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No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 to 10
Author Julie Espy {White Lights on Wednesday}

Ingredients

Crust:

  • 20 Oreo cookies ground to fine crumbs
  • 1/4 cup butter melted

Cookie Dough:

  • 4 tablespoons unsalted butter room temperature
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon 2% milk
  • 1/4 cup milk chocolate chips
  • 1/4 cup white chocolate chips
  • 1/4 cup rolled oats

Cheesecake:

  • 1 tub whipped topping like Cool Whip
  • 8 ounces cream cheese at room temperature

Topping:

  • 1/3 cup dark chocolate chips
  • Mini semi-sweet chocolate chips

Instructions

Crust:

  1. In a medium bowl, mix together Oreos and butter. Press crumbs into the bottom of a pie plate, it's okay if the crumbs come up the sides of the plate a bit.

Cookie Dough:

  1. In a medium bowl, beat together butter and sugar until smooth, about 1 minute. Add vanilla and milk; mix to combine.
  2. in a small bowl, combine flour, baking soda, salt, and cinnamon. Add flour mixture to butter mixture, and mix until just combined.
  3. Using a spoon, mix in the rolled oats and chocolate chips by hand.
  4. Flatten the cookie dough into a disc between two pieces of plastic wrap. Place the cookie dough in top of the Oreo crust, and carefully press out towards to edges of the pie plate.

Cheesecake:

  1. Fold the cream cheese into the whipped topping until well combined. Spread the cream cheese mixture over the cookie dough, evenly, to the edges of the pie plate.

Topping:

  1. Place dark chocolate chips in a microwave safe bowl. Microwave the chocolate chips for 1 minute, then stir. Microwave for another 30 seconds, stir chocolate. Repeat until chocolate is melted and smooth. DO NOT over cook or chocolate will seize up.
  2. Using a spoon, drizzle melted chocolate over the top of the cheesecake to your liking. Sprinkle mini chocolate chips everywhere!
  3. Refrigerate to set chocolate. Keep cold until ready to serve.

Recipe Notes

The cookie dough recipe used is egg free.

You can substitute whipped cream for the whipped topping, but be careful not to let the cream deflate.