No-Bake Cookie Dough Cheesecake

This No-Bake Cookie Dough Cheesecake is a rich, creamy dessert that looks exactly like the picture: a thick chocolate cookie crust, a fluffy cheesecake layer, and generous chunks of edible cookie dough throughout. No oven required, no complicated steps—just layers of indulgence that set beautifully in the fridge.

Why You’ll Love This Recipe

• Completely no-bake and stress-free
• Real edible cookie dough mixed into every bite
• Thick, creamy cheesecake texture
• Perfect make-ahead dessert for parties
• Visually impressive with minimal effort

Ingredients

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
• ½ teaspoon salt
• ¾ cup mini chocolate chips

Cheesecake

• 750 grams cream cheese (24 oz or 3 packages)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream, 35% cream
• homemade whipped cream for serving

Directions

Make the Crust

1. Add chocolate sandwich cookies to a food processor and pulse until fine crumbs form.
2. Pour melted butter over the cookie crumbs and pulse until fully combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
4. Place the crust in the refrigerator to chill while preparing the filling.

Prepare the Cookie Dough

5. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
6. Add vanilla and milk, mixing until smooth.
7. Stir in heat-treated flour and salt until a soft dough forms.
8. Fold in mini chocolate chips evenly.
9. Set cookie dough aside. You may roll small portions into balls for garnish or leave it crumbled.

Make the Cheesecake Filling

10. In a large mixing bowl, beat cream cheese until smooth and lump-free.
11. Add powdered sugar and vanilla, mixing until fully combined and creamy.
12. In a separate bowl, whip heavy cream until stiff peaks form.
13. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Assemble the Cheesecake

14. Fold half of the prepared cookie dough into the cheesecake filling.
15. Spoon the cheesecake mixture over the chilled crust and smooth the top evenly.
16. Press remaining cookie dough pieces gently into the top of the cheesecake.
17. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Serve

18. Remove cheesecake from the springform pan.
19. Top with homemade whipped cream before slicing and serving.

Pro Tips and Variations

• Heat-treat flour to make cookie dough safe to eat
• Chill overnight for clean, sharp slices
• Add extra mini chocolate chips on top for texture
• Use a hot knife for smooth cuts

Serving Suggestions

• Serve chilled for best texture
• Garnish with whipped cream and cookie dough bites
• Pair with coffee or cold milk

Storage & Reheating

• Refrigerator: Store covered up to 4 days
• Freezer: Freeze slices up to 1 month
• Reheating: Not recommended—serve cold

FAQs

Is this cookie dough safe to eat?
Yes, as long as the flour is heat-treated and no eggs are used.

Can I make this ahead of time?
Absolutely—this cheesecake is best when chilled overnight.

Can I freeze this cheesecake?
Yes, freeze whole or in slices and thaw in the fridge before serving.

Conclusion

This No-Bake Cookie Dough Cheesecake is the ultimate dessert for cookie dough lovers. Creamy, rich, and loaded with real cookie dough, it’s an easy showstopper that looks stunning and tastes even better.

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