Cookie Dough Cheesecake Pie

This Cookie Dough Cheesecake Pie is a creamy no-bake cheesecake filling combined with chocolate chip cookie dough, all tucked inside a buttery graham cracker crust.

Prep Time20

Cook Time0

Chill Time4

Total Time4 20

Servings: slices

Author: Miranda Couse

Ingredients

Crust

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

Cookie Dough Cheesecake

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(I used Pillsbury ready to bake cookie dough) divided
8 ounces whipped topping thawed and divided
¼ cup mini chocolate chips optional

Instructions

Crust

In a medium bowl, add in the 1 1/2 cups graham cracker crumbs, 1 1/2 tablespoons granulated sugar, and 6 tablespoons butter. Stir until the butter coats all of the graham cracker crumbs.
Pour the crust mixture into a 9-inch pie plate. Firmly and evenly press the graham cracker crumbs into the bottom and up the sides of the pie plate. You can use a flat bottomed cup or measuring cup to press the crumbs into the pie plate.
Place in the fridge to firm up while preparing the cheesecake dough.

Cheesecake

Add the 8 ounces cream cheese to a large mixing bowl. Beat using a hand mixer on medium speed until the cream cheese is smooth. Scrape down the sides of the bowl.
Add the 3/4 cup granulated sugarr and 1 teaspoon vanilla extract to the bowl. Beat until well combined. Scrape down the sides of the bowl.
Set aside 8 of the cookies. Add the remaining cookie dough to the cheesecake mixture. Beat until worked into the batter and smooth. Scrape down the sides and bottom of the bowl.
Fold in half the whipped topping until thoroughly incorporated.
Scoop the cheesecake batter into the graham cracker crust and spread out evenly. Give it a few taps on the counter to remove any air bubbles.
Place in the fridge to chill for at least 4 hours.
While the cheesecake is chilling, bake the remaining 8 cookies according to the package instructions and allow them to cool completely.
Once the cheesecake is chilled, press each of the baked cookies into the top of the cheesecake.
Add the remaining whipped topping to a piping bag fitted with a 1M piping tip. Pipe swirls of whipped topping around the edge of the cheesecake.
Sprinkle mini chocolate chips on top of the whipped topping.
Cut and serve.
Place in an airtight pie container and store in the refrigerator.

Notes

Storage: This cookie dough cheesecake pie should be covered and stored in the fridge for up to 4 days.

Nutrition