Here’s your complete, creamy, and indulgent recipe for 🍪 No-Bake Cookie Dough Cheesecake — the perfect dessert for cookie lovers who don’t want to turn on the oven! 😋✨
🍪 No-Bake Cookie Dough Cheesecake
⭐ Overview:
- Prep Time: 25 minutes
- Chilling Time: 4 hours (or overnight)
- Total Time: About 4½ hours
- Servings: 10–12 slices
- Difficulty: Easy
- Cuisine: American / Dessert
🧂 Ingredients
🍫 For the Edible Cookie Dough:
- 1 cup all-purpose flour (heat-treated — see tip below)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- ½ teaspoon salt
- ½ cup mini chocolate chips
🍰 For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1¼ cups heavy whipping cream (cold)
🍪 For the Crust:
- 2 cups crushed chocolate or vanilla sandwich cookies (like Oreos or Digestive biscuits)
- ½ cup melted butter
🍫 Optional Toppings:
- Whipped cream
- Chocolate drizzle
- Mini chocolate chips or cookie crumbs
🔪 Instructions
Step 1: Prepare Heat-Treated Flour (for safety)
- Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave for 1 minute in a heatproof bowl.
- Let it cool completely before using — this kills any bacteria and makes the cookie dough safe to eat raw.
Step 2: Make the Edible Cookie Dough
- In a medium bowl, beat together butter, brown sugar, and white sugar until light and creamy.
- Mix in vanilla extract and milk.
- Add the cooled flour and salt, stirring until combined.
- Fold in mini chocolate chips.
- Set aside about ½ cup of cookie dough for topping, and roll the rest into small chunks or balls to mix into the cheesecake.
Step 3: Make the Crust
- In a bowl, mix crushed cookies with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the fridge for 15–20 minutes while you prepare the filling.
Step 4: Make the Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract together until smooth and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
- Fold in the cookie dough chunks evenly.
Step 5: Assemble
- Pour the cheesecake mixture over the chilled crust.
- Smooth the top with a spatula.
- Add dollops or small pieces of the reserved cookie dough on top for decoration.
- Optional: Sprinkle with mini chocolate chips or drizzle melted chocolate on top.
Step 6: Chill and Serve
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Slice and serve chilled with a swirl of whipped cream and a cookie piece on top. 🍪
💡 Chef’s Tips
- Want a brownie twist? Use crushed brownies for the base instead of cookies!
- To make it vegan, use plant-based butter, vegan cream cheese, and coconut cream.
- You can freeze leftovers for up to 2 months — just thaw in the fridge before serving.
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