Name: No Bake Cookie Dough Cheesecake Recipe
Prep time: 40 min
Cook time: 7 h
Total time: 7 h 40 min
Yield: 12
Cuisine: American
Ingredients: 1 cup unsalted butter, softened to room temperature; 24 ounces (680 grams) cream cheese, softened to room temperature (three 8-ounce blocks); 1 34 cups (219 grams) all-purpose flour; 1 14 cups (300 milliliters) heavy cream, very cold; 34 cup (150 grams) light brown sugar, packed; 12 cup (100 grams) granulated sugar; 1 12 cups (180 grams) powdered sugar, sifted; 1 14 cups (213 grams) mini semi-sweet chocolate chips; 1 12 teaspoons vanilla extract; 8 ounces (227 grams) whipped topping; 2 tablespoons mini semi-sweet chocolate chips; 14 teaspoon salt; 2 tablespoons heavy cream, cold; 10 edible cookie dough balls

Creamy cheesecake meets edible no bake cookie dough in a dessert that breaks all the rules.

This indulgent treat combines two beloved classics into one spectacular showstopper.

The silky smooth cheesecake base perfectly complements chunks of safe-to-eat cookie dough scattered throughout.

Decadent chocolate chips add delightful crunch and sweetness to every single bite.

Forget complicated baking techniques – this recipe comes together effortlessly with minimal effort.

no oven required means you can whip up this crowd-pleasing dessert in no time.

Prepare to fall in love with the ultimate no-bake dessert that will have everyone asking for seconds.

Simplify Dessert Prep: Skip the oven and create a delightful cheesecake without complicated baking steps, making it perfect for novice bakers or those wanting a quick sweet treat.
Customize Cookie Dough Delight: Easily adjust the recipe by adding different mix-ins like nuts, other chocolate chips, or even sprinkles to personalize your cheesecake and make it uniquely yours.
No-Fuss Chilling Technique: Refrigerate the dessert to set, eliminating the stress of precise baking temperatures and allowing for hands-off preparation while achieving a creamy, smooth texture.
Crowd-Pleasing Presentation: Impress guests with professional-looking whipped cream dollops and chocolate chip garnishes that make this dessert look like a bakery-style creation without professional skills.

Base Ingredients:

All-Purpose Flour: A key ingredient that is heat-treated to ensure safe consumption in raw form.
Unsalted Butter: Provides rich, creamy texture and flavor to the cookie dough.
Cream Cheese: Creates the smooth, tangy base for the cheesecake filling.
Heavy Cream: Adds richness and helps create a light, fluffy texture.

Sweeteners:

Light Brown Sugar, Granulated Sugar: Bring sweetness and help create the signature cookie dough flavor.
Powdered Sugar: Adds sweetness and helps stabilize the whipped cream and cheesecake filling.

Flavor Enhancers:

Vanilla Extract, Salt: Provide depth and balance to the overall sweetness of the dessert.
Mini Semi-Sweet Chocolate Chips: Add classic chocolate flavor and texture to the cookie dough.

Additional Components:

Non-Stick Baking Spray, Parchment Paper: Help with preparation and prevent sticking.
Whipped Topping: Creates decorative piped dollops for garnishing the cheesecake.

Step 1: Heat and Sanitize Flour

Preheat the oven to 300F (150C).

Cover a baking sheet with parchment paper.

Spread flour evenly across the paper.

Bake for 5-7 minutes, watching carefully to prevent burning.

Remove and allow to cool completely.

This process kills potential bacteria, making the flour safe for raw consumption.

Step 2: Create Cookie Dough Base

In a large mixing bowl, combine:

Unsalted butter
Light brown sugar
Granulated sugar

Use a handheld mixer to beat ingredients until light and fluffy.

Add heavy cream, vanilla extract, and salt.

Mix thoroughly.

Fold in heat-treated flour until well incorporated.

Stir in mini chocolate chips evenly throughout the mixture.

Step 3: Form Cookie Dough Crust

Press 2 cups of cookie dough into an even layer on the bottom of a lightly sprayed springform pan.

Refrigerate to set the crust.

Step 4: Prepare Cookie Dough Balls

Scoop out 10 tablespoon-sized balls for garnish and place on a parchment-lined tray.

Roll remaining dough into small teaspoon-sized balls.

Ensure balls are smooth and round.

Refrigerate to chill.

Step 5: Whip Cream Cheese Mixture

In a mixing bowl, blend softened cream cheese with powdered sugar.

Beat until smooth and creamy with no lumps remaining.

