No-Bake Cookie Dough Mini Cheesecakes

No-Bake Cookie Dough Mini Cheesecakes are the kind of chilled dessert that vanishes very quickly from a party tray. Each has a dark chocolate–cookie crumb base, a light vanilla cheesecake middle, and small pockets of edible chocolate chip cookie dough. No oven necessary.

The process is easy, but a few variables make the difference: use block cream cheese, create the cookie dough with heat-treated flour and give the filled cups a thorough chill. It is a lovely, creamy individual dessert and may easily be made ahead. These cookie dough cheesecake bites are great for when you need a make-ahead party dessert that doesn’t require slicing to serve.

Every taste of this no bake cookie dough cheesecake is a contrast: dense chocolate cookie crust, delicate vanilla filling, and little chewy chunks of cookie dough. The whipped cream lightens up the cream cheese mixture without the need to bake it in the oven.

You control food safety and by making the dough from scratch, the flavor is centered . Omitting the raw eggs and heat-treating the flour first turns it into edible cookie dough that can be incorporated into the filling and used as a garnish. No slicing at the table either, thanks to the small shape.

No-Bake Cookie Dough Mini Cheesecakes

Twelve individual chilled cheesecakes with a chocolate-cookie crumb crust, vanilla cream cheese filling, and edible chocolate chip cookie dough bites.

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Prep Time 35 minutes mins

Additional time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Cookie Crust

• 1 1/2 cups finely crushed chocolate sandwich cookie crumbs about 18 cookies, filling included
• 4 tablespoons unsalted butter melted

Edible Cookie Dough

• 1/2 cup all-purpose flour heat-treated and cooled
• 3 tablespoons unsalted butter softened
• 1/4 cup light brown sugar packed
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1/4 cup mini semisweet chocolate chips

Cheesecake Filling

• 16 ounces full-fat block cream cheese softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream very cold

Optional Topping

• 3/4 cup whipped cream optional, for topping
• 2 tablespoons mini semisweet chocolate chips optional, for topping
• 12 pieces edible cookie dough bites optional, for topping

Equipment

• standard 12-cup muffin pan
• 12 paper liners
• mixing bowls
• electric mixer
• rubber spatula
• small spoon or flat-bottomed measuring cup

Method

 

1. Line a standard 12-cup muffin pan with paper liners. This makes the chilled cheesecakes easy to lift out and keeps the sides tidy.
2. Stir the chocolate-cookie crumbs and melted butter until every crumb looks damp. Divide the mixture among the liners and press into firm, even layers. Refrigerate while you make the filling.
3. Cream the softened butter and brown sugar, then mix in the cooled heat-treated flour, milk, and vanilla. Stir in mini chocolate chips. Roll or pinch off small bites, reserving a few for garnish.
4. Beat softened cream cheese until smooth. Add powdered sugar and vanilla, then beat again and scrape down the bowl until there are no visible lumps.
5. Whip the cold cream to glossy medium peaks in a separate bowl. Fold it into the cheesecake base in three additions, then fold in most of the cookie dough bites with broad, gentle strokes.
6. Spoon or pipe the filling over the cold crusts and smooth the tops. Cover loosely and refrigerate for at least 4 hours or overnight. Add whipped cream, mini chips, and the reserved dough bites just before serving.

Notes

• Refrigerate covered cheesecakes within two hours and use within 3 days.
• Freeze untopped cheesecakes in an airtight container for up to 1 month; thaw overnight in the refrigerator.
• Do not reheat. Serve well chilled.

• Chocolate sandwich cookies: Use the whole cookie, filling included, for a dark, firm crumb crust. Crush them finely so each base presses together.
• Heat-treated flour: This is important for the edible dough. Spread flour on a sheet pan and heat it to 165°F, then cool it completely before mixing.
• Block cream cheese: Full-fat cream cheese in blocks makes a firmer, smoother no bake cheesecake filling than spreadable tub-style cream cheese.
• Cold heavy cream: Whip it separately to medium peaks, then fold it in. It gives the filling its light, mousse-like texture.
• Mini chocolate chips: Their small size distributes through the dough and gives a clean topping without weighing down the mini cheesecakes.

The recipe calls for a full chill, not just a final step. The cold cream cheese tightens up and the whipped cream keeps the filling light so the paper liner peels away more neatly after a few hours in the fridge.

Let the cream cheese soften until it gives to the touch but isn’t oily for the silkiest texture. Beat until smooth, add the sugar. If you leave any lumps at this step, they will be hard to get rid of once you add the whipped cream.

Make the cookie dough bits small, about the size of a pea or marble. Big bits make the finished mini cheesecakes difficult to bite into neatly, while little pieces disseminate the cookie-dough flavor throughout the whole filling. Keep the handsomest specimens for the tops, when their gilded hue and infinitesimal chips are most apparent.

For cookie dough cheesecake cups, press crumb mixture into small jars or glasses and spoon filling over. They cool up and transport wonderfully, however the lined muffin-pan version has the iconic mini-cheesecake look. Both styles are easy to serve at a buffet or gathering.

Save This Make Ahead Party Dessert

This make-ahead dessert is ideal for birthday parties, potlucks, and any other occasion when a cookies-and-cream treat is desired.