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No Bake Cookie Dough Cheesecake

Prep Time 45 mins
Total Time 45 mins
Servings 12

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We loved this NO BAKE Cookie Dough Cheesecake — it’s made with edible cookie dough and an Oreo crust and is an extra special dessert for the holidays!

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tall image of no bake cookie dough cheesecake overhead with mini chocolate chips and cookie dough balls

What is it about cookie dough that everyone loves?

I remember as a child consuming my fair share of cookie dough while I was supposed to be baking cookies for my mom (and as you already know, my Mom’s Chocolate Chip Cookies and my Mom’s Double Chocolate Chip Cookies are the real deal).

whole no bake cookie dough cheesecake on white cake plate

As I grew up though, I kind of stopped indulging in that forbidden treat.

I’m not sure why — maybe it was me trying to be a responsible adult in front of my children (also the reason I stopped chugging milk from jug immediately after).

slice of no bake cookie dough cheesecake with whipped cream and cookie dough balls

I’m happy to say that although this cheesecake is totally indulgent, there are no raw eggs or any of that jazz that starts to concern some people when you mention consuming cookie dough. It’s all perfectly safe and incredibly delicious (if it’s a concern of yours, follow the instructions below to heat treat your flour)!

There is a layer of cookie dough under the cheesecake, cookie dough balls mixed throughout, and a pile of cookie dough balls on top — so it’s perfect with a cup of coffee (or tall glass of milk)!

NOTE: Consuming raw flour is not recommended by the FDA. If this is a concern of yours, follow these instructions to heat treat your flour before making the recipe.

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No Bake Cookie Dough Cheesecake

Everyone loved this NO BAKE Cookie Dough Cheesecake — it’s made with edible cookie dough and an Oreo crust and is an extra special dessert for the holidays!
Prep Time 45 mins
Total Time 45 mins
Cuisine American
Course Dessert
Servings 12
Calories 636cal

Ingredients

Crust

  • 3 tablespoons melted butter
  • 300 grams bag chocolate sandwich cookies about 25 cookies

Cookie Dough

  • 5 tablespoons softened butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup mini chocolate chips

Cheesecake

  • 24 oz cream cheese 3 packages
  • 1 cup heavy whipping cream 35% cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

Instructions

  • CrustCombine melted butter and cookies in a food processor and process until smooth and a ball forms.
  • Press into a 9″ Springform pan (or a pie plate or square pan works just fine, too!).
  • Cookie DoughIn a medium bowl, stir together softened butter and sugar with a spoon. Add salt, vanilla, milk, and flour and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
  • Set in the refrigerator to chill.
  • CheesecakeIn a large bowl, beat together cream cheese, cream, sugar, and vanilla until completely smooth and fluffy — about 5 minutes on high speed.
  • Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
  • Top with cheesecake mixture and set in the refrigerator to chill until set, at least 4 hours.
  • Garnish cheesecake with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.

Nutrition Information

Calories: 636cal | Carbohydrates: 61g | Protein: 7g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 111mg | Sodium: 479mg | Potassium: 186mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1310IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 3.3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Joanne McDonnell says

    Such a lovely recipe!! Will have to say to anyone who wants to follow this recipe: MAKE SURE YOU HAVE AN ELECTRIC WHISK!! It took me so long to hand whisk it and I didn’t achieve the right consistency, I went with it anyway ?…hence it collapsing after being in the fridge for more than enough hours!

      • Tonya Mangrum says

        Watching the video and then reading the directions it’s totally different from video in the video it says use a Oreo crust buy at store then it shows eatable cookie dough bought at store then it shows the cream cheese white sugar vanilla then mix. But when you read the ingredients it for making the crust at home and making the cookie dough at home and cream cheese it uses powdered sugar heavy cream vanilla can I get the recipe from the video please

        • Ashley Fehr says

          They are not completely different, and it says nothing in the video about being store bought, it just doesn’t go through every step in detail. The recipe as written is complete.

  2. Vel says

    Can this be made without using chocolate? I can not have chocolate and love cheesecake.
    I was thinking golden Oreos and butterscotch chips. Do you think it would work?
    Thanks

  3. Suzanne says

    I just finished making this for dessert to go with Christmas dinner. Since I was pressed for time I used a no-bake cheesecake mix and folded the cookie dough into the batter. My issue was with the cookie dough itself-it was rather sticky and I had an extremely tough time peeling the wax paper off once I placed the dough on top of the crust. Rolling it into balls proved to be challenging-it stuck to everything! It was actually pulling the crust away from the pie plate as I was attempting to peel the wax paper away from the dough. I put the pie plate in the freezer for 15-20 minutes and that seemed to help. Not sure how its going to taste but i thought i would share my feedback in case someone else has issued similar to mine.

  4. Tara says

    I made the cheese cake and I don’t know what I did wrong it was so soft when I went to cut it ..it almost fell apart..should I maybe use less whipping cream? I refrigerated it for a full day

  5. taydra collins says

    i just wanted to say thankyou for this recipe, i just finished making this , yes this late at night but it came out perfectly (: i will be following on instagram so i can try out more recipes !

  6. Linda says

    How much is 3 packages of cream cheese? I don’t know about you but in my country the packages tend to come in more than one size. 😉

  7. Fitri says

    I have kitchen aid mixer. Which hooks do you recommend to use? I have the paddle for the cream cheese or the wire for the whip cream. I don’t want the cheesecake to be runny if I use the paddle but if I use the wire, it won’t mix the cream cheese nicely and smooth.