Step 6: Prepare Whipped Cream

In a separate bowl, whip heavy cream with powdered sugar and vanilla extract.

Beat until stiff peaks form.

Step 7: Combine Cheesecake Filling

Gently fold whipped cream into cream cheese mixture.

Carefully mix in the small cookie dough balls.

Step 8: Layer Cheesecake

Spread the cheesecake mixture evenly over the chilled cookie dough crust.

Step 9: Refrigerate and Set

Cover with plastic wrap.

Refrigerate for 6-8 hours or overnight until completely set.

Step 10: Release from Pan

Run a knife around the edge of the cheesecake.

Carefully remove the springform pan’s outer ring.

Step 11: Final Decorations

Pipe whipped topping in 10 dollops across the cheesecake.

Sprinkle mini chocolate chips over the top.

Place a large cookie dough ball on each whipped cream dollop.

Slice and serve chilled.

Always heat-treat flour in the oven at 300F to eliminate potential bacteria, ensuring your cookie dough is completely safe to consume.
Use gentle palm rolling techniques to create perfectly round, smooth cookie dough balls that look professional and consistent.
Beat cream cheese at medium-high speed for 1-2 minutes to guarantee a silky-smooth texture without any unwanted cream cheese chunks.
Use a large rubber spatula and gentle folding motions when incorporating whipped cream and cookie dough balls to maintain the light, fluffy cheesecake texture.
Refrigerate the cheesecake for minimum 6 hours or overnight to ensure a firm, sliceable consistency that holds its shape beautifully.

Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend, ensuring the flour is heat-treated to eliminate bacteria. Use gluten-free chocolate chips for a completely safe alternative.
Vegan Adaptation: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of heavy cream, and replace butter with vegan margarine. Select dairy-free chocolate chips to complete the transformation.
Low-Sugar Option: Substitute regular sugar with monk fruit sweetener or stevia. Use reduced-fat cream cheese and skip powdered sugar, instead using a small amount of sugar-free vanilla pudding mix to maintain creamy texture.

Cookie Lover's Dream Plate: Pair each slice with a cold glass of milk for the ultimate nostalgic dessert experience.
Chocolate Drizzle Delight: Warm some chocolate sauce and elegantly drizzle over each slice to enhance the rich cookie dough flavor.
Fresh Berry Contrast: Serve alongside fresh strawberries or raspberries to add a bright, tangy complement to the sweet cheesecake.
Afternoon Tea Partner: Enjoy this decadent cheesecake with a hot espresso or cappuccino for a luxurious mid-afternoon treat.

Store the no bake cookie dough cheesecake covered with plastic wrap in the refrigerator for up to 5 days. Keep the cake away from strong-smelling foods to prevent flavor absorption.
Wrap the entire cheesecake or individual slices tightly in plastic wrap and aluminum foil. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
Never leave the cheesecake at room temperature for more than 2 hours. The cream cheese and whipped cream components can spoil quickly in warm conditions.
Always store in an airtight container to prevent moisture and preserve the cheesecake's creamy consistency. Place the container in the coldest part of the refrigerator for best results.

FAQs

Why heat the flour before making cookie dough?

Heating flour to 160F kills potential bacteria like E. coli, making the raw cookie dough safe to eat.

Can I use different chocolate chips?

Yes, you can substitute mini semi-sweet chocolate chips with milk, dark, or white chocolate chips based on your preference.

How do I know the whipped cream is ready?

The whipped cream is ready when stiff peaks form, meaning when you lift the mixer, the cream stands up straight without falling over.

What if my cream cheese has lumps?

Continue beating the cream cheese and powdered sugar until smooth, using a handheld mixer on medium-high speed to eliminate all lumps.

Lena Martinez

Contributing Writer & Culinary Educator

Expertise

Southwestern and Latin American cuisines, Vegetarian and plant-based recipe development, Culinary education and community outreach

Education

Santa Fe Community College, Santa Fe, NM
Certificate in Culinary Arts

Emphasized Southwestern cuisine and sustainable cooking practices

Lena grew up surrounded by the colors, spices, and traditions of the Southwest – flavors that sparked her love for bold, honest cooking. After earning her Culinary Arts certificate at Santa Fe Community College, she made it her mission to teach home cooks how to create flavorful, plant-powered meals without the fuss.
Her recipes are packed with vibrant ingredients, simple steps, and the kind of heart that turns a regular meal into something you’ll want to share. Outside the kitchen, Lena spends her time wandering farmers’ markets, trading family recipes, and helping young chefs find their voice through food.