No Bake Cookie Dough Cheesecake Recipe
If you are a cookie dough lover {and let’s face it…who isn’t?} then this No Bake Cookie Dough Cheesecake recipe is for you! From the chocolate chip cookie crust to the velvety smooth and creamy no bake cheesecake filling stuffed with chunks of eggless cookie dough, every single bite is heavenly.

Table of Contents
For years I owned and operated a local deli and the best selling dessert was cookie dough brownies. We would sell hundreds in a single week! To say that the eggless cookie dough in this no bake cheesecake is legendary would be an understatement.
Imagine if I had combined the cookie dough with creamy cheesecake filling and a chocolate chip cookie crust back then?! I think is is safe to say that this no bake chocolate chip cookie dough cheesecake would have flown off the shelf and now you can make it in your own kitchen. The best news, you don’t even have to turn on the oven to do it!
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What goes into this Recipe

- Chocolate Chip Cookie Crumbs – I used about 35 Chips Ahoy cookies, but you can use any brand you like. Pulse them into fine crumbs in a food processor.
- Butter – Melted butter will bind the cookie crumbs together to create that delicious crust and softened butter will make the cookie dough bites perfectly rich.
- Cream Cheese – The perfect starting point for any no bake cheesecake.
- Sweetened Condensed Milk – This thick and sweet canned milk in perfect in the creamy filling.
- Whipped Topping – We are adding it to the filling to make it lighter and to the top for the perfect finishing touch.
- All Purpose Flour – This is going into the eggless cookie dough recipe, so we do need to heat treat it to make the raw flour safe to eat. You can microwave it for 1 minute and 15 seconds, stirring after every 15 seconds, or if you don’t mind heating up the oven, you can cook it for 4-5 minutes at 350, stirring every minute.
See recipe card for full information on ingredients and quantities.
How to make no bake cookie dough cheesecake
- For the chocolate chip cookie crust, combine your chocolate chip cookie crumbs with melted butter and add them to a springform pan that has been lightly sprayed with nonstick spray. Press the buttered crumbs firmly into the bottom of the pan and refrigerate until your filling is ready.
- For the eggless chocolate chip cookie dough, combine the softened butter, granulated sugar, brown sugar and vanilla extract in a medium bowl. Use a hand held mixer {or a stand mixer fit with a paddle attachment} to cream the ingredients together. Add heat-treated flour and stir into the butter mixture. Add mini chocolate chips and stir in by hand. Use a small cookie scoop and scoop small cookie dough balls onto a parchment paper {or wax paper} lined baking sheet. Refrigerate until filling is ready.

- In a medium bowl combine the softened cream cheese with sweetened condensed milk using a hand mixer. Mix until it is creamy and smooth. Add the whipped topping and fold it into the sweetened condensed milk and cream cheese mixture.
- Remove the scoops of Eggless Chocolate Chip Cookie Dough from the refrigerator and roll into smooth balls of cookie dough. Add the edible cookie dough balls to the cheesecake mixture and fold them in gently until they are evenly distributed.

- Add the no-bake cheesecake batter into the Chocolate Chip Cookie Crust. Spread it out into an even layer in a springform pan. Refrigerate for at least 2 hours, preferably 4 hours.
- To serve the cheesecake, remove the outer ring of the springform pan and place the cheesecake on a cake plate. Use additional whipped topping to create a border around the edges of the cheesecake layer. Place the extra cookie dough balls around the edges and sprinkle with leftover chocolate chip cookie crumbs. You can also add a drizzle of chocolate or caramel syrup to the top of the cheesecake to make it extra special.

Expert Tips
- Don’t skip heat treating the flour. Flour is a raw ingredient and can contain bacteria. To help with that you can microwave or bake the flour to reduce the risk.
- Use store bought whipped topping. While you could technically use heavy cream and whip it into stiff peaks, it won’t be nearly as stable as a whipped topping like Cool Whip. I highly recommend using the store bought variety for best results.
- Change the crust if you like. I love how crushed chocolate chip cookies go with this no bake cheesecake, but you could use any sort of cookie you like. Regular Oreo cookies, Golden Oreos, Vanilla Wafers or even graham crackers would be delicious. You could also bake a chocolate chip cookie dough crust. This everyday chocolate chip cookie recipe would be perfect.
- Use full fat cream cheese. Full fat cream cheese has a lower water content than the lower fat varieties. This helps your cheesecake stay together better and slice cleanly.
Storage and Freezing
Store: For a number of reasons, cheesecake needs to be refrigerated. This is to keep the thick and dense texture and because of the ingredients in it that will spoil if left out. Leftovers can be stored in the refrigerator covered tightly or in an airtight container for up to 4 days
Freeze: No bake cheesecake can also be frozen for up to 2 months. It can actually be a fun way to eat cheesecake because of the texture. Just be sure to cover it really well and don’t go over a couple of months or you can lose quality.
Recipe FAQs
It shouldn’t take too long to get cream cheese to room temperature because it is full of fat. If you leave a brick of cream cheese on the counter for about 30 minutes to 1 hour it should be ready.
To speed up the process you can cut it into smaller cubes and put them onto a plate. Cover with plastic wrap and wait about 15 minutes.
Absolutely! In fact, you could add pecans or walnuts to the cheesecake or to the cookie dough for great flavor and texture.
The Eggless Cookie Dough in this recipe is totally edible. By not adding eggs to the dough and heating up the flour to a safe temperature, you are keeping any harmful bacteria out of the dough.

Do you love a good No Bake Cheesecake Recipe? Try these…
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No Bake Cookie Dough Cheesecake Recipe
Ingredients
No Bake Chocolate Chip Cookie Crust
- 2 ¼ cups chocolate chip cookie crumbs {about 35 Chips Ahoy Cookies}
- ⅓ cup butter {melted}
Eggless Cookie Dough
- ¾ cup butter or margarine {softened}
- ½ cup granulated sugar
- ½ cup brown sugar {packed}
- ½ tsp vanilla extract
- 1 cup all purpose flour {see cooking instructions below}
- ½ cup mini chocolate chips
No Bake Chessecake Filling
- 8 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping
Topping
- 4 ounces whipped topping
Instructions
No Bake Chocolate Chip Cookie Crust
- Combine chocolate chip cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a spring form pan that has been lightly sprayed with nonstick cooking spray. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
Eggless Chocolate Chip Cookie Dough
- In a medium bowl combine the butter or margarine with the sugars and vanilla extract, cream together using a hand held mixer. Add the all purpose flour {that has been cooked to get rid of any bacteria, see below*} and mix into the wet ingredients. Add the mini chocolate chips and stir them into the cookie dough. Use a small cookie scoop and scoop small mounds of cookie dough onto a wax paper {or parchment} lined baking sheet. Refrigerate until cheesecake filling is ready.
No Bake Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the eggless chocolate chip cookie dough mounds so that they are evenly distributed.
Cheesecake Assembly
- Pour cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving. To serve, pipe whipped topping in rosettes onto the top and around the edge of the cheesecake. Top each rosette with a cookie dough mound. Leftovers can be stored in the refrigerator for up to 4 days.