No Bake Cookie Dough Cheesecake Recipe
If there’s one dessert that feels like pure comfort in every bite, it’s the No Bake Cookie Dough Cheesecake. Imagine luscious, pillowy cheesecake filling blended with classic chocolate chip cookie dough, all set atop a buttery graham cracker crust—heaven on a plate, and you never even have to turn on your oven! This show-stopper is perfect for both casual gatherings and special celebrations. Each forkful is bliss, combining the silky richness of cheesecake with bursts of irresistible, egg-free cookie dough. Whether you’re a baking pro or just craving something sweet and easy, this recipe is destined to become a new household favorite.
Ingredients You’ll Need
What makes this No Bake Cookie Dough Cheesecake so irresistible? The magic is in its simple, everyday ingredients! Each one plays a special role, from creating a crunchy base to delivering creamy, dreamy filling and those playful bits of cookie dough you’ll want to steal before the cake is even done. Let’s break down what you’ll need and why.
- Graham cracker crumbs: These create that classic, slightly sweet crust everyone loves and set a buttery foundation for the whole dessert.
- Brown sugar: Adds a warm, caramel-like sweetness in both the crust and the cookie dough, enhancing depth of flavor.
- Unsalted butter: Melted for the crust and softened for the dough—this binds everything together and provides that rich, melt-in-your-mouth texture.
- Granulated sugar: A touch of this brings an extra layer of sweetness and balances the flavors in the cookie dough portion.
- Milk: Essential for bringing moisture to the eggless cookie dough, keeping it tender and scoopable.
- Vanilla extract: That little hit of vanilla makes the dough and cheesecake wonderfully aromatic.
- All-purpose flour (heat-treated): Heat-treating flour makes the cookie dough safe to enjoy raw while maintaining traditional dough texture.
- Mini chocolate chips: Tiny, melt-in-your-mouth chips dot the dough and deliver those iconic pockets of chocolate in every creamy slice.
- Cream cheese: The superstar of any cheesecake, it brings silky smoothness and tang.
- Powdered sugar: This fine sugar dissolves easily, guaranteeing a creamy, lump-free filling.
- Heavy whipping cream: Whipped to fluffy peaks, it lightens the cheesecake and creates that signature cloud-like texture.
How to Make No Bake Cookie Dough Cheesecake
Step 1: Prepare the Graham Cracker Crust
Start by grabbing a medium bowl and combine your graham cracker crumbs, brown sugar, and melted butter. Stir them together until every crumb glistens and the mixture has the texture of wet sand. Pour the crust mixture into a 9-inch springform pan and press it firmly across the bottom using a flat-bottomed glass or the back of a spoon. Pop it into the refrigerator to chill while you prepare the rest—this helps the crust set so it holds together beautifully once the cheesecake is served.
Step 2: Whip Up the Cookie Dough
In a separate bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture looks pale and fluffy. Stir in the milk and vanilla extract next. Then, add the heat-treated flour and mix just until it forms a soft dough. Fold in those adorable mini chocolate chips. Now for the fun part: roll the dough into small, bite-sized balls. Set most of the balls aside for mixing into the filling, and keep a generous handful reserved to sprinkle over the top for decoration.
Step 3: Make the Cheesecake Filling
In another large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until it’s gloriously smooth and creamy—no lumps in sight! In a separate bowl, whip the heavy cream to stiff peaks (it should hold its shape when the beaters are lifted). Gently fold the whipped cream into the cream cheese mixture. This step is key: folding keeps the mixture airy, ensuring a light and fluffy cheesecake. Then, carefully fold in most of those cookie dough balls, dispersing bits of deliciousness throughout.
Step 4: Assemble and Chill
Pour the creamy cheesecake filling over your chilled graham cracker crust, smoothing the top with an offset spatula or the back of a spoon. To finish, add the reserved cookie dough balls and, if you’re feeling extra, sprinkle a few more mini chocolate chips right on top. Cover your masterpiece with plastic wrap and place it in the refrigerator. Let it chill for at least 6 hours—or overnight—so it sets up nicely and all those flavors meld together.
