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This No-Bake Cookie Dough Cheesecake is everything. It’s is a perfect no-bake vanilla cheesecake stuffed with a safe to eat cookie dough with a chocolate chip cookie crust. Top this cheesecake off with even more cookie dough and some hot fudge! You don’t need an excuse to make this over-the-top dessert.
This post is sponsored by Danish Creamery, all thoughts and opinions are my own.
If there’s one thing you don’t need to convince me to eat, it’s cookie dough. I’ve been obsessed for as long as I can remember, so this cookie dough cheesecake is right up my alley.
When we were kids, we’d always made cookie dough when we had babysitters or sleepovers. It was definitely a favorite snack. Who doesn’t love a big bowl of cookie dough?
I’ve combined my love of cookie dough with my love for no-bake cheesecakes to make the ultimate No-Bake Cookie Dough Cheesecake. If you’re like me, you’ll be digging for those bites of cookie dough!
Needless to say, I’m drooling over here.
For this recipe, I’ve teamed up with my butter-loving friends at Danish Creamery. I prefer using high quality ingredients when it comes to baking. If you’re going to go through all the trouble to make an amazing dessert, it deserves the best.
The secret to their European-style butter starts with the pasture-raised cows. Healthy cows produce quality milk, and Danish Creamery churns small batches of butter with 85% butter fat (one of the highest available in the market). This means it’s perfect for baking (or in this case no-baking!)
Recently I found that my local Walmart (and now National wide!) was carrying Danish Creamery and I was over the moon because I go there so often to stock up on baking supplies. No joke, I brought 10 packages of butter.
You’re really going to love impressing your friends with this over-the-top dessert. Before you think to yourself “I could never make something like that”, just wait!
Even if you’ve never made a no-bake cheesecake before, I’ll walk you through all the important steps, just take it one step at a time. I’ve shared lots of tips below you can be successfully make this dessert.
There’re three components to making this cheesecake: the cookie crust, the edible cookie dough and the vanilla cheesecake filling.
Gather all your ingredients and let’s get started.
The secret to a perfect No-Bake Cheesecake
I have years of experience with these types of cheesecakes- I even wrote a national best-selling cookbook all about no-bake desserts. So, I like to think I’ve perfected the method, and you can to!
Let’s start with the cheesecake. This recipe is based on my favorite no-bake cheesecake, and made with a chocolate chip cookie crust. The filling is sweetened with brown sugar and vanilla, two very important parts of a cookie.
Do you want to know my secret to a perfect no-bake cheesecake? My recipe simply the best. It has melted white chocolate in the filling which gives it a velvety finish without being too sweet. It’s not that you taste the white chocolate, it’s that it balances out the filling and thickens it up a bit.
I have plenty of tips for preparing a no-bake crust in a spring form pan if you’re not familiar with how to do so. You could also make this in a 9-inch square pan as well. I chose Chips Ahoy but any “crispy” cookie would work, even something like Oreos.
Making the cheesecake filling
- For the white chocolate I recommend using a chocolate bar as opposed to chocolate chips. Chocolate bars will melt down much smoother because chocolate chips usually have a coating on them, making them oilier once melted. However, either one will work.
- Microwave it at 50% power to prevent the chocolate from burning and stir every 30 seconds until it’s completely melted and smooth.
- Next you’ll prepare a batch of whipped cream. If you’ve never made it before, I have shared tons of tips and tricks for you.
- Remember, you are only using HALF of the cookie dough for the filling. The other half is for the topping.
- This cheesecake needs to be refrigerated for 3-4 hours until it’s set. Add the toppings after it’s set.
See those little chunks of cookie dough layered throughout? Definitely my favorite part, it reminds me of cookie dough ice cream!
Don’t worry! The cookie dough to safe to eat by eliminating the eggs and heat-treating the flour. You may even consider making extra cookie dough to have in the freezer, which I may (ok definitely) have done myself.
You’ll need to prepare the flour prior to making the cookie dough. You can even make the cookie dough in advance and store it in the freezer.
- I followed the method used by Epicurious. The flour is baked at 350°F for 10 minutes
- I recommend placing a piece of parchment paper or a silicone mat on the baking sheet, which will allow you to transfer the flour a lot easier.
- Halfway through the baking, stir the flour to break it up.
