Introduction

This Decadent No Bake Cookie Dough Cheesecake combines creamy cheesecake with sweet, edible cookie dough for an irresistible dessert. Perfect for warm days or when you want to impress without turning on the oven. Enjoy the rich flavors and smooth texture in every bite.

Decadent No Bake Cookie Dough Cheesecake Recipe - Recipe Image

Ingredients

1 ½ cups Graham Cracker Crumbs
6 tablespoons Melted Unsalted Butter
2 tablespoons Granulated Sugar
1 cup All-Purpose Flour
½ cup Unsalted Butter, Softened
½ cup Granulated Sugar
¼ cup packed Light Brown Sugar
1 teaspoon Vanilla Extract
1-2 tablespoons Milk (or Cream)
¾ cup Mini Chocolate Chips
Two 8-ounce blocks Full-Fat Cream Cheese, Softened
1 cup Powdered Sugar (Confectioners’ Sugar)
1 teaspoon Vanilla Extract
1 ½ cups Heavy Cream (Cold)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until the crumbs are moistened. Press the mixture firmly and evenly into the bottom of the pan. Refrigerate while preparing the cookie dough and filling.
Step 2: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let it cool completely. In a medium bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add cooled flour and mix until combined. Add milk or cream one tablespoon at a time until dough forms. Stir in mini chocolate chips. Reserve ¼ cup for decoration and chill the rest.
Step 3: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, beating until incorporated. In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until smooth.
Step 4: Remove crust from refrigerator. Spread half of the cheesecake filling evenly over the crust. Arrange chilled cookie dough balls over this layer. Spoon remaining cheesecake filling over the cookie dough, smoothing the top. Sprinkle reserved cookie dough crumbles and extra mini chocolate chips on top. Cover loosely with plastic wrap.
Step 5: Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set completely before serving.

Tips & Variations

Make sure to heat-treat the flour to keep the cookie dough safe to eat raw.
Use full-fat cream cheese for the creamiest texture.
For a fun twist, swap mini chocolate chips with chopped nuts or white chocolate chips.
If you prefer a more intense graham crust, add a pinch of cinnamon to the crumb mixture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, remove from fridge about 15 minutes before serving to soften the texture slightly. This dessert is best enjoyed chilled and should not be frozen as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is recommended for easy removal without damaging the cheesecake. If using a regular pan, line it well with parchment paper and be extra gentle when removing the cake.

Is it safe to eat raw cookie dough in this recipe?

Yes, because the flour is heat-treated to kill any bacteria, and no eggs are used, making this cookie dough safe to eat raw.

Decadent No Bake Cookie Dough Cheesecake Recipe

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★★★★★

4.9 from 233 reviews

This Decadent No Bake Cookie Dough Cheesecake combines a crunchy graham cracker crust with layers of creamy no-bake cheesecake and edible chocolate chip cookie dough. Perfectly chilled and topped with cookie dough crumbles and mini chocolate chips, this dessert is a luscious treat that requires no baking, making it simple yet indulgent.

Author: Lila
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 7 hours 30 minutes
Yield: 10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups Graham Cracker Crumbs
6 tablespoons Melted Unsalted Butter
2 tablespoons Granulated Sugar

Edible Cookie Dough

1 cup All-Purpose Flour
½ cup Unsalted Butter, Softened
½ cup Granulated Sugar
¼ cup packed Light Brown Sugar
1 teaspoon Vanilla Extract
1–2 tablespoons Milk (or Cream)
¾ cup Mini Chocolate Chips

No-Bake Cheesecake Filling

Two 8-ounce blocks Full-Fat Cream Cheese, Softened
1 cup Powdered Sugar (Confectioners’ Sugar)
1 teaspoon Vanilla Extract
1 ½ cups Heavy Cream (Cold)

Instructions

Prepare Your Pan and Crust: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate the crust while preparing other components.
Make the Edible Cookie Dough: Heat-treat the flour by spreading it on a microwave-safe plate, microwaving in 30-second intervals until it reaches 160°F (71°C), then cool it completely. In a medium bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add cooled flour and mix on low until combined. Add milk or cream one tablespoon at a time until the dough comes together. Fold in mini chocolate chips by hand. Reserve ¼ cup dough for decoration and chill the rest.
Prepare the No-Bake Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract; beat until well incorporated and creamy. In a separate chilled bowl, whip cold heavy cream on high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
Assemble the Cheesecake: Remove the crust from the refrigerator. Spread half of the cheesecake filling evenly over the crust. Arrange chilled cookie dough balls on top of this layer. Spoon remaining cheesecake filling over cookie dough and smooth the top. Sprinkle reserved cookie dough crumbles and/or extra mini chocolate chips over the surface. Cover loosely with plastic wrap.
Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, until set and firm before serving.

Notes

Heat-treating the flour is essential to make the cookie dough safe to eat raw by eliminating harmful bacteria.
Use full-fat cream cheese and heavy cream for best texture and richness in the cheesecake filling.
If the cookie dough is too dry, add milk or cream gradually until it reaches a soft, doughy consistency.
Chilling the crust and dough layers helps the cheesecake set properly and hold its shape.
This cheesecake is best served cold and stored in the refrigerator to maintain freshness.
For variation, consider adding chopped nuts or different mix-ins to the cookie dough as desired.

Keywords: no bake cheesecake, cookie dough cheesecake, edible cookie dough, no-bake dessert, graham cracker crust, easy cheesecake, chocolate chip cookie dough