No-Bake Cookie Dough Cheesecake is one of those treats that feels like a hug on a plate — creamy, sweet, and playfully nostalgic with little bites of raw cookie dough scattered throughout. Honestly, this recipe has saved me on more than one busy weeknight when the oven felt too much like a commitment. It’s rich but not too fussy, and I swear, hiding those mini cookie dough balls in the filling makes every forkful a delightful surprise.

Detailed Ingredients with measures

For the cookie dough: 1 ¼ cups (175g) all-purpose flour, heat treated ½ cup (113g) unsalted butter, softened ½ cup (95g) granulated sugar 1/3 cup (73g) light brown sugar, packed ¼ teaspoon salt 3 tablespoons (45ml) milk 1 tablespoon (15ml) vanilla extract ½ cup (90g) mini chocolate chips For the crust: 1 package (13oz) chocolate chip cookies (such as Chips Ahoy) 7 tablespoons (127g) Danish Creamery Unsalted Butter, melted For the filling: 4 ounces (113g) white chocolate 1 cup (236ml) + 2 tablespoons (30ml) heavy whipping cream, divided ½ cup (65g) powdered sugar 16 ounces (452g) full-fat cream cheese, at room temperature ¼ cup (55g) light brown sugar 2 teaspoons (10ml) pure vanilla extract For the topping: ¾ cup (177ml) heavy whipping cream 3 tablespoons (24g) powdered sugar Hot fudge sauce (optional) Mini chocolate chips (optional)

Prep Time

About 40 minutes plus chilling time Just a heads up: heat treating flour isn’t something I usually plan on, but it’s super important here since this dough isn’t baked. I throw mine on a parchment-lined sheet at 350°F for 10 minutes and give it a stir halfway so it doesn’t brown too much. Let it cool before sifting to avoid weird lumps in the dough. That cookie dough stage? It’s like my kid’s reward – the little balls get rolled and thrown in the freezer while I finish everything else. Pro tip: don’t skip the freezing; it helps those dough bites keep their shape instead of disappearing into the filling. Speaking of which, the crust? Grinding up store-bought chocolate chip cookies is a massive shortcut. I know, homemade is dreamy – but sometimes? I embrace the cheat. Mix those cookie crumbs with melted butter and press firmly into a greased 9-inch springform pan, then chill it while you whip up the rest. Melting white chocolate with a splash of heavy cream is where the magic really starts. I do it in intervals in the microwave — stirring, stirring — trying my best not to let it burn. Then the filling comes together: softened cream cheese with brown sugar, powdered sugar, and vanilla gets silky smooth before folding in the whipped cream. The mini cookie dough balls tuck in right at the end. Top it all off with softly whipped cream sweetened just enough with powdered sugar. If you’re feeling extra fancy (or just really craving gooey goodness), drizzle some hot fudge sauce and sprinkle on mini chips. Honestly, this pie looks way fancier than it is, and every single time I bring it to a gathering, it disappears faster than I can slice it. Plus, no oven means less heat and fewer excuses not to indulge—win-win, right? Just don’t blame me if you catch yourself sneaking a slice (or two) for breakfast.

 

Detailed Directions and Instructions

Prepare the flour

Preheat oven to 350°F (175°C).

Spread flour evenly on a parchment-lined baking sheet.

Bake for 10 minutes, stirring halfway through.

Let flour cool completely.

Sift cooled flour through a mesh sieve.

Make the cookie dough

Microwave butter for 20-30 seconds until softened.

Beat softened butter with granulated sugar and brown sugar until creamy.

Add heat-treated flour, salt, milk, and vanilla extract; mix until dough forms.

Fold in mini chocolate chips.

Roll dough into small dime-sized balls.

Freeze dough balls while preparing remaining ingredients.

Prepare the crust

Lightly grease a 9-inch springform pan and line bottom with parchment paper.

Process chocolate chip cookies into fine crumbs.

Mix cookie crumbs with melted butter until evenly coated.

Press mixture firmly into bottom and up sides of pan to form crust.

Chill in refrigerator or freezer.

Make the filling

Melt white chocolate with 2 tablespoons heavy cream in microwave at 50% power in 30-second intervals, stirring until smooth.

Chill mixing bowl and whisk in freezer for 5 to 10 minutes.

Beat 1 cup heavy cream until soft peaks form.

