Cookie Dough Cheesecake (No Bake!)

Cookie Dough Cheesecake is an easy no bake cheesecake that is made with egg-free cookie dough. The smooth, rich and creamy texture is everything you’d ever dream of! With this Cookie Dough Cheesecake, you have the classic cheesecake flavor with the perfect hint of cookie dough.

Cookie Dough Cheesecake

Cookie dough has always been a favorite flavor of mine.. which is actually quite ironic because I will not eat raw cookie dough. No if ands or buts, if there are raw eggs inside of it you can count on me never sneaking a bite. Reasoning for that is a long story for a different day. 

It seems that the most popular recipes on my site are cookie dough something. Cookie Dough Fudge went bananas over on Pinterest around Christmas time this past year. My egg-less cookie dough bites recipe is always a staple (and actually used in this cheesecake!) I even have a chocolate sandwich cookie.. filled with cookie dough whipped cream. Yeah, I went there (and there is amazing!).

So when the thought crossed my mind to create a cookie dough cheesecake.. I just HAD to! I use a combination of two recipes for this cheesecake. First, my classic no bake cheesecake recipe and then my egg-free cookie dough recipe. 

How to make Cookie Dough Cheesecake

First, let’s talk about the crust.

I like to make my own crust using graham crackers and melted butter. Any cookie would work though! Graham cracker, Nilla wafer, Chips Ahoy cookies, Nutter Butter’s.. you name it! Just remember that if you are using salted butter, add a little sugar to the mixture to balance it out.

You could make your own or take the easy route and buy a store bought crust! This recipe will make enough to fill two store bought crusts.  If you are using a springform pan for the classic cheesecake look, this will fill an 8 inch springform pan to the brim.

If you want to make your own homemade crust, I recommend 2-3 cups cookie crumbs and 1/2 cup of melted butter. Stick the springform pan in the freezer until needed.

Next, whip 2 cups of cream and 3/4 cup sugar together until stiff peaks form.

You can do this using a stand mixer or handheld electric beaters. To make the whipped cream, start slowly and gradually gain speed (to avoid splattering the cream everywhere!) and just mix and mix until the cream has turned to whipped cream!

Next, in a separate bowl we will make a quick batch of my Egg Free Cookie Dough.  Basically, butter, sugars, milk and vanilla are creamed together and then flour and salt are added to the mix. We are going to hold off on the chocolate chips for now. 

Add 2 blocks of room temperature cream cheese to the bowl and mix until completely smooth.

Once that is smooth, gradually add in the whipped cream and mix until silky smooth. 

Fold in 1 cup of mini chocolate chips. 

Carefully pour and spread the filling into the chilled crust. 

Now the hardest part, waiting 3-4 hours before digging in! Ideally, wait overnight, but 3-4 hours should do the trick if need be.

Right before serving, you can garnish the top of the cheesecake with more whipped cream and egg-less cookie dough balls if desired. 

If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!

[et_bloom_inline optin_id=”optin_2″] 

[mv_video key=”ygksrw2qakksj6nyae4s” volume=”70″ aspectRatio title=”Cookie Dough Cheesecake” thumbnail=”https://mediavine-res.cloudinary.com/video/upload/ygksrw2qakksj6nyae4s.jpg”]

Cookie Dough Cheesecake

Cookie Dough Cheesecake is an easy no bake cheesecake that is made with egg-free cookie dough. The smooth, rich and creamy texture is everything you'd ever dream of! With this Cookie Dough Cheesecake, you have the classic cheesecake flavor with the perfect hint of cookie dough.

4.10 from 20 votes

Print Pin Rate

Course: Dessert

Prep Time: 25 minutes minutes

Chill Time: 4 hours hours

Servings: 9 inch cheesecake

Author: Karli Bitner

Ingredients

• 1 pint (2 cups) heavy whipping cream
• 1 cup granulated sugar divided (3/4 + 1/4 cup)
• 1/4 cup butter softened
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/4 cup all purpose flour
• 1/2 tsp salt
• 16 oz cream cheese room temperature
• 1 cup mini chocolate chips
• 1 9 inch springform pan with prepared crust see notes

Instructions

• Whip together the cream and 3/4 cup sugar until stiff peaks form. Set aside.
• In a separate bowl, cream together the butter, 1/4 cup sugar and brown sugar. Add in the milk and vanilla. Mix until smooth.
• Add in the flour and salt. Mix until combined.
• Add the cream cheese into the bowl and slowly mix until thoroughly combined. 
• slowly, mix in the whipped cream. Mix until it has all been incorporated.
• Fold in the chocolate chips.
• Pour and spread the filling into the prepared crust. 
• Chill for 3-4 hours before slicing. For best results, chill over night. 
• Garnish with extra chocolate chips, eggless cookie dough balls and whipped cream, if desired. *Note, these garnishes are not taken into account In the ingredient list*

Notes

This recipe will fill one 8 inch springform pan or two 8 inch pie plates.

You can use store bought crust (this recipe will fill 2 store bought crusts!) or homemade crust.

To make homemade crust, combine 2-3 cups of cookie crumbs and  1/2 cup melted butter. Press into the bottom of the pan.

*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.

Tried this recipe?Mention @cookingwithkarli or tag #cookingwithkarli!

Cookie Dough Cheesecake

Cookie Dough Cheesecake is an easy no bake cheesecake that is made with egg-free cookie dough. The smooth, rich and creamy texture is everything you’d ever dream of! With this Cookie Dough Cheesecake, you have the classic cheesecake flavor with the perfect hint of cookie dough.

Course Dessert

Prep Time 25 minutes

Chill Time 4 hours

Servings 9 inch cheesecake

Ingredients

• 1 pint (2 cups) heavy whipping cream
• 1 cup granulated sugar divided (3/4 + 1/4 cup)
• 1/4 cup butter softened
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/4 cup all purpose flour
• 1/2 tsp salt
• 16 oz cream cheese room temperature
• 1 cup mini chocolate chips
• 1 9 inch springform pan with prepared crust see notes

Instructions

• Whip together the cream and 3/4 cup sugar until stiff peaks form. Set aside.
• In a separate bowl, cream together the butter, 1/4 cup sugar and brown sugar. Add in the milk and vanilla. Mix until smooth.
• Add in the flour and salt. Mix until combined.
• Add the cream cheese into the bowl and slowly mix until thoroughly combined. 
• slowly, mix in the whipped cream. Mix until it has all been incorporated.
• Fold in the chocolate chips.
• Pour and spread the filling into the prepared crust. 
• Chill for 3-4 hours before slicing. For best results, chill over night. 
• Garnish with extra chocolate chips, eggless cookie dough balls and whipped cream, if desired. *Note, these garnishes are not taken into account In the ingredient list*

Notes

This recipe will fill one 8 inch springform pan or two 8 inch pie plates.

You can use store bought crust (this recipe will fill 2 store bought crusts!) or homemade crust.

To make homemade crust, combine 2-3 cups of cookie crumbs and  1/2 cup melted butter. Press into the bottom of the pan.

*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.