The best Cookie Dough Cheesecake recipe! Packed with delicious balls of cookie dough, moreish chocolate chips, and smooth cream cheese, topped with lashings of rich chocolate ganache and a perfect swirl of, you guessed it - MORE cookie dough!

Two slices of cookie dough cheesecake served onto plates, one has a fork full taken out of it.

What better way to eat copious amounts of cookie dough than to immerse it in a creamy, dreamy cheesecake? Let's be honest, raw cookie dough is often better than the actual chocolate chip cookie! So putting it inside a no-bake cheesecake to make this chocolate chip cookie dough cheesecake tastes INCREDIBLE...I honestly can't get over it.

And to make it even better, this dessert requires no baking whatsoever, only taking a couple of hours in the refrigerator to set. P.S., there aren't any eggs in the dough, so it's totally safe to eat raw.

If you're a cheesecake lover as much as a cookie dough lover, this dessert is perfect for your next guilty pleasure treat. It has to be the ultimate cheesecake recipe to add to your recipe roster!

Jump to:

Why You'll Love This Cookie Dough Cheesecake
Ingredients for Cookie Dough Cheesecake
How To Make Cookie Dough Cheesecake
Assemble the Cookie Dough Cheesecake
Decorate Cookie Dough Cheesecake
Variations
Storing No-Bake Cookie Dough Cheesecake
More Cheesecake Recipes
Recipe
Ingredient Notes

Hassle-free, no-bake dessert.
Egg-free cookie dough - totally safe to eat.
Guaranteed to be the creamiest, dreamiest cheesecake you've ever had.

For this recipe, you will find all of these ingredients in your local grocery store or already in your cupboards at home.

Butter - Use unsalted butter so you can control the level of salt in the cheesecake.

White Sugar - Use extra-fine (caster sugar in the UK) for the best results.

Light Brown Sugar - Also known as light brown sugar, to add to the buttery crust.

Graham Crackers - For the crumbly cheesecake base. If Graham crackers aren't available where you are, you can also use Digestive Biscuits.

Vanilla - I recommend using a high-quality vanilla extract or vanilla bean paste to really taste the flavor.

Flour - We'll use all-purpose (plain) flour for this recipe. If you are sensitive to raw flour, pop it in the microwave for 50 seconds before using.

Milk - I like to use whole milk in my baking, but any milk will be fine.

Chocolate - Mini chocolate chips for the cookie dough and decoration, and a real chocolate bar for the ganache so it melts properly.

Cream Cheese - Make sure you use full-fat cream cheese and not the spreadable kind. Spreadable cream cheese won't set up firm.

Heavy Cream - Make sure you are using heavy cream, heavy whipping cream or double cream - it should have at least 36% fat content.

Gelatine - The gelatine is not totally necessary if you are using the proper cream cheese and heavy cream with a high enough fat content. If you are unsure about your ingredients or want an extra firm cheesecake, you can add it for nice, clean slices.

See the recipe card for quantities.

Recommended Equipment

Cake Pan - You'll need an 8-inch springform pan.
Stand Mixer - You can also use an electric hand mixer.
Offset Spatula - For spreading the cheesecake filling.
Piping Bag - For the ganache and cookie dough decoration.
Saucepan - To heat the ganache.

A close up of the sliced cookie dough cheesecake, drizzled with chocolate ganache and topped with a cookie dough swirl, with small chocolate chips on top of the swirl.

There are a few elements to this no bake cookie dough cheesecake - the graham cracker base, edible cookie dough, creamy cheesecake filling, and the chocolate ganache drizzle. I'll walk you through each one of them step-by-step.

Make the Base

This recipe makes a nice thick graham cracker crust, which is the perfect texture addition to the silky smooth cheesecake.

Place the butter in a heatproof bowl, and melt in the microwave in 30-second bursts. Add it to a large bowl along with the Graham Cracker crumbs and salt.

Stir until combined - it should look like wet sand. Pour into a cake pan, and use your hands or the bottom of a glass to compact it down tightly.

process shot of cinnamon graham cracker crust being made.

This super-easy edible cookie dough recipe comes together in just 3-4 minutes.

In a separate bowl, beat together the sugar and butter until it's light and fluffy. Add in the vanilla, and combine.

butter and sugar ready to make edible cookie dough.

process shot of making no bake cookie dough bites.

Slowly sieve in the flour, as well as adding the salt, until the mixture turns into a dough.
Pour in the milk, and beat until you reach a soft and creamy consistency.

Place half of the cookie dough in a bowl and cover with plastic wrap.
Add the chocolate chips into the remaining cookie dough and stir until evenly distributed. Set aside.

edible cookie dough to make cookie dough bites.

Make the Cheesecake

Time to make the ultimate creamy cheesecake!

Place the gelatin in a bowl of water and set aside. (if you are not adding gelatin, you can skip this step).
Pour the heavy cream into a stand mixer bowl, and whip until it reaches stiff peaks - the tips should hold their shape. Transfer into a separate bowl.

Whisk with homemade whipped cream on it, whipped to stiff peaks.

Without cleaning, add the cream cheese, caster sugar, and vanilla to your mixer bowl, and whip until combined and creamy.
Pour the excess liquid from the bowl of gelatine and melt the gelatine in the microwave for about 30 seconds, until it is fully liquefied.
Immediately pour the melted gelatin into the cream cheese mixture and beat until combined.
Gently fold the whipped cream into the cheesecake filling with a rubber spatula, incorporating it completely.
Add in the chocolate chips and softly stir through the mixture to spread them out.

You're just a few layers away!

Place a few spoonfuls of cheesecake batter into the baking pan on top of the cheesecake base, and spread evenly.
Roll the cookie dough into small balls and arrange them over the entire cheesecake layer. Try to avoid placing the chunks of cookie dough directly in the middle, as it will make the cheesecake difficult to cut from the centre.

cookie dough cheesecake layers of cookie dough

Spread on a second layer of cheesecake, followed by another layer of cookie dough balls, finishing it off with a third and final layer with the rest of the cheesecake batter.
Place the cheesecake in the refrigerator, and leave to set for at least two hours.

Now for the fun part! If you don't have a piping bag, you can be just as creative with a spoon.

Once the cheesecake has set, remove it from the cake pan and set aside on a serving plate or stand.
For the ganache, heat the cream in a saucepan over a medium heat until scalding. Small bubbles should start to form just before boiling point.
Remove from the heat and pour in the chopped chocolate, stirring until the mixture is smooth and glossy.

Pour or pipe the ganache over the top of the cake in whatever pattern you like, or just solidly over the top. I found that by cutting the cake into slices first, I was able to let the ganache drip down all of the sides by drizzling on top of individual slices.
Take the reserved cookie dough from earlier, and pipe it into swirls on the cheesecake. If the frosting is too stiff to pipe, you can put it in the microwave for 10 seconds to soften it up a little bit. Sprinkle with chocolate chips.

Variations

There are lots of little tweaks you can make to this recipe to suit your preferences and tastebuds! Try any of these:

Cookie Dough Cheesecake Bars - Change up the structure of this tasty recipe by making bars instead! Use a square or rectangular baking pan instead.
Oreo Crust - If you want to switch it up and add even more chocolate, you could use Oreo crumbs instead of Graham's crumbs to make an Oreo crust on this cheesecake instead. All crumb crusts are winners in my book!
Espresso Twist - Coffee lover? Add in two tablespoons of chilled espresso to your cheesecake filling for an extra flavor.

Store in an airtight container in the refrigerator, and enjoy within 2-3 days.