Go Back
–+ servings
showing a no bake cheesecake with sugar cookie crust slice

No Bake Cookie Dough Cheesecake

Valerie Lee
This No Bake Cookie Dough Cheesecake is layered with a crunchy chocolate chip cookie base, rich cheesecake filling and topped with cookie dough balls. No oven needed, no eggs, just minimal ingredients!
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Course Dessert
Cuisine American
Servings 6 slices
Calories 1315 kcal

Equipment

  • Mixing bowls
  • 9" springform pan (23 cm)
  • Hand mixer or stand mixer
  • Rubber spatula
  • Whisk or wooden spoon

Ingredients
  

Chocolate chip crust

  • 1/2 cup (113 g) butter, melted
  • 258 grams chocolate chip cookies about 30 cookies

Cheesecake filling

  • 3/4 cup (135 ml) heavy whipping cream (36% cream)
  • 453 grams (16 oz) full-fat cream cheese, 2 packages at room temperature
  • 3/4 cup (90 g) powdered sugar
  • 1/2 teaspoon (2 ml) vanilla extract
  • 1/2 cup (85 g) mini chocolate chips

Cookie dough

  • 3/4 cup (135 g) coconut sugar
  • 3/4 cup (170 g) butter, (softened)
  • 1 1/2 cups (180 g) all-purpose flour, (heat-treated)
  • 2 tablespoons (30 ml) milk of choice
  • 1 teaspoon (4 ml) vanilla extract
  • 1/2 teaspoon (2 g) salt
  • 1/2 cup (85 g) mini chocolate chips

Instructions
 

  • 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.
  • 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 and mini chocolate chips until fully combined.
  • 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.
  • Spoon the cheesecake filling over the chilled crust and smooth it out evenly. Roll cookie dough into small balls. Set aside.
  • Refrigerate for at least 6 hours or overnight until firm. Add whipped cream and cookie dough balls on top. Slice and enjoy!

Notes

For the cream cheese, I used Philadelphia.
Note: The calories of this recipe are an estimate. Use a nutritional fact calculator of your choice!

Nutrition

Serving: 6gCalories: 1315kcalCarbohydrates: 111gProtein: 13gFat: 93gSaturated Fat: 55gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 220mgSodium: 960mgPotassium: 260mgFiber: 3gSugar: 65gVitamin A: 2708IUVitamin C: 0.4mgCalcium: 150mgIron: 2mg
Keywords cheesecake, chocolate chip cookie, cookie dough, no bake
Tried this recipe?Tag or mention @oatslady for a repost in the stories