Cookie Dough No Bake Cheesecake is a layered cheesecake dessert made with raw cookie dough, cheesecake filling, and soft chocolate chip cookies. Chocolate chip cookies and cheesecake are meant to be together because this combination is just heavenly. Raw cookie dough layer on the bottom is made with no raw egg so it is safe to eat. Silky smooth cheesecake layer is made with addition of mini chocolate chips for a little crunch. Cookie crumble on top is the perfect way to finish this dessert.
COOKIE DOUGH NO BAKE CHEESECAKE
I’ve made Oreo Cheesecake on many occasions and used that combination in many desserts. Oreo cookies and cheesecake is definitely a winning combination that tastes amazing but what about other cookies? Oreo cookies are so popular that most people choose them to incorporate into desserts first.
Let’s set Oreo cookies aside though and focus on chocolate chip cookies now. Soft and chewy chocolate chip cookies are my weakness and take the best cookie award from me. Combining cheesecake and chocolate chip cookies seemed like an idea I should have thought of much sooner.
Tasting all the layers together is an amazing expedience. The soft raw cookie dough at the bottom with the creamy, soft cheesecake in the middle and everything topped with soft and chewy chocolate chip cookies is pure ecstasy. It almost tastes like chunky cookie dough ice cream mixed with cookies.
Chocolate chips that are scattered throughout this dessert bring all the flavors together and provide a little pleasant crunch. Every bite of this no bake cheesecake dessert is pure happiness.
HOW TO MAKE RAW COOKIE DOUGH
Bottom layer of this cheesecake is made out of raw chocolate chip cookie dough. Making the cookie dough is as simple as mixing all ingredients in a mixer.
Make sure to pull butter out of the refrigerator about an hour before starting to make the cookie dough to let it soften.
Beat softened butter and sugar together for a couple of minutes, until light and fluffy. Add vanilla extract and milk, mix well. Turn off the mixer and add flour. Mix flour into the batter on low speed until fully incorporated. Fold in mini chocolate chips.
Make sure to use mini chocolate chips because regular ones will be too chunky.
Spread cookie dough all over the bottom of a greased 9×9 pan with tall sides. Make sure the cookie dough layer is spread evenly throughout the bottom.
Note: this is a tall cheesecake, so it’s a good idea to have a pan with tall sides.
Tip: grease your hands with a little bit of oil to help you spread the cookie dough without sticking to your hands.
IS THIS RAW COOKIE DOUGH SAFE?
Yes, this cookie dough may not be baked but it is safe because there are no raw eggs. Cookie dough is a simple combination of butter, flour, and sugar, all of which are safe to eat without having to bake it.
HOW TO MAKE NO BAKE CHEESECAKE FILLING
First step is always to make sure to pull cream cheese out of the refrigerator about an hour before starting to make the cheesecake to let it soften.
You will need to rinse out the mixer bowl and paddle attachment between making cookie dough and cheesecake filling.
Beat cream cheese on medium-high speed until smooth and soft and add sour cream, sugar, and vanilla extract. Transfer the cream cheese mixture out into a separate mixing bowl and make whipped cream in the same bowl. The mixer bowl will need to be cleaned out before making whipped cream.
Whipped cream: beat heavy whipping cream, while slowly pouring in sugar, until stiff peaks appear. Fold whipped cream into the cream cheese mixture until smooth.
Add mini chocolate chips and gently fold them into the cheesecake filling.
ASSEMBLING THE CHEESECAKE DESSERT
Spread cheesecake filling over the cookie dough filling evenly. Crumble cookies into small pieces and spread it all over the top of the cheesecake.
Cover the pan with plastic wrap and refrigerate overnight or for at least 6 hours. The cheesecake needs time to set, so try to let it refrigerate overnight when possible.
HOW TO STORE NO BAKE CHEESECAKE
The texture of no bake cheesecake is so soft and delicate, it should be kept refrigerated and served on demand.
This cheesecake dessert can easily be stored in the same pan where it was prepared.
Cheesecake can be stored in the refrigerator for 3-5 days. Make sure to cover the pan with plastic wrap to keep it air tight after every time slices have been take out. You may need to use a new sheet of plastic wrap after each use.
SOME MORE RECIPES TO TRY
No Bake Banana Split Cheesecake Dessert
No Bake Chocolate Espresso Cheesecake Dessert
No Bane Chocolate Cherry Cheesecake Jars
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Cookie Dough No Bake Cheesecake
Ingredients
Cookie Dough Layer:
- 1/2 cup unsalted butter softened
- 2/3 cup light brown sugar
- 1 tsp vanilla extract
- 1 1/2 tbsp milk
- 1 cup all purpose flour
- 3/4 cup mini chocolate chips
Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
- 3/4 cup heavy whipping cream
- 1/3 cup white granulated sugar
- 1/2 cup mini chocolate chips
Topping:
- 10-12 oz soft and chewy chocolate chip cookies (about 20 cookies)
Instructions
- Pull butter and cream cheese out of the refrigerator about 1 hour before starting to make the dessert to let it soften.
- Lightly grease a 9x9 dish with tall sides with some cooking spray.
Cookie Dough Layer:
- Beat softened butter and sugar together for a couple of minutes, until light and fluffy.
- Add vanilla extract and milk, mix well.
- Turn off the mixer and add flour. Mix flour into the batter on low speed until fully incorporated. Fold in mini chocolate chips.
- Spread cookie dough all over the bottom of a greased pan. Make sure the cookie dough layer is spread evenly throughout the bottom. (Grease your hands to spread cookie dough so that it doesn't stick to the hands.)
Cheesecake Filling:
- Beat cream cheese on medium-high speed until smooth and soft and add sour cream, sugar, and vanilla extract.
- Transfer the cream cheese mixture out into a separate mixing bowl and make whipped cream in the same bowl.
- Clean out the bowl before making whipped cream and switch to a whisk attachment on the mixer.
- Whipped cream: beat heavy whipping cream, while slowly pouring in sugar, until stiff peaks appear. Fold whipped cream into the cream cheese mixture until smooth.
- Add mini chocolate chips and gently fold them into the cheesecake filling.
- Spread cheesecake filling over the cookie dough filling evenly.
- Crumble cookies into small pieces and spread it all over the top of the cheesecake.
- Cover the pan with plastic wrap and refrigerate overnight or for at least 6 hours.
Notes
Nutrition
Lynn says
This was so good! Thanks for sharing!
LyubaB says
Thanks, Lynn! 🙂
2pots2cook says
Oh dear ! You speak my language 🙂
LyubaB says
It was so good! 🙂