If you love cookie dough and cheesecake, this Cookie Dough Cheesecake will blow your mind! Creamy, rich cheesecake loaded with edible cookie dough bites makes every bite a delicious mix of smooth and chewy. It’s the ultimate no-bake treat for anyone who can’t choose between their favorite sweets—perfect for sharing or just indulging in at home!
Chocolate Chip Cookie Dough Cheesecake (No Bake)
Our easy No-Bake Cookie Dough Cheesecake recipe lets you safely indulge in uncooked batter, even without baking! If you love cheesecake and edible cookie dough, I have great news!
This no bake cheesecake recipe gives a classic cookies and cream dessert a delicious upgrade – it replaces the crunchy graham cracker crust with an edible cookie batter base, covers it with edible cookie ball-studded cheesecake, and then pipes on dollops of whipped cream. A double dose of decadence that I’ve always dreamed about!
No-Bake cookie dough cheesecakes are safe for snacking when made edible by eliminating the eggs AND using heat-treated flour. A fuss-free dessert made faster and easier than its baked counterpart will always be my favorite, especially when there’s no water bath to worry about!
Cookie Dough Cheesecake Ingredients
- All purpose flour: Be sure to heat treat the flour before mixing. (see step 1 below)
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Heavy cream: Gives the cookie batter a smoother texture and helps to bind the ingredients together without baking. It also contributes to the cheesecake’s fluffy texture, making it feel indulgent without being overly dense.
- Vanilla extract
- Salt
- Mini chocolate chips: I used semi sweet chocolate chips, but feel free to try milk chocolate, white chocolate, peanut butter, or butterscotch chips.
- Cream cheese: Make sure your cream cheese is at room temperature to avoid lumps in the mixture. For the richest, creamiest cheesecake filling, I recommend using full-fat cream cheese rather than reduced-fat or fat-free cream cheese in this recipe.
- Powdered sugar
- Whipped topping: Feel free to use stabilized homemade whipped cream or a store-bought tub of whipped topping that has been thawed according to package directions. Both of these options will be sturdier than the squirt whipped topping or a standard sweetened whipped cream when holding the cookie dough bites when serving.
See the recipe card for full information on ingredients and quantities.
How to Make No Bake Cooke Dough Cheesecake
- Heat Treat The Flour: Spread the flour on a sheet pan and bake at 300 degrees Fahrenheit for 5-7 minutes. Set it aside to cool.
- Create The Cookie Dough Batter: Using an electric mixer eat together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the heavy cream, vanilla extract, and salt, followed by the heat-treated flour. Then, stir in the chocolate chips.
- Create The Crust: Press the cookie dough batter into the bottom of a springform pan. Chill in the refrigerator.
- Scoop and Roll Round: Scoop out and roll both 1 inch and 1 teaspoon sized cookie dough balls. Place onto a baking tray and chill in the refrigerator.
- Make The Cream Cheese Mixture: Beat together the cream cheese and powdered sugar until light, fluffy and no lumps remain. Set aside.
- Create The Whipped Cream: Beat together the heavy cream, powdered sugar, and vanilla extract until stiff peaks are formed.
- Form The Filling: Fold the whipped cream into the cream cheese mixture until smooth. Then, fold the teaspoon sized edible cookie dough balls into the cheesecake filling and spread the cheesecake mixture over the cookie dough crust.
- Chill in the Fridge To Firm: Cover with plastic wrap and refrigerate for a minimum of 6 hours, up to overnight, or until fully set and firm. Once set, remove the outer ring from the cheesecake.
- Decorate The Dessert: Pipe dollops of whipped cream around the perimeter of the cake. Sprinkle with mini chocolate chips and top each whipped cream dollop with a cookie dough ball.
- Serve: Slice, serve, and enjoy!
Serving Suggestions
This cheesecake cookie dough recipe is the perfect dessert for dinner parties, holidays, potlucks, or simply when you crave a cookie and a slice at the same time.
Do you have leftovers and don’t know what to do with the remaining cookie dough? There are endless ways you can add edible cookie dough to your favorite foods! Use it as a filling for cupcakes, sandwich it into Pretzel Cookie Dough Bites, bake it in brownies, use it as decoration for cakes and cupcakes, mix it into vanilla ice cream or a Cookie Dough Milkshake, or enjoy it in your other dessert recipes.
Since the cookie dough does not contain any leavening ingredients, it is not recommended to bake into cookies.
Tips & Variations
- Skip A Step: Packaged edible chocolate chip cookie dough that is labeled safe to eat raw can be used in place of this homemade no-bake Cookie Dough recipe. If using this shortcut item, you will need approximately 2 – 16.5 ounce packages of the refrigerated premade edible chocolate chip cookie dough.
- Cookie Dough Consistency: You can add a bit more flour if the dough is too soft or sticky or add more milk if the dough is too stiff.
How To Remove Cheesecake from the Springform Pan
To remove your cheesecake from the springform pan, unbuckle the pan and remove the circular band. If it sticks, run a small knife around the inside edge of the cake pan, starting at the top and working your way down.
How To Soften Cream Cheese
To soften the brick cream cheese, remove each package from the foil and place it on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave it on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours, or it could start to grow bacteria that could lead to foodborne illness.
Proper Storage
- To Store: This no-bake cookie cheesecake should remain refrigerated until ready to slice and serve. Leftovers can be stored in the refrigerator for 4 to 5 days. If the whipped topping is not stabilized, it may not hold up for more than 1 day.
- To Freeze: This can be frozen in the springform pan, then once frozen, wrapped tightly in plastic wrap followed by a layer of aluminum foil. It will keep for up to 2 months in the freezer. Thaw completely in the refrigerator before removing the outer ring of the springform pan and garnishing the cheesecake. You can also freeze the large edible cookie dough balls in a freezer safe zip top bag for up to 2 months.
