These Mini Cookie Dough Cheesecakes are bite-sized no-bake wonders. They have a crushed, store-bought cookie crust, no-bake cookie dough cheesecake base, rich chocolate ganache topping, and edible cookie dough decoration. These are so unique, incredibly indulgent, rich and flavorful in every bite, and are sure to have your friends and family thanking you for years to come!
Why You NEED These Cookie Dough Cheesecake Bites
2-Ingredient Cookie Crust: Combine melted butter and crushed store-bought cookies with a fork to create the crust! It’s fun, unique, and an extra layer of cookie in these festive cheesecakes!
No-Bake Cheesecake Base: No need to bake this cheesecake. You’ll need to chill the cheesecake before serving, but there is no fuss and no worry about whether the cheesecake is properly cooked.
Easy Ganache Topping: Heat heavy whipping cream before pouring it over chocolate chips. The process takes 5 minutes and comes out perfectly when the instructions are followed!
Edible Cookie Dough: Is there anything better than your classic cookie dough in a safe-to-eat form? No.
No-Bake Cheesecake Ingredients
- Cream Cheese: It’s important to use brick cream cheese rather than cream cheese spread. You will not see the same results, meaning they are not interchangeable. Additionally, making sure the cream cheese is softened is critical for the smooth, velvety texture of the cheesecake base. Simply leave your cream cheese out 1-2 hours before baking or heat in short increments (5-10 seconds) in the microwave in slices. The cream cheese should be cool to the touch and not melted whatsoever, but you should be able to easily make an indent with your pointer finger.
- Powdered Sugar: Powdered sugar adds smooth, soft sweetness to the cheesecake base. DO NOT use granulated sugar.
- Vanilla Extract: Vanilla extract adds flavor and completes the taste of this cheesecake.
- Salt: Salt brings out the sweetness and adds another layer of flavor.
- White Chocolate Chips: White chocolate chips are melted down and added to the cheesecake base for extra flavor and a stronger texture. This helps your cheesecakes to firm up better but also ensure they are smooth and velvety.
- Heavy Whipping Cream + Powdered Sugar: This combination basically creates a whipped cream. You will beat the mixture until stiff peaks form. This means that a beater lifted out of the mixture will create a peak that stands up straight and barely sinks or curls. You’ll fold this mixture into the cream cheese mixture to help create a smoother, creamier cheesecake.
- Edible Cookie Dough: You’ll prepare your edible cookie dough and remove 1/2 cup of it to be added directly to the cheesecake base. The remainder will be rolled into small balls used as decoration on top of the ganache.
- Mini Chocolate Chips: Mini chocolate chips add extra chocolate flavor and complete the look of the cheesecake base.
What is Heat-Treating Flour?
Heat- treating flour is the process of heating flour in order to kill off harmful bacteria. You can heat treat flour in one of two ways:
- Oven: Preheat your oven to 350 degrees Fahrenheit. Sprinkle flour evenly and thinly across a sheet pan. Once the oven has preheated, cook the flour for about 10 minutes. Stir the flour every few minutes to ensure the flour heats evenly. If you have a food thermometer, the temperature of the flour needs to reach 160 degrees Fahrenheit. If you do not, keep an eye for the flour, as it should look stiff and slightly darker in color.
- Microwave: In a medium, microwave-safe bowl, heat the flour in 45 second intervals, stirring in between each round in the microwave to ensure the flour heats evenly. This should take between 3-5 rounds depending on the bowl you use and the strength of your microwave. The flour needs to reach 160 degrees Fahrenheit.
Step by Step Instructions
*PLEASE READ FULL INSTRUCTIONS IN THE RECIPE CARD BELOW*
STEP 1: Begin by making the edible cookie dough. heat treat flour in the microwave or in the oven. Read “FAQ” below for more information. While the flour is cooling, cream butter and sugars together. Add vanilla and milk to the batter, mixing until smooth. Add salt, cooled heat-treated flour, and mini chocolate chips to the dough. Remove 1/2 cup of the dough. Roll the remaining dough into small balls of various sizes for decoration
STEP 2: Next, preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners. Prepare cookie crust by crushing store-bought cookies into fine crumbs. I used Chips Ahoy. Then, combine the crumbs with melted butter to create a slightly moist crust.
