If you have a sweet tooth and love the creamy, dreamy allure of cheesecake combined with the irresistible charm of cookie dough, then this No Bake Cookie Dough Cheesecake Recipe is about to become your new favorite indulgence. It brings together luscious cream cheese, fluffy whipped cream, and safe-to-eat cookie dough bits, creating a dessert that’s rich, smooth, and packed with delightful textures. The best part? No oven is needed, so you can whip up this showstopper any time without heating up the kitchen. This recipe effortlessly combines ease, flavor, and fun in every bite.

No Bake Cookie Dough Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this No Bake Cookie Dough Cheesecake Recipe lies in the simplicity and quality of its ingredients. Each one plays a specific role, whether building structure, adding creamy texture, or delivering that unmistakable cookie dough goodness.

Melted butter (½ cup): Binds the cookie crust together with rich flavor and a hint of crispiness.
Chocolate sandwich cookies (300 grams, about 25 cookies): Crushed to form a decadent, chocolatey base that’s both crunchy and sweet.
Brown sugar (1¼ cup): Adds natural sweetness and a lovely molasses note, crucial for the cookie dough’s flavor.
Softened butter (½ cup): Gives the cookie dough richness and helps keep it tender.
All-purpose flour (2¼ cups, heat treated): Keeps the cookie dough safe to eat while adding structure and chewiness.
Milk (5 tablespoons): Moistens the cookie dough to perfect consistency.
Vanilla (1 teaspoon for dough, 1 teaspoon for cheesecake): Enhances the flavor with a warm, sweet aroma.
Salt (½ teaspoon): Balances sweetness and adds depth to the cookie dough.
Mini chocolate chips (¾ cup): Sprinkle throughout the cookie dough for irresistible pockets of chocolate.
Cream cheese (750 grams or 3 packages): The creamy star of the cheesecake layer, providing tang and richness.
Powdered sugar (1 cup): Sweetens the cheesecake filling smoothly, avoiding any grittiness.
Heavy whipping cream (1 cup, 35% cream): Whipped to light peaks, this transforms the cheesecake into a fluffy cloud of delight.
Homemade whipped cream for serving: Adds an optional, airy topping to finish off your dessert beautifully.

How to Make No Bake Cookie Dough Cheesecake Recipe

Step 1: Prepare the Cookie Crust

Start by crushing those chocolate sandwich cookies into fine crumbs – a food processor makes this a breeze. Mix the cookie crumbs with the melted butter to create a moist, sandy base. Press this mixture firmly into the bottom of a springform pan or your preferred dish, ensuring an even layer. Pop this crust into the fridge to set while you prepare the rest. This crust serves as the perfect chocolatey foundation that supports all the creamy goodness above.

Step 2: Make the Edible Cookie Dough

In a mixing bowl, combine the softened butter and brown sugar until fluffy and smooth – this step forms a sweet, rich base. Stir in the heat-treated flour carefully to eliminate any safety concerns while keeping that authentic cookie dough taste. Add milk, vanilla, salt, and then fold in mini chocolate chips for that classic crunch. This tasty dough will become the crunchy bursts embedded in your cheesecake, offering contrast and nostalgia with every forkful.

Step 3: Whip Up the Cheesecake Filling

Beat the cream cheese until silky smooth, then add powdered sugar and vanilla to sweeten and flavor the mixture perfectly. In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream gently into the cream cheese mixture to create a light, airy filling that melts in your mouth. This layer brings the silky textures and tangy richness that cheesecake lovers adore.

Step 4: Assemble Your No Bake Cookie Dough Cheesecake Recipe

Start by folding half of the cookie dough into the cheesecake filling to evenly distribute those chocolate chip morsels. Pour half the filling over the chilled crust, then dollop and swirl the remaining cookie dough on top – a delightful swirl of cookie dough magic! Finish by spreading the rest of the cheesecake filling on top, smoothing it out with a spatula. Chill the whole cheesecake in the fridge for at least 4 hours, or overnight for best results, letting the flavors meld beautifully.

How to Serve No Bake Cookie Dough Cheesecake Recipe

Garnishes

To elevate the presentation and add a fresh burst of flavor, consider topping your cheesecake with homemade whipped cream, a handful of mini chocolate chips, or even a drizzle of chocolate sauce. A sprinkle of edible gold dust or a few fresh mint leaves can make it even more festive, perfect for special occasions or just to brighten up an everyday treat.

Side Dishes

While this cheesecake is perfectly satisfying on its own, pairing it with fresh berries like raspberries or strawberries provides a delightful tart contrast. A scoop of vanilla ice cream or a cup of rich espresso also makes a wonderful complement, offering a balance that rounds out the indulgence beautifully.