Why Heat Treat The Flour
The reason we heat treat the flour is that it is a raw ingredient. This step ensures any possible bacteria in the raw flour is destroyed before consuming the raw cookie dough. The flour should be heated until it reaches 160°F (71°C) to ensure it is safe to consume raw. Make sure that you take care of yourself and your family by not skipping this step.
More Easy Cheesecake Recipes
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Cookie Dough Cheesecake
Ingredients
Edible Cookie Dough
- 1¾ cups all-purpose flour
- 1 cup unsalted butter softened to room temperature
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 tablespoons heavy cream cold
- 1½ teaspoons vanilla extract
- ¼ teaspoons salt
- 1¼ cups mini semi-sweet chocolate chips
No Bake Cheesecake
- 24 ounces (3 – 8 ounce block style) cream cheese softened to room temperature
- 1½ cups powdered sugar sifted, divided (1 cup mixed with the cream cheese, ½ cup mixed with the heavy cream)
- 1¼ cups heavy cream very cold
- 1½ teaspoons vanilla extract
Garnish
- 8 ounces whipped topping
- 2 tablespoons mini semi-sweet chocolate chips
- 10 edible cookie dough balls from the above recipe
Instructions
Edible Cookie Dough
- Preheat the oven to 300°F (150°C).
- Line a large rimmed baking sheet with parchment paper. Evenly spread the all-purpose flour over the parchment paper.
- Heat the flour in the oven for 5-7 minutes, ensuring it does not burn. Remove and let it cool completely. This step ensures any possible bacteria in the raw flour is destroyed before consuming the raw cookie dough. The flour should be heated until it reaches 160°F (71°C) to ensure it is safe to consume raw.
- To a large mixing bowl, add the unsalted butter, light brown sugar and granulated sugar. Using a handheld mixer, on medium-high speed, beat together for 1-2 minutes or until light and fluffy.
- Add the heavy cream, vanilla extract and salt. Mix until fully incorporated.
- Add the heat treated all-purpose flour to the bowl and with the mixer on low, mix just until all the flour has been incorporated. The batter will be thick.
- Stir in the mini semi-sweet chocolate chips until evenly distributed into the edible cookie dough batter.
- Press 2 cups of the edible cookie dough into an even layer in the bottom of a springform pan that has been lightly sprayed with non-stick baking spray. Place the springform pan into the refrigerator to allow the crust to chill.
- Using the remaining edible cookie dough, scoop 10 (1 tablespoon sized) balls and place them onto a parchment lined baking tray. These will be used for the garnish. Scoop the rest of the cookie dough into 1 teaspoon sized balls to use in the no bake cheesecake filling. Be sure to roll the cookie dough balls in the palm of your hand to make the surface smooth. Place the tray of 1 inch, and 1 teaspoon sized, cookie dough balls into the refrigerator to chill the edible cookie dough balls.
No Bake Cheesecake Filling
- To a large mixing bowl add the softened cream cheese and 1 cup powdered sugar. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until light, fluffy and no lumps remain. Set aside.
- To a second large mixing bowl add the heavy cream, ½ cup powdered sugar and vanilla extract. Beat for 4-6 minutes, starting on low speed and gradually increasing the speed to high, until stiff peaks are formed.
- Using a large rubber spatula, gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Remove the 1 teaspoon sized edible cookie dough balls from the refrigerator and gently fold them into the cheesecake batter until evenly distributed.
- Remove the springform pan from the refrigerator and spread the no bake cheesecake batter evenly over the cookie dough crust.
- Cover the springform pan lightly with a piece of plastic wrap and refrigerate the no bake cookie dough cheesecake for a minimum of 6 hours, up to overnight, or until the cheesecake layer has fully set and firmed up enough to remove from the springform pan and slice.
- Once the cheesecake has fully set, use a butter knife, or small offset spatula, to run along the outer edge of the cheesecake to loosen the cheesecake from the outer ring. Open the spring on the outer ring and carefully remove it from the cheesecake.
Garnish
- Add the whipped topping to a large piping bag, fitted with a large piping tip, and pipe 10 large dollops on top of the cake. Space the dollops of whipped topping so that you have one dollop per serving.
- Sprinkle mini semi-sweet chocolate chips over the top of the no bake cookie dough cheesecake.
- Remove the 10 large edible cookie dough balls from the refrigerator and top of the whipped cream dollops with a cookie dough ball. Slice and serve.
Jenn’s Notes
- To Store: This no bake cookie cheesecake should remain refrigerated until ready to slice and serve. Store leftovers in the refrigerator for 4 to 5 days. Keep in mind that the whipped topping may not hold up for more than 1 day if it is not stabilized.
- To Freeze: This cookie dough no bake cheesecake can be frozen in the springform pan, then once frozen, wrapped tightly in plastic wrap followed by a layer of aluminum foil. It will keep for up to 2 months in the freezer. Thaw completely in the refrigerator before removing the outer ring of the springform pan and garnishing the cheesecake. You can also freeze the large edible cookie dough balls in a freezer safe zip top bag for up to 2 months.
- Packaged edible chocolate chip cookie dough, that is labeled safe to eat raw, can be used in place of this homemade no bake Cookie Dough recipe. You will need approximately 2 – 16.5 ounce packages of the refrigerated premade edible chocolate chip cookie dough if using this shortcut item.
- You can add a bit more flour if the dough is too soft or sticky, or add more milk if the dough is too stiff.
- When garnishing your cheesecake, be sure to use a stabilized whipped cream, or a store bought tub of whipped topping that has been thawed according to package directions. Both of these options will be sturdier than the squirt whipped topping, or a standard sweetened whipped cream, to hold the cookie dough bites when serving.
