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This No Bake Brown Butter Cookie Dough Cheesecake is quick, easy, and delicious! The crust is made with crushed chocolate chip cookies that’s combined with melted butter and brown sugar to create a stable base. Layered with a no bake cheesecake filling that comes together in minutes to ease your workload for the day. Incorporated all throughout are tiny bits of edible cookie dough balls topped with large dollops of cookie dough that’s made with brown butter to give extra warmth in every bite. The perfect blend between crunch, smooth texture with a slight tang, and notes of brown butter goodness.
Let’s start baking!
The BEST No Bake Brown Butter Cookie Dough Cheesecake
Ingredients
Chocolate Chip Cookie Dough Base
- 6 tbsp unsalted butter, melted
- 30 chocolate chip cookies, crushed
- 2 tbsp light brown sugar, packed (26 g)
No Bake Cheesecake Filling:
- 2 1/4 cups heavy whipping cream, cold (530 ml)
- 16 ounces cream cheese, softened, (2 blocks)
- 1/3 cup white granulated sugar, (67 g)
- 1/3 cup powdered sugar, (40 g)
- 2 tsp vanilla extract or vanilla bean paste
- Brown butter bits
Edible Cookie Dough
- 8 tbsp unsalted butter, browned, see note
- 1/2 cup light brown sugar, packed (100 g)
- 1/4 cup white granulated sugar, (50 g)
- 1 tsp vanilla extract or vanilla bean paste
- 1 cup all purpose flour, heat treated (120 g)
- 3 tbsp whole milk (45 ml)
- 1/2 cup mini chocolate chips, (85 g)
- 1/2 tsp salt
Ganache Topping
- 1 cup milk chocolate chips, (8 ounces)
- 1 cup heavy whipping cream, warmed, see note (240 ml)
