If you’ve ever dreamed of combining the irresistible charm of cookie dough with the creamy decadence of cheesecake, then this Chocolate Chip Cookie Dough Cheesecake (No-Bake) Recipe is going to sweep you off your feet. It’s a delightful dessert that marries the nostalgic warmth of soft, sweet cookie dough with a luscious, velvety cheesecake filling and a crunchy Oreo crust. Best of all, it requires no oven time, making it perfect for those moments when you crave something spectacular, but want to keep it effortless in the kitchen. From the rich texture to the burst of chocolate chips in every bite, this recipe is a guaranteed crowd-pleaser that feels like a big, warm hug on a plate.
Ingredients You’ll Need
When it comes to this Chocolate Chip Cookie Dough Cheesecake (No-Bake) Recipe, the ingredients are straightforward but play crucial roles in creating that perfect balance of flavors and textures. Each element is chosen to enhance creaminess, sweetness, and that nostalgic cookie dough chewiness you adore.
- Oreos (2 packages, 60 cookies): The secret to a sturdy and flavorful crust that brings a bit of chocolate crunch to every slice.
- Unsalted butter (1 cup melted + ½ cup softened): Adds richness and helps bind the crust and dough mixture while keeping the dream creamy and smooth.
- Light brown sugar (1 ¼ cups): Provides a deep, caramel-like sweetness essential for authentic cookie dough flavor.
- Flour (2 ¼ cups, heat treated): Ensures safe-to-eat cookie dough texture without any worries, contributing to that classic chew.
- Whole milk (5 tbsp): Helps keep the cookie dough mixture moist and perfectly soft.
- Pure vanilla extract (3 tsp total): Brings out all the amazing flavors, from creamy cheesecake to sweet cookie dough.
- Kosher salt (½ tsp): Balances the sweetness and enhances the depth of all the ingredients.
- Mini chocolate chips (1 cup): The irresistible little bursts of chocolate that make every bite a joyful surprise.
- Cream cheese (24 oz, softened): The star of the cheesecake layer, delivering a tangy, smooth base that’s pure indulgence.
- Powdered sugar (1 cup + ¾ cup): Sweetens both the cheesecake filling and the whipped cream topping without gritty texture.
- Cool whip (12 oz, thawed): Adds light fluffiness and a soft cloud-like finish to the cheesecake.
- Heavy whipping cream (1 ½ cups): Whipped to perfection to crown the cheesecake with creamy, rich texture.
How to Make Chocolate Chip Cookie Dough Cheesecake (No-Bake) Recipe
Step 1: Prepare the Oreo Crust
Start by crushing all 60 Oreos into fine crumbs — you can use a food processor or place them in a zip-top bag and beat them with a rolling pin. Once crushed, mix in 1 cup of melted unsalted butter until the mixture feels like damp sand. Press this mixture firmly into the bottom of your springform pan to create an even, compact base that will hold together beautifully without baking. Pop it into the fridge to chill while you prepare the cookie dough layer.
Step 2: Create the Edible Cookie Dough
In a large bowl, cream together the softened ½ cup unsalted butter and light brown sugar until light and fluffy. Gradually add the heat-treated flour (which is safe to eat raw because it’s been heated to kill any bacteria) along with 5 tablespoons whole milk, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt. Stir until everything is combined, then fold in the mini chocolate chips. This rich, chewy dough is the irresistible star feature you’ll swirl through the cheesecake — save a handful to garnish on top later!
Step 3: Whip Up the Cheesecake Filling
Beat the softened cream cheese until smooth and creamy. Add in 1 cup powdered sugar and 1 teaspoon vanilla, mixing until everything blends seamlessly. Gently fold in the cooled cookie dough mixture. Then, fold in the thawed cool whip — this gives your cheesecake the light, airy lift that makes no-bake cheesecakes so dreamy.
Step 4: Assemble the Layers
Take your Oreo crust from the fridge and spoon half of the cheesecake mixture over it. Spread evenly, then add dollops of the remaining cookie dough over the cheesecake layer and swirl with a knife for a marbled effect. Finally, spread the remaining cheesecake filling over the top, covering those cookie dough swirls beautifully. Smooth the surface and return the pan to the fridge for at least 4 hours, or overnight, until it’s set.
Step 5: Finish with Whipped Cream Topping
Whip the heavy cream with ¾ cup of powdered sugar and 2 teaspoons of vanilla extract until stiff peaks form. Just before serving, spread or pipe this fluffy whipped cream over the chilled cheesecake. Sprinkle extra mini chocolate chips and any saved cookie dough pieces on top for a show-stopping finish. Now, slice up and enjoy a luscious, no-bake masterpiece!
How to Serve Chocolate Chip Cookie Dough Cheesecake (No-Bake) Recipe
Garnishes
To elevate your Chocolate Chip Cookie Dough Cheesecake (No-Bake) Recipe, consider adding a sprinkle of crushed Oreos or a few more mini chocolate chips on top. Fresh berries such as strawberries or raspberries add a delightful tart contrast. For an extra touch, drizzle with warm caramel or chocolate sauce just before serving to make each slice even more decadent and eye-catching.
Side Dishes
This cheesecake pairs wonderfully with simple accompaniments that balance its richness. A cup of freshly brewed coffee or hot chocolate complements the flavors perfectly. If you’re serving a crowd, offer a light fruit salad or citrus sorbet — the refreshing tang helps cut through the richness and keeps the dessert experience bright and satisfying.
