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Cookie Dough No Bake Cheesecake

A rich and creamy no-bake cheesecake with a delicious cookie dough layer that combines nostalgia and indulgence, perfect for satisfying your sweet tooth without the hassle of baking.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cookie Dough Layer
  • 1/2 cup unsalted butter (softened) Adds richness and creaminess to the cheesecake.
  • 2/3 cup light brown sugar For that signature cookie dough sweetness.
  • 1 tsp vanilla extract Enhances the flavor profile beautifully.
  • 1 1/2 tbsp milk Helps achieve the perfect cookie dough consistency.
  • 1 cup all-purpose flour Forms the base of the cookie dough layer.
  • 3/4 cup mini chocolate chips Provides bursts of chocolate flavor in every bite.
Cheesecake Filling
  • 16 oz cream cheese (softened) A key ingredient that makes the cheesecake creamy.
  • 1/2 cup sour cream Adds depth and tang to the cheesecake.
  • 1/2 cup white granulated sugar For balanced sweetness in the cheesecake.
  • 1 tsp vanilla extract A repeat use for deeper vanilla notes.
  • 3/4 cup heavy whipping cream Creates a fluffy texture in the filling.
  • 1/3 cup white granulated sugar Sweetens your whipped cream.
  • 1/2 cup mini chocolate chips Additional topping for the cheesecake.
Base Layer
  • 10-12 oz soft and chewy chocolate chip cookies (about 20 cookies) The base layer of cookie goodness for the dish.

Method
 

Preparation
  1. Pull butter and cream cheese out of the refrigerator about 1 hour before starting to make the dessert to let it soften.
  2. Lightly grease a 9×9 dish with cooking spray to help with easy removal.
Cookie Dough Layer
  1. In a mixing bowl, combine the softened butter and light brown sugar. Cream them together until light and fluffy, about 2-3 minutes.
  2. Mix in the vanilla extract and milk. Gradually add the all-purpose flour and keep mixing until combined. Fold in the mini chocolate chips.
  3. Spread the cookie dough mixture evenly into the bottom of your greased dish, pressing it firmly for an even layer.
Cheesecake Filling
  1. In a large mixing bowl, combine the softened cream cheese and sour cream. Beat until smooth and creamy, approximately 3-4 minutes.
  2. Gradually add in the white granulated sugar and another teaspoon of vanilla extract. Mix until fully incorporated and free of lumps.
  3. In another bowl, whip the heavy cream with the remaining granulated sugar until stiff peaks form. Gently fold this whipped cream into the cheesecake mixture.
Combine & Chill
  1. Spoon the cheesecake filling over the cookie dough layer, spreading it evenly.
  2. Sprinkle additional mini chocolate chips over the top for decoration.
  3. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is fully set.
Serving
  1. Once set, slice into square pieces and serve chilled.

Notes

This dessert can be served in squares or scooped onto plates alongside fresh berries. Drizzle chocolate or caramel sauce on top for an extra wow factor. Keep any leftovers covered in plastic wrap or in an airtight container in the refrigerator for up to 5 days. You can freeze it for up to 2 months, thawing in the refrigerator overnight before serving. Use room temperature ingredients for a smoother mixture.