The Recipe Rebel

The Recipe Rebel / Desserts

No Bake Cookie Dough Cheesecake

written by Ashley Fehr

Pin
5 from 1 vote
Prep Time 45 mins
Total Time 45 mins
Servings 12

Jump to Recipe

Published on December 9, 2016 / Last updated on April 26, 2022

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!

PIN IT FOR LATER

tall image of no bake cookie dough cheesecake overhead with mini chocolate chips and cookie dough balls
Get FREE recipes right in your inbox
Easy meal ideas that will bring your family to the table fast!

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.

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

No Bake Cookie Dough Cheesecake

written by Ashley Fehr

5 from 1 vote
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!
Review
Print
Prep Time 45 mins
Total Time 45 mins
Cuisine American
Course Dessert
Servings 12
Calories 810cal

Ingredients

Crust

  • ½ cup melted butter
  • 300 grams chocolate sandwich cookies (about 25 cookies)

Cookie Dough*

  • 1¼ cup brown sugar
  • ½ cup softened butter
  • 2¼ cups all-purpose flour (heat treated – see notes)**
  • 5 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ¾ cup mini chocolate chips

Cheesecake

  • 750 grams cream cheese (24 oz or 3 packages)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream 35% cream
  • homemade whipped cream for serving

Instructions

Crust

  • Combine 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 Dough

  • In a medium bowl, stir together sugar and softened butter with a spoon or beat with an electric mixer. Add flour, milk, vanilla and salt and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
  • Set in the refrigerator to chill.

Cheesecake

  • In a large bowl, beat together cream cheese until smooth. Add sugar and vanilla and beat until completely smooth.
  • In a separate bowl, whip cream with an electric mixer until stiff peaks form. Add half to the cream cheese mixture and beat on low until combined. Add remaining whipped cream and beat on low just until combined.
  • 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.
  • Spread the cheesecake mixture over the crust and set in the refrigerator to chill until set, at least 6 hours.
  • Remove cheesecake from pan and garnish with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.

Notes

*Cookie Dough: Many store bought cookie doughs are safe to eat raw so this is one place you can save time if you want to! Just be sure to check the package before consuming.
Another option is to swap the all purpose flour for oat flour, since it is safe to consume uncooked.
**To heat treat flour, you can microwave on high for 4-6 minutes or spread on a baking sheet and bake 5 minutes at 350 degrees F. The temperature you are looking for is 165 degrees F.

Nutrition Information

Calories: 810cal | Carbohydrates: 80g | Protein: 9g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 534mg | Potassium: 231mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1642IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 5mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel
Pin

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!

Read More

You May Also Like

Reader Interactions

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!

    Reply

      • 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

        Reply

        • 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.

          Reply

  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

    Reply

  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.

    Reply

Leave A Reply

Have you tried this recipe? Leave a rating