- When it’s done baking, allow it to cool and then pour it through it through a fine mesh sieve. The flour gets a little clumpy as it toasts, and you’ll want to break that up, so it easily incorporates into the cookie dough.
Preparing the Cookie Dough
- Do I need to make a whole batch? No, if you don’t want to add the additional cookie dough on top, then you’ll only need half the dough recipe.
- Start with softened butter, it will help make it easier to make the dough.
- The milk in the recipe is used to add moisture which would have otherwise come from an egg.
- If the dough is drier and not clumping together, adding an extra teaspoon or two of milk.
- Be sure to use mini chocolate chips, as we are making small little balls of cookie dough.
- Use your hands to make small balls of cookie dough, about the size of a dime. Then throw them in the freezer while you’re preparing the filling.
I like to give it a little WOW factor by adding the remaining cookie dough on top and drizzling it with a little hot fudge sauce and sprinkling some extra chocolate chips on top.
This is definitely an indulgent treat, but sometimes we just need a little extra. Serve this No-Bake Cookie Dough Cheesecake for your next girls’ night, best friend’s birthday party or just because you want to and you don’t need an excuse. That’s what I would do!
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- Prep Time: 4 hours 45 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 55 minutes
- Yield: 8-10 slices
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Pin RecipeDescription
This No-Bake Cookie Dough Cheesecake is a perfect no-bake vanilla cheesecake stuffed with bites of edible cookie dough in a buttery chocolate chip cookie crust. It’s finished with homemade whip, hot fudge, and even more cookie dough!
Ingredients
For the cookie dough:
- 1 ¼ cups all-purpose flour, heat treated
- ½ cup Danish Creamery unsalted European butter, softened
- ½ cup granulated sugar
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- ½ cup mini chocolate chips.
For the crust:
- 1 package (13oz) chocolate chip cookies (such as Chips Ahoy)
- 7 tablespoons Danish Creamery Unsalted Butter, melted
For the filling:
- 4 ounces white chocolate
- 1 cup + 2 tablespoons heavy whipping cream, divided
- ½ cup powdered sugar
- 16 ounces full fat cream cheese
- ¼ cup light brown sugar
- 2 teaspoons vanilla extract
For the topping
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- Hot fudge sauce (for topping-optional)
- Mini chocolate chip (for topping-optional)
Instructions
- For the cookie dough: Prepare the heat-treated flour. Bake the flour on a baking sheet lined with parchment paper at 350°F for 10 minutes, stirring halfway in between. Allow the flour to cool.
- Soften the butter in the microwave for 20-30 seconds. In a large mixing bowl, combine the butter, granulated and brown sugar and beat until creamy.
- Then add the heat-treated flour, salt, milk and vanilla extract. Beat together until the dough starts to form. Mix in the mini chocolate chips.
- Roll a small piece of dough between your hands to make small cookie dough balls, about the size of a dime. Place in the freezer while you prepare the rest of this dish.
- For the crust: Line the bottom of a 9-inch (22.8-cm) springform pan with parchment, wrapping around the removable bottom of the pan.
- Grind the cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.
- For the filling: In a microwave-safe bowl, microwave the white chocolate and 2 tablespoons heavy cream at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Prepare the whipped cream. Pour 1 cup heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese together with the brown sugar and vanilla extract until it’s fluffy. Scrape down the sides of the bowl as needed.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Finally, slowly fold in the whipped cream in two batches until it’s completely smooth. Then stir in HALF of the prepared cookie dough balls. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
- For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with leftover cookie dough, drizzle with hot fudge and sprinkle mini chocolate chips over top. Store covered in the refrigerator.
Notes
- For the white chocolate I recommend using a chocolate bar as opposed to chocolate chips. Chocolate bars will melt down much smoother because chocolate chips usually have a coating on them, making them oilier once melted. However, either one will work.
- See my Tips for making a crust in a springform pan
- If the cookie dough is drier and not clumping together, adding an extra teaspoon or two of milk.
- If you only want to make cookie dough for the filling and not for the topping then you can make half the cookie dough recipe
- Keep leftover cookie dough stored in the freezer for a tasty treat!
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Keywords: Cheesecake, No-Bake Cheesecake, Cookie Dough, Cookie Dough Cheesecake
