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No-Bake Cookie Dough Cheesecake

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With the rich Oreo crust, creamy cheesecake filling, and edible cookie dough bites, this no-bake cookie dough cheesecake is something your whole entire family will love!

While cheesecake desserts might seem intimidating, this no-bake approach will put you at ease. Like this No-Bake Strawberry Cheesecake, Absolutely Perfect No-Bake Cheesecake, and No-Bake Key Lime Cheesecake, this no-bake cookie dough cheesecake recipe is foolproof!

Slice of no-bake cookie dough cheesecake being taken out from the rest of the cheesecake. There is an Oreo crust, layers of creamy cheesecake filling and bits of cookie dough. Topped with more pieces of cookie dough mini chocolate chips and whipped cream.

Why You’ll Love This Recipe

  • Easy Preparation: No-bake Cheesecake is easy to prepare and takes the stress out of making cheesecake using heat from the oven.
  • Texture: No-bake cheesecake has a light, fluffier texture that regular cheesecakes don’t. You’ll love the smooth consistency.
  • Don’t Need an Oven: This is a great dessert to make in summer months, it doesn’t require an oven and is a cool treat when prepared.
  • Simple Ingredients: The ingredients for this recipe are likely already in your pantry or fridge!

This recipe is a fun, delicious way to impress your guests. Each layer of this decadent dessert will have your tastebuds embarking on a delightful journey, from the rich, creamy cheesecake to the buttery, crumbly crust.

If you love cool, creamy, and delicious cream cheese recipes as much as I do, you should definitely try making these treats: strawberry cheesecake salad, cheesecake stuffed strawberries and caramel apple cheesecake bars. Each one is a delightful twist on the classic cheesecake flavor!

You should have most of the ingredients to make this no-bake cookie dough cheesecake right at home. These simple ingredients combine to create rich, delicious flavors! Make sure to check out the recipe card at the bottom of the post for exact measurements.

  • Butter: Salted butter provides a creamy texture and enhances the flavor.
  • Granulated Sugar: Adds sweetness and texture.
  • Brown Sugar: Adds more depth of flavor and sweetness.
  • Flour: Make sure your all-purpose flour is heat-treated so it is safe to eat. Instructions are in the recipe below.
  • Salt: Enhances the flavors and balances out the sweetness.
  • Vanilla: Vanilla is my go-to flavor enhancer in cookie dough!
  • Milk: This gives the cookie dough moisture that you’d normally get from eggs.
  • Mini Chocolate Chips: You can use either milk or semi-sweet chocolate, but the size of the mini chips is what makes them so good!
Overhead shot of the different ingredients used to make the cookie dough. each ingredient is in glass bowls of varying sizes, each with a word labeling what is in the bowls.

Oreo Crust

  • Oreos: Oreos add a depth of chocolate flavor you can’t get anywhere else.
  • Salted Butter: Melt your salted butter to be used as a binder.
overhead shot of 30 Oreos neatly lined up and a bowl of melted butter, showing the ingredients to make the Oreo crust.

Cheesecake Filling

  • Cream Cheese: Cream cheese gives your cookie dough cheesecake its flavor, texture, and structure.
  • Powdered Sugar: Adds sweetness to balance the tanginess of the cream cheese.
  • Vanilla Extract: Enhances the flavors of other ingredients.
  • Heavy Whipping Cream: The fat in heavy whipping cream is essential to getting your no-bake cheesecake to get firm and set properly.
  • Whipped Cream: This is optional as a topping but can add flavor and aesthetic.
overhead image of ingredients to make the cheesecake filling in various bowls, along with 3 packages of cream cheese.

Edible Cookie Dough

  1. Heat Treat Flour: Before you make the cookie dough, be sure your flour is heat-treated to make it safe to consume. You can do this by heating it in the microwave in 30-second intervals until it reaches 160 degrees Fahrenheit, or spread the flour out on a parchment-lined baking sheet and bake it at 350 degrees Fahrenheit for 5-7 minutes until all of the flour has reached 160 degrees Fahrenheit. Let it cool completely before using it in the recipe. 
  2. Beat Together: Beat the butter and sugars in a large bowl with a hand mixer until light and fluffy. Add the vanilla and mix until combined. 
  3. Add Dry to Wet Ingredients: Beat in the flour and salt until evenly combined. Add milk and mix again until fully combined. 
  4. Stir: Stir in the chocolate chips by hand. You can roll some of the dough into little cookie dough balls or leave it as is. Cover and chill in the refrigerator while you prepare the rest of the cheesecake. 
Overhead shot of sugar and butter in a bowl
Beat the butter together with both sugars
Overhead shot of a bowl with some mixed ingredients and flour.
Add the heat-treated flour and salt, followed by vanilla and milk.
Overhead shot of a bowl with mixed ingredients and mini chocolate chips.
Stir in chocolate chips by hand.
Overhead shot of a bowl with cookie dough, and balls of cookie dough.
Roll half the dough into small balls, if desired. Chill.
Overhead shot of food processor with crushed Oreos and butter mixed.
Blend and mix in the melted butter until it’s fully moistened.
Overhead shot of someone pressing Oreo and butter mixture into a springform pan using a measuring cup.
Press into a greased springform pan. Chill.

