If you have a sweet tooth and a soft spot for both cookie dough and cheesecake, then you are in for a real treat with this No Bake Cookie Dough Cheesecake Recipe. It is a heavenly blend of creamy cheesecake filling mixed with luscious chunks of edible cookie dough, all sitting atop a buttery graham cracker crust. This dessert is indulgent without the fuss of baking, making it perfect for any occasion when you want to wow your friends or family with minimal effort. Trust me, once you try this creamy, chocolate-studded delight, it will become your new go-to dessert to impress and satisfy all at once!
Ingredients You’ll Need
Gathering your ingredients is a breeze for this No Bake Cookie Dough Cheesecake Recipe. Each component plays a vital role: the crunchy graham cracker crust lays the perfect foundation, the cookie dough bits bring that nostalgic chewiness, and the whipped cream ensures a silky, airy filling that melts in your mouth.
- 2 cups crushed graham crackers: Provides a sweet, crunchy base that holds the cheesecake together.
- ½ cup unsalted butter (melted): Binds the crust ingredients for a firm yet tender texture.
- 1 cup mini chocolate chips (divided): Adds bursts of melty chocolate in the filling and as a topping.
- 8 oz cream cheese (softened): The creamy heart of the cheesecake, smooth and tangy.
- ½ cup granulated sugar: Sweetens the cream cheese mixture perfectly without overpowering.
- 1 teaspoon vanilla extract: Elevates all flavors with its warm, fragrant aroma.
- 1 cup heavy whipping cream: Whipped to stiff peaks for a light and fluffy filling.
- 1 ¼ cups all-purpose flour (heat-treated): Essential for the safe cookie dough texture, adding that irresistible chew.
- ½ cup brown sugar: Gives cookie dough pieces their classic caramel-like sweetness and moisture.
- ½ cup unsalted butter (softened): Creams with sugar to create the perfect cookie dough texture.
- 2 tablespoons milk: Helps bind the cookie dough for a smooth, pliable consistency.
- ½ teaspoon salt: Balances sweetness and enhances the chocolate flavor.
How to Make No Bake Cookie Dough Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the crushed graham crackers with the melted butter until well combined. Press this crumbly mixture firmly into the bottom of a 9-inch springform pan. This will form a crisp, buttery base that perfectly supports the creamy filling. Pop it into the fridge to chill while you get the rest ready.
Step 2: Make the Cookie Dough
In a bowl, beat together the softened butter and brown sugar until fluffy, then add the heat-treated flour, salt, and milk to create your edible cookie dough. Mix in half of the mini chocolate chips for delightful pockets of chocolate in every bite. This cookie dough is intentionally eggless to keep it safe and delicious right in the cheesecake.
Step 3: Whip the Cream Cheese Filling
Beat the cream cheese, granulated sugar, and vanilla extract in a separate large bowl until you get a smooth, creamy consistency. In another bowl, whip the heavy cream until stiff peaks form—this adds airiness. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
Step 4: Combine and Assemble
Crumble most of the cookie dough into small, bite-sized pieces and fold it gently into the cheesecake filling, reserving some for the topping. Spread the mixture evenly over the chilled crust, smoothing out the top. Sprinkle with the remaining cookie dough bits and the extra mini chocolate chips for a gorgeous finish.
Step 5: Chill to Set
Refrigerate the assembled cheesecake for at least 6 hours or overnight. This allows the flavors to meld and the filling to firm up into that perfect sliceable texture. Patience here pays off with every luscious spoonful!
How to Serve No Bake Cookie Dough Cheesecake Recipe
Garnishes
Feel free to get creative with garnishes to complement this cheesecake. Fresh strawberries or raspberries add a pop of color and bright acidity, while a drizzle of warmed chocolate sauce or caramel syrup turns it into an irresistible showstopper. A sprinkle of sea salt on top intensifies the sweet and salty dance on your palate.
Side Dishes
This cheesecake pairs wonderfully with light accompaniments like vanilla bean ice cream or a cup of strong coffee to balance the sweetness. For a festive gathering, serve alongside mixed nuts or a fresh fruit salad to refresh the palate between indulgent bites.
