NO BAKE COOKIE DOUGH CHEESECAKE

We love this NO BAKE Cookie Dough Cheesecake - made with the fit for human consumption cookie dough and Oreo crust and is a special dessert for the holidays! 

I am happy to say that despite the fact that this cheesecake is really indulgent, there aren't any raw or jazz eggs that start to be of a subject to some people while you mention consuming cookie dough. Everything is very safe and very delicious (if that's your problem, comply with the instructions below to warmness your flour)!

There is a layer of cake batter under the cheesecake, a cake batter ball blended throughout, and a pile of cake batter balls on top - so it's ideal with a cup of coffee (or a pitcher of high milk)!

INGREDIENTS
Crust

• 3 tablespoons of melted butter
• 300 grams of chocolate sandwich sandwiches around 25 cakes

Cookie dough

• five tablespoons of gentle butter
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon of vanilla
• 3-four tablespoons of milk
• 1 half of cups of all-cause flour
• 1/2 cup of mini chocolate chips

cheesecake

• 24 ounces of cream cheese three packets
• 1 glass of whipping cream 35% cream
• 1 cup subtle sugar
• 1 teaspoon of vanilla

INSTRUCTIONS

1. CrustCombine melts butter and cake in a meals processor and processes till easy and spherical.
2. Then press into a 9-inch Springform pan (or a pie plate or rectangular pan works well too!).
3. Cake Dough In a medium bowl, stir with butter and tender sugar with a spoon. Add salt, vanilla, milk, and flour and stir until the aggregate is formed, upload a little extra milk if needed. Stir chocolate.
4. Set in the fridge to cool.
5. Cheesecake In a huge bowl, beat with cream cheese, cream, sugar, and vanilla until it is absolutely smooth and fluffy - about 5 minutes at excessive speed.
6. Divide the cake mixture into three. Roll the third right into a circle the scale of your pan and put it in your skin (I did this between 2 pieces of wax paper and it worked perfectly!). Roll the last ⅔ into small balls. Stir 1/2 of the cookie dough ball into the cheesecake, and set up the rest inside the refrigerator for garnish.
7. Top with the cheesecake aggregate and set inside the fridge to chill until set, as a minimum of 4 hours.
8. Garnish the cheesecake with whipped cream if favored and a further cookie dough ball. Serve and save leftovers in the refrigerator for up to five days.

This recipe is inspired by thereciperebel

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