No Bake Cookie Dough Cheesecake

There’s something magical about the combination of cheesecake and cookie dough that creates pure dessert perfection. This No Bake Cookie Dough Cheesecake isn’t just a dessert—it’s a culinary adventure that transforms simple ingredients into an irresistible masterpiece that will have everyone begging for seconds!

Picture this: a buttery cookie dough base topped with a lusciously creamy vanilla chocolate chip cheesecake filling, finished with decadent chocolate ganache, pillowy whipped cream, and adorable cookie dough balls. The best part? Not a single minute of baking required!

Let me guide you through this cookie dough dreamland that will revolutionize your dessert game forever.

The Magic of No Bake Cheesecakes

No bake cheesecakes have become my dessert obsession, combining convenience with incredible flavors. Unlike traditional baked versions, these creamy delights require zero oven time while delivering that signature velvety texture we all crave.

This Cookie Dough Cheesecake takes the no-bake concept to new heights by incorporating everyone’s guilty pleasure—edible cookie dough—in multiple delicious ways. The combination creates a dessert that’s impossibly rich yet perfectly balanced, with contrasting textures in every bite.

Don’t worry about raw egg concerns either! This recipe uses a completely safe edible cookie dough that delivers all the nostalgic flavor without any food safety worries. It’s indulgence you can feel good about!

Ingredient Breakdown

For the Cookie Dough Base:

• Unsalted Butter (110g): The foundation that gives our cookie dough its rich, buttery flavor. Room temperature works best for easy mixing.
• Granulated Sugar (50g): Provides sweetness and helps create that perfect cookie dough texture.
• Light Brown Sugar (100g): The secret to authentic cookie dough flavor! Its caramel notes add incredible depth.
• Milk (30ml): Creates the perfect moist texture without needing eggs.
• Vanilla Extract (1 tsp): Enhances all the flavors with its warm, aromatic notes.
• Plain Flour (160g, heat-treated): The structure of our cookie dough. Heat-treating eliminates any food safety concerns.
• Salt (1/2 tsp): Don’t skip this! It balances the sweetness and enhances the cookie flavor.
• Chocolate Chips (100g): Those perfect little pockets of chocolate make this truly special.

For the Cheesecake Filling:

• Double Cream (480ml): Creates that luscious, mousse-like texture. Keep it cold for best whipping results!
• Cream Cheese (500g): The star of any cheesecake. Full-fat provides the best texture and flavor.
• Icing Sugar (120g): Sweetens while dissolving perfectly into the mixture.
• Vanilla Extract (1 tsp): That little flavor boost that makes everything better.
• Mini Chocolate Chips (100g): Because more chocolate is always the right answer!

For the Chocolate Ganache:

• Dark Chocolate (150g): Use quality chocolate here—it really makes a difference.
• Hot Double Cream (150ml): Creates that glossy, pourable consistency.

Step-by-Step Creation

Cookie Dough Magic:

1. Prepare Your Flour: Heat treat your plain flour first by microwaving it on high for about 1 minute 20 seconds, stirring halfway through. This eliminates any food safety concerns. Allow it to cool completely before using.
2. Create Cookie Dough Base: In a mixing bowl, combine the room temperature unsalted butter with both sugars. Cream them together until light and fluffy—this creates the perfect foundation for your cookie dough.
3. Add Wet Ingredients: Pour in your milk and vanilla extract, mixing until fully incorporated. These ingredients add moisture and flavor to your dough.
4. Incorporate Dry Ingredients: Add the cooled heat-treated flour and salt, mixing until a soft dough forms. Don’t overmix—we want that authentic cookie dough texture!
5. Chocolate Addition: Fold in those chocolate chips gently. This is where the magic happens!
6. Reserve for Topping: Set aside about 1/3 of your cookie dough mixture to create those adorable mini cookie dough balls for the topping later.
7. Form the Base: Press the remaining cookie dough firmly into the bottom of your 8-inch springform pan, creating an even layer. Place in the refrigerator while you prepare the filling.

