Introduction

This Decadent No Bake Cookie Dough Cheesecake combines the beloved flavors of rich cheesecake with safe-to-eat cookie dough and a crunchy graham cracker crust. It’s a luscious, easy-to-make dessert that’s perfect for impressing friends and family without turning on the oven.

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: Prepare Your Pan and Crust. Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, combine 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 cookie dough and filling.
Step 2: Make the Edible Cookie Dough. Heat-treat the flour by spreading it on a microwave-safe plate or baking sheet and microwaving in 30-second intervals until it reaches 160°F (71°C). Let flour cool completely. In a medium bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in vanilla extract. Gradually add the cooled flour, mixing on low until combined. Add milk or cream one tablespoon at a time to bring the dough together. Stir in mini chocolate chips by hand. Reserve about ¼ cup of the dough for decoration and chill the rest.
Step 3: Prepare the No-Bake Cheesecake Filling. Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, beating until well combined. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
Step 4: Assemble the Cheesecake. Remove crust from refrigerator. Pour half of the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon remaining cheesecake filling on top to create a smooth surface. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips over the top. Cover pan loosely with plastic wrap.
Step 5: Chill! Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set properly.

Tips & Variations

Heat-treat the flour thoroughly to ensure the cookie dough is safe to eat raw.
Use heavy cream for the richest cheesecake texture, but you can substitute with whipping cream if needed.
For added flavor, toast the graham cracker crumbs lightly before mixing in the butter.
Try mixing in different chips like white chocolate or peanut butter for a unique twist.
If you don’t have a springform pan, a regular 9-inch pan lined with parchment can work too, but removing the cheesecake may be trickier.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for 10-15 minutes to soften slightly. This cheesecake is not recommended for freezing, as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

Yes, the flour is heat-treated to eliminate bacteria, and the recipe uses no raw eggs, making the cookie dough safe to enjoy raw.

Can I make this cheesecake in advance?

Absolutely! In fact, chilling the cheesecake overnight is encouraged to allow it to set perfectly and develop the best flavor.

Decadent No Bake Cookie Dough Cheesecake Recipe

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4.7 from 142 reviews

This Decadent No Bake Cookie Dough Cheesecake is a luscious dessert combining the buttery crunch of a graham cracker crust with layers of creamy no-bake cheesecake and safe-to-eat cookie dough studded with mini chocolate chips. Perfect for satisfying your sweet tooth without the need for an oven, this cheesecake is chilled to perfection, making it an effortless yet impressive treat for any occasion.

Author: Nora
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 8 hours 30 minutes
Yield: 12 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 (heat treated)
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 to prevent sticking. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the crumbs are thoroughly moistened. Firmly press this mixture evenly into the bottom of the pan to form a solid crust. Place the crust in the refrigerator to chill while you prepare the next components.
Make the Edible Cookie Dough: Heat-treat the all-purpose flour by spreading it on a microwave-safe plate and microwaving on high in 30-second intervals until it reaches 160°F (71°C) internally. Allow the flour to cool completely to ensure safety. In a medium bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the vanilla extract, then gradually mix in the cooled flour on low speed just until combined. Stir in milk or cream one tablespoon at a time to bring the dough together. Finally, fold in mini chocolate chips by hand. Reserve about ¼ cup of this dough for decoration and chill the remainder.
Prepare the No-Bake Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating until well incorporated. In a separate chilled bowl, whip cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, ensuring a light and airy filling.
Assemble the Cheesecake: Remove the crust from the refrigerator. Pour half of the cheesecake filling over the crust, spreading evenly. Arrange chilled edible cookie dough balls on top of this layer. Spoon the remaining filling over the cookie dough layer, smoothing the surface. Sprinkle the reserved cookie dough crumbles and additional mini chocolate chips on top for garnish. Cover loosely with plastic wrap.
Chill: Refrigerate the assembled cheesecake for at least 6-8 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set firmly before serving.

Notes

Heat-treating the flour is essential to eliminate harmful bacteria and make the cookie dough safe to eat raw.
Use full-fat cream cheese and heavy cream for the creamiest texture and best flavor.
For a firmer crust, chill it longer or press very tightly before refrigerating.
If you prefer, substitute the mini chocolate chips with white chocolate chips or nuts for variation.
Allow the cheesecake to come to room temperature for 10-15 minutes before serving for optimal texture.

Keywords: no bake cheesecake, edible cookie dough, cookie dough cheesecake, no bake dessert, graham cracker crust, no bake cheesecake recipe