Peanut Butter Cookie Dough Cheesecake Pie

**Peanut Butter Cookie Dough Cheesecake Pie**

*A Dreamy Mashup of Creamy Cheesecake, Rich Peanut Butter, and Irresistible Cookie Dough*

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### Introduction

For dessert lovers who find it impossible to choose between cheesecake, cookie dough, and peanut butter, this **Peanut Butter Cookie Dough Cheesecake Pie** is the ultimate indulgence. It’s a decadent dessert that combines a buttery cookie dough crust, a luscious peanut butter cheesecake filling, and a topping of raw (eggless) chocolate chip cookie dough. Every bite offers a symphony of textures and flavors—from the soft chew of cookie dough to the silky, tangy richness of the cheesecake. It’s the kind of dessert that turns heads at parties and earns recipe requests from every guest.

Whether you’re celebrating a special occasion or just craving something utterly over-the-top, this pie will deliver all the sweet satisfaction you’re looking for—no oven required beyond the crust, and make-ahead friendly!

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### Ingredients

#### For the Cookie Dough Crust:

* 1 ½ cups all-purpose flour

* ½ cup unsalted butter, softened

* ½ cup light brown sugar, packed

* ¼ cup granulated sugar

* 1 tablespoon milk

* 1 teaspoon vanilla extract

* ½ teaspoon salt

* ½ cup mini chocolate chips

#### For the Peanut Butter Cheesecake Filling:

* 8 oz cream cheese, softened

* ¾ cup creamy peanut butter

* ½ cup powdered sugar

* 1 teaspoon vanilla extract

* 1 cup heavy whipping cream

#### For the Cookie Dough Topping:

* ¾ cup all-purpose flour (heat-treated, see notes)

* ¼ cup unsalted butter, softened

* ¼ cup light brown sugar

* 2 tablespoons granulated sugar

* 1 tablespoon milk (more if needed)

* ½ teaspoon vanilla extract

* Pinch of salt

* ⅓ cup mini chocolate chips

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### Optional Garnishes:

* Melted chocolate drizzle

* Crushed peanuts

* Whipped cream

* Extra cookie dough balls

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### Instructions

#### Step 1: Prepare the Cookie Dough Crust

1. In a medium mixing bowl, beat together the **butter**, **brown sugar**, and **granulated sugar** until light and fluffy.

2. Add the **milk**, **vanilla**, and **salt**, then mix until smooth.

3. Stir in the **flour** gradually until combined, then fold in the **mini chocolate chips**.

4. Press the cookie dough evenly into the bottom and up the sides of a 9-inch pie pan or springform pan. Use the back of a spoon or your fingers to smooth it out.

5. Place the crust in the refrigerator to firm up while you make the filling.

> *Tip: For a firmer, sliceable crust, chill for at least 30 minutes before adding the filling.*

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#### Step 2: Make the Peanut Butter Cheesecake Filling

1. In a large bowl, beat the **cream cheese**, **peanut butter**, **powdered sugar**, and **vanilla** together until smooth and fluffy. Scrape the bowl often to ensure no lumps.

2. In a separate chilled bowl, whip the **heavy cream** until stiff peaks form.

3. Gently fold the whipped cream into the peanut butter mixture in batches, using a spatula to retain the airiness.

4. Once fully combined, spoon the filling into the chilled cookie dough crust and smooth the top with a spatula.

5. Refrigerate for at least 4 hours, or overnight for the best texture.

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#### Step 3: Prepare the Cookie Dough Topping

1. In a small bowl, beat together the **butter**, **brown sugar**, and **granulated sugar** until creamy.

2. Add the **milk**, **vanilla**, and **salt**, then stir in the **heat-treated flour** gradually until it reaches a doughy consistency.

3. Fold in the **mini chocolate chips**.

4. Use a spoon or hands to form small balls or chunks of cookie dough and gently press or scatter them over the chilled cheesecake filling.

5. Optionally, drizzle with **melted chocolate** or top with **whipped cream** and **crushed peanuts** for added texture and flair.

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### How to Heat-Treat Flour for Edible Cookie Dough

To make raw flour safe to eat, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave it in a bowl for 1–2 minutes until it reaches 165°F. Let it cool before using.

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### Serving Suggestions

* **Serve chilled** for a firm, sliceable dessert.

* For an extra-decadent touch, pair each slice with a scoop of vanilla ice cream or drizzle of caramel sauce.

* This pie is perfect for birthdays, potlucks, or as a weekend baking project with kids.

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### Storage

Store the pie covered in the refrigerator for up to **5 days**. It can also be frozen for up to **1 month**—just thaw in the fridge overnight before serving.

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### Final Thoughts

The **Peanut Butter Cookie Dough Cheesecake Pie** is a triple-threat dessert: sweet, rich, and playful. It blends three classic flavors into one jaw-dropping treat that’s equal parts nostalgic and luxurious. Best of all, it’s a no-bake marvel (aside from a bit of flour prep), which means less time at the stove and more time savoring each creamy, chocolate-studded bite.

Would you like this recipe in a printable format or with a gluten-free option included?