I love all no-bake desserts, but I will say a no-bake cheesecake has to be one of my favorites! And this No Bake Cookie Dough Cheesecake is no exception. Now, while I do go crazy for the simplicity of a classic no bake Cheesecake Recipe, I absolutely love to play around with the endless cheesecake possibilities. There are just so many flavor variations! This variation is a buttery Oreo crust filled with a rich and creamy cookie dough filling topped with homemade whipped cream and more cookie dough. But don’t worry! Although this cheesecake is totally indulgent, there are no raw eggs! It’s safe, incredibly delicious, and so simple to make. Does it get any better than that?!
Ingredients Needed:
Crust
Butter: you’ll need ½ cup of melted butter to bind the cookie crumbs into a crust. Sandwich Cookies: blended up chocolate sandwich cookies make the best cheesecake crust. No need to scoop out the frosting!
Cookie Dough
Brown Sugar: gives the cookie dough that classic warm sweetness. Butter: you’ll need ½ cup of butter for the dough. Be sure to soften it first so it’s easy to stir together! All-Purpose Flour: you can either heat treat your all-purpose flour or use oat flour instead. Milk: creates the perfect moist texture without adding eggs. Vanilla: adds a subtle sweetness to help flavor the dough. Salt: cuts the sweetness and brings out flavor. Mini Chocolate Chips: just use your favorite!
Cheesecake
Cream Cheese: use full fat blocks of cream cheese for the best texture. Low fat cream cheese has more water and will result in a less stable cheesecake. Powdered Sugar: adds sweetness and helps thicken the filling. Vanilla: gives the cheesecake filling just the right amount of flavor depth. Heavy Whipping Cream: use 35% cream for a thick and creamy texture. Whipped Cream: you can use store-bought whip or make a batch of homemade whipped cream to top off the cheesecake.
How to Make No Bake Cookie Dough Cheesecake
This No Bake Cookie Dough Cheesecake is a whole lot simpler than it looks!
Tips and Notes
Use a springform pan. A springform pan makes it so much easier to remove the cheesecake without breaking it. If you don’t have one, you can also make this in a 9×13″ pan or two pie plates. Use cold heavy cream. The colder cream will whip much more easily into stiff peaks. Use full-fat cream cheese. Use full-fat cream cheese blocks for the cheesecake filling. Anything else won’t yield that delicious rich and creamy texture. Chill for at least 6 hours. The cheesecake needs a minimum of 6 hours, but sometimes more, to fully set. Don’t slice into it too soon or you’ll just end up with a big mess. For clean slices, run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices. Cookie Dough: Many store bought cookie doughs are safe to eat raw so you can save time by using one of those. Just be sure to check the package! To heat treat the flour, microwave it on high for 4-6 minutes or spread it on a baking sheet and bake for 5 minutes at 350ºF. The flour is safe at 165ºF.
More Cheesecake-Inspired Recipes You’ll Love
Cherry Cheesecake Brownies
No Bake Turtle Cheesecake
No Bake Nanaimo Bar Cheesecake Recipe
No Bake Peanut Butter Cup Cheesecake
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