Cheesecake Creation:

1. Whip the Cream: In a clean bowl, whip the cold double cream (setting aside about 1/4 for the topping) until stiff peaks form. This creates the structure for your no-bake filling. Be careful not to over-whip!
2. Prepare Cream Cheese Mixture: In a separate large bowl, beat the cream cheese until smooth. Add the icing sugar and vanilla extract, continuing to beat until completely smooth and fluffy.
3. Combine Carefully: Gently fold the whipped cream into the cream cheese mixture in batches, maintaining as much air as possible. This is what gives your cheesecake that ethereal texture!
4. Add Chocolate: Fold in the mini chocolate chips for bursts of chocolatey goodness throughout your filling.
5. Assemble: Pour the cheesecake filling over your cookie dough base, spreading it evenly with an offset spatula. Smooth the top for a professional finish.
6. Chill: This is where patience becomes a virtue! Refrigerate your cheesecake for at least 6 hours, preferably overnight, allowing it to set completely.

Decadent Finishing Touches:

1. Prepare Ganache: Place your dark chocolate in a heat-resistant bowl. Heat the remaining double cream until hot but not boiling (about 1 minute 30 seconds in the microwave works perfectly), then pour over chocolate. Let sit for 30 seconds, then gently stir until smooth and glossy.
2. Pour Ganache: Once slightly cooled, pour the ganache over your set cheesecake, allowing it to spread naturally and create a stunning top layer.
3. Add Whipped Cream: Pipe dollops of freshly whipped cream around the edges of your cheesecake.
4. Cookie Dough Garnish: Place your reserved cookie dough balls strategically on top of the whipped cream, along with additional chocolate chips for the ultimate presentation.
5. Final Chill: Return the decorated cheesecake to the refrigerator for about 30 minutes to set the ganache before serving.

Pro Tips for Perfect Results

• Cold Cream is Key: Always use refrigerator-cold double cream for the best whipping results.
• Room Temperature Cream Cheese: Conversely, your cream cheese should be at room temperature to prevent lumps in your filling.
• Patient Chilling: Don’t rush the setting process! A full 6 hours minimum in the refrigerator ensures perfect slices.
• Clean Cutting: For restaurant-quality slices, warm your knife under hot water and wipe clean between each cut.
• Springform Strategy: Using a springform pan makes removal infinitely easier. If you don’t have one, line your pan with parchment paper with overhanging edges.
• Cookie Dough Texture: If your cookie dough seems too dry, add milk a teaspoon at a time until you reach the perfect consistency.
• Heat-Treating Variations: If you prefer not to microwave your flour, spread it on a baking sheet and bake at 350°F (175°C) for about 5 minutes until it reaches 165°F (74°C).

Storage Solutions

This No Bake Cookie Dough Cheesecake is a make-ahead dream! It will keep beautifully in the refrigerator for up to 5 days in an airtight container.

For longer storage, this cheesecake freezes exceptionally well. Once completely set, freeze uncovered until firm, then wrap tightly in plastic wrap and aluminum foil. It will maintain its quality for up to 3 months! Allow to thaw overnight in the refrigerator before serving.

Here’s a little secret: this cheesecake is also absolutely divine when enjoyed slightly frozen for a refreshing summer treat!

Common Questions Answered

Will my no-bake cheesecake set properly? Absolutely! The combination of whipped cream and cream cheese creates a stable structure that sets beautifully with proper chilling time. Just ensure you’re using full-fat ingredients and allowing at least 6 hours in the refrigerator.

Can I use store-bought cookie dough? Yes! Many store-bought cookie doughs are now formulated to be safe for raw consumption. Just check the packaging to confirm it’s labeled as “edible” or “heat-treated” before using.

Why heat-treat the flour? Raw flour can potentially contain harmful bacteria. Heat-treating brings it to a safe temperature (165°F/74°C) without affecting the taste or texture of your cookie dough.

