Introduction

This Decadent No Bake Cookie Dough Cheesecake combines the rich creaminess of cheesecake with the fun texture of edible cookie dough. It’s an indulgent treat perfect for any occasion, requiring no oven and minimal effort.

Decadent No Bake Cookie Dough Cheesecake Recipe - Recipe Image

Ingredients

1 ½ cups Graham Cracker Crumbs
6 tablespoons Melted Unsalted Butter
2 tablespoons Granulated Sugar
1 cup All-Purpose Flour
½ cup Unsalted Butter, Softened
½ cup Granulated Sugar
¼ cup packed Light Brown Sugar
1 teaspoon Vanilla Extract
1-2 tablespoons Milk (or Cream)
¾ cup Mini Chocolate Chips
Two 8-ounce blocks Full-Fat Cream Cheese, Softened
1 cup Powdered Sugar (Confectioners’ Sugar)
1 teaspoon Vanilla Extract
1 ½ cups Heavy Cream (Cold)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until moistened. Press firmly and evenly into the bottom of the pan and refrigerate.
Step 2: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let cool completely.
Step 3: In a medium bowl, cream together softened butter, granulated sugar, and light brown sugar until fluffy. Beat in vanilla extract. Gradually add the cooled, heat-treated flour, mixing on low until combined.
Step 4: Add milk or cream one tablespoon at a time until the dough comes together. Stir in mini chocolate chips by hand. Reserve ¼ cup for decoration and chill the rest.
Step 5: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until combined.
Step 6: In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
Step 7: Remove crust from refrigerator. Spread half of the cheesecake filling over the crust. Arrange chilled cookie dough balls on top. Spoon remaining cheesecake filling over cookie dough and smooth the top.
Step 8: Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Cover loosely with plastic wrap.
Step 9: Refrigerate for at least 6-8 hours, preferably overnight, before serving.

Tips & Variations

Be sure to heat-treat the flour to make the cookie dough safe to eat.
For extra texture, add chopped nuts to the cookie dough.
Use cream cheese at room temperature for easier mixing and a smoother filling.
Swap mini chocolate chips for white chocolate or peanut butter chips for a twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, simply let it sit at room temperature for 15–20 minutes before serving for the best texture. This cheesecake is not suitable for freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat without baking?

Yes, because the flour is heat-treated and no raw eggs are used, this cookie dough is safe to eat raw.

Can I make this cheesecake ahead of time?

Absolutely. In fact, chilling it overnight helps the flavors meld and the cheesecake set perfectly for serving.

Decadent No Bake Cookie Dough Cheesecake Recipe

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★★★★★

5 from 149 reviews

This Decadent No Bake Cookie Dough Cheesecake combines rich, creamy no-bake cheesecake filling with chunks of homemade edible cookie dough layered over a buttery graham cracker crust. It’s a luscious dessert perfect for chocolate chip cookie dough lovers who want a hassle-free treat without baking the cheesecake itself.

Author: Stella
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups Graham Cracker Crumbs
6 tablespoons Melted Unsalted Butter
2 tablespoons Granulated Sugar

Edible Cookie Dough

1 cup All-Purpose Flour
½ cup Unsalted Butter, Softened
½ cup Granulated Sugar
¼ cup packed Light Brown Sugar
1 teaspoon Vanilla Extract
1–2 tablespoons Milk (or Cream)
¾ cup Mini Chocolate Chips

No-Bake Cheesecake Filling

Two 8-ounce blocks Full-Fat Cream Cheese, Softened
1 cup Powdered Sugar (Confectioners’ Sugar)
1 teaspoon Vanilla Extract
1 ½ cups Heavy Cream (Cold)

Instructions

Prepare Your Pan and Crust: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Refrigerate the crust while preparing the cookie dough and filling.
Make the Edible Cookie Dough: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let it cool completely. In a medium bowl, cream softened unsalted butter with granulated sugar and light brown sugar until light and fluffy. Beat in the vanilla extract. Gradually add the cooled, heat-treated flour on low speed until just combined. Add milk or cream one tablespoon at a time, mixing until dough forms. Stir in mini chocolate chips by hand until distributed evenly. Reserve about ¼ cup for decoration and chill the rest.
Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract; beat until smooth. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold whipped cream into cream cheese mixture until just combined.
Assemble the Cheesecake: Remove chilled crust from refrigerator. Pour half of the cheesecake filling over the crust, spreading evenly. Arrange chilled edible cookie dough balls over this layer. Spoon remaining cheesecake filling over cookie dough layer to create a smooth top. Sprinkle the reserved cookie dough crumbles and/or extra mini chocolate chips on top. Cover loosely with plastic wrap.
Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to allow it to set properly before serving.