In a separate bowl, beat cream cheese with powdered sugar, brown sugar, and vanilla extract until smooth.

Slowly add melted white chocolate to cream cheese mixture; blend well.

Fold whipped cream into cream cheese mixture until combined.

Assemble and chill

Gently fold frozen cookie dough balls into filling.

Pour filling over chilled crust and spread evenly.

Refrigerate cheesecake for at least 4 hours or until firm.

Prepare the topping

Beat ¾ cup heavy cream with powdered sugar until stiff peaks form.

Spread or pipe whipped cream over chilled cheesecake.

Optional: drizzle with hot fudge sauce and sprinkle mini chocolate chips.

Notes

Heat treating flour is essential to eliminate raw flour taste.

Freezing dough balls helps maintain shape when mixed into filling.

Chilling bowl and whisk aids in whipping cream to proper texture.

Use full-fat cream cheese and heavy cream for best texture and flavor.

Cook techniques

Heat treating flour

Okay, so this is a total game-changer when making cookie dough you don’t want to bake. Just spread the flour out on a parchment-lined baking sheet, pop it in the oven at 350°F for about 10 minutes, and give it a stir halfway through so it toasts evenly. It kills any lurking bacteria and makes the dough safe to eat raw. I’ve forgotten this step before (oops!), and let’s just say, it’s worth the little extra wait—not worth risking tummy trouble!

Softening the butter quickly

Need butter softened but you’re in a rush? Microwave for 20-30 seconds tops on low power. Watch it! One second too long and it melts, which can mess with your dough consistency. I’ve definitely done this too many times and ended up with a butter puddle—gross! Keep an eye, wave your hand in front of the microwave to feel the warmth, then stop.

Rolling and freezing cookie dough balls

Rolling teeny dime-sized little dough balls before freezing is a real sanity saver. Why? Because it stops the dough from turning into one giant blob when you fold it into cheesecake filling later. Plus, freezing them helps keep the dough pieces intact and gives you little bursts of choc chip goodness in every bite. Bonus: Freezing is an easy “pause” spot if you need a break or get distracted by life’s chaos.

Making a cookie crumb crust

Using store-bought chocolate chip cookies crushed into crumbs is pure lazy genius. Crush ’em fine in a food processor, then mix with melted butter until everything is coated and smells yummy—kind of like a buttery cookie hug. Press this mix firmly into your pan, making sure to go up the sides a bit so your filling doesn’t leak out. Chill it so it sets tight before the filling goes in. If you skip chilling, your crust might just crumble apart—lesson learned the hard way here!

Melting white chocolate gently

White chocolate is diva-level sensitive—melt it too fast or at too high a temp, and it seizes. I zap it in 30-second bursts at half power with a couple tablespoons of cream, stirring like mad in between. It turns silky and perfect if you’re patient. No stirring, no luck! You’ll thank yourself later.

Whipping cream with chill bowls

Hands down, chilling your bowl and whisk in the freezer for 5-10 minutes before whipping cream makes it fluff up faster and hold sturdier peaks. I skipped this once thinking “nah whatever” and ended up with sad, runny cream. If your kitchen’s warm, this little step is clutch.

FAQ

Can I skip the heat treating of flour?

Technically, yes, but I wouldn’t recommend it. Raw flour can carry bacteria, and since this dough isn’t baked again, it’s safer to treat it. Plus, it gives you peace of mind that you’re not risking a raw flour tummy ache!

How long can I keep the cookie dough balls frozen?

You can store those little dough balls in the freezer in an airtight container for up to 2 weeks. Longer than that, and they might lose some freshness or develop freezer burn. Just pop them straight into your batter when needed—no thawing required!

What if my white chocolate seizes while melting?

It happens. If it gets grainy or clumpy, quickly add a bit more cream, and stir like crazy over low heat. If it’s totally hardened, sometimes starting over is best, because you don’t want those gross lumps in your filling.

Can I use regular chocolate chips for the crust instead of store-bought cookies?

The crust works best with finely crushed cookies because they have that perfect sweetness and binder power with the butter. Straight chips won’t press together into a firm crust that holds up—so stick with the cookies for this one!

Is it okay if my crust cracks a little after baking or chilling?

For this no-bake pie crust, a tiny crack isn’t the end of the world—it just means it’s extra crisp! But try to press the crumbs firmly to minimize gaps. If cracks bother you, chilling in the freezer helps firm it up faster and keep it intact.