STEP 3: Add a little over a tablespoon of the mixture, about 10g, to each muffin liner. Use your fingers to push the crumbs together and down into the liner. Bake the crust for 7-12 minutes until golden in color. Continue forward in the process while the crust is baking.
STEP 4: Then, prepare the no-bake cookie dough cheesecake base. Beat cream cheese and powdered sugar together until smooth. Add vanilla extract, salt, and melted white chocolate chocolate chips to the batter.
STEP 5: In a separate bowl, whip heavy whipping cream and powdered sugar together until firm peaks form. This should take between 2-3 minutes of mixing on medium/high speed. A beater lifted out of the mixture should create a mountain that just barely curls at the top but stands tall and firm. Fold this into the cream cheese mixture.
STEP 6: Then, add 1/2 cup (150g) of edible cookie dough to the mixture. Beat mini chocolate chips into the batter. Divide the batter evenly into the slightly cooled muffin liners, about 1/4 cup (70g) of cheesecake in each liner.
STEP 7: Moving forward, make ganache. To do this, heat heavy cream in a small saucepan over medium heat until it just begins to bubble throughout. Then, pour the cream over a bowl of chocolate chips. Push the chocolate chips below the cream to ensure they are all fully heated and melted. Mix together.
STEP 8: Add 1-2 tablespoons of ganache on top of each cheesecake bite. Decorate the ganache with previously rolled cookie dough balls as desired.
STEP 9: Chill in the fridge for at least 6 hours before serving.
Place these cheesecakes in the fridge for at least 6 hours. I recommend leaving them in the fridge at least overnight for ease, but 6 hours should allow the cheesecakes to solidify. Due to the nature of these soft and velvety cheesecakes, they will not necessarily b and will lose structure the longer they sit out of the fridge.
Heat-treat flour in the microwave by heating it in 45 second intervals and stirring thoroughly in between each round in the microwave. The temperature of the flour should reach 165 degrees throughout, usually taking my microwave 2-3 rounds of heating. Heat-treat in the oven by spreading flour on a cookie sheet and baking at 350 degrees for about 10 minutes. Use a spoon to mix the flour around in the oven every few minutes. The temperature of the flour also needs to reach 165 degrees Fahrenheit. Cool and sift before using.
Pin It For Later!
These Cheesecake Cookie Dough Bites have a cookie crust, no-bake edible cookie dough base, chocolate ganache topping, and edible cookie dough decoration. They are rich, indulgent, and such a unique treat to bake and share. Your crowd will be thanking you for these!
For the Edible Cookie Dough
- 1/2 cup (110g) unsalted butter, room temperature
- 1/2 cup (115g) light brown sugar
- 1/3 cup (75g) granulated sugar
- 3 tablespoons (38g) milk
- 1 teaspoon (4g) vanilla extract
- 1 1/2 cup all purpose flour (210g), heat treated then sifted
- 1/4 teaspoon (2g) salt
- 1/2 cup (98g) mini chocolate chips
For the Cookie Crust
- 1 cup (120g) crushed cookie crumbs, about 11 Chips Ahoy (or other crispy) cookies
- 2 tablespoons (28g) unsalted butter, melted
For the No-Bake Cookie Dough Cheesecake Base
- 8 oz (230g) cream cheese, softened
- 3/4 cup (90g) powdered sugar
- 1/2 teaspoon (2g) vanilla extract
- 1/4 teaspoon (2g) salt
- 2/3 cup (120g) white chocolate chips
- 2/3 cup (160g) heavy whipping cream + 1 tablespoon (8g) powdered sugar
- 1/2 (90g) cup mini chocolate chips
- 1/2 cup edible cookie dough (150g)
For the Ganache
- 2/3 cup (132g) semi sweet chocolate chips
- 1/3 cup (80g) heavy whipping cream
For the Edible Cookie Dough
- Heat treat your flour in the microwave in 45 second increments, stirring between each round or in the oven, stirring the flour every few minutes for about 10 minutes. The temperature of the flour should reach 165 degrees Fahrenheit throughout. Let flour cool for at least 10 minutes before sifting and using.
