This Chocolate Chip Cookie Dough Cheesecake is the ultimate dessert mashup—creamy, indulgent cheesecake meets rich, edible cookie dough. A buttery graham cracker crust forms the base, layered with chunks of chocolate chip cookie dough and smooth cheesecake filling, then topped with silky chocolate ganache and a sprinkle of chocolate chips. It’s a no-bake showstopper perfect for celebrations or when your sweet tooth demands something extraordinary.

Why You’ll Love This Recipe:

No oven required – Perfect for warm-weather baking or quick prep.
Safe-to-eat cookie dough – Heat-treated flour, no eggs.
Silky and rich texture – A cream cheese base with sweet, indulgent flavor.
Crowd-pleasing dessert – Ideal for parties, potlucks, and holidays.

Ingredients Breakdown

For the Crust:

2 cups crushed graham crackers – Classic cheesecake base with a crunchy texture.
1/2 cup melted butter – Binds the crust and adds richness.
1/4 cup brown sugar – Adds a hint of molasses sweetness.

For the Cookie Dough Filling:

1/2 cup unsalted butter, softened – Creamy base for edible dough.
1/2 cup brown sugar + 1/4 cup granulated sugar – Balanced sweetness and flavor depth.
2 tablespoons milk – Helps form a soft dough.
1 teaspoon vanilla extract – Adds warmth and aroma.
1 cup all-purpose flour (heat-treated) – Safe to eat raw and forms the dough’s structure.
1 cup chocolate chips – Classic cookie dough add-in.

For the Cheesecake Filling:

16 oz cream cheese, softened – The creamy base of the cheesecake.
1/2 cup granulated sugar – Sweetens the cheesecake layer.
1 teaspoon vanilla extract – Enhances flavor.
1/2 cup heavy cream – Makes the cheesecake lighter and fluffier.
1 cup chocolate chips – Adds chocolatey texture and taste throughout.

For the Chocolate Ganache:

1/2 cup heavy cream – Helps melt and smooth the chocolate.
1 cup chocolate chips – Creates a rich, glossy ganache topping.

For Topping:

1/2 cup chocolate chips – For added texture, flavor, and visual appeal.

Tips and Tricks:

Heat-treat flour by baking it at 300°F for 10 minutes to kill bacteria.
Chill cookie dough before folding into the cheesecake for defined chunks.
Use full-fat cream cheese for the richest, creamiest result.
Smooth ganache by letting it sit for 1–2 minutes before stirring.
Clean slices by dipping your knife in hot water between cuts.

Variations and Customizations:

Peanut butter chips or white chocolate chips for a twist on traditional dough.
Chocolate cookie crust instead of graham crackers for a deeper cocoa flavor.
Add chopped nuts to the cookie dough for a crunchy texture.
Make mini cheesecakes in a muffin pan with liners for individual servings.

Pairing Suggestions:

Serve with coffee or espresso to balance the sweetness.
Top with whipped cream for extra flair.
Add fresh raspberries or strawberries for a fruity contrast.
Drizzle with caramel sauce for added decadence.

Storage Instructions:

Refrigerator: Store covered for up to 5 days.
Freezer: Freeze slices individually wrapped for up to 2 months. Thaw in the fridge overnight.
Serving tip: Let cheesecake sit at room temperature for 10–15 minutes before serving for the best texture.

Chocolate Chip Cookie Dough Cheesecake

Author: easysweetmeal
Total Time: 30 minutes
Yield: 10–12 servings 1x

Print Recipe

Description

No-Bake Chocolate Chip Cookie Dough Cheesecake – A dreamy combo of creamy cheesecake, egg-free cookie dough chunks, and a buttery graham crust, all draped in chocolate ganache. No oven needed—just chill and indulge

Ingredients

Scale

2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup brown sugar
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour (heat-treated for safety)
1 cup chocolate chips
16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup heavy cream
1 cup chocolate chips
½ cup heavy cream
1 cup chocolate chips
½ cup chocolate chips (optional)

Instructions

1. Make the Crust

In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
Press the mixture firmly into the bottom of a greased or parchment-lined 9-inch springform pan.
Chill in the refrigerator while you prepare the fillings.

2. Prepare the Edible Cookie Dough

Beat softened butter with brown and granulated sugar until smooth and creamy.
Add milk and vanilla extract; mix to combine.
Stir in heat-treated flour until fully incorporated.
Fold in chocolate chips. Set aside in the fridge to firm slightly.

3. Make the Cheesecake Filling

Beat cream cheese until smooth and fluffy.
Add granulated sugar and vanilla extract; mix well.
Slowly pour in heavy cream and beat until light and airy.
Fold in chocolate chips and small chunks of the chilled cookie dough. Do not overmix.

4. Assemble the Cheesecake

Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula.
Cover and refrigerate for at least 4 hours, preferably overnight.

5. Make the Chocolate Ganache

Warm heavy cream in a saucepan or microwave until just steaming.
Pour over chocolate chips in a heat-safe bowl. Let sit for 1 minute.
Stir until smooth and glossy.

6. Finish and Chill

Pour ganache over the set cheesecake. Spread evenly.
Sprinkle extra chocolate chips on top, if desired.
Return to the fridge for at least 1 hour before slicing.

Notes

This cheesecake is rich and decadent—a small slice goes a long way.
Great for making ahead—perfect for holidays and events.
For a cleaner ganache layer, chill the cheesecake before adding the chocolate topping

Prep Time: 30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American