Dessertscookiesandcups5.0
No Bake Cookie Dough Cheesecake
This No Bake Cheesecake combines my two favorite sweet treats in one place.
👥 12 Servings⏱️ Prep & Cook: 495213h 2m⏳ Prep: 35 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
- bowl
- whisk
- spatula
- knife
📝 Preparation Steps
1
Line an 8×8- inch pan (or 9×9- inch pan) with parchment paper and set aside.
2
Make the Crust
3
Use a food processor or blender to grind the graham crackers into fine crumbs. Add the melted butter and brown sugar and process until evenly moist throughout. Alternately you can crush the graham crackers in a zip-top bag with a rolling pin.
cup butter, melted1/2butter, room temperature6 tablespoons
4
Press the crumb mixture evenly in the pan to form an even, flat layer. Freeze to harden.
5
Make the Cookie Dough
6
In a bowl, whisk together the cake mix, flour, cornstarch, and salt. Set aside.
cornstarch1 tablespoon
7
In the bowl of your stand mixer fitted with the paddle attachment mix the butter for ⏱️ 2 minutes until smooth and creamy. Add in the granulated and brown sugars and mix on medium speed until light and fluffy, about ⏱️ 4 minutes. Add in the egg whites, and mix until until combined and smooth.
cup butter, melted1/2butter, room temperature6 tablespoons
8
Turn mixer to low and add in the dry ingredients, mixing until just combined. Scrape the bowl and add in the sprinkles mixing for an additional ⏱️ 15 seconds.
9
Place 3/4 of the dough into the refrigerator to chill. Leave the remaining 1/4 dough at room temperature.
10
Make the Cheesecake
11
In the bowl of your stand mixer (no need to wash it after making the cookie dough) fitted with the paddle attachment, beat the cream cheese on medium speed until very smooth and creamy, about ⏱️ 2 minutes. Add the granulated sugar and vanilla and continue mixing for ⏱️ 1 minute. Add the reserved 1/4 batch of cookie dough and mix into the cream cheese mixture for ⏱️ 30 seconds, or until the dough is evenly dispersed in the mixture. Scrape the sides of the bowl. With the mixer on low, add in the powdered sugar mixing until smooth and combined.
cream cheese, room temperature2 (8- ounce) packages
12
Remove the bowl from the stand mixer and use a rubber spatula to fold in the whipped topping until just combined. Remove the chilled dough from the refrigerator and break it into dime-sized pieces. Fold 3/4 of the pieces into the dough and half of the sprinkles. Spread the batter onto the chilled crust. Top with the remaining dough and sprinkles.
13
Freeze for at least an hour until firm, thaw in the refrigerator for ⏱️ 30 minutes and slice with a hot knife. Alternately you can skip the freezer option and chill the cheesecake for at least ⏱️ 2 hours in the refrigerator. The freezer method is to speed this up.
Nutrition Facts
calories
553 calories
fat Content
30.1 g
serving Size
1 bar
fiber Content
2.3 g
sugar Content
36.1 g
sodium Content
488.1 mg
protein Content
5.8 g
trans Fat Content
0 g
cholesterol Content
74 mg
carbohydrate Content
63.4 g
saturated Fat Content
17.1 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...