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, granulated sugar, and light brown sugar until smooth and creamy. This should be between 2-3 minutes.
- Mix milk and vanilla extract into the batter until smooth.
- Sprinkle salt into the batter before adding sifted, heat-treated flour. Mix until smooth and fully combined. Scrape down the sides of the bowl as necessary to ensure the ingredients are properly combined.
- Add mini chocolate chips into the batter and mix until incorporated.
- Remove 1/2 cup of cookie dough and set it to the side. Roll remaining cookie dough into balls of various sizes to use as decoration later.
For the Cookie Crust
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.
- Crush store-bought cookies into fine crumbs using a food processor or by placing the cookies in a zippable plastic bag and using the back of a spoon to smash the cookies into crumbs.
- Add melted butter to the crumbs using a fork to rake the butter through the crumbs.
- Divide the crumbs evenly between the 12 muffin liners, adding slightly more than a tablespoon or about 10g of crumbs to each liner.
- Using your finger, push the crumbs down into the liners to create a tighter crust.
- Bake the crust for 7-12 minutes in the oven or until the crusts are golden brown in color. Prepare the cheesecake base while the crusts are baking.
For the No-Bake Cookie Dough Cheesecake Base
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat softened cream cheese until smooth, about 2 minutes on medium speed.
- Slowly, add powdered sugar to the cream cheese and beat on medium speed until smooth and velvety in texture. Add vanilla extract and salt to the mixture and beat until incorporated.
- In a microwave safe bowl, heat white chocolate chips in the microwave in 45 second intervals, stirring throughly between each round until the mixture is smooth. Add the melted chocolate chips to the mixture, and scrape down the sides and bottom of the bowl as needed to ensure everything is fully incorporated.
- In a separate, large bowl, beat heavy whipping cream and 1 tablespoon of powdered sugar on medium/high speed with an electric hand mixer or in a stand mixer with a whisk attachment. Beat until the mixture forms stiff peaks. This should take several minutes, but be patient. The mixture should look white, fluffy, and should look much greater in volume. When you remove the beater from the mixture, it should create a peak that sticks straight up and does not curl.
- Carefully, fold the whipping cream mixture into the cream cheese mixture with a spatula. Continue folding until there are no longer streaks of white from the whipped cream.
- Add 1/2 cup of cookie dough to the mixture. Beat on medium speed until the cookie dough spreads into the cheesecake mixture. Sprinkle mini chocolate chips into the cheesecake base.
- Divide cheesecake mixture evenly between the 12 muffin liners, adding about 1/4 cup (70g) of cheesecake to each muffin liner.
For the Ganache & Decoration
- Place the semi sweet chocolate chips in a medium-sized bowl.
- In a small saucepan, heat heavy cream until the mixture just starts to boil. As soon as the cream begins to bubble throughout, remove it from the heat.
- Immediately, pour the hot heavy cream over the chocolate chips. Use a knife or spoon to push the chocolate chips under the heavy cream, as the ganache may have some unmelted chunks of chocolate chips if you do not ensure they have all been touched and melted by the hot cream. Let the mixture sit for about 3 minutes.
- Using a whisk, start by making small circles in the center of the bowl. As you start to see the mixture coming together in the center of the bowl, slowly begin working outside the center, moving further towards the outside of the bowl as the ganache combines.
- Evenly divide the ganache and top the cheesecakes with the ganache. After placing the ganache on the cheesecakes, decorate with previously rolled cookie dough balls.
- Place the muffin tin in the fridge for at least 6 hours before serving.
Keywords: No-Bake Cheesecake, Cookie Dough Cheesecake, Mini Cheesecake Bites, Chocolate Ganache, Edible Cookie Dough