No Bake Cookie Dough Cheesecake

If you’re craving a dessert that combines the creamy richness of cheesecake with the nostalgic joy of cookie dough, look no further than this No Bake Cookie Dough Cheesecake. It’s a delightful treat that’s surprisingly easy to make, requiring no oven time and minimal fuss. Imagine a velvety cheesecake base layered with chunks of safe-to-eat cookie dough and topped with a sprinkle of mini chocolate chips — pure indulgence without the wait. Whether it’s for a casual weekend treat or a special occasion, this recipe is sure to satisfy your sweet tooth and impress your guests.

Why This Recipe Is Reliable

This No Bake Cookie Dough Cheesecake recipe is a winner for many reasons. First, it uses a simple, foolproof graham cracker crust that sets firmly without baking, ensuring a perfect base every time. The cheesecake layer is luxuriously smooth, thanks to softened cream cheese and whipped heavy cream, creating that classic cheesecake texture without needing an oven. The cookie dough is heat-treated flour-based, making it safe to enjoy raw, and mixed with mini chocolate chips for that irresistible chocolatey pop. Plus, it’s a no-bake recipe, so you avoid the risk of cracks or overbaking common with traditional cheesecakes. With clear step-by-step instructions and common pantry ingredients, you can trust this recipe to turn out beautifully every time.

What We’re Using

• 1 1/2 cups graham cracker crumbs – The crunchy foundation of our crust, providing a buttery, slightly sweet base.
• 1/4 cup sugar – Adds sweetness to the crust, balancing the flavors perfectly.
• 1/2 cup unsalted butter, melted – Binds the crust together and adds richness.
• 2 (8 oz) packages cream cheese, softened – The star ingredient for the creamy cheesecake filling.
• 1/2 cup sugar – Sweetens the cheesecake filling without overpowering the other flavors.
• 1 teaspoon vanilla extract – Enhances the flavor with a warm, aromatic note.
• 1 cup all-purpose flour, heat-treated – Key to making the cookie dough safe to eat raw by eliminating any harmful bacteria.
• 1/2 cup brown sugar – Adds moisture and a rich caramel undertone to the cookie dough.
• 1/2 cup mini chocolate chips – Mixes into the cookie dough for those delightful chocolate bursts.
• 1 cup heavy cream, whipped – Whipped to soft peaks, it lightens the cheesecake filling to melt-in-your-mouth perfection.
• 1/4 cup additional mini chocolate chips for topping – A final sprinkle for texture and visual appeal.

Tools & Equipment Needed

• 9-inch springform pan – Ideal for easy removal of the cheesecake without damaging the crust or filling.
• Mixing bowls – For combining crust, cheesecake filling, and cookie dough separately.
• Electric mixer or stand mixer – Essential for whipping cream and creaming the cheese smoothly.
• Measuring cups and spoons – To ensure ingredient accuracy.
• Rubber spatula – For folding ingredients gently and scraping down the bowl.
• Plastic wrap – To cover the cheesecake while chilling.
• Whisk – Handy for mixing sugar and flour in the cookie dough.

How to Prepare No Bake Cookie Dough Cheesecake

Step 1: Prepare the Graham Cracker Crust

In a medium bowl, mix together 1 1/2 cups graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the crust mixture evenly into the bottom of your 9-inch springform pan, making sure to pack it firmly. Place the crust in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cookie Dough

Heat-treat 1 cup of all-purpose flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes. Let it cool completely. In a bowl, combine the heat-treated flour with 1/2 cup brown sugar and 1/2 cup mini chocolate chips. This forms your safe-to-eat cookie dough base.

Step 3: Prepare the Cheesecake Filling

Using a mixer, beat 2 packages of softened cream cheese with 1/2 cup sugar and 1 teaspoon vanilla extract until smooth and creamy. Gently fold in the cookie dough mixture you just made, ensuring the chocolate chips and dough bits are evenly distributed.

Step 4: Whip the Cream

In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Carefully fold the whipped cream into the cream cheese and cookie dough mixture, creating a light and airy filling.

Step 5: Assemble the Cheesecake

Spoon the filling over the chilled graham cracker crust, smoothing the top with a spatula. Sprinkle the additional 1/4 cup mini chocolate chips evenly over the surface for garnish.

Step 6: Chill and Set

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the filling to set perfectly without baking.

Allergy-Friendly Swaps

• Dairy-free option: Use dairy-free cream cheese and coconut cream instead of heavy cream.
• Gluten-free crust: Substitute graham cracker crumbs with gluten-free cookie crumbs.
• Sugar alternatives: Swap white and brown sugar for coconut sugar or a natural sweetener of your choice.
• Chocolate chips: Use dairy-free or sugar-free chocolate chips for dietary preferences.

Don’t Do This

• Do not skip heat-treating the flour; uncooked flour can harbor bacteria that aren’t safe to consume raw.
• Don’t use cream cheese straight from the fridge; it needs to be softened for a smooth filling.
• Avoid overmixing the whipped cream into the filling; fold gently to keep the airy texture.
• Don’t rush the chilling process — the cheesecake needs time to set properly to hold its shape.

Keep-It-Fresh Plan

Store any leftover No Bake Cookie Dough Cheesecake covered in the refrigerator. It will stay fresh and delicious for up to 4 days. For longer storage, you can freeze the cheesecake for up to 1 month — just thaw it overnight in the fridge before serving. Avoid leaving cheesecake out at room temperature for more than 2 hours to maintain safety and texture.

Helpful Q&A

Can I use regular flour instead of heat-treated flour for the cookie dough?

Raw flour can contain harmful bacteria, so it’s important to heat-treat the flour before using it in raw cookie dough. Heating it in the oven as described ensures it’s safe to eat.

What if I don’t have a springform pan?

A springform pan makes removing the cheesecake easy, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment paper. Just be extra careful when transferring the cheesecake onto a serving plate.

Can I add other mix-ins to the cookie dough?

Absolutely! Chopped nuts, white chocolate chips, or even toffee bits work wonderfully. Just be sure not to add anything that requires baking.

How do I prevent the crust from getting soggy?

Press the crust firmly and chill it thoroughly before adding the filling. You can also lightly toast the graham cracker crumbs before mixing them with butter to create an extra barrier against moisture.

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Ready to Cook?

Now that you have all the ingredients and know the simple steps, it’s time to dive into making this luscious No Bake Cookie Dough Cheesecake. Whether you’re a seasoned baker or a novice, this recipe is designed to give you stunning results with minimal effort. The combination of creamy cheesecake and safe, delicious cookie dough is a match made in dessert heaven. So grab your mixing bowls and let’s get started on a treat that everyone will love!

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