No Bake Cookie Dough Cheesecake

Prep Time 45 minutes
Total Time 45 minutes
Servings 12 servings

Jump to Recipe

This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!

overhead image of cookie dough cheesecake with slice being pulled out.

I love all no-bake desserts, but I will say a no-bake cheesecake has to be one of my favorites! And this No Bake Cookie Dough Cheesecake is no exception.

Now, while I do go crazy for the simplicity of a classic no bake Cheesecake Recipe, I absolutely love to play around with the endless cheesecake possibilities. There are just so many flavor variations!

This variation is a buttery Oreo crust filled with a rich and creamy cookie dough filling topped with homemade whipped cream and more cookie dough.

But don’t worry! Although this cheesecake is totally indulgent, there are no raw eggs! It’s safe, incredibly delicious, and so simple to make.

Does it get any better than that?!

Ingredients Needed:

ingredients needed for cookie dough cheesecake.


  • Butter: you’ll need ½ cup of melted butter to bind the cookie crumbs into a crust.
  • Sandwich Cookies: blended up chocolate sandwich cookies make the best cheesecake crust. No need to scoop out the frosting!

Cookie Dough

  • Brown Sugar: gives the cookie dough that classic warm sweetness.
  • Butter: you’ll need ½ cup of butter for the dough. Be sure to soften it first so it’s easy to stir together!
  • All-Purpose Flour: you can either heat treat your all-purpose flour or use oat flour instead.
  • Milk: creates the perfect moist texture without adding eggs.
  • Vanilla: adds a subtle sweetness to help flavor the dough.
  • Salt: cuts the sweetness and brings out flavor.
  • Mini Chocolate Chips: just use your favorite!


  • Cream Cheese: use full fat blocks of cream cheese for the best texture. Low fat cream cheese has more water and will result in a less stable cheesecake.
  • Powdered Sugar: adds sweetness and helps thicken the filling.
  • Vanilla: gives the cheesecake filling just the right amount of flavor depth.
  • Heavy Whipping Cream: use 35% cream for a thick and creamy texture.
  • Whipped Cream: you can use store-bought whip or make a batch of homemade whipped cream to top off the cheesecake.
close up image of piece of cookie dough cheesecake being lifted out of whole.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

This No Bake Cookie Dough Cheesecake is a whole lot simpler than it looks!

  1. Form the crust: In a food processor, combine melted butter and cookies until smooth. Press into a 9″ springform pan.
  2. Make the cookie dough: In a bowl, mix together sugar and softened butter. Add in flour, milk, vanilla, and salt, then stir until a dough forms. Stir in chocolate chips, then set in the fridge to chill.
  3. Make the cheesecake filling: In a bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat again until smooth. In a separate bowl, whip the cream until stiff peaks form. Add half of the cream cheese mixture, mix on low until combined, then add the rest.
  4. Roll the cookie dough: Divide the cookie dough into thirds. Roll 1 third into a circle the size of your pan. Lay that on top of the crust. Roll the rest of the dough into small balls. Stir half into the cheesecake mixture and set the rest in the fridge to use for garnish.
  5. Assemble and chill: Spread the cheesecake filling over the crust, then place it in the fridge until set.
  6. Add the topping: Remove the cheesecake from the pan, top with whipped cream and extra cookie dough balls, then serve or store in the fridge.

No Bake Cheesecake FAQs

Will my no-bake cheesecake set?

Yes! If it’s done properly, you should have no issue getting your no-bake cheesecake to set. Just follow the instructions and chill it in the fridge for a minimum of 6 hours!

How do you thicken a no-bake cheesecake?

There are a few ways you can make sure your cheesecake filling is nice and thick. First, use room temperature cream cheese. It’s easier to beat into a smooth filling for better structure.
Second, beat the heavy cream until stiff peaks form and no less. This incorporates enough air into the filling to create a thicker consistency.
And third, of course, don’t shorten the chill time. The cheesecake needs at least 6 hours, sometimes longer, to fully set in the fridge.

How to store:

This No-Bake Cookie Dough Cheesecake will last in an airtight container in the fridge for up to 5 days.

Can I freeze no bake cheesecake?

Yes! I have successfully frozen lots of no bake cheesecakes. The key is to let it set completely in the fridge before freezing. Place in the freezer to freeze uncovered, then wrap and store up to 3 months.
Let thaw in the fridge overnight or at room temperature for 2-3 hours.
They are also delicious partially frozen!

one piece of cookie dough cheesecake with bite missing.

Tips and Notes

  • Use a springform pan. A springform pan makes it so much easier to remove the cheesecake without breaking it. If you don’t have one, you can also make this in a 9×13″ pan or two pie plates.
  • Use cold heavy cream. The colder cream will whip much more easily into stiff peaks.
  • Use full-fat cream cheese. Use full-fat cream cheese blocks for the cheesecake filling. Anything else won’t yield that delicious rich and creamy texture.
  • Chill for at least 6 hours. The cheesecake needs a minimum of 6 hours, but sometimes more, to fully set. Don’t slice into it too soon or you’ll just end up with a big mess.
  • For clean slices, run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.
  • Cookie Dough: Many store bought cookie doughs are safe to eat raw so you can save time by using one of those. Just be sure to check the package!
  • To heat treat the flour, microwave it on high for 4-6 minutes or spread it on a baking sheet and bake for 5 minutes at 350ºF. The flour is safe at 165ºF.

More Cheesecake-Inspired Recipes You’ll Love

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board
5 from 30 votes
This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!
Prep Time 45 minutes
Chilling time 6 hours
Total Time 45 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 810cal



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

Cookie Dough*

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


  • 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



  • 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.


  • 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.


*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
Keywords cookie dough cheesecake

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

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


  1. Alma Basile says

    Can I use Nestle Chocolate Chip Cookie Dough? If not I can’t find the no bake cookie dough in the stores!

  2. 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 !

  3. 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. 😉

  4. 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.

  5. Victoria Clark says

    Hello.. I don’t know if someone ask this question before but where do you buy no-bake cookie dough?

  6. 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.

  7. 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?

    • Breanna Cagley says

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

      • 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…

  8. Laurie Escamilla says

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

    • B. G. says

      3 Esslöffel geschmolzene Butter
      1 300g Beutel Schokolade Sandwich Cookies (ca. 25 Cookies)
      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
      3 Päckchen Frischkäse
      1 Tasse Schlagsahne
      1 Tasse Puderzucker
      1 Teelöffel Vanille

      Diese Anzeige melden

      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!).
      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.
      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…..

5 from 30 votes (29 ratings without comment)

Leave A Reply

Have you tried this recipe? Leave a rating