Cookie Dough Cheesecake combines two of the world’s most beloved desserts into one irresistible treat. This indulgent dessert features a creamy cheesecake base topped with chunks of edible cookie dough, creating the perfect balance of smooth and textured bites in every spoonful.
Whether you’re hosting a dinner party or simply craving something special for yourself, this recipe delivers restaurant-quality results with surprisingly little effort. The contrast between the tangy cheesecake and sweet cookie dough creates a flavor profile that will have everyone asking for seconds!
Why You’ll Love This
- No baking required – this is a no-bake cheesecake that sets in the refrigerator
- Perfect make-ahead dessert for entertaining – can be prepared up to 2 days in advance
- Customizable with different mix-ins like chocolate chips or nuts
- Impressive presentation with minimal effort
- Kid-friendly but sophisticated enough for adults too
Ingredients
- 2 cups edible cookie dough
- 1/4 cup cornstarch
- 1/2 tablespoon milk powder (optional)
- 1/4 cup heavy cream
- 2 cups cream cheese (450g)
- 3 eggs
- 1/3 cup condensed milk
- 1/3 cup Greek yogurt
- 1/2 cup granulated sugar
- 2/3 cup chocolate chips or chopped chocolate (100g)
- 1/3 cup heavy cream (75g)
- 1/4 cup heavy cream
- 1 tablespoon sugar
- 4 tablespoons chocolate chips
- Extra cookie dough
Instructions
- Press edible cookie dough into the bottom and sides of a greased pan. Chill or freeze.
- Whisk cornstarch, milk powder, and cream until smooth. In another bowl, beat eggs with sugar. Add cream cheese, condensed milk, yogurt, and cornstarch mix. Whisk until creamy.
- Pour mixture into the crust. Drop small cookie dough chunks on top.
- Bake at 160°C (320°F) for 1 hour and 30 minutes. Cool completely and chill for at least 5 hours or overnight.
- Pour warm cream over chopped chocolate. Stir until smooth. Cool slightly.
- Beat cream with sugar until stiff peaks form.
- Top chilled cheesecake with ganache, whipped cream, chocolate chips, and more cookie dough. Slice and enjoy!
Tips & Variations
- To heat-treat flour (making it safe to eat raw), spread it on a baking sheet and bake at 350°F for 5-7 minutes, then cool completely before using.
- For a firmer cheesecake, add 1 tablespoon of unflavored gelatin bloomed in 3 tablespoons of cold water to the cream cheese mixture.
- Try different cookie dough flavors like peanut butter, snickerdoodle, or oatmeal raisin.
- For a more decadent version, drizzle with chocolate ganache before serving.
- Make mini versions in a muffin tin lined with paper liners for individual servings.
- Substitute gluten-free flour in the cookie dough for a gluten-free option.
Serving Suggestions
Serve this Cookie Dough Cheesecake with a dollop of whipped cream and a light dusting of cocoa powder for an elegant presentation. A drizzle of caramel sauce or a scoop of vanilla ice cream on the side takes this dessert to the next level.
For a fun dessert bar, serve slices alongside small bowls of additional toppings like chocolate sauce, crushed cookies, or toasted nuts so everyone can customize their portion.
Notes
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- The cheesecake can be frozen for up to 1 month – thaw overnight in the refrigerator before serving.
- The center should be slightly jiggly when you remove it from the refrigerator – it will continue to set as it comes to room temperature.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
FAQs
Can I use store-bought cookie dough instead?
Yes, but regular cookie dough contains raw eggs. Look for specifically labeled “edible cookie dough” products, or use heat-treated flour and pasteurized eggs in homemade versions.
Why is my cheesecake not setting properly?
Make sure your cream cheese is fully softened and properly mixed. Also, ensure the heavy cream is whipped to stiff peaks before folding it in, and give the cheesecake adequate time to chill.
Can I make this cheesecake ahead of time?
Absolutely! This dessert is perfect for making 1-2 days ahead, as the flavors continue to develop in the refrigerator.
Is there a dairy-free alternative?
Yes, you can substitute dairy-free cream cheese, plant-based butter, and coconut cream (chilled and whipped) for the heavy cream to make a dairy-free version.
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