough
  • 3/4 cup cake mix (Funfetti) Adds sweetness and texture
  • 1/2 cup all-purpose flour, heat-treated 1/2 cup plus 2 tablespoons
  • 1 tablespoon cornstarch Helps set the cookie dough
  • 1/2 teaspoon kosher salt Balances sweetness
  • 6 tablespoons butter, at room temperature For smooth consistency
  • 1/4 cup granulated sugar Adds sweetness
  • 1/4 cup light brown sugar Deepens flavor
  • 2 tablespoons pasteurized egg whites Provides texture
  • 1/4 cup sprinkles Adds color
For the cheesecake
  • 2 packages cream cheese, at room temperature Main ingredient for the cheesecake layer
  • 1/4 cup granulated sugar Sweetens the cheesecake layer
  • 2 teaspoons vanilla extract Enhances flavor
  • 1/2 cup powdered sugar For creaminess in filling
  • 1/2 container whipped topping, thawed For fluffiness in the cheesecake
  • 1/3 cup sprinkles For topping

Method
 

Preparing the Crust
  1. Line an 8x8-inch (or 9x9-inch) pan with parchment paper and set aside.
  2. Grind the graham crackers into fine crumbs in a food processor or blender.
  3. Mix the melted butter and brown sugar with the crumbs until evenly coated.
  4. Press the crumb mixture evenly in the pan to form a flat layer and freeze to harden.
Making the Cookie Dough
  1. In a large bowl, whisk together the cake mix, heat-treated flour, cornstarch, and salt until well combined.
  2. In a stand mixer, beat the room temperature butter until smooth and creamy.
  3. Add the granulated sugar and light brown sugar; mix until light and fluffy.
  4. Mix in the pasteurized egg whites until well combined.
  5. Add the dry ingredients and mix until just combined, then fold in sprinkles.
  6. Chill three-quarters of the dough in the refrigerator and keep the rest at room temperature.
Preparing the Cheesecake Layer
  1. Beat the cream cheese on medium speed until very smooth.
  2. Add granulated sugar and vanilla extract, then mix for an additional minute.
  3. Fold in the reserved cookie dough until well incorporated.
  4. Slowly add powdered sugar while mixing until everything is smooth.
  5. Fold in the whipped topping until just combined.
Assembly and Freezing
  1. Spread the cheesecake batter onto the chilled crust.
  2. Top with the remaining cookie dough pieces and scatter with more sprinkles.
  3. Freeze for at least an hour or chill in the refrigerator for 2 hours until firm.

Notes

For best results, ensure cream cheese is at room temperature and chill the cookie dough before use for optimum texture. Suitable for various dietary needs with modifications.