A fun, creamy, and indulgent no-bake dessert layered with a buttery cookie crust, velvety cheesecake filling, and edible cookie dough bites throughout. Finished with whipped cream, hot fudge, and chocolate chips—it’s every cookie-lover’s dream!

Why You’ll Love This Recipe

You’ll love this cheesecake because it combines two favorites—cookie dough and cheesecake—into one effortless, oven-free treat. There’s no baking required, making it perfect for warmer days or when you’d rather skip the oven. The cookie dough pieces add a playful, chewy texture, while the creamy cheesecake filling balances it with smooth richness. And the topping? Whipped cream + chocolate chips + fudge = pure dessert joy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie dough layer (edible, egg-free):

1 ¼ cups (175 g) all-purpose flour (heat-treated)
½ cup (113 g) unsalted butter, softened
½ cup (95 g) granulated sugar
⅓ cup (73 g) light brown sugar, packed
¼ teaspoon salt
3 tablespoons (45 ml) milk
1 tablespoon (15 ml) vanilla extract
½ cup (90 g) mini chocolate chips

For the crust:

1 (approx. 13 oz) package chocolate-chip cookies (such as Chips Ahoy or similar), crushed
7 tablespoons (127 g) unsalted butter, melted

For the cheesecake filling:

3 (8-oz) blocks (≈ 675 g) full-fat cream cheese, at room temperature
1 cup (200 g) granulated sugar
1 tablespoon vanilla extract
1½ cups (360 ml) heavy whipping cream, cold
1½ tablespoons (approx. 15 g) powdered gelatin (or substitute as needed)
½ cup (90 g) mini chocolate chips
Remaining cookie dough pieces (from above) for stirring into the filling

For the topping (optional but recommended):

Whipped cream
Hot fudge sauce
Chocolate chips

Directions

Heat-treat the flour for the cookie dough by spreading the flour on a baking sheet and baking at 350°F (175 °C) for about 5-7 minutes, or microwave for about 90 seconds, until it reaches 165 °F (74 °C) to kill any bacteria. Let it cool.
Prepare the crust: Crush the chocolate-chip cookies until fine crumbs. Combine with melted butter and press firmly into the bottom of a 9-inch (23 cm) springform pan. Refrigerate while preparing other layers.
Make the edible cookie dough layer: In a mixing bowl, beat the softened butter, granulated sugar and brown sugar until smooth. Add milk and vanilla, then stir in the heat-treated flour and salt until a dough forms. Fold in the mini chocolate chips. Reserve about one-third of this dough for decoration and portion the rest to press into the crust layer (or swirl into the filling as described). Press or spread the remaining dough evenly over the crust. Chill.
Make the cheesecake filling: In a large bowl, beat the room-temperature cream cheese until smooth and creamy. Add sugar and vanilla extract and continue beating until combined. In a small bowl, bloom the gelatin in a few tablespoons of cold water (if using), then gently heat until melted and mix into the cream-cheese mixture. In another chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream-cheese mixture until well combined. Stir in the mini chocolate chips and the reserved cookie-dough pieces.
Assemble the cheesecake: Pour the filling mixture over the crust + cookie-dough layer in the springform pan. Smooth the top. Chill the cheesecake in the fridge for at least 4 hours, preferably overnight, until fully set.
Top and serve: Before serving, release the cheesecake from the springform pan. Pipe or spread whipped cream around the edges, drizzle hot fudge over the top, sprinkle with chocolate chips and add decorative cookie-dough pieces. Slice and enjoy!

Servings and timing

Servings: about 12 generous slices.
Preparation time: ~ 30 minutes active time (plus chilling time).
Chill time: Minimum 4 hours; ideally overnight for best texture.
Total time: ~ 4 hours 30 minutes (or overnight).

Variations

Chocolate crust change-up: Substitute the cookie crust for a graham cracker crust (or chocolate-graham) if you prefer.
Nutty twist: Fold in chopped pecans or walnuts into the filling for extra crunch.
Flavor swap: Add 2 teaspoons instant espresso powder to the filling for a mocha version, or swap vanilla extract for almond extract for a nut-flavored twist.
Healthier version: Use reduced-fat cream cheese and light whipping cream (though texture will vary), or explore a gluten-free cookie/dough alternative.
Mini cheesecake version: Make individual servings in muffin cups or small jars for easy portion control.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 5 days.
To freeze: tightly wrap the cheesecake (after it’s fully set) in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
For best texture after freezing, add the whipped-cream topping just before serving rather than before freezing.

FAQs

What sized pan should I use?

Use a 9-inch (≈23 cm) springform pan for this recipe. A bit smaller will make taller slices; a larger pan will flatten it slightly.

Can I skip the gelatin in the filling?

You can omit gelatin, but the filling may be softer and less stable when sliced. Using gelatin (or a vegetarian substitute) helps the no-bake cheesecake hold its shape.

Is the cookie dough safe to eat raw?

Yes — the flour must be heat-treated (as described) to make the dough safe. There are no raw eggs in this edible dough recipe.

Can I make this ahead for a party?

Absolutely — in fact, it works best when made ahead and chilled overnight so the flavors meld and the layers set firmly.

Can I use a different crust than cookies?

Yes — graham crackers, digestive biscuits, or any crumb crust you like will work. Just adjust butter accordingly for pressing into the pan.

What if my filling doesn’t set?

Make sure your cream cheese is room temperature and well-mixed, and that the gelatin was properly dissolved and incorporated. Also, ensure you gave it sufficient chill time.

How do I get clean slices when serving?

Use a warm, clean knife and wipe between slices. Let the cheesecake sit at room temperature for 10-15 minutes before slicing for easier cutting.

Can I freeze individual slices instead of the whole cheesecake?

Yes — wrap each slice in plastic wrap and foil, freeze up to 3 months. Thaw overnight in the fridge before enjoying.

Can I make this dairy-free or vegan?

You could attempt a version using vegan cream cheese and dairy-free whipping cream, and a cookie-dough layer made with vegan butter and egg-free dough. Texture will differ.

Why did my crust become soggy?

If the cookie-dough layer or filling is too moist when assembled, it may soften the crust. Press the crust firmly, chill adequately before adding the next layer, and consider adding a thin melted chocolate barrier between crust and filling for extra protection.

Conclusion

This No-Bake Cookie Dough Cheesecake brings together the playful fun of edible cookie dough with the smooth, satisfying richness of cheesecake—no oven required. Ideal for special occasions or casual dessert cravings, it’s a make-ahead showstopper that’s sure to impress. Gather your ingredients, chill the layers, and treat yourself (and others) to dessert delight.