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No Bake Cookie Dough Cheesecake | Dessert Recipes

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.
Prep Time25 minutes
Total Time25 minutes
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

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