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You are here: Home / Cakes and Cupcakes / Cookie Dough Cheesecake

Cookie Dough Cheesecake

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Pinterest image for cookie dough cheesecake with text overlay

This cookie dough cheesecake is brimming with cookie dough and chocolate chips, plus it’s a totally no bake dessert!

slice of cookie dough cheesecake on a plate with the rest of the cake in the background

Pinterest image for cookie dough cheesecake with text overlay

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

how to make 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

how to finish cookie dough

  • 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.
how to make Oreo crumb crust

  • 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

how to make cookie dough cheesecake steps 1 and 2

  • 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.

how to make cookie dough cheesecake steps 3 and 4

  • 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!

how to make chocolate ganache topping
  • Pour heated heavy cream over chocolate chips and let sit for a few minutes
  • Stir until smooth

how to finish cookie dough cheesecake

  • 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.

A few more cheesecake recipes
Snickers Cheesecake
Triple Chocolate Cheesecake
Coconut Lime Cheesecake
Blueberry Cheesecake Bars

slice of cookie dough cheesecake on a plate with a fork taking a bite out of it and another slice behind it

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!

5 from 15 votes
slice of cookie dough cheesecake on a plate with the rest of the cake in the background
Print
No-Bake Cookie Dough Cheesecake
Prep Time
1 hr 15 mins
Chilling time
8 hrs
 

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!

Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Cookie dough
  • 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
Crust
  • 26 Oreo cookies
  • 5 tablespoons unsalted butter melted
  • 1/4 teaspoon salt
Filling
  • 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
Topping
  • 1 1/2 cup chocolate chips
  • 3/4 cup heavy cream
  • Whipped cream for serving if desired
Instructions
Cookie dough
  1. 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).
  2. Mix in enough milk to make the cookie dough cohesive, then fold in the mini chocolate chips.
  3. 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.
Crust
  1. Lightly spray a 9-inch springform pan with cooking spray and set aside.
  2. 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.
  3. (If you don’t have a food processor, place the cookies in a large zip-top plastic bag and crush with a rolling pin.)
Filling
  1. 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.
  2. 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.
  3. Beat in the heavy cream, vanilla, and the cooled chocolate. Turn mixer to high and beat for 2 minutes.
  4. 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.)
  5. Scrape the filling into the frozen crust. Smooth the filling into an even layer, then cover with plastic wrap and freeze overnight.
Topping
  1. Once the cheesecake has chilled overnight, make the topping.
  2. Put the chocolate chips in a small heat-proof bowl and set aside.
  3. 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,
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
Recipe Notes
  • 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.

Related

Comments

  1. sherry says

    July 16, 2019 at 10:39 pm

    how delicious does this sound and how pretty does it look! Yum! cheers sherry

    Reply
  2. Liz says

    June 30, 2019 at 3:06 am

    5 stars
    This could be dangerous to have around! You’ve combined two of my favorite treats—-cheesecake and cookie dough!! What a fabulous dessert, Kelsie!!!

    Reply
    • Kelsie says

      June 30, 2019 at 1:24 pm

      Thank you, Liz!

      Reply
  3. Marissa says

    June 28, 2019 at 1:13 pm

    5 stars
    I always leave your site hungry, Kelsie! This looks like my dream cheesecake!! I can’t believe that you don’t even need to turn on the oven to make it!

    Reply
    • Kelsie says

      June 30, 2019 at 1:24 pm

      Thank you, Marissa!

      Reply
  4. Cheyanne @ No Spoon Necessary says

    June 28, 2019 at 7:38 am

    5 stars
    As soon as I saw the first photo of this cheesecake, I was like – I NEED THIS in my life! And then I read “no bake” and I almost died and went to heaven! Kelsie, this is just FABULOUS! I mean, does dessert get any better than this – cookie dough, cheesecake AND no bake?!?! Just stop it!! I can’t handle this treat! J/K. I can and WILL show this cake who’s boss. 😉 Gimme Gimme!

    Reply
    • Kelsie says

      June 30, 2019 at 1:24 pm

      Thank you, Chey!

      Reply
  5. Leanne Combden says

    June 27, 2019 at 5:05 am

    5 stars
    This one might be your most decadent looking cheesecake yet! I’m planning to make one of your fabulous desserts this summer. I’m narrowing down my list, but this one is definitely a strong contender!

    Reply
    • Kelsie says

      June 30, 2019 at 1:24 pm

      Thank you, Leanne!

      Reply
  6. Kelly | Foodtasia says

    June 26, 2019 at 10:22 am

    5 stars
    Kelsie, this cheesecake looks so irresistible! Love the cookie dough and no-bake is perfect for this summer heat!

    Reply
    • Kelsie says

      June 30, 2019 at 1:23 pm

      Thank you, Kelly!

      Reply
  7. 2pots2cook says

    June 26, 2019 at 9:40 am

    5 stars
    Absolutely perfect for hot days over here ! Pinning dear !

    Reply
    • Kelsie says

      June 30, 2019 at 1:23 pm

      Thank you!

      Reply
  8. John / Kitchen Riffs says

    June 26, 2019 at 8:13 am

    Cheesecake? Cookie dough? Be still, my heart! Sounds like a dynamite combo of flavors. Thanks!

    Reply
    • Kelsie says

      June 30, 2019 at 1:23 pm

      Haha! Thanks, John!

      Reply
  9. Carlee says

    June 25, 2019 at 9:56 am

    Cookie dough cheesecake was my birthday dessert request all through high school. I’m going to have to make this no bake version and relive the glory days!

