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Cookie Dough No Bake Cheesecake

Layered cheesecake dessert made with raw cookie dough, cheesecake filling, and soft chocolate chip cookies on top. 

Course Dessert
Cuisine American
Keyword cheesecake, chocolate chip cookies, cookie dough, no bake, no bake dessert
Prep Time 30 minutes
Refrigerate to set 8 hours
Total Time 8 hours 30 minutes
Servings 9
Calories 828 kcal

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

  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 9x9 dish with tall sides with some cooking spray.

Cookie Dough Layer:

  1. Beat softened butter and sugar together for a couple of minutes, until light and fluffy.

  2. Add vanilla extract and milk, mix well.

  3. Turn off the mixer and add flour. Mix flour into the batter on low speed until fully incorporated. Fold in mini chocolate chips.

  4. 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:

  1. Beat cream cheese on medium-high speed until smooth and soft and add sour cream, sugar, and vanilla extract.

  2. Transfer the cream cheese mixture out into a separate mixing bowl and make whipped cream in the same bowl.

  3. Clean out the bowl before making whipped cream and switch to a whisk attachment on the mixer.

  4. 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.

  5. Add mini chocolate chips and gently fold them into the cheesecake filling. 

  6. Spread cheesecake filling over the cookie dough filling evenly.

  7. Crumble cookies into small pieces and spread it all over the top of the cheesecake.

  8. Cover the pan with plastic wrap and refrigerate overnight or for at least 6 hours.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Cookie Dough No Bake Cheesecake
Amount Per Serving
Calories 828 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 29g181%
Cholesterol 123mg41%
Sodium 317mg14%
Potassium 196mg6%
Carbohydrates 87g29%
Fiber 2g8%
Sugar 62g69%
Protein 8g16%
Vitamin A 1420IU28%
Vitamin C 0.2mg0%
Calcium 127mg13%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.