This No Bake Cookie Dough Cheesecake is the perfect treat for cookie dough and cheesecake lovers! It’s made with a crunchy chocolate chip cookie crust, layered with a creamy cheesecake filling and topped with edible cookie dough. No oven, no eggs, no gelatin and just few ingredients are required.

Jump to:

• Why you’ll love this
• Ingredients needed
• How To Make No Bake Cookie Dough Cheesecake
• Decoration
• Best Recipe Tips
• Storing and Freezing
• More recipes you might like

Lately, I’ve been making so many no bake desserts like my No Bake Biscoff Cheesecake, No Bake Biscoff Cheesecake Bars and also no-cook recipes like my Easy Biscoff Overnight Oats or my Oreo Overnight Oats for breakfast! These kinds of recipes save a ton of time and spare you the hassle of actually having to cook.

This is honestly the BEST no bake cookie dough cheesecake I’ve ever tried at home!

Why you’ll love this

• No baking needed – I swear it’s such a relief not having to heat up your kitchen
• Minimal ingredients – Easy ingredients that almost any kitchen at home has!
• Make-ahead friendly – Ideal if you are hosting parties, potlucks or family gatherings.
• Egg-free – This recipe does not contains eggs, which makes it “no-bake” for a reason!

Ingredients needed

This No Bake Cookie Dough Cheesecake recipe isn’t just about the flavor—it’s a complete experience. From the first creamy bite of the cheesecake filling to the buttery crust and chewy cookie dough bites. This cheesecake delivers an unforgettable journey in every bite, from start to finish. Here’s what you’ll need:

Chocolate chip cookie crust:

Butter – Use melted butter to bind the crust together. For a vegan version, use vegan butter or coconut oil.

Chocolate chip cookies – Crushed cookies from Simple Mills, Nestlé Toll House, Keebler, Chips Ahoy or any other chocolate chip cookie brand of choice.

Cheesecake filling:

Heavy whipping cream – Make sure to at least use 35% whipping cream or higher to obtain a thick, creamy consistency for a no bake cheesecake.

Full-fat cream cheese – Since this recipe doesn’t require baking, using full fat sources are key to thicken up the cheesecake’s texture while refrigerating.

Powdered sugar or icing glass – Use powdered sugar as a sweetener.

Vanilla extract – To add extra flavor and depth.

Edible cookie dough:

Coconut sugar – Feel free to use brown sugar as well for a classic cookie dough flavor. Both, work well!

Butter – Gives a subtle and delicate flavor.

Milk – Any milk of choice works! Whole milk, Skim milk or Lactose-Free milk. For a plant-based version, almond milk, soy milk or oat milk works as well!

Vanilla extract – To enhance the flavor and give the classic comforting chocolate chip cookie aroma.

All-purpose flour – Make sure to microwave the flour for 2-3 minutes to kill any bacteria. Another alternatives are oat flour or almond flour and liquid must be reduced.

Salt – A pinch of salt balances the sweetness and makes the chocolate flavor stand out!

Chocolate chips – Preferably, mini chocolate chips. The ones I used are sugar-free chocolate chips from Hershey’s!

How To Make No Bake Cookie Dough Cheesecake

1. Make the crust: In a food processor, combine chocolate chip cookies and melted butter until the texture feels like wet sand. With a spoon or bottom of a glass, press the crust mixture into the bottom of a 9-inch springform pan to form an even crust. Place in the fridge to chill.

2. Make the cheesecake filling: With a hand mixer or whisk, whip the heavy cream until stiff peaks form. In a separate bowl, beat the softened cream cheese, powdered sugar and vanilla extract until smooth. With a spatula, fold in the whipped cream until fully combined.

2. Prepare the edible cookie dough: In another bowl, mix together softened butter and coconut sugar until smooth. Add-in milk, vanilla extract, salt and heat-treated flour. Mix until dough comes together. Fold in mini chocolate chips and set aside.

4. Assemble the cheesecake: Spoon the cheesecake filling over the chilled crust and smooth it out evenly. Roll cookie dough into small balls. Set aside.

5. Chill & serve: Refrigerate for at least 6 hours or overnight until firm. Add whipped cream and cookie dough balls on top. Slice and enjoy!

Decoration

Here’s where you can get creative! There’re multiple ways to decorate a cookie dough no bake cheesecake once is chilled and set. It’s completely optional, but I promise it adds that final wow factor to impress anyone. Some flavor ideas and extra toppings you can use are:

1. Cookie dough balls: Arrange cookie balls across the top where you can go for a circle around the edge, pile them together in the center or roll them smaller to cover the entire surface of the cheesecake.
2. Chocolate drizzle: Melt some dark chocolate or use milk chocolate syrup to drizzle on top of the edges or the whole surface turn it into a no bake cookie dough cheesecake with chocolate ganache!
3. Whipped cream swirls: Pipe small dollops of whipped cream around the edges or the center using a star tip.
4. Peanut butter: Melt some peanut butter in the microwave for 15-20 seconds and drizzle on top of the cheesecake.
5. Cocoa powder or chocolate shavings: Dust some cocoa or sprinkle some chocolate shavings on top for a minimalist look
6. Graham crackers or Oreo crumbs: Replace chocolate chip cookies or cookie dough balls on your no bake chocolate chip cookie dough cheesecake and sprinkle some cookie crumbs on top to add texture and color.
7. Chopped nuts: Feel free to add walnuts, pecans or sliced almonds on top.
8. Rainbow sprinkles: If you’re making this no bake chocolate chip cookie cheesecake for kids or a birthday party, try adding colorful sprinkles on top for a fun look!

Best Recipe Tips

• Use softened cream cheese. You can bring cream cheese to room temperature by leaving it out of the fridge 30 minutes before starting or if you’re in a hurry microwave it for 10 seconds. In this way, you would avoid lumps in the cheesecake filling.
• Avoid over-whipping the heavy cream, stop whipping just before it reached stiff peaks, othewise, the cream can separate and you’ll end up with butter and the texture can become grainy or lumpy.
• Use cold heavy whipping cream. Make sure you whip the cream straight from the fridge as room temperature cream may result in a thinner and liquid texture. It could make the cheesecake filling runny or less stable. Additionally, use a cold and dry bowl to help keeping the cold temperature.
• Use a tin with unclippable sides and a removable base to ensure the cheesecake comes out clean and intact. Alternatively, use a deep dish pie plateor round cake pan.
• To set this no bake cheesecake with chocolate chip cookie crust properly let it sit for at least 6 hours, but preferably overnight. If you try to remove it earlier, the cheesecake will fall apart.
• Use at least 35% fat heavy whipping cream. It adds structure, fluffiness and stability to the no bake cheesecake filling. It’s also a natural stabilizer—so you don’t need gelatin or eggs to help it set.

Storing and Freezing

How to store: Cover the cheesecake with plastic wrap or place it in an airtight container in the fridge for 3-4 days.

How to freeze: Wrap cheesecake and place in the freezer for 1-2 months. To thaw, place cheesecake in the fridge overnight or leave it at room temperature for 2- 3 hours.

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