If you’re ready for the ultimate decadent treat, this No Bake Cookie Dough Cheesecake is here to sweep you off your feet! Imagine a silky, creamy cheesecake brimming with sweet bites of classic chocolate chip cookie dough, all layered on a buttery graham cracker crust—plus, it’s entirely oven-free! This showstopper dessert is every cookie lover’s dream, with luscious flavors and textures in every bite. Whether it’s a special occasion or a Wednesday night craving, this cheesecake is so easy and fun, you’ll be making it again and again.
Ingredients You’ll Need
The beautiful thing about this No Bake Cookie Dough Cheesecake is how each ingredient brings something special to the table. With a handful of pantry staples, you’ll create layers of flavor and texture that are simply irresistible. Let’s peek at what you’ll need and why it matters!
- Graham Cracker Crumbs: These give the crust its classic, toasty flavor and a satisfying crunch–the foundation of your cheesecake.
- Brown Sugar: Adds a subtle caramel depth to both the crust and the cookie dough, making each bite more complex and comforting.
- Unsalted Butter: Melts to bind the crust together and provides rich, buttery undertones in the cookie dough.
- Granulated Sugar: Enhances sweetness and balances the brown sugar in the cookie dough.
- Vanilla Extract: Brings warmth and classic bakery aroma to both the dough and filling—don’t skip it!
- Milk: Helps smooth out the cookie dough, making it soft and spoonable.
- All-Purpose Flour (Heat-Treated): Essential for safe, edible cookie dough; a quick heat-treatment makes it ready to eat raw.
- Mini Chocolate Chips: Deliver pops of chocolate in every creamy bite—mini chips guarantee perfect distribution!
- Cream Cheese: Forms the luscious, tangy base of your cheesecake filling; make sure it’s fully softened for best results.
- Powdered Sugar: Dissolves seamlessly into the filling for a smooth, velvety texture.
- Heavy Whipping Cream: Whipped to perfection, it lightens the cheesecake so it’s airy and dreamy, never dense.
- Optional Toppings (Whipped Cream, Cookie Dough Balls, Extra Chips): These make your cheesecake look bakery-beautiful and taste extra special.
How to Make No Bake Cookie Dough Cheesecake
Step 1: Make the Graham Cracker Crust
Start by mixing graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Stir until every crumb is evenly coated and the mixture resembles wet sand; this helps the crust hold together when sliced. Press it firmly into the bottom of a 9-inch springform pan, packing it down with a spatula or the bottom of a glass for a stable base. Chill the crust while you work on the other layers—it’ll set up perfectly while you prep the rest.
Step 2: Prepare the Edible Cookie Dough
In a separate bowl, cream the softened butter with both brown and granulated sugars until the mixture is pale and fluffy—this creates that classic cookie dough texture. Mix in vanilla extract, milk, and your heat-treated flour for a safe-to-eat raw dough. Once everything is combined, fold in mini chocolate chips for those irresistible chocolatey bites. Scoop out about one-third of the dough, roll it into tiny balls, and set them aside for topping later. The remaining dough is destined for your cheesecake filling!
Step 3: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until completely smooth—no lumps allowed! Add powdered sugar and a splash of vanilla, continuing to beat until creamy and blended. In another bowl, whip the heavy cream until stiff peaks form; this will lighten the whole cheesecake. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. Lastly, crumble the remaining two-thirds of cookie dough into small pieces and fold them throughout the filling for irresistible cookie dough flavor in every forkful.
Step 4: Assemble and Chill
Spoon the dreamy cheesecake filling over the prepared crust and smooth out the top with a spatula. Scatter the reserved cookie dough balls and extra mini chocolate chips all over for an irresistible finish—this is the part that makes everyone’s eyes widen! Cover the cheesecake and chill for at least six hours, or ideally overnight, to allow everything to set up into sliceable perfection. Your patience will be rewarded!
How to Serve No Bake Cookie Dough Cheesecake
Garnishes
This cheesecake is already a stunner, but adding a few simple garnishes takes it from “wow” to “how did you do that?!” Dollop on fluffy whipped cream, sprinkle over more mini chips, and crown each slice with those adorable cookie dough balls. A drizzle of chocolate sauce wouldn’t go amiss either!
