This cookie dough cheesecake is brimming with cookie dough and chocolate chips, plus it’s a totally no bake dessert!
Another day, another cheesecake! This time it’s a cookie dough cheesecake, of the no bake variety.
Because, as Nelly said, it’s getting hot in here. (I tried five times to use Nelly’s original spelling but my computer’s autocorrect was having none of it.)
Summer is in full swing here in Phoenix and I’ll welcome any dessert that doesn’t require an oven. . .especially if that dessert is positively brimming with cookie dough. Even if summer hasn’t yet arrived in your neck of the woods, no-bake cheesecakes are always a good idea.
Why you’ll love this cookie dough cheesecake
- No oven required!
- It will last several months in the freezer
- The ingredients are all easy to find; most you probably have on hand already
How to make edible cookie dough
- Beat butter and sugar together in a large mixing bowl, then beat in a few more ingredients (mixture will be dry) /b>
- Beat in enough milk to make the dough cohesive, like the in second picture above
- Add mini chocolate chips and fold to combine
- Form the dough into balls a little bigger than a garbanzo bean
Baker’s tip: You need to use mini chocolate chips for the cookie dough because regular chips will be too big. If you only have regular-sized chips you can just chop those up a bit.
Pop the cookie dough in the freezer to solidify. (You can’t fold the cookie dough into the cheesecake filling if it’s too soft—it will fall apart, so don’t skip the freezing step.)
How to make Oreo cookie crust
This cookie dough cheesecake uses an Oreo crumb crust because more chocolate is always a good thing. However, you can totally substitute a graham cracker crust or a vanilla cookie crust or whatever you prefer.
- Just process your Oreos in a food processor until they’re crumbs, then mix in melted butter and salt
- Press the crust mixture into the bottom and partway up the sides of a 9-inch springform pan, then chill
Baker’s tip: If you don’t have a food processor you can put your cookies in a large zip-top bag and crush with a rolling pin until they’re finely ground. (I recommend doubling or tripling the bags or you’ll end up with cookie crumbs all over your kitchen.)
How to make cookie dough cheesecake
- Start by beating room temperature cream cheese until creamy, then add powdered sugar
- Beat in a few more ingredients until very creamy
It’s really important that your cream cheese is room temperature or your filling could end up with lumps of cream cheese in it—see below for tips on bringing it up to temp quickly.
- Add mini chocolate chips and the frozen cookie dough and fold until distributed
- Scrape the filling into the chilled crust and freeze overnight
Reserve some of the cookie dough to decorate the top of the finished cheesecake. I smushed my dough together and made large balls but you could just sprinkle the small ones over the ganache topping if you were so inclined.
How to make chocolate ganache topping
The topping on this cookie dough cheesecake is a simple chocolate ganache; it makes the cheesecake super decadent.
I like the addition of extra chocolate but if you’re pressed for time (or just don’t feel like adding the topping) you can skip it!
- Pour heated heavy cream over chocolate chips and let sit for a few minutes
- Stir until smooth
- Spread the ganache over the cheesecake
- Decorate with whipped cream and reserved cookie dough
Just chill to set the ganache and you’re ready to serve.
Let the cheesecake sit at room temperature for 20 to 30 minutes before you slice it or it’s almost impossible to get a knife through it.
If you still have trouble slicing it after half an hour, run your knife under hot water and that should help.
How to bring cream cheese to room temperature
The cream cheese you use for your cookie dough cheesecake really needs to be at room temperature; if it’s too cold it will not mix properly with the other ingredients and you’ll end up with lumps of cream cheese in your final product. Yuck.
But, even in the midst of summer, cream cheese takes its sweet time to warm up. So you have a couple options to bring it up to temp a little faster.
One option is to put it in a microwave safe bowl and zap it for three or four 10-second intervals, stirring after each interval so it warms evenly. Just don’t let it go too long or you’ll end up with warm cream cheese and that’s not what you want.
