Ingredients
2 cups chocolate chip cookie dough (egg-free, edible)
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup whipped topping
1/2 cup mini chocolate chips
1/4 cup caramel sauce
1/4 cup chocolate sauce
Instructions
Press cookie dough into a greased 9-inch round pan to form a thick crust.
Bake at 350°F (175°C) for 15–18 minutes. Let cool completely.
Beat cream cheese, sugar, and vanilla until smooth.
Fold in whipped topping until combined.
Spread cheesecake mixture over cooled cookie crust.
Sprinkle mini chocolate chips on top.
Drizzle with caramel and chocolate sauce.
Chill for at least 1 hour before slicing and serving.
Notes
Use dairy-free alternatives for cream cheese and topping if needed.
Add chopped nuts or sprinkles for extra fun!
Prep Time: 15 mins | Cooking Time: 18 mins | Total Time: 1 hr 30 mins | Kcal: Approx. 430/slice | Servings: 8