Who knows what today is? Anyone? Ok, fine, I’ll tell you.
It’s my second blogiversary today! It was a full two years ago that I started Read. Eat. Repeat. (originally Read and Eat with Jordan – I’m so glad I rebranded with a better name). The first recipe that went up was for Broccoli Cheddar Soup. I encourage you to check it out, but please be aware that my food photography skills were not what they are now, which is no bueno because I’m no expert now. My first book review was for Julie Klassen’s The Apothecary’s Daughter. I’ve reviewed several more of her books since then plus dozens of other titles. It’s been a busy two years!
But enough about that, lets get down to the important business of cheesecake. I feel there is no more fitting way to celebrate a big milestone than with cheesecake, especially this cheesecake because it has cookie dough in it. I love me some cookie dough, y’all.
Click here for more cheesecake recipes!
And this cheesecake has one of my other favorite qualities: no baking required. I get so frustrated with baked cheesecakes because I can never get them just right with all the water-bathing and slow cooking and leaving the oven door cracked for 3.47 hours and all that mess. Give me an easy, no bake cheesecake any day, at least if I’m the one making it. If someone else wants to bake a cheesecake for me I’m open to that conversation.
This cheesecake is so delicious with its thick chocolate chip cookie dough base and chunks of dough throughout. I adapted the cookie dough portion from my favorite, best ever chocolate chip cookie recipe and it’s fabulous. I love that two of my favorite dessert worlds are colliding in a delightful explosion of flavors here. Read on for the recipe:
- 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 tbsp water
- 1 tsp salt
- 1 tsp baking soda
- 2 1/4 cup all-purpose flour
- 1 cup mini chocolate chips
- 2 1/4 cup whipping cream
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 tsp vanilla
- 1/2 tsp salt
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Begin by making the cookie dough. Beat together butter, sugar, vanilla, and water until combined. Gradually add in dry ingredients until combined. Stir in chocolate chips and divide in two. Press one half of the cookie dough into the bottom of a lightly greased springform pan and refrigerate. Roll the remaining cookie dough into long strands and chop into chunks. Put the dough chunks in the freezer while you prepare the cheesecake base.
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Whip the cream until stiff and set aside in the refrigerator. Beat the softened cream cheese with the sugar, vanilla, and salt, frequently stopping to scrape down the sides of the bowl, until it is completely smooth. Stir in the whipped cream until smooth and uniform in color and texture. Remove the cookie dough bits from the freezer and stir about half into the cheesecake mixture. Spread the cheesecake evenly over the chilled dough in the springform pan. Sprinkle the remaining cookie dough chunks over the top and refrigerate for at least 4 hours, preferably overnight. Run a knife around the edges of the pan before removing the walls of the pan.
I love this collision of two favorite desserts! Congrats on your milestone! It’s been fun following you!
Thank you so much Jen! That’s great to hear from a fellow food blogger 🙂
Oh my gosh! I need a slice please! Yum!
Wish I could say I had some left to share but it’s long gone 😉
This looks amazing and super easy! Thanks so much for all you do. Love your blog. Pinning this recipe for later.
Thanks Jennifer! Hope you get to try it out sometime soon!
This looks so good! I love that it is no bake! I definitely have to make this soon!
Yes, make it! It’s so easy and delicious.
I love that this is “no bake”! Makes my life so much easier.
And don’t we all need things to be a little easier?
Happy blogiversary! This looks like the most delicious way to celebrate 🙂 I love no bake because I can usually manage to get it right haha
Thank you! And no bake is the way to go!
Yum! I love cheesecake, and I especially love desserts that I don’t have to bake! lol
Me too, for sure! Actually I just love all desserts, whether I have to bake them or not lol.
What a super fun idea! We love cookie dough and cheesecake in all of their forms so my family is going to think this is epic!
I love that you described this cheesecake recipe as ‘epic’!
Looks amazing! Thanks for sharing at Friday Frenzy Link Party!! I am choosing this as one of the features at this weeks party 🙂
Wow, thank you!
Congratulations on the feature on Friday Frenzy. This no bake cookie dough cheesecake looks fabulous.
Thanks so much!
I tried this recipe and it was watery and never became a cheesecake. What did I do wrong?
I’m not sure Michelle, it’s always worked great for me!
will this work in a cake pan instead of a spring form pan?
Definitely, you just won’t be able to lift away the sides for a pretty presentation. It will still taste delicious no matter what pan you use! 🙂
I’m going to make this tonight for after our dinner of fried chicken, buscuits, mashed potatoes & gravy and some sweet corn😊 all my faves but i might actually be more excited about dessert! And the ‘no bake’ idea makes it so much better! THANK YOU for this recipe!!!
Oh man, that sounds like an amazing dinner! Hope your dessert turned out awesome!!
I’m just curious in this no bake recipe does the flour not need to be heat treated ?
I don’t heat treat mine because I’m pretty lenient (probably more than I should be) on raw foods, but if that’s a concern for you then you can add the extra step and heat treat by baking the flour for about 5 minutes at 350. Here’s a good tutorial on how to do it: https://www.shugarysweets.com/how-to-heat-treat-flour/
This may be my new number-one recipe. No-bake is all I do,now, cheesecake is my favorite, and who doesn’t love cookie dough? I may have to leave out the chocolate chips, but I am still looking forward to it!
Oh that’s awesome, I love a good no-bake dessert too!