You can also leave the cream cheese in its metal wrappings and submerge it in hot water for a few minutes.
I’ll just note that letting cream cheese sit on the counter for awhile is still my preferred method—it will take about 30 to 60 minutes this way, depending on how cool your kitchen is; remove it from its outer wrappings first.
Did you make this cookie dough cheesecake? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Insta; tag @theitsybitsykitchen so I can see your beautiful creations!
This cookie dough cheesecake is a decadent and totally no-bake dessert. It's loaded with chocolate chips and cookie dough and everyone loves it!
- 8 tablespoons unsalted butter at room temperature
- 3/4 cup packed light brown sugar
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 to 3 tablespoons milk
- 1/2 cup mini chocolate chips
- 26 Oreo cookies
- 5 tablespoons unsalted butter melted
- 1/4 teaspoon salt
- 2 ounces finely chopped white chocolate
- 24 ounces cream cheese at room temperature
- 1/2 cup powdered sugar
- 1/4 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips can substitute regular size
- 1 1/2 cup chocolate chips
- 3/4 cup heavy cream
- Whipped cream for serving if desired
Cream the butter and sugar together in a large mixing bowl with an electric mixer. Add the vanilla and mix to combine. Beat in the flour, baking soda, and salt (the mixture will be dry).
Mix in enough milk to make the cookie dough cohesive, then fold in the mini chocolate chips.
Shape the dough into balls about the size of a garbanzo bean. (You might have to chill the dough in order to shape it.) Set the dough balls on a large baking sheet lined with parchment and freeze for at least 30 minutes; leave in the freezer while you make the crust and filling.
Lightly spray a 9-inch springform pan with cooking spray and set aside.
Process the cookies in a food processor until finely ground, then add the butter and salt and process again until combined. Press into an even layer on the bottom and an inch up the sides of the pan. Freeze crust while you make the filling.
(If you don’t have a food processor, place the cookies in a large zip-top plastic bag and crush with a rolling pin.)
Place the white chocolate in a small, microwave-safe bowl and heat on 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool for 5 minutes before proceeding.
Place the cream cheese in a medium mixing bowl and beat with an electric mixer set to medium until cream cheese is light and fluffy, 2 to 3 minutes. Add the powdered sugar and beat until very creamy, stopping to scrape the sides and bottom of the bowl as necessary.
Beat in the heavy cream, vanilla, and the cooled chocolate. Turn mixer to high and beat for 2 minutes.
Use a rubber spatula to fold in the chocolate chips and about three-quarters of the cookie dough. (Reserve the remaining cookie dough to use as garnish on the finished cake—store it in the freezer until you’re ready to use it.)
Scrape the filling into the frozen crust. Smooth the filling into an even layer, then cover with plastic wrap and freeze overnight.
Once the cheesecake has chilled overnight, make the topping.
Put the chocolate chips in a small heat-proof bowl and set aside.
Heat the heavy cream in a small saucepan until it just begins to steam. Pour the cream over the chocolate chips and let it sit for 3 minutes. Whisk until the mixture is smooth,
Pour the chocolate over the top of the cheesecake and smooth with an offset spatula. Return to the freezer for 20 minutes or so to set the ganache.
Top with whipped cream and the reserved cookie dough. (At this point you can return the cake to the freezer or you can serve it.)
When you’re ready to serve, run a knife around the edge of the cheesecake to detach it from the pan. If that isn’t enough to loosen the cake, run the sides of the pan under hot water for a few seconds.
Let the cake sit at room temp for 20 to 30 minutes to make slicing easier. Slice (a knife run under hot water helps!) and serve.
- Uneaten cheesecake can be stored in the freezer, tightly wrapped, for up to 3 months.
- If you don’t have mini chocolate chips for the cookie dough, you can chop up regular-sized chips so they’re roughly the size of mini chips. No problem!
- You can substitute regular chocolate chips for mini in the cheesecake filling.