How do I prevent my whipped cream topping from deflating?

Don’t overwhip (that turns it buttery), and keep it chilled until you’re ready to spread. Also, using powdered sugar helps stabilize it a bit. If your kitchen’s warm, whip cream just before serving to keep it fluffy and pretty. — There you have it—a little behind-the-scenes to tame your cookie dough cookie pie adventures! Hang in there, and remember, the real magic happens in your imperfect kitchen moments.

More recipes suggestions and combination

Cookie Dough Cookie Pie with Salted Caramel Swirl

Oh, this one’s a total game changer. After you press that cookie crumb crust into the pan, pour a generous drizzle of homemade or store-bought salted caramel over before adding the white chocolate cream cheese filling. The sweet meets salty combo just melts in your mouth and adds this gooey, rich vibe that’ll have you sneaking extras. Feel free to swirl a bit of caramel right into the filling too for an extra surprise. It’s messy but worth every crumb.

Peanut Butter Cookie Dough Cookie Pie

If you’re like me and peanut butter is basically a food group, swap out half the butter in the dough for creamy peanut butter. Add chopped roasted peanuts or peanut butter chips with the mini chocolate chips to the dough balls, then fold peanut butter into the filling instead of vanilla extract. Trust me, it’s like a nostalgic PB&J sandwich but way more grown-up and 100% indulgent. Warning: it’s ridiculously addictive and totally worth the waistline splurge.

Triple Chocolate Cookie Dough Cookie Pie

For all the chocoholics out there (guilty!), double down by using a chocolate cookie crust instead of Chips Ahoy, add dark chocolate chunks alongside the mini chocolate chips in the dough, and fold cocoa powder into the cream cheese filling. Top the pie with a generous layer of chocolate ganache instead of whipped topping. It’s rich, dense, and sinfully satisfying – perfect for those nights when only a chocolate bomb will do.

Cookie Dough Strawberry Swirl Cookie Pie

This one’s a fun twist for when strawberries are in season or just calling your name at the market. Before adding the filling, layer a handful of macerated fresh strawberries—just toss them with a little sugar and lemon juice and let ‘em sit—over the cookie crust. Gently swirl some of the strawberry juice into the cream cheese filling for pretty pink streaks. It keeps the cookie dough vibe but gives the whole pie a refreshing, slightly tangy pop.

Cookie Dough Cookie Pie Ice Cream Sandwiches

If you’re craving something portable (and who isn’t?), take chilled cookie dough pie filling and sandwich it between two freshly baked chocolate chip cookies. Freeze them for a couple hours and boom—soft, creamy, gooey ice cream sandwiches that taste like your favorite dessert mash-up. They’re a total crowd-pleaser and perfect for summer heat when you wanna skip the oven.

Espresso Chocolate Chip Cookie Dough Pie

A little caffeine fix in dessert? Yes, please. Stir a teaspoon or two of instant espresso powder into your cookie dough and filling – it amps up the chocolate flavor and adds a subtle mocha edge. Perfect after dinner when you want a pick-me-up without the whole cup of coffee. It’s fancy but easy, and the grown-ups at your table will thank you for it.

Mint Chocolate Chip Cookie Dough Pie

Mint and chocolate? Classic duo never goes out of style. Add a few drops of peppermint extract into the cookie dough and mix in crushed mint chocolate candies instead of just mini chocolate chips. Top the pie with whipped cream and sprinkle crushed peppermint candies over the top for that festive crunch. It’s like a fresh take on flourless chocolate mint cake but with that dreamy cookie dough base.

Cookie Dough Cookie Pie with Toasted Coconut and Macadamia Nuts

Summer vibes only! Fold toasted shredded coconut and roughly chopped macadamia nuts into your cookie dough balls and within the cream cheese filling. The crust is golden and slightly tropical, and the texture gets that amazing nutty crunch balanced with soft cookie dough. No need for extras on top—this one’s complex enough on its own but pairs beautifully with a scoop of vanilla ice cream. — Honestly, cookie dough cookie pie is like the dessert version of your favorite cozy sweater—so comforting, a little messy, and totally worth every calorie. Don’t stress if your dough balls aren’t perfectly round or if the crust cracks (mine always does). Just dig in, laugh at the dough under your nails, and savor every bite. Because life’s too short for boring desserts, right?