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!
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).
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).
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.
No Bake Cookie Dough Cheesecake
written by Ashley Fehr
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
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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!
Ashley Fehr says
Yes, an electric mixer is definitely key here to getting it nice and thick! I’m glad you liked it!
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.
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
Ashley Fehr says
I think that would definitely work! I bet it would taste great!
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.
Ashley Fehr says
Thanks Suzanne! The cookie dough is definitely easier to work with when chilled.
Natalie says
This is such a beautiful cheesecake! I love the combination with the cookie dough ♥
sanjay butt karlpa says
love this just made it thank u soo much! i will make it it again for my birthday! 🙂
Ashley Fehr says
I’m glad you enjoyed it!
Amy says
This looks so good. I love anything cookie dough. I can’t wait to try this! Yum, thanks for sharing.
Ashley Fehr says
Thanks Amy!
Connie says
Do u have to use a beater?
Ashley Fehr says
You wouldn’t have to if you can whip it by hand, but it will be tough!
Chandler Simmons says
Does it have to be kept in the refrigerator?
Ashley Fehr says
Yes, I definitely would except to serve it