How to Serve No Bake Cookie Dough Cheesecake
Garnishes
No Bake Cookie Dough Cheesecake is a dessert that loves a little extra flair. Top each slice with a generous scatter of extra cookie dough balls or a drizzle of chocolate syrup. Mini chocolate chips, whipped cream swirls, or even a few fresh berries add colorful, fun touches that make every plate look irresistible.
Side Dishes
If you want to round out dessert hour, serve this cheesecake with a fresh fruit salad—think strawberries, raspberries, or sliced bananas to add a refreshing balance. A cup of strong coffee or a decaf espresso pairs beautifully with this indulgent treat, helping to cleanse the palate between bites of rich, creamy goodness.
Creative Ways to Present
Transform your No Bake Cookie Dough Cheesecake into adorable mini cheesecakes by building them in individual jars or cupcake liners. For a party, cut the cheesecake into small squares and place each on a stick to create dessert pops. You can even layer the ingredients parfait-style in glasses for a beautiful, deconstructed presentation that’s easy to serve and share.
Make Ahead and Storage
Storing Leftovers
To keep your No Bake Cookie Dough Cheesecake tasting fresh, store any leftovers tightly covered in the refrigerator. The cheesecake will hold up well for 3 to 4 days, and the cookie dough bits will stay soft and delightful. Be sure to cover it completely to prevent the cheesecake from absorbing any other fridge odors.
Freezing
If you’d like to enjoy your cheesecake later or have extras after a gathering, you can absolutely freeze it. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil. Store it in an airtight container in the freezer for up to one month. Thaw overnight in the refrigerator before serving to preserve that perfect creamy texture.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t needed or recommended. If your cheesecake has been frozen, allow it to thaw gradually in the refrigerator rather than at room temperature to keep the texture just right. Once thawed, it’s ready to serve straight from the fridge—no warming required!
FAQs
Can I use a store-bought crust for No Bake Cookie Dough Cheesecake?
Absolutely! If you’re short on time or just prefer convenience, a pre-made graham cracker crust works perfectly for this recipe. It saves a little time and still delivers all the delicious results.
How do I heat-treat flour safely?
To make raw flour safe for no-bake desserts, simply microwave it in 30-second bursts until it reaches 165°F, stirring well between each interval. Let it cool before using, and you’re good to go!
Is the cookie dough safe to eat raw in this recipe?
Yes! This recipe is egg-free and uses heat-treated flour, so every bite of cookie dough in your No Bake Cookie Dough Cheesecake is safe and worry-free. Snack away without a second thought.
Can I add other mix-ins to the cookie dough?
Of course! While mini chocolate chips are a classic, feel free to stir in chopped nuts, white chocolate chips, or even sprinkles. Customize the dough to match your own cookie cravings or whatever you have on hand.
How far in advance can I make this cheesecake?
This cheesecake is ideal for making ahead! Prepare it the evening before your event so it has plenty of time to chill and set overnight. You can make it up to two days in advance for best freshness and flavor.
Final Thoughts
There’s something magical about a dessert that brings out the kid in all of us, and No Bake Cookie Dough Cheesecake does exactly that. If you love big flavors, playful textures, and easy-to-follow recipes, this treat will steal your heart and wow your tastebuds every single time. Give it a try—you’ll thank yourself with every creamy, cookie-studded bite!
Print
No Bake Cookie Dough Cheesecake Recipe
- Total Time: 6 hours 30 minutes
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a decadent treat with this No Bake Cookie Dough Cheesecake recipe. Creamy cheesecake filling studded with cookie dough pieces atop a graham cracker crust, this dessert is a delightful combination of flavors and textures.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons unsalted butter (melted)
For the cookie dough:
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
For the cheesecake filling:
- 16 ounces cream cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: Combine graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan and chill.
- Make the cookie dough: Beat butter and sugars, add milk, vanilla, flour, and chocolate chips. Roll into balls.
- Prepare the filling: Beat cream cheese, sugar, and vanilla. Whip cream separately, then fold into cream cheese. Add cookie dough balls.
- Assemble: Pour filling over crust, top with cookie dough balls and chill for at least 6 hours.
Notes
- Heat-treat flour to 165°F before using.
- This recipe is egg-free.
- Store-bought crust can be used.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38g
- Sodium: 280mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