    • Ashley Fehr says

      I use my whisk for most things because it does get nice and smooth — you just have to make sure your cream cheese is room temperature and whip it on high, scraping the sides occasionally.

  8. Amber says

    What did you use for the top decor in the picture? Just whipped cream with cookie dough on top? Or is it a different type of whipped cream for the top?

      • Jessica says

        Oh man! I only used the chocolate part and not the cream 🙁 mine also did not turn out as pretty as yours. Also when I was rolling the no bake cookie dough into balls they were so sticky that I had to put flour on my hands to be able to roll them into balls.

        • Ashley Fehr says

          Hi Jessica — how did it turn out in the end? Was the crust okay? I usually chill my cookie dough before I roll them for a bit so I will make a note. I hope it was still good and you enjoyed it!

          • Maggie says

            I accidentally used chocolate graham crackers instead of Oreos because I was confused. Was pretty crumbly, but still yummy. Filling was delicious, though!!

          • Maggie says

            I also found that the cookie dough layer slid apart from the crust. Did you have this issue? Maybe the Oreos made the difference here too.

  9. Melanie says

    Someone please help!! Is heavy whipping cream the same as whipping cream? I can’t find just plain “whipping cream.” Doesn’t heavy whipping cream turn into butter if you beat it for too long?

        • Melanie says

          Can you please answer my whipping cream question? Can I use heavy whipping cream? I can’t find just plain whipping cream.

          • Alex says

            Heavy whipping cream just has more fat. Heavy whipping cream is what you want to use, it will make for a creamier cheesecake. Either one doesn’t matter.

          • Ashley Fehr says

            Hi Melanie. I try to answer questions as quickly as possible, but I am a stay at home mom of a 2 and 4 year old. I can’t be online to answer questions every hour of the day. You will need to use heavy cream, whipping cream or 35% cream — all the same. If you use a lighter cream it won’t whip up and you will not have cheesecake. Yes, it does turn into butter if you whip it too long. But you won’t 🙂

          • Jill says

            Whipping cream is referred to as whipping cream or heavy cream or 35% cream. You need 35% ‘fat’ in order for it to ‘whip’ do NOT whip too long as it will turn into butter. I watch and do just a little more after it seems to be firming up. I also add ‘whip it’ it is a small little package you find in the baking isle. You just dump it in at the start and it helps keep the whipped cream ‘firm’, otherwise it can get rather ‘sloppy’ after a day. You can also use a bit of gelatine mixed with water as an alternative to help ‘set’ the cream.. I add icing sugar (sifted) and a splash of vanilla before I whip. You can also add a liquor of your liking.. Look on on the internet under Pinterest.. many helpful hints and suggestions…

    • B. G. says

      ZUTATEN
      Kruste
      3 Esslöffel geschmolzene Butter
      1 300g Beutel Schokolade Sandwich Cookies (ca. 25 Cookies)
      Plätzchenteig
      5 Esslöffel weiche Butter
      ¾ Tasse brauner Zucker
      ½ Teelöffel Salz
      1 Teelöffel Vanille
      3-4 Esslöffel Milch
      1½ Tassen Allzweckmehl
      ½ Tasse Mini-Schokolade-Chips
      Käsekuchen
      3 Päckchen Frischkäse
      1 Tasse Schlagsahne
      1 Tasse Puderzucker
      1 Teelöffel Vanille

      Diese Anzeige melden

      ANLEITUNG
      Kruste
      Kombinieren Sie geschmolzene Butter und Kekse in einer Küchenmaschine und Prozess, bis glatt und ein Ball bildet.
      Drücken Sie in eine 9 “Springform Pfanne (oder eine Torte oder quadratische Pfanne funktioniert auch gut!).
      Plätzchenteig
      In einer mittleren Schüssel, rühren Sie weiche Butter und Zucker mit einem Löffel zusammen. Fügen Sie Salz, Vanille, Milch und Mehl hinzu und rühren Sie, bis ein Teig bildet und ein wenig mehr Milch addiert, wenn erforderlich. Rühren Sie in Schokoladenstückchen.
      Set in den Kühlschrank zu kühlen.
      Käsekuchen
      In einer großen Schüssel, zusammen schlagen Frischkäse, Sahne, Zucker und Vanille bis vollständig glatt und flauschig – ca. 5 Minuten auf hoher Geschwindigkeit.
      Den Teig in Drittel aufteilen. Bringen Sie 1 Drittel in einen Kreis der Größe Ihrer Pfanne und legen Sie oben auf Ihre Kruste (Ich tue dies zwischen 2 Blatt Wachspapier und es funktioniert perfekt!). Rollen Sie ⅔ in kleine Kugeln. Rühren Sie die Hälfte der Plätzchenteigkugeln in den Käsekuchen und stellen Sie den Rest im Kühlraum für garnieren ein.
      Top mit Käsekuchen-Mischung und legen Sie in den Kühlschrank zu kühlen, bis gesetzt, mindestens 4 Stunden.
      Garnieren Käsekuchen mit Schlagsahne, wenn gewünscht und extra Cookie Teig Bälle. Serve und speichern Reste im Kühlschrank für bis zu 5 Tage.

    • Hannah Deighton says

      Looked for another cheesecake recipe and that specified 3 packages cream cheese (8oz each) so maybe if there is no other reply this would work…..

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