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No Bake Cookie Dough Cheesecake

A delightful dessert combining the flavors of cookie dough and creamy cheesecake without the need for baking.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 13 pieces graham crackers or 2 1/4 cups graham cracker crumbs
  • 1/2 cup butter, melted Acts as a binding agent for the crust.
  • 1/2 cup brown sugar Adds a hint of caramel sweetness.
For the cookie dough
  • 3/4 cup cake mix I used Funfetti for nostalgic flavor.
  • 1/2 cup heat-treated all-purpose flour Ensures safety to eat raw.
  • 2 tablespoons heat-treated all-purpose flour
  • 1 tablespoon cornstarch Helps create a tender texture.
  • 1/2 teaspoon kosher salt Balances sweetness.
  • 6 tablespoons butter, room temperature Contributes to the creaminess.
  • 1/4 cup granulated sugar Adds sweetness.
  • 1/4 cup light brown sugar Enhances flavor depth.
  • 2 tablespoons pasteurized egg whites Provides correct consistency.
  • 1/4 cup sprinkles For festive touch.
For the cheesecake filling
  • 2 packages cream cheese, room temperature Makes it rich and creamy.
  • 1/4 cup granulated sugar Sweetens the filling.
  • 2 teaspoons vanilla extract Adds aromatic warmth.
  • 1/2 cup powdered sugar Lightens texture.
  • 1/2 container thawed whipped topping Adds lightness.
  • 1/3 cup sprinkles For decoration.

Method
 

Preparation
  1. Line an 8×8-inch pan (or 9×9-inch pan) with parchment paper and set aside.
  2. Use a food processor to grind the graham crackers into fine crumbs. Combine crumbs with melted butter and brown sugar in a bowl, mixing until evenly moist.
  3. Firmly press the crumb mixture into the bottom of the prepared pan to form a flat layer. Freeze for at least 15 minutes.
Make the Cookie Dough
  1. In a bowl, whisk together the cake mix, heat-treated flour, cornstarch, and salt; set aside.
  2. Beat the room temperature butter in a stand mixer until smooth and creamy.
  3. Mix in granulated and light brown sugars until light and fluffy. Incorporate pasteurized egg whites.
  4. Gradually add the dry ingredients and fold in sprinkles.
  5. Chill about 3/4 of the dough in the refrigerator. Keep the remaining 1/4 at room temperature.
Prepare Cream Cheese Filling
  1. Beat cream cheese in the stand mixer until smooth. Mix in granulated sugar and vanilla.
  2. Fold the reserved cookie dough into the cream cheese mixture.
  3. Gradually mix in powdered sugar and carefully fold in whipped topping.
Combine and Chill
  1. Break the chilled cookie dough into dime-sized pieces and fold into cream cheese mixture.
  2. Spread the mixture over the crust and top with remaining cookie dough pieces and sprinkles.
  3. Freeze for at least an hour or refrigerate for at least 2 hours.
Serve
  1. Once set, slice with a hot knife and enjoy!

Notes

For deeper flavor, add more vanilla or almond extract. Switch up sprinkles for different occasions. To cut slices perfectly, use a knife dipped in hot water.