Cookie Dough No-Bake Cheesecake: A Dreamy Dessert You Don’t Have to Bake
Not entirely, at least. The crust does have to be baked but you get the idea. If you’ve ever stood in your kitchen sneaking bites of cookie dough dreaming about cheesecake at the same time — this dessert is your destiny. My Cookie Dough No-Bake Cheesecake brings together everything you love: chewy cookie dough, rich flavor and that dreamy, cloud-like cheesecake texture that melts in your mouth. Best of all? You can make this in advance!
A Crust with Contrast
Let’s talk crust. This isn’t your typical graham cracker base. It starts with a layer of cookie dough that’s part crisp on the edges and delightfully soft and dough-like in the center. It’s a little crumbly and a lot chewy. It’s the perfect foundation for the fluffy layer to come. It’s baked just long enough to give structure, but holds onto that unmistakenable cookie dough taste.
The Fluffiest No-Bake Cheesecake Filling
On top of that golden cookie crust lies a thick layer of no-bake cheesecake filling that’s both airy and rich. It’s whipped until light but holds its shape beautifully once chilled. That’s thanks to two key techniques: folding in freshly whipped cream for lift, and using a touch of gelatin for body. The result? A mousse-like filling that slices cleanly but feels like a cloud on your tongue. If you’re a fan of this combination you’ll also have to check out my Peanut Butter Pie with a Chocolate Chip Cookie Crust.
Why You’ll Love it
- Perfect make ahead dessert
- Real cookie dough flavor, not just hints
- Light yet firm cheesecake texture
- Cuts beautifully
- Crowd-pleaser for cookie and cheesecake lovers alike
Cookie Dough No Bake Cheesecake
Ingredients
Chocolate Chip Cookie Crust
- 3/4 c salted butter (1 1/2 sticks) softened
- 1 c light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla
- 2 c flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 c mini semi-sweet chocolate chips
No-Bake Cheesecake Filling
- 16 oz cream cheese (2 bricks) room temperature
- 1 c sugar
- 1 tsp vanilla
- .25 oz unflavored gelatin (1 packet)
- 2 tbsp cold water
- 1 c heavy whipping cream whipped
Instructions
- Preheat oven to 350 degrees.
- To a mixing bowl add flour, cornstarch, baking soda and kosher salt. Whisk until combined.
- To a separate bowl or stand mixer add softened butter and brown sugar and beat until fluffy, about 2 minutes on high.
- Add the egg, egg yolk and vanilla. Continue beating until combined. Scrape the bowl, beat for 10 more seconds.
- With the mixer on low, slowly add the dry ingredients to the wet.
- Add the chocolate chips and mix again just until everything is combined.
- Spray or butter a deep 9" pie plate (or springform pan).
- Evenly press the cookie dough on the bottom and up the sides of the pie plate. It helps to use cling wrap to keep the dough from sticking to your hands. Or you can wet or butter your hands.
- Bake on the middle rack for 25 minutes.
- Remove and let rest for 15 minutes.
- Use the bottom of a flat glass to create a well in the crust. Starting from the middle, press down gently to compact the crust then work your way out. Leave an edge on the perimeter. Cool for 2 hours.
- Clean out the bowl and add your heavy cream. Beat on high with the whisk attachment until it forms firm peaks. You want the cream thick, not runny whatsoever. Remove the cream, place in a bowl in the refrigerator while you move on to the rest of the filling.
- To a separate bowl add 2 tablespoons of water. Evenly shake the packet of gelatin over the surface of the water. Mix with a spoon and set aside to firm up. This will take a mintue or two.
- While the gelatin firms add the cream cheese and sugar to the mixing bowl and mix with the paddle attachment for 2 minutes until the sugar has dissolved into the cream cheese.
- Add the vanilla and mix until just combined.
- Take the bowl of gelatin and microwave for 15 seconds to turn it into a liquid. Remove from the microwave, let it cool for 1 minute and with the mixer on low, add it to the cream cheese mixture. Make sure it's still liquid as you add it. Let it fully combine for at least 20 seconds.
- Scrape all of the filling into the crust, spread out evenly. Cover with cling wrap and refrigerate for at least 6 hours.
- Remove from the refrigerator just before serving. Slice and serve with hard shell fudge (optional).