Side Dishes
No Bake Cookie Dough Cheesecake is rich and indulgent, so pairing it with something fresh can balance things out. Consider serving it alongside some juicy berries or a scoop of vanilla ice cream. A glass of cold milk or a cup of coffee rounds out this treat and makes dessert feel like a real event.
Creative Ways to Present
If you want to wow a crowd, cut the cheesecake into slim bars for a party platter, or make personal-sized cheesecakes in jars or muffin tins. For birthdays, consider layering it parfait-style with extra cookie dough and whipped cream in tall glasses for a dramatic look. However you serve it, there’s no wrong way to present No Bake Cookie Dough Cheesecake!
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps brilliantly in the refrigerator—just cover your pan with plastic wrap or transfer slices to an airtight container. No Bake Cookie Dough Cheesecake will stay just as delicious for up to five days. You might even discover the flavors meld even more after a day or two.
Freezing
If you want to save some for later (or prepare well in advance), you can freeze slices of No Bake Cookie Dough Cheesecake! Wrap each portion tightly in plastic wrap and then foil, or use freezer-safe containers. When you’re ready to serve, thaw in the fridge overnight for the best texture.
Reheating
This cheesecake is best enjoyed chilled, straight from the fridge—no reheating required! If it’s been frozen, just allow it to defrost slowly in the refrigerator. A quick thirty-minute rest at room temperature makes it extra creamy, but there’s no need to ever put it in the oven.
FAQs
Can I make No Bake Cookie Dough Cheesecake gluten-free?
Absolutely! Simply swap in gluten-free graham crackers for the crust and use a 1:1 gluten-free flour blend that’s safe to eat raw in the cookie dough. The rest of the recipe remains the same and tastes just as amazing.
Is the raw flour in the cookie dough safe to eat?
With a quick heat treatment, you make the flour safe for no bake recipes like this. Just microwave it as directed, or bake it briefly in the oven, and it’s good to go!
Can I use store-bought cookie dough instead?
While homemade cookie dough ensures you know exactly what’s inside (and that the flour is heat-treated), edible store-bought cookie dough can be a shortcut in a pinch. Just double-check that it’s specifically labeled safe to eat raw!
How do I make sure the cheesecake sets properly?
The secret is to chill the No Bake Cookie Dough Cheesecake thoroughly—at least 6 hours, but overnight is even better. Using full-fat cream cheese and properly whipped cream also help it hold its shape beautifully for clean slices.
What if I don’t have a springform pan?
No worries! You can assemble the cheesecake in a regular 9-inch cake pan lined with parchment for easy lifting, or even make individual cheesecakes in jars, ramekins, or a muffin tin. Flexibility is part of the fun!
Final Thoughts
This is one of those desserts that just begs to be shared—so invite your friends over, let everyone dig in, and prepare to be showered with compliments. No Bake Cookie Dough Cheesecake is rich, playful, and absolutely unforgettable. Give it a try, and don’t be surprised if it becomes your new go-to for every celebration!
Print
No Bake Cookie Dough Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the deliciousness of this No Bake Cookie Dough Cheesecake that combines the flavors of cookie dough and creamy cheesecake in every bite. A perfect dessert for any occasion!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3/4 cup all-purpose flour, heat-treated
- 1/2 cup mini chocolate chips
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream
Optional Toppings:
- Whipped cream
- Extra cookie dough balls
- Mini chocolate chips
Instructions
- Prepare the Crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan and chill.
- Make the Cookie Dough: Cream butter with sugars, vanilla, milk, and flour. Fold in chocolate chips.
- Prepare the Cheesecake Filling: Beat cream cheese, sugar, and vanilla. Whip cream and fold into cream cheese mixture. Add crumbled cookie dough.
- Assemble: Spread filling over crust. Garnish with cookie dough balls and chocolate chips. Refrigerate for at least 6 hours.
Notes
- Heat-treat flour before use to make it safe to eat raw.
- Store leftovers covered in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32g
- Sodium: 260mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
