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Cookie Dough Cheesecake Pie Recipe

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4.4 from 2 reviews

  • Author: Sara
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings

Description

This Cookie Dough Cheesecake Pie combines a buttery graham cracker crust with a creamy cheesecake filling blended with delicious chocolate chip cookie dough. Topped with baked cookies, whipped topping swirls, and mini chocolate chips, this no-bake dessert is perfect for cookie lovers seeking a rich and indulgent treat that’s easy to prepare and delightfully satisfying.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 tablespoons granulated sugar
  • 6 tablespoons butter, melted

Cheesecake Filling

  • 8 ounces cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 ounce package ready-to-eat chocolate chip cookie dough (such as Pillsbury ready to bake), divided
  • 8 ounces whipped topping, thawed and divided

Topping

  • ¼ cup mini chocolate chips (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the butter evenly coats the crumbs.
  2. Form the crust: Pour the crust mixture into a 9-inch pie plate. Firmly press the crumbs into the bottom and up the sides using a flat-bottomed cup or measuring cup.
  3. Chill the crust: Place the crust in the refrigerator to firm up while preparing the cheesecake filling.
  4. Make the cheesecake base: In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.
  5. Add sugar and vanilla: Add granulated sugar and vanilla extract to the cream cheese. Beat until well combined, scraping the bowl edges as needed.
  6. Incorporate cookie dough: Set aside 8 cookie dough pieces. Add the remaining cookie dough to the cheesecake mixture and beat until fully incorporated and smooth. Scrape down the bowl sides and bottom.
  7. Fold in whipped topping: Gently fold half of the whipped topping into the cheesecake batter until thoroughly combined.
  8. Assemble the pie: Spoon the cheesecake mixture into the chilled graham cracker crust, spreading evenly. Tap the pie gently on the counter to release air bubbles.
  9. Chill the cheesecake: Refrigerate the pie for at least 4 hours to set well.
  10. Bake reserved cookies: While the cheesecake chills, bake the reserved 8 cookie dough pieces according to package instructions. Allow them to cool completely.
  11. Decorate with baked cookies: Press each cooled cookie into the top of the chilled cheesecake evenly spaced.
  12. Pipe whipped topping: Place the remaining whipped topping into a piping bag fitted with a 1M tip. Pipe decorative swirls around the cheesecake edge.
  13. Add chocolate chips: Sprinkle mini chocolate chips atop the whipped topping swirls for added texture and flavor.
  14. Serve: Slice the cheesecake pie and serve chilled.
  15. Store: Keep leftovers refrigerated in an airtight pie container.

Notes

  • Make sure the cream cheese is fully softened to ensure a smooth batter.
  • Using ready-to-eat cookie dough allows for easy mixing without raw egg concerns.
  • Allow the pie to chill thoroughly for best texture and flavor melding.
  • Optional mini chocolate chips add extra chocolate bursts but can be omitted if preferred.
  • For easier piping, keep whipped topping chilled before filling the bag.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes (for baking reserved cookies)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/cookie-dough-cheesecake-pie-recipe/