If you have a sweet tooth and love the irresistible combination of cookie dough and creamy cheesecake, you are going to adore this No Bake Cookie Dough Cheesecake Recipe. It brings together all the best parts of dessert favorites into a luscious, velvety treat that requires no oven time at all. Imagine biting into a buttery graham cracker crust layered with a dreamy cream cheese filling laced with chunks of edible cookie dough and mini chocolate chips. It’s perfect for warm days when you want impressive dessert without heating up the kitchen. This recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step in creating a delicious No Bake Cookie Dough Cheesecake Recipe. Each ingredient plays a crucial part: the graham cracker crust provides a crunchy base, the cream cheese and heavy cream create that signature cheesecake creaminess, and the cookie dough and chocolate chips add bursts of gooey texture and chocolatey goodness.
- Graham cracker crumbs: The perfect crunchy base that adds a buttery flavor and texture to the crust.
- Brown sugar: Adds a subtle molasses sweetness to balance the crunch of the crust.
- Unsalted butter (melted): Binds the crust ingredients together and lends a rich, creamy mouthfeel.
- Cream cheese (softened): Provides the tangy, creamy foundation for the cheesecake filling.
- Granulated sugar: Sweetens the filling to just the right degree without overpowering the other flavors.
- Vanilla extract: Adds warmth and depth, enhancing the cheesecake’s overall flavor.
- Heavy whipping cream: Whipped to stiff peaks, it lightens the filling for a fluffy, airy texture.
- Mini chocolate chips: Bring bursts of melty chocolate flavor in every bite.
- Edible cookie dough: Adds surprise chewy chunks of that nostalgic cookie dough treat into the creamy filling.
- Extra cookie dough and chocolate chips (optional): For garnishing and making your cheesecake look as good as it tastes.
How to Make No Bake Cookie Dough Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining your graham cracker crumbs, brown sugar, and melted butter in a medium bowl until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust foundation. Chill it in the refrigerator while you prepare the filling to ensure it sets nicely and provides a perfect base for the creamy layers to come.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until it reaches a smooth and creamy consistency. This step is crucial for that silky texture you’ll love. Separately, whip the heavy cream until stiff peaks form, which adds lightness to the filling, preventing it from becoming too dense. Gently fold the whipped cream into your cream cheese mixture to combine everything without losing that fluffy volume.
Step 3: Add the Cookie Dough and Chocolate Chips
Now for the fun part—stir in the mini chocolate chips along with crumbled edible cookie dough chunks. These little nuggets bring a nostalgic and indulgent surprise in every forkful, perfectly complementing the creamy filling and crunchy crust.
Step 4: Assemble and Chill
Pour the luscious filling over your chilled crust and smooth the top with a spatula. Pop the entire cheesecake in the refrigerator for at least 6 hours, preferably overnight. This slow chilling process allows the cheesecake to firm up beautifully and lets all those wonderful flavors meld together.
How to Serve No Bake Cookie Dough Cheesecake Recipe
Garnishes
Before serving, glam up your cheesecake by adding extra small cookie dough pieces and chocolate chips on top. Not only does this make each slice look irresistible, but it also adds an extra texture kick that makes every bite even more delightful.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like strawberries or raspberries. The tartness of the fruit cuts through the richness of the dessert, balancing the sweetness while adding a pop of color to your plate.
Creative Ways to Present
Looking to impress your guests? Try serving individual portions in clear dessert glasses to showcase the distinct layers of crust, creamy filling, and cookie dough chunks. You can also drizzle warm chocolate or caramel sauce on top for an elegant finishing touch.
Make Ahead and Storage
Storing Leftovers
Any leftover No Bake Cookie Dough Cheesecake Recipe can be kept covered tightly in the refrigerator for up to 4 days. Keeping it chilled not only preserves its texture but also helps maintain the fresh, creamy flavor.
Freezing
If you want to make this cheesecake well in advance, it freezes beautifully. Wrap it securely with plastic wrap and then foil to prevent freezer burn, and it will keep for up to 2 months. Thaw it overnight in the fridge before serving to enjoy that perfect creamy texture again.
Reheating
Because this is a no-bake chilled dessert, it’s best enjoyed cold. Avoid reheating, as warming will compromise the rich texture and cause the cheesecake to soften too much.
FAQs
Can I use regular cookie dough for the filling?
Regular cookie dough usually contains raw eggs and untreated flour, which aren’t safe to eat raw. For this recipe, it’s best to use edible cookie dough specifically made to be eaten raw or make your own with heat-treated flour and no eggs.
Do I have to use a springform pan?
A springform pan is highly recommended because it makes removing the cheesecake smooth and keeps its shape intact. If you don’t have one, a regular cake pan lined with parchment paper might work but be very gentle when unmolding.
Can I substitute the graham cracker crust?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even chocolate cookie crumbs for a different flavor profile that complements the cookie dough cheesecake filling.
Is this recipe vegetarian?
Yes, this recipe is vegetarian-friendly. Just make sure the edible cookie dough you choose is free from animal-derived gelatin or other non-vegetarian ingredients.
How long does it take for the cheesecake to set properly?
For the best texture and flavor, chilling the cheesecake for at least 6 hours, or preferably overnight, is essential. This allows it to firm up so you get perfect slices every time.
Final Thoughts
This No Bake Cookie Dough Cheesecake Recipe is an absolute delight that brings a wonderful twist to classic cheesecake. It combines creamy, crunchy, and chewy textures with familiar flavors we all love. Whether you’re making it for a special occasion or simply want a decadent treat to enjoy at home, this dessert is sure to impress. Give it a try—you’ll be so glad you did!
Print
No Bake Cookie Dough Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Cookie Dough Cheesecake is a creamy, indulgent dessert combining the rich flavors of cheesecake with the fun texture of edible cookie dough and mini chocolate chips. With a buttery graham cracker crust and a smooth, fluffy filling, this eggless treat requires no baking and sets perfectly in the refrigerator, making it an easy and crowd-pleasing dessert for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup mini chocolate chips
- 1/2 cup edible cookie dough (store-bought or homemade)
Topping (Optional)
- Extra cookie dough pieces
- Extra mini chocolate chips
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form a compact crust. Place it in the refrigerator to chill while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy, ensuring there are no lumps. In a separate bowl, whip the heavy cream until stiff peaks form, meaning the cream holds its shape firmly when the mixer is lifted.
- Combine ingredients: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Next, stir in the mini chocolate chips and crumbled edible cookie dough evenly throughout the mixture.
- Assemble the cheesecake: Pour the prepared filling over the chilled crust, smoothing the top with a spatula or the back of a spoon. Cover the pan with plastic wrap or a lid.
- Chill to set: Refrigerate the cheesecake for at least 6 hours or overnight, allowing it to set fully and develop its firm, creamy texture.
- Add topping and serve: Just before serving, garnish the cheesecake with extra cookie dough pieces and mini chocolate chips for added texture and presentation if desired. Slice and serve chilled.
Notes
- To safely make edible cookie dough at home, use heat-treated flour to eliminate bacteria and omit eggs to avoid any food safety issues.
- For an enhanced texture, try pressing small pieces of cookie dough into the crust layer before adding the cheesecake filling.
- This cheesecake is best kept refrigerated and consumed within 3-4 days for optimal freshness.
