Description
This no-bake layered dessert features a buttery graham cracker crust, a rich cookie dough layer, and a creamy cheesecake topping, making it a perfect indulgence for any occasion. With its delightful combination of flavors and textures, it’s sure to impress your guests!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (heat-treated for safety)
- 1 can (14 oz) sweetened condensed milk
- 1 cup mini chocolate chips
- 2 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ cup mini chocolate chips
- Chocolate sauce (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add in the vanilla extract and mix until combined.
- Gradually add the heat-treated flour to the butter mixture. Mix until just combined.
- Pour in the sweetened condensed milk and mix until smooth.
- Fold in the mini chocolate chips gently with a spatula.
- Spread the cookie dough mixture evenly over the cooled crust and refrigerate while preparing the cheesecake layer.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy (about 3-4 minutes).
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake mixture over the cookie dough layer in the springform pan and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
- Once the cheesecake has set, carefully remove the sides of the springform pan.
- Sprinkle the top with mini chocolate chips and drizzle with chocolate sauce if desired.
Notes
- Ensure the flour is heat-treated to eliminate any risk of raw flour.
- For best results, refrigerate overnight to allow the flavors to meld and the layers to set properly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes