No Bake Cookie Dough Cheesecake

a slice of Cookie Dough Cheesecake topped with chocolate chips, whipped cream, and a cookie dough ball on a plate

This no bake cookie dough cheesecake combines a creamy cheesecake filling with chunks of edible cookie dough and a cookie dough crust. Easy to make and perfect for any occasion, it’s a no-bake dessert everyone will love.

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Prep Time40

Total Time6 40

Servings

Table of Contents

No Bake Cookie Dough Cheesecake Ingredients
No Bake Cookie Dough Cheesecake Substitutions and Additions
How To Make No Bake Cookie Dough Cheesecake
Troubleshooting This No Bake Cookie Dough Cheesecake Recipe
How To Serve No Bake Cookie Dough Cheesecake
How To Store No Bake Cookie Dough Cheesecake
No Bake Cookie Dough Cheesecake Frequently Asked Questions
More Cheesecake Desserts You’ll Love
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The no bake cookie dough cheesecake is the ultimate dessert for anyone who loves creamy cheesecake and irresistible cookie dough. With layers of smooth, velvety filling and a perfectly sweet cookie dough base, this recipe delivers indulgence without the hassle of baking. This cheesecake is a must-try for anyone who loves desserts that deliver maximum impact with minimal effort.

What You Need To Know

MAIN INGREDIENTS: all-purpose flour, unsalted butter, light brown sugar, granulated sugar, heavy cream, vanilla extract, salt, mini semi-sweet chocolate chips, cream cheese, powdered sugar, whipped topping.
QUICK STEPS: Heat-treat the flour, make the edible cookie dough, press into the springform pan for the crust, prepare the no bake cheesecake filling, fold in cookie dough balls, spread filling over the crust, chill for 6 hours or overnight, garnish with whipped topping and cookie dough balls.
TOTAL TIME AND YIELD: 6 hours 40 minutes, 10 servings.

Why This Recipe

Unlike many cookie dough recipes, we use heat-treated flour to make the edible cookie dough safe to eat, giving you peace of mind without sacrificing flavor.
The cookie dough doubles as both a flavorful crust and bite-sized mix-ins for the cheesecake filling, adding layers of texture and richness.
While it’s easy enough for novice bakers, the end result looks and tastes like something you’d find in a high-end bakery.

There’s something special about the combination of cookie dough and cheesecake in this recipe. From the creamy cheesecake filling to the safe-to-eat cookie dough, everything works together seamlessly to make this recipe stand out.

No Bake Cookie Dough Cheesecake raw ingredients that are labeled

Let’s take a closer look at what you’ll need:

Edible Cookie Dough

1 ¾ cups all-purpose flour
1 cup unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
2 tablespoons heavy cream, cold
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ¼ cups mini semi-sweet chocolate chips

No Bake Cheesecake

3 – 8 ounce block-style cream cheese, softened to room temperature
1 ½ cups powdered sugar, sifted, divided
1 ¼ cups heavy cream, very cold
1 ½ teaspoons vanilla extract

Garnish

8 ounces whipped topping
2 tablespoons mini semi-sweet chocolate chips
10 edible cookie dough balls

Mini Semi-Sweet Chocolate Chips: Try dark chocolate chips or white chocolate chips for a different flavor. For added variety, you could also use peanut butter chips or toffee bits.

Powdered Sugar: If you’re out of powdered sugar, blend granulated sugar in a food processor until fine. This works in a pinch but may slightly change the texture of the cheesecake filling.

Whipped Topping: Substitute with homemade whipped cream by whipping heavy cream with powdered sugar. For a lighter topping, use Cool Whip instead.

Graham Cracker Crust: If you’d prefer a different base, try crushed Oreos instead of the cookie dough crust.

Mini Cookie Dough Balls: Add variety by incorporating small cookie crumbles or even sprinkles into the cheesecake filling for added texture and fun.

Making a no bake cookie dough cheesecake might sound like a complicated task, but with clear steps and a bit of preparation, it’s straightforward and rewarding. By carefully following each stage, you’ll create a creamy, rich dessert that’s perfect for any occasion.

STEP ONE: Preheat your oven to 300°F. Spread the all-purpose flour evenly over a baking sheet lined with parchment paper. Heat the flour in the oven for five to seven minutes, allowing it to reach 160°F to eliminate bacteria and make it safe for raw consumption.

Once heated, remove it from the oven and let it cool completely before using.

OUR RECIPE DEVELOPER SAYS

Stir the flour halfway through heating to prevent uneven toasting. Make sure it’s completely cool before mixing it into the cookie dough.

STEP TWO: In a large bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Use a hand mixer on medium speed to beat the mixture until it becomes light and fluffy, which should take one to two minutes.

butter, brown sugar, and sugar combined in a bowl

Add the heavy cream, vanilla extract, and salt, then mix again until fully incorporated. Gradually add the cooled, heat-treated flour and mix on low speed until a thick dough forms.

Finally, fold in the mini chocolate chips until evenly distributed.

mini chocolate chipped added to the bowl

STEP THREE: Press two cups of the prepared cookie dough into an even layer in the bottom of a springform pan lightly sprayed with non-stick baking spray. Place the pan in the refrigerator to allow the crust to firm up while preparing the filling.

PRO TIP:

Use the back of a spoon or a flat-bottomed measuring cup to press the dough evenly into the pan.

cookie dough pressed into the bottom of a springform pan

STEP FOUR: With the remaining cookie dough, roll ten larger balls (one tablespoon each) for garnish and set them aside on a parchment-lined tray.

Roll the rest into smaller balls (about one teaspoon each) to mix into the cheesecake filling. Refrigerate all the cookie dough balls to keep them firm.

cookie dough rolled into balls on a parchment lined baking sheet

STEP FIVE: In a large mixing bowl, beat the softened cream cheese and one cup of powdered sugar on medium speed until the mixture is smooth, creamy, and free of lumps. This should take one to two minutes.

softened cream cheese and powdered sugar combined in a bowl

In a separate bowl, whip the cold heavy cream, remaining ½ cup of powdered sugar, and vanilla extract using a hand mixer on low speed. Gradually increase to high speed and whip until stiff peaks form, about four to six minutes.

PRO TIP:

Use cold heavy cream straight from the fridge for the best results when whipping.

heavy cream, powdered sugar, and vanilla combined in a bowl

STEP SIX: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Fold slowly to maintain the light, airy texture of the cheesecake filling. Once combined, fold in the smaller cookie dough balls until evenly distributed throughout the filling.

PRO TIP:

Avoid overmixing to keep the filling fluffy and smooth.

cookie dough balls folded into the cheesecake batter

STEP SEVEN: Remove the springform pan from the refrigerator and evenly spread the cheesecake filling over the cookie dough crust. Smooth the top with a spatula for an even layer. Cover the pan loosely with plastic wrap and refrigerate for at least six hours, or preferably overnight, to allow the cheesecake to set fully.

PRO TIP:

Refrigerating overnight helps the flavors meld together for the best results.

cheesecake batter spread over the cookie dough crust

STEP EIGHT: Once the cheesecake is set, carefully run a butter knife or offset spatula along the edge of the pan to loosen the sides. Release the spring on the pan and lift the outer ring away from the cheesecake.

PRO TIP:

Wipe the knife with a warm, damp cloth before running it along the edge for a clean release.

STEP NINE: Fit a piping bag with a large tip and fill it with whipped topping. Pipe ten dollops evenly around the top of the cheesecake. Place a larger cookie dough ball on top of each dollop, then sprinkle the remaining mini chocolate chips over the cheesecake.

PRO TIP:

For a polished look, use a star piping tip for the whipped topping.

cookie dough cheesecake topped with frosting, chocolate chips, and cookie dough balls

The cookie dough crust sticks to the springform pan.
Lightly spray the pan with non-stick baking spray before pressing in the dough to prevent sticking.

The flour for the cookie dough tastes raw.
Heat-treat the flour until it reaches 160°F and let it cool completely before using. This step is essential for both safety and flavor.

The cheesecake filling is lumpy.
Make sure the cream cheese is fully softened to room temperature before mixing it with the powdered sugar. Cold cream cheese doesn’t mix smoothly.

The cheesecake doesn’t set properly.
Chill the assembled cheesecake for at least 6 hours, or overnight, to allow the filling to firm up completely.

The cookie dough balls are too soft to roll.
Chill the dough for 15 minutes before rolling to make it easier to handle and shape.

The cookie dough balls sink to the bottom of the cheesecake filling.
Gently fold the smaller cookie dough balls into the filling to distribute them evenly without deflating the whipped cream.

Pairing your chocolate chip cookie dough cheesecake with a selection of complementary desserts can create a well-rounded and enjoyable dessert spread.

For a refreshing option, mint Oreo desserts provide a cool, minty flavor that balances the sweetness of the cheesecake. The combination of mint and chocolate adds a refreshing twist to your dessert assortment.

Incorporating apple brownies introduces a fruity element to your dessert table. The moist, apple-infused brownies offer a comforting taste that pairs well with the creamy texture of the cheesecake.

Adding a caramel apple dump cake brings a warm, gooey option to your spread. The combination of caramel and apple flavors complements the cookie dough cheesecake, providing a satisfying contrast in textures and tastes.

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Proper storage is essential to keep your no bake cookie dough cheesecake fresh and delicious. Whether you’re preparing it ahead of time or saving leftovers, following these tips will help maintain the texture and flavor of your dessert.

MAKE AHEAD: This recipe is perfect for making ahead. Prepare the cheesecake up to a day in advance, cover it tightly with plastic wrap, and store it in the fridge. Add the whipped topping and garnishes just before serving to keep them fresh and visually appealing.

IN THE FRIDGE: Store the cheesecake in the springform pan, covered with plastic wrap or aluminum foil, to prevent it from drying out. It will stay fresh for up to four days when kept in an airtight container or properly wrapped.

IN THE FREEZER: To freeze, remove the cheesecake from the springform pan and wrap it tightly in plastic wrap, then place it in a freezer-safe airtight container. It can be frozen for up to one month. To serve, transfer the cheesecake to the fridge and allow it to thaw overnight.

REHEATING: While this cheesecake doesn’t require reheating, if you prefer to bring it closer to room temperature for easier slicing, you can let it sit on the counter for ten to fifteen minutes. Microwaving is not recommended, as it may compromise the texture of the whipped cream and filling.

Can I use a different type of chocolate for the cookie dough?

Yes, you can use dark chocolate chips, white chocolate chips, or even chopped chocolate bars as alternatives to mini semi-sweet chocolate chips.

Do I need to heat-treat the flour even if it’s labeled as pre-sifted?

Yes, pre-sifted flour still needs to be heat-treated for safety, as it doesn’t address potential bacteria like heat-treating does.

Why does my cheesecake filling look too soft?

If the filling looks too soft, it may be due to under-whipped cream. Make sure the cream forms stiff peaks before folding it into the cream cheese mixture.

How do I prevent the cookie dough balls from sticking to my hands when rolling?

Lightly dust your hands with flour or chill the dough for 10-15 minutes before rolling to reduce stickiness.

This no bake cookie dough cheesecake brings together the creamy richness of cheesecake and the nostalgic charm of edible cookie dough, all without turning on the oven. Whether for a celebration or a casual treat, it’s a simple and satisfying dessert everyone will enjoy.

Cookie Dough Cheesecake topped with chocolate chips, whipped cream, and a cookie dough ball

More Cheesecake Desserts You’ll Love

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Prep Time 40

Total Time 6 40

Servings

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Ingredients

Edible Cookie Dough

1 ¾ cups all-purpose flour
1 cup unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
2 tablespoons heavy cream, cold
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ¼ cups mini semi-sweet chocolate chips

No Bake Cheesecake

24 ounces cream cheese, softened to room temperature (three 8-ounce blocks)
1 ½ cups powdered sugar, sifted, divided (1 cup mixed with the cream cheese, ½ cup mixed with the heavy cream)
1 ¼ cups heavy cream, very cold
1 ½ teaspoons vanilla extract

Garnish

8 ounces whipped topping, see tips and link for Stabilized Whipped Cream
2 tablespoons mini semi-sweet chocolate chips
10 edible cookie dough balls, from the above recipe