Creative Ways to Present
Why not serve this cheesecake in individual mason jars or clear glasses layered with cookie crumbs and more cookie dough chunks for a fun twist? Or top with edible flowers for a beautiful spring or summer picnic dessert. Presentation makes the experience even more memorable.
Make Ahead and Storage
Storing Leftovers
Once your cheesecake has been sliced, store any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for about 3 to 4 days, maintaining its fresh, creamy texture and flavors.
Freezing
You can freeze the No Bake Cookie Dough Cheesecake Recipe for up to 2 months. Wrap the entire cheesecake or individual slices in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to enjoy that perfect texture again.
Reheating
This cheesecake is best served chilled and does not require reheating. Simply allow it to come to room temperature for about 10 to 15 minutes before slicing if the fridge chill made it very firm.
FAQs
Is this No Bake Cookie Dough Cheesecake Recipe safe to eat because of the raw flour?
Yes! The all-purpose flour is heat-treated either by microwaving or baking beforehand to kill any harmful bacteria, making the cookie dough safe to eat raw within this recipe.
Can I use regular cookie dough instead of making my own?
Absolutely! If you prefer a shortcut, you can use store-bought cookie dough labeled safe for raw consumption. Just chop it into smaller pieces and fold it into your cheesecake filling.
Can I substitute the graham cracker crust with something else?
Certainly! You can use crushed digestive biscuits, Oreo cookie crumbs, or even pretzel crumbs for a salty twist. Just make sure to adjust the butter accordingly to get a firm crust.
What if I don’t have a springform pan?
A deep pie dish or any other round dish with sides will work, but you might find it trickier to remove the cheesecake slices cleanly. Parchment paper lining can help with easy removal in alternative pans.
How long will it take to set if I want to skip overnight chilling?
While overnight chilling is ideal for the best texture, a minimum of 6 hours in the fridge is typically enough for the cheesecake to firm up and the flavors to meld beautifully.
Final Thoughts
I cannot recommend this No Bake Cookie Dough Cheesecake Recipe enough. It is one of those rare desserts that combines the best of two favorite treats into one sublime experience. The effortless preparation means more time enjoying it with loved ones and less time fussing in the kitchen. Give it a try and watch it quickly become a staple in your dessert rotation!
Print
No Bake Cookie Dough Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Cookie Dough Cheesecake combines the classic creamy texture of cheesecake with chunks of safe-to-eat cookie dough mixed throughout, all set on a buttery graham cracker crust. Perfect as a chilled dessert, it’s easy to prepare without any baking, offering indulgent flavors of vanilla, chocolate, and buttery cookie dough for a delightful treat.
Ingredients
Crust
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
Cookie Dough
- 1 ¼ cups all-purpose flour (heat-treated)
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 tablespoons milk
- ½ teaspoon salt
- 1 cup mini chocolate chips (divided)
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: In a bowl, combine the crushed graham crackers with the melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to chill while you prepare the filling.
- Make the cookie dough: In a separate bowl, beat together the softened butter, brown sugar, heat-treated flour, salt, milk, and half of the mini chocolate chips until the mixture reaches a cookie dough consistency. Set aside.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to lighten the filling.
- Combine cookie dough with filling: Crumble most of the prepared cookie dough into small pieces and fold them into the cheesecake filling, reserving some cookie dough pieces for the topping.
- Assemble the cheesecake: Pour the cheesecake and cookie dough mixture over the chilled graham cracker crust and smooth the top evenly. Sprinkle with the remaining cookie dough pieces and additional mini chocolate chips.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 6 hours, or preferably overnight, until the filling is fully set and firm before slicing and serving.
Notes
- Heat-treat flour by microwaving in 30-second intervals until it reaches 165°F or bake at 300°F for 5–7 minutes to make it safe for raw consumption.
- You may substitute the homemade cookie dough with store-bought edible cookie dough to save time.
- Ensure cream cheese and butter are softened to room temperature for easier mixing and smooth texture.
- For best results, chill the cheesecake overnight to allow the flavors to meld and the filling to firm thoroughly.
- If desired, garnish with extra chocolate chips or a drizzle of chocolate sauce before serving.
