No-Bake Cookie Dough Cheesecake

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

Prep Time 1 hour 15 minutes

Chilling time 8 hours

Servings 10

Author Kelsie

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.