This no bake cookie dough cheesecake is the kind of dessert that makes you pause mid-bite and whisper, “Okay, wow.” It’s rich, indulgent, and tastes like everything your inner child ever wanted from a cookie jar and a cheesecake, all at once. I made this for a friend’s birthday, thinking it’d be a casual, crowd-pleaser sort of dessert. Instead, people were quietly hoarding slices, and one guest may have hidden a piece in the back of the fridge ‘for later.’ We’ll never know. The best part? No oven. Zero stress. And if you’re like me and believe ‘baking’ starts with a tub of cookie dough, this one’s for us. If you’ve been poking around for dessert recipes that check every box — easy, no bake, ridiculously good — this one lands it. It also fits the bill for no bake banana recipes, no bake vegan dessert lovers (with some swaps), and all of us addicted to cheesecake recipes no bake style. It even moonlights as a brilliant idea next to your favorite cookie recipes or bread dough recipe dreams. Add in no bake protein cookies on top? Don’t tempt me.

1) Key Takeaways
2) Easy No Bake Cookie Dough Cheesecake Recipe
3) Ingredients for No Bake Cookie Dough Cheesecake
4) How to Make No Bake Cookie Dough Cheesecake
5) Tips for Making No Bake Cookie Dough Cheesecake
6) Making No Bake Cookie Dough Cheesecake Ahead of Time
7) Storing Leftover No Bake Cookie Dough Cheesecake
8) Try these dessert recipes next!
9) No Bake Cookie Dough Cheesecake
10) Nutrition

1) Key Takeaways

No oven needed—just chill and slice.
The filling is smooth, creamy, and rich with real cookie dough chunks.
This dessert doubles as a no bake showstopper and comfort food.
You can make it ahead and store it for days without losing flavor or texture.

2) Easy No Bake Cookie Dough Cheesecake Recipe

This dessert checks a lot of boxes for me. It’s easy to make, rich enough to silence a sweet tooth in two bites, and let’s be honest, it’s got cookie dough and cheesecake. That’s basically the dessert dream team.

I like to think of this cheesecake as the kind of treat you bring out when you want people to smile without needing to make a big speech about it. It’s chill, both in temperature and prep, and it fits in whether you’re throwing a party or just need something sweet on a Tuesday night.

It blends the best of dessert recipes with a no bake method that won’t leave you sweating over a hot oven. So yes, it’s indulgent. Yes, it’s creamy. And yes, it’s packed with nostalgia and modern dessert vibes all at once.

3) Ingredients for No Bake Cookie Dough Cheesecake

Graham cracker crumbs: These give us the crust that holds everything together with a light crunch. You’ll mix them with melted butter for a base that tastes buttery but not heavy.

Melted butter: It’s not just glue for the crust, it adds richness and a toasty flavor. Use unsalted so you can control the final taste.

Sugar (for crust and filling): A bit of sugar in the crust and more in the filling keeps everything balanced between sweet and slightly tangy.

Cream cheese: This is the backbone of our cheesecake. Use full-fat and soften it before beating to avoid lumps.

Vanilla extract: It rounds out the flavor and ties everything together with a warm, soft sweetness.

Heavy whipping cream: This lightens the texture of the filling so it’s airy and soft. When whipped properly, it gives that mousse-like texture we love in no bake cheesecake.

Mini chocolate chips: They add little bursts of chocolate without overpowering the rest. The smaller size means you get some in almost every bite.

Edible cookie dough: Whether store-bought or homemade, it brings the cookie flavor right into the heart of the cheesecake. Use half in the filling, half on top for visual appeal.

4) How to Make No Bake Cookie Dough Cheesecake

Step 1. Combine graham cracker crumbs, melted butter, and a bit of sugar in a bowl. Mix until it resembles damp sand. Press into the bottom of a springform pan and chill in the fridge while you make the filling.

Step 2. In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth. It should look light and creamy but not too loose.

Step 3. In a separate bowl, whip the heavy cream until it forms stiff peaks. Don’t overdo it—stop as soon as the peaks stand up on their own.

Step 4. Fold the whipped cream into the cream cheese mix gently. Use a spatula and light hands. You want to keep the air in it so it stays fluffy.

Step 5. Add mini chocolate chips and half the cookie dough crumbles into the filling. Mix just until combined, no more.

Step 6. Pour the filling into the crust. Smooth the top. Sprinkle the rest of the cookie dough across the surface and give it a light press so it sticks.

Step 7. Chill for at least four hours, or overnight if you’ve got the time. Slice with a hot knife for clean cuts.

5) Tips for Making No Bake Cookie Dough Cheesecake

Use room temperature cream cheese. Cold cream cheese will clump and ruin the smoothness. I like to take mine out 30 minutes before starting.

Don’t skip chilling the crust. Even though it’s tempting to move fast, a cold base helps everything set properly once the filling is added.

If you want sharper edges when slicing, freeze the cheesecake for 30 minutes before cutting. A warm knife works wonders on those clean lines, too.

This recipe works well with other mix-ins. I’ve swapped in chopped nuts or crushed cookies instead of chocolate chips. It’s flexible, which makes it fun to experiment.

If you’re wondering whether this fits in with other dessert recipes, it really does. No bake, smooth texture, great presentation, and a flavor combo that feels both classic and new.

6) Making No Bake Cookie Dough Cheesecake Ahead of Time

This cheesecake is the definition of low-maintenance. I make it the night before a gathering and let it chill until just before serving. The longer it sets, the firmer and easier to slice it becomes.

If you’re planning to prep it even earlier, you can make and freeze it up to a week in advance. Just wrap it well in plastic wrap and foil to avoid freezer burn. Let it thaw in the fridge overnight before serving.

The cookie dough topping holds up well, and the texture of the cheesecake doesn’t degrade. Honestly, this is one of those dessert recipes that actually improves with time.

7) Storing Leftover No Bake Cookie Dough Cheesecake

Store leftovers in an airtight container or covered tightly with foil. It keeps for up to five days in the fridge and tastes just as good on day four as it does on day one.

If you’re freezing it, wrap each slice separately. That way you can pull out just one when you’re craving something sweet. Let it thaw in the fridge—not on the counter—for the best texture.

Pro tip: a chilled slice of this with a cup of black coffee? Worth hoarding the last piece for yourself.

8) Try these dessert recipes next!

9) No Bake Cookie Dough Cheesecake

No Bake Cookie Dough Cheesecake | Dessert Recipes

Prep Time25

Total Time25

Course: Dessert

Cuisine: American

Keywords: Bread Dough Recipe, Cheesecake Recipes No Bake, Cookie Recipes, dessert recipes, No Bake Banana Recipes, No Bake Protein Cookies, No Bake Vegan Dessert

Servings: 12 slices

Author: Eleanor

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tbsp granulated sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
1/2 cup mini chocolate chips
1 cup edible cookie dough, crumbled

Instructions

In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into a springform pan and chill.
Beat the cream cheese, 1/2 cup sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Gently fold in the mini chocolate chips and half the crumbled edible cookie dough.
Spread the filling over the chilled crust. Top with remaining cookie dough crumbles.
Refrigerate for at least 4 hours or overnight before slicing.

10) Nutrition