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–+ servings
Cookie dough cheesecake from above, cut into slices with ganache drizzled on top and a swirl of cookie dough frosting.
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Cookie Dough Cheesecake Recipe

No-bake cheesecake packed with chunks of cookie dough and chocolate chips
Prep Time30 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Servings: 12 slices

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
Cups - Grams

Instructions

Make the base

  • Melt the butter in the microwave
  • Put graham cracker crumbs and salt in a bowl and pour in the melted butter
  • 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.
  • Cream the butter and light brown sugar until fluffy.
  • Add vanilla and beat in.
  • Add the flour and salt slowly and stir until doughy.
  • Add the milk and beat until soft and creamy.
  • 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.

Make the Cheesecake

  • Put the gelatin leaves in a bowl of cold water to soak.
  • Whip the cream until stiff, transfer it into another bowl and set aside.
  • Whip the cream cheese, granulated sugar and vanilla until combined and creamy (no need to clean the bowl after the cream).
  • 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.

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.
    cookie dough cheesecake layers of cookie dough
  • 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).
  • Remove from the heat and pour over the chocolate chunks, stir until smooth and glossy.
  • 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.