Crust

  1. Blend: Add the Oreos to a food processor or a large blender and blend until finely ground and no chunks remain.
  2. Add: Add the melted butter and mix until it resembles very wet sand.
  3. Prepare Crust: Spray a 9-inch springform pan with pan spray and pour the crumb mixture into it. Use your fingers or a flat-bottomed measuring cup to press the crust evenly into the pan. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
Overhead shot of cheesecake filling mixture with vanilla extract poured on it.
Beat cream cheese and powdered sugar until smooth. Add vanilla and cream and beat again.
Overhead shot of someone smoothing cheesecake picture onto the Oreo crust in the springform pan.
Smooth half over the chilled crust.
overhead shot of cookie dough pieces on top of the cheesecake layer in a springform pan.
Crumble half of the cookie dough over the cheesecake.
Overhead shot of someone spreading another layer of cheesecake mixture on top of the cookie dough piece layer in the springform pan.
Top with the remaining cheesecake filling and chill.

Cheesecake Filling

  1. Beat: Add the cream cheese and powdered sugar to a large bowl and beat until smooth. Add the vanilla and heavy cream and beat again until smooth. Scrape down the sides and bottom of the bowl and mix until everything is incorporated. 
  2. Put it Together: Add half of the cheesecake mixture on top of the chilled crust and smooth with a spatula.
  3. Add Cookie Dough: Crumble half of the cookie dough evenly over the top of the cheesecake and then top with the remaining half of the cheesecake filling. Use a spatula to smooth it over again. Cover with plastic wrap and chill for at least 6 hours.
  4. Serve: When you are ready to serve, top with the remaining cookie dough and, if desired, whipped cream.

How to Make No-Bake Cheesecake to Set Properly

Here are the best tips for getting your No-Bake Cookie Dough Cheesecake to have the firm, thick, and creamy texture you want in a cheesecake.

  • Non-Stick Spray: Make sure you spray the springform pan with pan spray! This will help the cheesecake release easily and not stick to the pan when you are ready to serve it.
  • Don’t over-beat the cheesecake mixture! If you beat it too long, it may not set properly in the fridge, leaving you with a soft cheesecake when you try to cut it. Beat just until the ingredients are combined and no lumps of cream cheese remain. Make sure to scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
  • Room Temperature: Allow your cream cheese to come to room temperature before preparing the recipe by setting it out on the counter for 2 hours. Avoid warming it in the microwave to speed things up, or it may become too warm and not set up properly
  • Variations: For an alternative crust, replace the Oreos with 30 chocolate chip cookies. The crunchier, the better. Soft chewy cookies aren’t great for crust.

Side shot of completed no-bake cookie dough cheesecake on a cake stand. you can see all the layers and toppings.

How to Store Leftover No-Bake Cheesecake

  • In the Refrigerator: Cover with plastic wrap or foil or place in an airtight container and store in the fridge for up to 5 days
  • In the Freezer: Place the undecorated cheesecake on a parchment-lined baking sheet and freeze for 4 hours or until frozen solid. Remove it from the freezer and wrap it in 2-3 layers of plastic wrap, followed by 1 layer of heavy-duty foil. Store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator. Add whipped cream, chocolate chips, and more edible cookie dough before serving. 

Close-up image of the front of a slice of the no-bake cookie dough cheesecake with a bite taken out of it which is sitting on a fork next to the slice.

Try These Other No-Bake Desserts

If you like the simplicity of no-bake desserts, check out these other delicious recipes!

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Edible Cookie Dough

  • Before you are ready to make the cookie dough, be sure your flour is heat-treated to make it safe to consume. You can do this by heating it in the microwave in 30-second intervals until it reaches 160 degrees Fahrenheit, or spread the flour out on a parchment-lined baking sheet and bake it at 350 degrees Fahrenheit for 5-7 minutes, until all of the flour has reached 160 degrees Fahrenheit. Let it cool completely before using it in the recipe.

  • Beat the butter and sugars in a large bowl with a hand mixer until light and fluffy. Add the vanilla and mix until combined.

  • Beat in the flour and salt until evenly combined. Add the milk and mix again until fully combined.

  • Stir in the chocolate chips by hand. If you’d like, you can roll some of the dough into little balls, or leave it as is. Cover and chill in the refrigerator while you prepare the rest of the cheesecake.

Crust

  • Add the Oreos to a food processor or a large blender and blend until they are finely ground and no chunks remain.

  • Add the melted butter and mix until it resembles very wet sand.

  • Spray a 9-inch springform pan with pan spray and pour the crumb mixture into it. Use your fingers or a flat-bottomed measuring cup to press the crust evenly into the pan. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.

Cheesecake Filling

  • Add the cream cheese and powdered sugar to a large bowl and beat until smooth. Add the vanilla and heavy cream and beat again until smooth. Scrape down the sides and bottom of the bowl and mix until everything is incorporated.

  • Add half of the cheesecake mixture to the chilled crust and smooth with a spatula.

  • Crumble half of the cookie dough evenly over the top of the cheesecake and then top with the remaining half of the cheesecake filling. Use a spatula to smooth it over again. Cover with plastic wrap and chill for at least 6 hours.

  • When you are ready to serve, top with the remaining cookie dough and, if desired, whipped cream.

Calories: 671kcalCarbohydrates: 69gProtein: 7gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 97mgSodium: 451mgPotassium: 183mgFiber: 1gSugar: 49gVitamin A: 1240IUVitamin C: 0.1mgCalcium: 88mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.


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