Creative Ways to Present

Why not get creative? Serve individual portions in clear dessert cups layered with extra crushed cookie crumbs or even mini cookie dough balls for a charming look. Or transform it into a trifle by alternating layers of cheesecake filling and cookie dough, topped with whipped cream for a show-stopping centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Your No Bake Cookie Dough Cheesecake Recipe keeps wonderfully in the fridge for up to 4 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to preserve its texture and prevent it from absorbing any other fridge odors.

Freezing

If you want to save some for later or prepare it in advance, freezing this cheesecake works well. Wrap it securely in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to enjoy that creamy, luscious texture at its best.

Reheating

Since this cheesecake is designed to be served cold, reheating is not necessary. If you prefer it to be slightly less chilled, simply leave it at room temperature for 15-20 minutes before slicing and serving to soften the flavors and ensure the best mouthfeel.

FAQs

Can I use regular flour for the cookie dough, or does it need to be heat treated?

For safety reasons, it’s important to use heat-treated flour in the cookie dough since it is not baked. Heat treating the flour eliminates any harmful bacteria, making the dough safe to eat raw without affecting texture or taste.

Can I substitute the chocolate sandwich cookies with another type of cookie?

Absolutely! While chocolate sandwich cookies provide a rich base and iconic flavor, you can experiment with other cookies like graham crackers or even peanut butter cookies for a unique twist. Just adjust the sweetness accordingly.

How long does the cheesecake need to chill before serving?

To achieve the perfect firm yet creamy texture, refrigerate the cheesecake for a minimum of 4 hours. Overnight chilling is ideal as it allows the flavors to meld and the filling to set beautifully.

Is it possible to make this recipe dairy-free or vegan?

With some ingredient swaps, yes! Use dairy-free cream cheese, vegan butter, and a suitable non-dairy milk. Keep in mind the texture and flavor may vary slightly, but it can still be delicious.

Can I prepare this cheesecake in individual servings?

Definitely! Dividing the cheesecake into small dessert jars or cups makes for charming single servings, ideal for parties or when you want to control portion sizes. Just adjust your assembly process accordingly.

Final Thoughts

This No Bake Cookie Dough Cheesecake Recipe is one of those delightful desserts that makes you smile with every bite. It’s easy to make, utterly delicious, and perfect for sharing with friends or keeping all to yourself (we won’t tell!). Don’t wait to bring this creamy, cookie-filled dream into your kitchen—you’re going to fall in love with how simple and satisfying it is.

No Bake Cookie Dough Cheesecake Recipe

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4.3 from 79 reviews

Author: admin
Total Time: 4 hours 45 minutes (including chilling)
Yield: 12 servings 1x

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Description

This No Bake Cookie Dough Cheesecake is a delightful dessert combining rich, creamy cheesecake with chunks of chocolate chip cookie dough. It features a chocolate sandwich cookie crust, a luscious cream cheese filling mixed with safe-to-eat cookie dough, and is topped with whipped cream for a perfectly indulgent treat without requiring any baking.

Ingredients

Scale

Crust

½ cup melted butter
300 grams chocolate sandwich cookies (about 25 cookies)

Cookie Dough

1¼ cup brown sugar
½ cup softened butter
2¼ cups all-purpose flour (heat treated – see notes)
5 tablespoons milk
1 teaspoon vanilla extract
½ teaspoon salt
¾ cup mini chocolate chips

Cheesecake Filling

750 grams cream cheese (24 oz or 3 packages), softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream (35% cream)

Topping

Homemade whipped cream for serving

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Instructions

Prepare the Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the cookie crumbs with the melted butter until well combined. Press the mixture evenly into the base of a springform pan to form the crust. Place the crust in the refrigerator to set while preparing the other components.
Make the Cookie Dough: In a large bowl, cream together the brown sugar and softened butter until fluffy. Add the heat-treated flour, milk, vanilla extract, and salt, mixing until a thick, dough-like consistency forms. Fold in the mini chocolate chips. This cookie dough is made with heat-treated flour to ensure it is safe to eat raw.
Prepare the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until fully integrated and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
Assemble the Cheesecake: Gently fold the prepared cookie dough into the cheesecake filling, taking care to evenly distribute the chunks without overmixing. Pour the combined mixture over the chilled crust in the springform pan, spread evenly, and smooth the top.
Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and the flavors to meld.
Serve: Before serving, top the cheesecake with dollops of homemade whipped cream to add extra richness and presentation appeal. Slice and enjoy chilled.

Notes

Heat-treating the flour is essential to eliminate any risk of harmful bacteria since the flour is consumed raw in the cookie dough. To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let cool.
If you prefer, you can substitute premade heat-treated flour or use gluten-free flour if needed, but adjust quantities and textures accordingly.
Make sure the cream cheese and butter are softened at room temperature to ensure a smooth filling and cookie dough.
The cheesecake requires several hours of chilling; plan ahead to allow sufficient setting time.
For a firmer crust, you can briefly chill it in the freezer for 10-15 minutes before assembling the filling.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American