The Recipe Rebel

Newsletter signup

Never miss a recipe! Join the recipe club:

One moment...

Thanks for signing up! Check your inbox for a confirmation email.

You are here: Home / Desserts / No Bake Cookie Dough Cheesecake + VIDEO

No Bake Cookie Dough Cheesecake + VIDEO

By 88 Comments

Pin
Share
Tweet
Jump to Recipe Print Recipe

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! Includes step by step recipe video

PIN IT FOR LATER

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!

What is it about cookie dough that everyone loves?

MY LATEST VIDEOS

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).

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!

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).

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!

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)!

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!

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.

Watch the recipe video:

No Bake Cookie Dough Cheesecake

Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 12
Calories: 636 kcal
Author: Ashley Fehr
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!
Print

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

  1. CrustCombine melted butter and cookies in a food processor and process until smooth and a ball forms.
  2. Press into a 9" Springform pan (or a pie plate or square pan works just fine, too!).
  3. 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.
  4. Set in the refrigerator to chill.
  5. CheesecakeIn a large bowl, beat together cream cheese, cream, sugar, and vanilla until completely smooth and fluffy -- about 5 minutes on high speed.
  6. 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.
  7. Top with cheesecake mixture and set in the refrigerator to chill until set, at least 4 hours.
  8. 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 Facts
No Bake Cookie Dough Cheesecake
Amount Per Serving
Calories 636 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 23g 115%
Cholesterol 111mg 37%
Sodium 479mg 20%
Potassium 186mg 5%
Total Carbohydrates 61g 20%
Dietary Fiber 1g 4%
Sugars 40g
Protein 7g 14%
Vitamin A 26.2%
Vitamin C 0.1%
Calcium 10.3%
Iron 18.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

No Bake Cookie Dough Cheesecake
Prep time:
Total time:
Serves: 12
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!
Ingredients
  • Crust
  • 3 tablespoons melted butter
  • 1 300g 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
  • 3 (8oz) packages cream cheese
  • 1 cup heavy whipping cream (35% cream)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
Instructions
Crust
  1. Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
  2. Press into a 9″ Springform pan (or a pie plate or square pan works just fine, too!).
Cookie Dough
  1. In 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.
  2. Set in the refrigerator to chill.
Cheesecake
  1. In a large bowl, beat together cream cheese, cream, sugar, and vanilla until completely smooth and fluffy — about 5 minutes on high speed.
  2. 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 2/3 into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
  3. Top with cheesecake mixture and set in the refrigerator to chill until set, at least 4 hours.
  4. Garnish cheesecake with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.

 

 

Pin
Share
Tweet

Comments

  1. 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.

    Reply

  5. 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

    Reply

  12. 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 !

    Reply

  13. 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. 😉

    Reply

  15. 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.

    Reply

    • 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.

      Reply

  18. 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?

    Reply

      • 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.

        Reply

        • 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!

          Reply

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

          • 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.

  21. 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?

    Reply

    • I use a blender works just as good. Or put them in a ziplock bag and smash them with a rolling pin until small

      Reply

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

          Reply

          • 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.

          • 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 🙂

          • 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…

  24. So when you say 3 packages of cream cheese, you mean the 8 oz. package ps correct? So 27 ozs. Total? Thanks.

    Reply

    • 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.

      Reply

    • 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…..

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site contains affiliate links. I make a miniscule percentage if you click through to one and make a purchase. Thank you for helping me bring you more great content!