Cookie Dough Cheesecake Chocolate Chip Parfaits
A delicious no-bake dessert combining creamy cheesecake and edible cookie dough, perfect for any occasion.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Ensure it's softened for a smooth filling.
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
Cookie Dough
- 1 cup all-purpose flour, heat-treated Heat-treat the flour for safety.
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup mini chocolate chips Plus extra for layering.
- Pinch salt salt
Garnish
- Whipped cream & cookie dough balls For garnish before serving.
Instructions
Preparation
- Start by whipping the cream cheese, granulated sugar, and vanilla extract together until smooth.
- Fold in the whipped heavy cream until well combined, creating a fluffy cheesecake filling.
- Mix together the heat-treated flour, softened butter, brown sugar, mini chocolate chips, and a pinch of salt to make edible cookie dough.
Assembly
- In clear glasses or jars, alternate layers of the cheesecake mixture and cookie dough, adding extra chocolate chips in between layers.
- Continue layering until the glasses are full, then refrigerate the parfaits for at least 2 hours to set.
Serving
- Before serving, top each parfait with whipped cream and a cookie dough ball for a delightful finish.
Notes
Store leftovers in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Add fresh whipped cream just before serving for the best taste.