Eggless Cookie Dough Cheesecake Recipe
If you are a cookie dough lover {and let’s face it…who isn’t} then this Eggless Cookie Dough Cheesecake Recipe is for you. From the No Bake Chocolate Chip Cookie Crust to the velvety smooth and creamy no bake cheesecake filling, every single bite is heavenly. And we haven’t even started to talk about the best part! Chunks of eggless chocolate chip cookie dough are dispersed throughout. One word…Magic!
Do you love no bake cheesecake? Try this No Bake Chocolate Chip Cookie Cheesecake.
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Chocolate Chip Cookie Dough Cheesecake
I am a cookie lover and so marrying my obsession with cheesecake and cookies into one dessert just can’t be beat.
The fact that I don’t have to turn on my oven to make it is totally awesome!
How to make a Chocolate Chip Cookie Dough No Bake Cheesecake
Chocolate Chip Cookie Cheesecake 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.
Eggless Chocolate Chip Cookie Dough
Combine the butter, sugars and vanilla in a medium bowl. Use a hand held mixer to cream the ingredients together.
Add cooked flour {see step by step photos for this dough here} and stir into the butter mixture. Add mini chocolate chips and stir in by hand. You can use this cookie dough for these Cookie Dough Brownies too!
Use a small cookie scoop and scoop small mounds of cookie dough onto a parchment {or wax paper} lined baking sheet. Refrigerate until filling is ready.
No Bake Cheesecake Filling
- In a medium bowl combine the softened cream cheese with sweetened condensed milk using a hand held mixer. Mix until it is creamy and smooth. Add the whipped topping and fold it into the cream cheese and sweetened condensed milk mixture.
- Remove the scoops of Eggless Chocolate Chip Cookie Dough from the refrigerator and roll into smooth balls.
- Add the cookie dough balls to the no bake cheesecake filling and fold them in gently until they are evenly distributed.
- Add the no-bake cheesecake mixture into the Chocolate Chip Cookie Crust and spread it out into an even layer. Refrigerate for at least 2 hours, preferably 4 hours.
Serving your No Bake Chocolate Chip Cookie Dough Cheesecake
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. 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 to make it extra special.
Frequently asked questions about this eggless cookie dough cheesecake recipe:
How to bring cream cheese to room temperature?
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.
How to store my cookie dough cheesecake?
For a number of reasons cheesecake needs to be refrigerated. To keep the thick and dense texture and because of the ingredients it is important.
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.
Can I add nuts to the cheesecake?
Absolutely! In fact, you could add pecans or walnuts to the cheesecake or to the cookie dough for great flavor and texture.
Is it safe to eat raw cookie dough?
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.
See more about this cookie dough recipe here.
Do you love No Bake Cheesecakes? Try these awesome recipes…
- S’mores No Bake Cheesecake
- Strawberry No Bake Cheesecake
- Pina Colada No Bake Cheesecake
- Cookie Butter No Bake Cheesecake
- Strawberry Crunch No Bake Cheesecake
Eggless Cookie Dough Cheesecake Recipe
Ingredients
No Bake Chocolate Chip Cookie Crust
- 2 ¼ cups chocolate chip cookie crumbs {about 35 Chips Ahoy Cookies}
- â…“ 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
- 2-8 oz. pkgs. cream cheese {softened}
- 1-14 oz. can sweetened condensed milk
- 1-8 oz. tub whipped topping
Topping
- 4 oz. 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.
Notes
Nutrition
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