Indulge in the ultimate dessert mashup with this No Bake Cookie Dough Cheesecake! This dreamy creation combines two beloved treats—edible cookie dough and creamy cheesecake—into one irresistible no-bake dessert that’s sure to impress. The contrast between the silky cheesecake layer and chunks of cookie dough creates a textural paradise that satisfies multiple cravings at once.
Perfect for warm summer days when you don’t want to turn on the oven, or when you need a show-stopping dessert without the fuss of baking. This recipe comes together in just 45 minutes, then chills to perfection in your refrigerator, making it an ideal make-ahead treat for gatherings or a special family dessert.
Why You’ll Love This
- No oven required—perfect for hot days or when you’re short on time
- The combination of smooth cheesecake and cookie dough chunks creates an exciting texture contrast
- Easy to customize with different mix-ins like chocolate chips, nuts, or candy pieces
- Makes a compact 4-serving dessert—perfect for small gatherings
- Can be prepared ahead of time, making it stress-free for entertaining
Ingredients
- 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
- 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
- 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
- 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.
- 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.
- 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.
Tips & Variations
- To heat-treat flour (making it safe to eat raw), spread it on a baking sheet and microwave for 1 minute, stirring halfway through, or bake at 350°F for 5 minutes, then cool completely.
- For a firmer cheesecake, add 1 tablespoon of unflavored gelatin bloomed in 3 tablespoons of cold water, then melted.
- Try different mix-ins like crushed Oreos, peanut butter chips, or chopped nuts in your cookie dough.
- For a chocolate cheesecake base, add 2 tablespoons of cocoa powder to the cream cheese mixture.
- Make it gluten-free by using gluten-free graham crackers and oat flour instead of all-purpose flour.
Serving Suggestions
Serve this decadent cheesecake with a drizzle of chocolate sauce or caramel for an extra touch of sweetness. A dollop of whipped cream on the side balances the richness, while a glass of cold milk makes for the perfect accompaniment to this cookie-inspired dessert.
For a special occasion, create a dessert bar by serving small portions alongside other mini treats like brownies or fruit tarts, allowing guests to sample a variety of sweets.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- The cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
- The cheesecake is ready when it feels firm to the touch but still has a slight jiggle in the center.
- For cleaner slices, dip your knife in hot water and wipe clean between cuts.
FAQs
Can I make this dessert ahead of time?
Absolutely! This cheesecake actually benefits from being made a day ahead, allowing the flavors to meld and the texture to set perfectly.
Is raw flour safe to eat?
No, raw flour can contain harmful bacteria. Always heat-treat your flour before using it in no-bake recipes by microwaving or baking it until it reaches 165°F.
Can I use light cream cheese instead?
Yes, though the texture may be slightly less rich. The cheesecake might also be a bit softer, so consider adding gelatin as mentioned in the tips.
Do I need a springform pan?
No, you can use individual serving dishes, a regular pie dish, or even a square baking pan lined with parchment paper for easy removal.
[recipe_card]