    Reply
    • Kelsie says

      June 30, 2019 at 1:23 pm

      Thank you, Carlee!

      Reply
  10. Monika says

    June 25, 2019 at 6:05 am

    Hi! I need to make some substitutions and I am hoping you can help…
    For the crust, you use 26 Oreo cookies. I don’t have these cookies. I do have some chocolate chip cooks. Do you know how many grams 26 Oreo cookies is? If I know, then I will know how many chocolate chip cookies to crush up. I realize I’ll need to add more butter this way since I won’t have the inside filling for more moisture…
    For the topping, you use 1 1/2 cup chocolate chips. How many grams or ounces is that?

    Thanks!

    Reply
    • Kelsie says

      June 25, 2019 at 6:16 am

      Hi Monika! I did a little math and it looks like 26 Oreos would be about 290 grams; you have a little leeway since the cheesecake doesn’t bake so as long as the cookie crumbs and melted butter hold together when you press them into the pan you should be fine. That said, are your chocolate chip cookies crispy/crunchy? Because if they are then you’ll probably be fine; if they’re chewy then I would try to find something crunchy like graham crackers or vanilla wafers. You’ll need about 8 ounces of chocolate chips. I hope that helps and let me know if you have more questions! I’m happy to help!

      Reply
  11. Katherine | Love In My Oven says

    June 24, 2019 at 9:42 pm

    5 stars
    Is it as hot in Arizona as it is in Vegas? OMG it’s so hot. I think I would die if I lived here all of the time, haha! Anyway, this no-bake treat is perfect for the summer. So much cookie dough – who DOESN’T love cookie dough!?

    Reply
    • Kelsie says

      June 25, 2019 at 6:18 am

      Hahaha! I think they’re comparable but Phoenix gets a little hotter. Just be glad you’re not they’re in July or August! Hope you guys are having a blast! Thanks, Katherine!

      Reply
  12. Ben|Havocinthekitchen says

    June 24, 2019 at 4:48 pm

    5 stars
    Well I guess, with your passion for baking, summer is a challenging time of the year for you 🙂 And you’re right – no bake desserts are a lifesaver. You did a fantastic job on this cheesecake; it looks stunning and sounds delicious.

    Reply
    • Kelsie says

      June 24, 2019 at 7:35 pm

      Thank you, Ben!

      Reply
  13. Haylie / Our Balanced Bowl says

    June 24, 2019 at 1:31 pm

    5 stars
    No bake is the BEST for Summer desserts! I could eat this entire thing I think LOL! Love the oreo crust and the cookie dough bits inside…YUM! So creamy and delicious!

    Reply
    • Kelsie says

      June 24, 2019 at 7:35 pm

      Thank you, Haylie!

      Reply
  14. Laura says

    June 24, 2019 at 12:56 pm

    5 stars
    Cookie Dough. Cheesecake. Chocolate. Whipped Cream. Those are the 4 food groups, right? Sign me up for this wonderful dessert! Any time of year is good for no-bake cheesecake!

    Reply
    • Kelsie says

      June 24, 2019 at 7:34 pm

      Thank you, Laura!

      Reply
  15. Kim Lange says

    June 24, 2019 at 8:44 am

    5 stars
    Stunning! Love the cookie dough incorporated into cheesecake! Definitely pinning…like always! 🙂 Happy Monday Kelsie!!

    Reply
    • Kelsie says

      June 24, 2019 at 7:34 pm

      Thank you, Kim!

      Reply
  16. Milena says

    June 24, 2019 at 8:05 am

    5 stars
    Our summer just arrived – early this morning:) but after these past two weeks spent in Florida I can see the merits of the cake you have going on here. Every layer of it is awesome – from crust to ganache! Pinned.

    Reply
    • Kelsie says

      June 24, 2019 at 7:34 pm

      Thank you, Milena!

      Reply
  17. Joanne says

    June 24, 2019 at 6:37 am

    I can’t get over how cute those cookie dough balls are!! This is such an awesome idea for dessert!! I love it Kelsie!!

    Reply
    • Kelsie says

      June 24, 2019 at 7:34 pm

      Thank you so much, Joanne!

      Reply
  18. Kelly @ Kelly Lynn’s Sweets and Treats says

    June 24, 2019 at 6:25 am

    5 stars
    The cheesecake queen has outdone herself with this one!! You would have to rip this out of my hands to get me to stop eating it hehehehe.

    Reply
    • Kelsie says

      June 24, 2019 at 6:26 am

      Haha! Aww thanks, Kelly!

      Reply
  19. Mary Ann | The Beach House Kitchen says

    June 24, 2019 at 6:03 am

    5 stars
    Both our sons have summer birthdays Kelsie and I’ve got one who will LOVE this for his birthday cake! He’s a cookie dough lover for sure! You’ve made my life easier with this recipe. Can’t wait to give it a try!

    Reply
    • Kelsie says

      June 24, 2019 at 6:26 am

      Thank you, Mary Ann! Hope he loves it!

      Reply
  20. Dawn - Girl Heart Food says

    June 24, 2019 at 4:25 am

    5 stars
    No bake cheesecake is definitely a good idea, especially one that is cookie dough flavoured!! It’s not super hot around here just yet (not that it’s ever super hot), but I can definitely appreciate a no bake dessert! This one looks super creamy dreamy, Kelsie! Just what my Monday needs! Have a wonderful week 🙂

    Reply
    • Kelsie says

      June 24, 2019 at 6:25 am

      Awww thank you, Dawn! You too!

      Reply

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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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