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!
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 an actual 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!
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Why You'll Love This Recipe
- Hassle-free, no-bake dessert.
- Egg-free cookie dough making it absolutely safe to eat.
- Guaranteed to be the creamiest, dreamiest cheesecake you've ever had.
Ingredients
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.
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.
Make the Cookie Dough
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.
- 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.
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.
- 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.
Assemble the Cookie Dough Cheesecake
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.
- 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.
Decorate the Cookie Dough Cheesecake
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.
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 the ganache, and cookie dough decoration.
- Saucepan - To heat the ganache.
Storage
Store in an airtight container in the refrigerator, and enjoy within 2-3 days.
More Cheesecakes
Looking for more scrumptious cheesecakes? Try these:
Recipe
Cookie Dough Cheesecake
No-bake cheesecake packed with chunks of cookie dough and chocolate chips
Equipment
- 8 inch springform cake pan
Ingredients
For the base
- 1 ½ cups Graham Cracker Crumbs 180g
- ¾ stick Unsalted Butter 86g
- ¼ teaspoon Salt
For the Cookie Dough
- 2 sticks Unsalted Butter 227g (room temperature)
- 1 ½ cups Light Brown Sugar 330g
- 2 teaspoon Vanilla Extract
- 2 cups All-purpose Flour 250g
- 1 teaspoon Salt
- ½ cup Whole Milk 123g / 120ml
- ½ cup Mini Chocolate Chips 90g (plus extra to decorate)
For the Cheesecake
- 16 oz Cream Cheese 450g
- 1 cup Granulated Sugar 200g
- 1 ¼ cup Whipping Cream 300g / 300ml
- 1 tablespoon Vanilla Extract
- 2 sheets Gelatin or 1 pack of powdered gelatin
- 1 cup Mini Chocolate Chips 180g
For the Chocolate Ganache
- 6 oz Milk Chocolate 170g (chopped)
- ½ cup Heavy Cream 120g / 120ml
Instructions
Make the base
- Melt the butter in the microwave¾ stick Unsalted Butter
- Put graham cracker crumbs and salt in a bowl and pour in the melted butter1 ½ cups Graham Cracker Crumbs, ¼ teaspoon Salt
- Stir together and then pack into an 8-inch springform cake pan
Make the Cookie Dough
- If you want to, heat treat the flour before you begin by heating it in the microwave for 50 seconds. This is not necessary but some may prefer not to use raw flour. Sieve after heating.2 cups All-purpose Flour
- Cream the butter and light brown sugar until fluffy.2 sticks Unsalted Butter, 1 ½ cups Light Brown Sugar
- Add vanilla and beat in.2 teaspoon Vanilla Extract
- Add the flour and salt slowly and stir until doughy.2 cups All-purpose Flour, 1 teaspoon Salt
- Add the milk and beat until soft and creamy.½ cup Whole Milk
- At this point, put half the cookie dough in a bowl and cover with cling wrap (we'll use this later for the topping).
- To the remaining cookie dough, add the chocolate chips and stir in.½ cup Mini Chocolate Chips
Make the Cheesecake
- Put the gelatin leaves in a bowl of cold water to soak.2 sheets Gelatin
- Whip the cream until stiff, transfer it into another bowl and set aside.1 ¼ cup Whipping Cream
- Whip the cream cheese, granulated sugar and vanilla until combined and creamy (no need to clean the bowl after the cream).16 oz Cream Cheese, 1 cup Granulated Sugar, 1 tablespoon Vanilla Extract
- Lift the gelatin leaves out of the water and pour out the water from the bowl, but do not squeeze the excess water from the gelatin. Melt the gelatin in the microwave until completely melted and not grainy (about 30 seconds).
- Pour the gelatin into the cheesecake mix immediately and whip it into the mix.
- Fold the whipped cream into the cheesecake mix gently until totally combined.
- Add the chocolate chips and stir them through the mix.1 cup Mini Chocolate Chips
Assemble the Cookie Dough Cheesecake
- Put a few spoonfuls of cheesecake into the pan over the cheesecake base and spread out.
- Take the cookie dough and roll it into small balls and place all over the cheesecake layer.
- Add another layer of cheesecake, followed by another layer of cookie dough balls and finish it off with a final layer of cheesecake. This should be exactly enough to fill an 8-inch cake pan perfectly.
- TIP: Don't put any cookie dough right in the middle of the cheesecake as it will make it difficult to cut neat slices if there is dough at the centre point.
- Put the cheesecake in the fridge to set for at least two hours.
Decorate
- Once the cheesecake has set, remove it from the cake pan.
- To make the ganache, heat the cream in a saucepan over a medium heat until scalding (just before boiling, small bubbles starting to form).½ cup Heavy Cream
- Remove from the heat and pour over the chocolate chunks, stir until smooth and glossy.6 oz Milk Chocolate
- Pour or pipe the ganache over the cheesecake in whatever pattern you like (or just solidly over the top. I just did a simple back-and-forth line over the cheesecake, but I cut it into slices first as I wanted to have the chocolate drip down the side slightly. Either way is good!.
- Take the reserved cookie dough mix from earlier and pipe it into swirls on the cheesecake. It's best to add the chocolate chips on top of the swirls after piping so that the chocolate doesn't clog up your piping bag.
Notes
Ingredient Notes
- 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.
- Chocolate - Mini chocolate chips for the cookie dough and decoration, and a real chocolate bar for the ganache so it melts properly.
- Gelatin - The gelatin 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.
Tried this recipe?Would you do me a huge favor and leave a rating and review?
It really helps and I love hearing all your feedback!
Nutrition
Calories: 858kcalCarbohydrates: 79gProtein: 9gFat: 58gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 138mgSodium: 473mgPotassium: 226mgFiber: 2gSugar: 54gVitamin A: 1732IUVitamin C: 0.3mgCalcium: 143mgIron: 2mg
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