Instructions

Edible Cookie Dough

Preheat the oven to 300°F (150°C).
Line a large rimmed baking sheet with parchment paper. Evenly spread the all-purpose flour over the parchment paper.
Heat the flour in the oven for 5-7 minutes, ensuring it does not burn. Remove and let it cool completely. This step ensures any possible bacteria in the raw flour is destroyed before consuming the raw cookie dough. The flour should be heated until it reaches 160°F (71°C) to ensure it is safe to consume raw.
To a large mixing bowl, add the unsalted butter, light brown sugar and granulated sugar. Using a handheld mixer, on medium-high speed, beat together for 1-2 minutes or until light and fluffy.
Add the heavy cream, vanilla extract and salt. Mix until fully incorporated.
Add the heat treated all-purpose flour to the bowl and with the mixer on low, mix just until all the flour has been incorporated. The batter will be thick.
Stir in the mini semi-sweet chocolate chips until evenly distributed into the edible cookie dough batter.
Press 2 cups of the edible cookie dough into an even layer in the bottom of a springform pan that has been lightly sprayed with non-stick baking spray. Place the springform pan into the refrigerator to allow the crust to chill.
Using the remaining edible cookie dough, scoop 10 (1 tablespoon sized) balls and place them onto a parchment lined baking tray. These will be used for the garnish. Scoop the rest of the cookie dough into 1 teaspoon sized balls to use in the no bake cheesecake filling. Be sure to roll the cookie dough balls in the palm of your hand to make the surface smooth. Place the tray of 1 inch, and 1 teaspoon sized, cookie dough balls into the refrigerator to chill the edible cookie dough balls.

No Bake Cheesecake Filling

To a large mixing bowl add the softened cream cheese and 1 cup powdered sugar. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until light, fluffy and no lumps remain. Set aside.
To a second large mixing bowl add the heavy cream, ½ cup powdered sugar and vanilla extract. Beat for 4-6 minutes, starting on low speed and gradually increasing the speed to high, until stiff peaks are formed.
Using a large rubber spatula, gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Remove the 1 teaspoon sized edible cookie dough balls from the refrigerator and gently fold them into the cheesecake batter until evenly distributed.
Remove the springform pan from the refrigerator and spread the no bake cheesecake batter evenly over the cookie dough crust.
Cover the springform pan lightly with a piece of plastic wrap and refrigerate the no bake cookie dough cheesecake for a minimum of 6 hours, up to overnight, or until the cheesecake layer has fully set and firmed up enough to remove from the springform pan and slice.
Once the cheesecake has fully set, use a butter knife, or small offset spatula, to run along the outer edge of the cheesecake to loosen the cheesecake from the outer ring. Open the spring on the outer ring and carefully remove it from the cheesecake.

Garnish

Add the whipped topping to a large piping bag, fitted with a large piping tip, and pipe 10 large dollops on top of the cake. Space the dollops of whipped topping so that you have one dollop per serving.
Sprinkle mini semi-sweet chocolate chips over the top of the no bake cookie dough cheesecake.
Remove the 10 large edible cookie dough balls from the refrigerator and top of the whipped cream dollops with a cookie dough ball. Slice and serve.

Notes

This no bake cookie dough cheesecake can be frozen for longer storage. You will need to freeze the cheesecake in the springform pan, then once frozen, wrap tightly with a layer of plastic wrap followed by a layer of aluminum foil. It will keep for up to 2 months in the freezer. Thaw completely in the refrigerator before removing the outer ring of the springform pan and garnishing the cheesecake. You can freeze the 10 large edible cookie dough balls in a freezer safe zip top bag for up to 2 months to use for the garnish.
Packaged edible chocolate chip cookie dough, that is labeled safe to eat raw, can be used in place of the homemade edible cookie dough in this recipe. You will need approximately 2 – 16.5 ounce packages of the refrigerated premade edible chocolate chip cookie dough if using this shortcut item.
When garnishing your cheesecake, be sure to use a stabilized whipped cream (see link or use your favorite from scratch recipe), or a store bought tub of whipped topping that has been thawed according to package directions. Both of these options will be sturdier than the squirt whipped topping, or a standard sweetened whipped cream, to hold the cookie dough bites when serving.

Nutrition

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