Can I make this in a different pan? Absolutely! This recipe works beautifully in a 9-inch square pan or even as individual servings in a muffin tin (with liners for easy removal).

My ganache seems too thick. What went wrong? The cream likely wasn’t hot enough to fully melt the chocolate. Gently reheat the mixture in the microwave in 10-second intervals, stirring between each, until smooth and pourable.

No Bake Cookie Dough Cheesecake recipe

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• Author: Madilyn

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Description

A dreamy no bake cheesecake with a cookie dough base, creamy filling, chocolate ganache, and whipped cream topping.

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Ingredients

Scale 1x2x3x

Cookie Dough Base:

• 110g Unsalted Butter (room temperature for that perfect creamy texture)
• 50g Granulated Sugar (provides classic sweetness)
• 100g Light Brown Sugar (for that caramel-like cookie dough depth)
• 30ml Milk (creates moisture without eggs)
• 1 tsp Vanilla Extract (the aromatic soul of great cookie dough)
• 160g Plain Flour, heat-treated (safety first, deliciousness second!)
• 1/2 tsp Salt (the secret flavor enhancer)
• 100g Chocolate Chips (because chocolate pockets make everything better)

Dreamy Cheesecake Filling:

• 480ml Double Cream, cold (reserve 1/4 for topping)
• 500g Cream Cheese (full-fat for ultimate creaminess)
• 120g Icing Sugar (silky sweetness that dissolves perfectly)
• 1 tsp Vanilla Extract (that special something)
• 100g Mini Chocolate Chips (tiny bursts of chocolate joy)

Decadent Ganache Topping:

• 150g Dark Chocolate (quality matters here!)
• 150ml Double Cream, hot (microwave for 1min 30sec)

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Instructions

Heat-Treat Your Flour

1. Place flour in a microwave-safe bowl and cover lightly
2. Microwave on high for 1 min 20 seconds, stirring halfway
3. Allow to cool completely before using

Cookie Dough Instructions

4. In a mixing bowl, combine room temperature butter with both granulated and brown sugars until light and fluffy
5. Add milk and vanilla extract, mixing until fully incorporated
6. Add cooled heat-treated flour and salt, mixing gently until a soft dough forms
7. Fold in chocolate chips until evenly distributed
8. Set aside ⅓ of the cookie dough for topping and roll into small balls
9. Press remaining cookie dough firmly into the bottom of your 8″ springform pan
10. Refrigerate the base while preparing the filling

Cheesecake Filling Instructions

11. In a clean bowl, whip cold double cream (saving ¼ for topping) until stiff peaks form
12. In a separate bowl, beat cream cheese until smooth, then add icing sugar and vanilla, continuing until light and fluffy
13. Gently fold half the whipped cream into the cream cheese mixture, then fold in remaining whipped cream
14. Fold in mini chocolate chips
15. Pour cheesecake mixture over cookie dough base and spread evenly
16. Refrigerate for at least 6 hours, preferably overnight

Finishing Touches

17. Place dark chocolate in a heat-resistant bowl
18. Heat remaining cream until hot but not boiling (microwave for 1min 30sec)
19. Pour hot cream over chocolate, let sit 30 seconds, then stir until smooth
20. Once slightly cooled, pour ganache over set cheesecake
21. Whip remaining cream to soft peaks and pipe decorative dollops around the edge
22. Place reserved cookie dough balls on cream dollops
23. Add extra chocolate chips for decoration
24. Refrigerate for 30 minutes to set ganache before serving

Notes

• Cookie Dough Secret: Brown your butter before mixing with sugars for an incredible caramel-like depth that transforms your cookie dough from delicious to utterly unforgettable!
• Cheesecake Perfection Trick: Room temperature cream cheese + ice-cold cream = the perfect texture contrast that creates that dreamy, cloud-like consistency that melts in your mouth.