Creative Ways to Present
Try serving this cheesecake in individual dessert cups or mason jars for a fun, portable treat at parties. Layer crushed Oreos, cookie dough bits, cheesecake filling, and whipped cream to create a parfait that looks as amazing as it tastes. Another creative idea is to turn it into mini cheesecake bars using a square baking dish for bite-sized indulgence.
Make Ahead and Storage
Storing Leftovers
Because this is a no-bake cheesecake, leftovers are best stored tightly covered in the refrigerator to maintain freshness and prevent drying out. Wrapped well, it will keep gorgeous for up to 4 days, giving you plenty of time to savor every creamy, chocolatey bite.
Freezing
You can freeze this Chocolate Chip Cookie Dough Cheesecake (No-Bake) Recipe if you want to prepare it in advance or save some for later. Wrap it tightly with plastic wrap and then foil to protect it from freezer burn. It should keep beautifully frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before serving.
Reheating
No reheating is necessary or recommended — this cheesecake is best served chilled to preserve its luscious texture and flavors. Simply slice and serve cold, letting it sit for a few minutes at room temperature if needed for easier cutting.
FAQs
Can I use regular flour in the cookie dough layer?
Yes, but it’s very important to heat treat the flour first to kill any harmful bacteria since it won’t be baked. You can do this by spreading the flour on a baking sheet and baking at 350°F (175°C) for about 5 minutes, then letting it cool before using.
Is this cheesecake gluten-free?
This recipe uses Oreos and regular flour (even heat-treated), both of which contain gluten. To make it gluten-free, you would need to substitute gluten-free cookies for the crust and use a safe gluten-free flour alternative.
Can I make this recipe vegan or dairy-free?
It’s possible with several ingredient swaps, such as vegan butter, plant-based cream cheese and whipped topping, and dairy-free chocolate chips, but the texture and flavor may vary. Experimenting is part of the fun, though, if you need a dairy-free version!
How long should I chill the cheesecake before serving?
At least 4 hours is recommended, but overnight chilling is ideal. This allows the flavors to meld and the cheesecake to firm up perfectly for clean slices and that signature creamy texture.
Can I add other mix-ins to the cookie dough or cheesecake?
Absolutely! Chopped nuts, toffee bits, or different types of chocolate chunks mix wonderfully in the cookie dough layer for extra texture and flavor. Just be mindful not to overload the dough to keep the balance just right.
Final Thoughts
There’s something truly magical about this Chocolate Chip Cookie Dough Cheesecake (No-Bake) Recipe that makes it impossible to resist. It’s a crowd-pleasing dessert full of nostalgia and rich, dreamy goodness that you can whip up with ease—no oven necessary. Whether you’re surprising family, impressing friends, or simply treating yourself, this cheesecake will quickly become one of your go-to favorites. So gather your ingredients, dive in with joy, and enjoy every bite of this unforgettable delight!
Print
Chocolate Chip Cookie Dough Cheesecake (No-Bake) Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Chocolate Chip Cookie Dough Cheesecake is a decadent no-bake dessert combining the best of cookie dough and cheesecake in one creamy, indulgent treat. Featuring a rich Oreo crust and a luscious cookie dough cheesecake filling topped with whipped cream, this dessert is perfect for chocolate lovers and those who prefer a no-bake option.
Ingredients
Crust
- 2 packages Oreos (60 cookies)
- 1 cup unsalted butter, melted
Cookie Dough Layer
- 1 ¼ cup light brown sugar
- ½ cup unsalted butter, softened
- 2 ¼ cups flour (heat treated – see notes)
- 5 tbsp whole milk
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- 1 cup mini chocolate chips
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 12 oz cool whip, thawed
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 2 tsp pure vanilla extract
Instructions
- Prepare the Crust: Place the Oreos in a food processor and pulse until finely crushed. In a mixing bowl, combine the crushed Oreos with 1 cup of melted unsalted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Refrigerate for at least 20 minutes to set.
- Make Cookie Dough Layer: In a large bowl, cream together ½ cup softened unsalted butter and the light brown sugar until light and fluffy. Gradually add the heat-treated flour, mixing well to incorporate. Add the whole milk, 1 tsp vanilla extract, and kosher salt and mix until combined. Fold in the mini chocolate chips. Set this cookie dough mixture aside.
- Prepare Cheesecake Filling: In a stand mixer or with a hand mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and 1 tsp vanilla extract, mixing until fully incorporated. Gently fold in the thawed Cool Whip until the filling is light and fluffy.
- Assemble the Layers: Spread the cookie dough mixture evenly over the chilled Oreo crust. Then, carefully spread the cheesecake filling over the cookie dough layer to create a smooth top. Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set completely.
- Prepare Whipped Cream Topping and Serve: Just before serving, whip the heavy whipping cream with powdered sugar and 2 tsp vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the top of the cheesecake. Slice, serve chilled, and enjoy your no-bake Chocolate Chip Cookie Dough Cheesecake!
Notes
- Heat treat the flour to kill any potential bacteria by spreading it on a baking sheet and baking at 350°F for about 5-7 minutes; allow to cool before using.
- Ensure cream cheese and butter are softened to room temperature for smooth mixing.
- Use a springform pan for easy removal of the cheesecake.
- For best results, chill the cheesecake overnight to allow layers to set properly.
- This recipe contains raw flour, so heat treating is important for safety.
