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Homemade No-Bake Cookie Dough Cheesecake photo

No-Bake Cookie Dough Cheesecake

This No-Bake Cookie Dough Cheesecake is a creamy, indulgent dessert that’s easy to make and sure to impress!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough:
  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk
  • 1 cup mini chocolate chips
For the Oreo Crust:
  • 30 pieces Oreos regular
  • 5 tablespoons salted butter melted
For the Cheesecake Filling:
  • 24 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup Whipped cream optional, for topping

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Food processor

Method
 

Instructions:
  1. In a large mixing bowl, cream together the softened salted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
  2. Next, add the all-purpose flour and salt to the butter mixture. Mix until just combined. Then, stir in the vanilla extract and milk. Finally, fold in the mini chocolate chips until evenly distributed throughout the dough.
  3. In a food processor, crush the Oreos into fine crumbs. Combine the Oreo crumbs with the melted salted butter in a mixing bowl. Stir until the crumbs are fully coated in butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to set while you prepare the filling.
  4. In another large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. This will give your cheesecake filling a light and airy texture.
  6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.
  7. Spread half of the cheesecake filling over the prepared Oreo crust. Next, crumble about half of the cookie dough mixture on top of the cheesecake filling. Then, add the remaining cheesecake filling on top, smoothing it out with a spatula. Finish by crumbling the remaining cookie dough on top of the cheesecake.
  8. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
  9. Once chilled, carefully remove the sides of the springform pan. Top with whipped cream, if desired, and serve chilled. Enjoy each decadent slice of your No-Bake Cookie Dough Cheesecake!

Notes

  • For added flavor, consider mixing in almond or coffee extract into the cheesecake filling.
  • This cheesecake freezes well; slice it and wrap each piece tightly before freezing.
  • Feel free to top with fresh berries or chocolate sauce for extra presentation.