Eggless Cookie Dough Cheesecake Recipe

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Eggless Cookie Dough Cheesecake Recipe

Starting with a no bake chocolate chip cookie crust and ending with the most perfect no bake cheesecake filling that is loaded with chunks of eggless cookie dough.

Prep Time25

Cook Time0

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 795kcal

Author: June Albertson-Dick

Ingredients

No Bake Chocolate Chip Cookie Crust

2 ¼ cups chocolate chip cookie crumbs {about 35 Chips Ahoy Cookies}
⅓ cup butter {melted}

Eggless Cookie Dough

¾ cup butter or margarine {softened}
½ cup granulated sugar
½ cup brown sugar {packed}
½ tsp vanilla extract
1 cup all purpose flour {see cooking instructions below}
½ cup mini chocolate chips

No Bake Chessecake Filling

2-8 oz. pkgs. cream cheese {softened}
1-14 oz. can sweetened condensed milk
1-8 oz. tub whipped topping

Topping

4 oz. whipped topping

Instructions

No Bake Chocolate Chip Cookie Crust

Combine chocolate chip cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a spring form pan that has been lightly sprayed with nonstick cooking spray. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

Eggless Chocolate Chip Cookie Dough

In a medium bowl combine the butter or margarine with the sugars and vanilla extract, cream together using a hand held mixer. Add the all purpose flour {that has been cooked to get rid of any bacteria, see below*} and mix into the wet ingredients. Add the mini chocolate chips and stir them into the cookie dough. Use a small cookie scoop and scoop small mounds of cookie dough onto a wax paper {or parchment} lined baking sheet. Refrigerate until cheesecake filling is ready.

No Bake Cheesecake Filling

Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the eggless chocolate chip cookie dough mounds so that they are evenly distributed.

Cheesecake Assembly

Pour cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving. To serve, pipe whipped topping in rosettes onto the top and around the edge of the cheesecake. Top each rosette with a cookie dough mound. Leftovers can be stored in the refrigerator for up to 4 days.

Notes

*Flour is a raw ingredient and can contain bacteria. To help with that you can microwave or bake the flour to reduce the risk.

Microwave: Microwave the 1 cup of flour in a large bowl for 1 minute and 15 seconds, stirring after every 15 second interval. Cool for 5 minutes before adding to the Edible Cookie Dough.

Oven: Preheat oven to 350 degrees and spread your 1 cup of flour out onto a cookie sheet. Cook for 4-5 minutes, stirring every minute. Cool for at least 5 minutes before adding to the Edible Cookie Dough.

Nutrition