A couple of days ago I shared with you a Chocolate Chip Cookie Cheesecake Crust.  You didn’t think I would leave you hanging without a delicious and perfect filling for it…did you?  Honestly, any filling would be delicious but this one is just right.  This No Bake Chocolate Chip Cookie Cheesecake is ready in no time, only requires a handful of ingredients, tastes amazing and will have your family and friends asking for more.  Keep scrolling to see how you can make it today.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

This No Bake Chocolate Chip Cookie Cheesecake is right up my alley.  Add cookies to about anything and I am ALL in.

When I had the idea for this cheesecake I wasn’t quite sure about it.  I knew we loved the No Bake Golden Oreo Cheesecake but would store bought chocolate chip cookies work?

The answer was instantly…YES!  They worked awesome.  Not only as the crust but also in the filling.  I can hardly wait for you to try it for yourself.

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No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

How to make the BEST No Bake Chocolate Chip Cookie Cheesecake

Any great cheesecake starts with a crust and this Easy Chocolate Chip Cookie Cheesecake Crust is perfection.  

Made with only two ingredients and in less than 15 minutes, it is going to blow your mind and taste buds!  See all of the details on how to make it here.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

The filling for the No Bake Chocolate Chip Cheesecake begins by combining 2 blocks of softened cream cheese with a can of sweetened condensed milk.  I like to use a hand held mixer for this step.

It is super important that you get all of the lumps out of the cream cheese at this point because once you add the next ingredient you are stuck with them.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

The third and final ingredient for the no bake cheesecake base is a tub of whipped topping.  Add it to the cream cheese and sweetened condensed milk mixture.

I find that the best way to combine them is to use a spoon.  If you try to use a mixer for this part it can easily over mix it.

The problem with over mixing at this point is that the whipped topping is adding volume.  We don’t want to lose that by mixing it too much.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

For the filling I used mini Chips Ahoy cookies but the regular sized ones would totally work too.  I put them into a Ziploc bag and crushed them into bite sized pieces.

I wouldn’t use a food processor for this part because you want to have chunks of cookie in the filling.  A food processor will give you more of a crumb.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

These are the sizes of chunks that I used.  There are a variety of shapes and sizes which worked perfectly in the filling.

That way you got a bite of something a little different with every bite.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

Add the chocolate chip cookie chunks to the filling and fold them in by hand.

They key is to distribute them evenly into the no bake cheesecake filling without deflating it.

5 Tips for the Perfect No Bake Cheesecake Filling

  1. Work with room temperature ingredients.  The cream cheese will mix into the other ingredients so much easier.  
  2. Don’t over mix once you have added the whipped topping.  Because the whipped topping is adding volume, over mixing it can deflate the batter.
  3. Mix the whipped topping in by hand.  To get the whipped topping mixed in well and without over mixing I find that doing that step by hand works so much better.  It gives you much more control.
  4. Be sure that you are scraping the bottom and sides of the bowl.  The cream cheese and sweetened condensed milk mixture will hide in the bottom of the bowl and give you a weird texture, so be sure you are scraping everywhere.
  5. Fold in the toppings.  Again, we don’t want to deflate the batter, so folding the toppings in will evenly incorporate them while keeping the volume.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

Pour the filling into the crust that is in a spring form pan and spread it into an even layer.  Look at that!!  Heavenly!

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

To finish the No Bake Chocolate Chip Cheesecake off, place cookies around the edges and then sprinkle the top with any leftover crumbs.

Refrigerate the cheesecake for at least 2 hours and then serve.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

I am telling you that one bite of this Chocolate Chip Cheesecake and you will be hooked!  The fact that it is no bake and doesn’t take much time to make is a total bonus!

Excuse me while I go and make myself another one because one No Bake Chocolate Chip Cheesecake just wasn’t enough.

No Bake Chocolate Chip Cookie Cheesecake Recipe featured by top US dessert blogger, Practically Homemade

Do you love No Bake Cheesecakes?  Try these recipes…

No Bake Chocolate Chip Cookie Cheesecake

Complete with a chocolate chip cookie crust, this No Bake Cheesecake is also loaded with chunks of chocolate chip cookies for the perfect combination.

Course Dessert
Keyword chocolate chip cookie cheesecake, golden oreo no bake cheesecake
Prep Time 2 hours 25 minutes
Total Time 2 hours 25 minutes
Servings 1 cheesecake

Ingredients

Chocolate Chip Cookie Crust

  • 2 1/4 cups chocolate chip cookie crumbs
  • 2 tbsp brown sugar {optional}
  • 1/2 cup butter {melted}

Chocolate Chip Cookie Cheesecake Filling

  • 2-8 oz. pkgs. cream cheese {softened}
  • 1-14 oz. can sweetened condensed milk
  • 1-8 oz. tub whipped topping {thawed}
  • 1/2-3/4 cup chocolate chip cookies {chopped}

Instructions

Chocolate Chip Cookie Crust

  1. Combine chocolate chip cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

Chocolate Chip Cookie Filling

  1. 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 chocolate chip cookie crumbs so that they are evenly distributed.

Cheesecake Assembly

  1. Pour chocolate chip cookie cheesecake filling into the crust and spread out into an even layer. Press 8 chocolate chip cookies into the top of the cheesecake. Refrigerate for at least two hours before serving . Leftovers can be stored in the refrigerator for up to 4 days.