No-Bake Cookie Dough Cheesecake

Ingredients

• 12 ounces Cappello’s Double Chocolate Cookie Dough

• 6 ounces Cappello’s Chocolate Chip Cookie Dough, crumbled

• 2 cups heavy whipping cream, cold 

• 16 ounces cream cheese, room temperature 

• 1 cup powdered sugar 

• 1 ½ teaspoons pure vanilla extract 

• 1 ½ teaspoons orange juice 

• ⅓ cup sour cream, room temperature 

Instructions

• Preheat oven to 350 F. Line the base and sides of a 9-inch springform cake pan with parchment paper. Set aside. 

• Evenly press Double Chocolate Chip Cookie dough into the base of the cake pan. Bake until the crust is golden brown, 14-16 minutes. Remove from oven and set aside to cool. 

• To the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream. Whip on low, slowly increasing to high speed until medium-stiff peaks form. Transfer to a medium mixing bowl and place in the refrigerator (no need to clean the mixing bowl).

• Place mixing bowl back on the stand and fit with the paddle attachment. Add cream cheese and powdered sugar to the bowl. Mix on medium speed until smooth. 

• Add vanilla extract, orange juice, and sour cream to the bowl. Mix on medium-low until smooth, stopping to scrape down the sides of the bowl as needed with a spatula.

• Remove whipped cream from the refrigerator. Use a spatula to fold the cream into the cream cheese mixture until just combined (don’t overmix or it will deflate).

• Fold in the crumbled cookie dough pieces and pour over the cooled baked crust. Cover with plastic wrap and place in the refrigerator until set, about 4 hours. 

• When ready to serve, remove the cake from the springform pan. Slice, and top with chocolate sauce. Serve chilled. 

Kids Can Do

• Add ingredients into the mixer. 

• Fold in cookie dough pieces. 

• Top cheesecake slices with chocolate sauce.