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closeup of a slice of cheesecake drizzled with hot fudge on a white plate.

No-Bake Cookie Dough Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Chill Time: 4 hours
  • Cook Time: 10 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 8-10 slices
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American


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!


For the cookie dough:

  • 1 ¼ cups (175g) all-purpose flour, heat treated
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (95g) granulated sugar
  • 1/3 cup (73g) light brown sugar, packed
  • ¼ teaspoon salt
  • 3 tablespoons (45ml) milk
  • 1 tablespoon (15ml) vanilla extract
  • ½ cup (90g) mini chocolate chip

For the crust:

  • 1 package (13oz) chocolate chip cookies (such as Chips Ahoy)
  • 7 tablespoons (127g) Danish Creamery Unsalted Butter, melted

For the filling:

  • 4 ounces (113g) white chocolate
  • 1 cup (236ml) + 2 tablespoons (30ml)heavy whipping cream, divided
  • ½ cup (65g) powdered sugar
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • ¼ cup (55g) light brown sugar
  • 2 teaspoons (10ml) pure vanilla extract

For the topping

  • ¾ cup (177ml) heavy whipping cream
  • 3 tablespoons (24g) powdered sugar
  • Hot fudge sauce (for topping-optional)
  • Mini chocolate chip (for topping-optional)


For the cookie dough:

  1. 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 then sift through a mesh sieve. 
  2. 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.
  3. 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.
  4. 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:

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper. 
  2. Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  3. 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:

  1. In a microwave-safe bowl, microwave the white chocolate and 2 tablespoons of heavy cream at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool. 
  2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the 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 aside. 
  3. 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.
  4. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese. Finally, slowly fold in the prepared whipped cream in two batches until it’s completely smooth.
  5. Finally, 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:

  1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with leftover cookie dough, drizzle with warm hot fudge and sprinkle mini chocolate chips over top. 


  • 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.
  • Crust: See my Tips for making a crust in a springform pan
  • Cookie dough: 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.


  • A fully assembled no-bake cheesecake will last covered in the fridge for up to 5 days.
  • To freeze, prepare as instructed and allow the cheesecake to fully set. Tightly wrap the pan in plastic and a layer of foil and transfer to the freezer. Thaw overnight in the refrigerator. I recommend adding the whipped cream topping and garnishes once the cheesecake has thawed. 
  • Leftover cookie dough can be stored in the refrigerator for 7 days or in the freezer for 3 months. 


  • Serving Size: 1 Slice
  • Calories: 1108
  • Sugar: 73.7g
  • Sodium: 430.9mg
  • Fat: 73.2g
  • Saturated Fat: 42g
  • Carbohydrates: 106.8g
  • Fiber: 3.9g
  • Protein: 11.3g
  • Cholesterol: 152.7mg