Chocolate Cookie Dough Cheesecake

If you’re looking for a supremely decadent dessert, this chocolate cookie dough cheesecake is it! Traditional graham cracker crust is topped with a thick layer of chocolate cookie dough, then finished with creamy cheesecake.

I’ve eaten probably more than my fair share of cookie dough in my lifetime. If I’m making cookies, you can safely wager that I’ll be trying at least a bite of unbaked dough (yes, even though you’re not supposed to). This chocolate cookie dough cheesecake is ideal for cookie dough lovers—and since there’s no egg in the dough, you can eat it guilt free!

Why You’ll Love This Chocolate Cookie Dough Cheesecake

• Layers of decadence. With a buttery graham cracker crust, chewy chocolate cookie dough, and fluffy cheesecake, every bite is a blissful combination of flavors and texture.
• No-bake recipe. Like this no-bake black bottom vanilla bean cheesecake, this is a no-bake cheesecake recipe. Which means no worrying about the cheesecake layer cracking during or after baking!
• Easier than you think. Don’t be put off by the long ingredient list! Many of the ingredients are duplicated between the layers, and the process to make this recipe is simple—plus you can do it in stages if necessary. And no springform pan or water bath needed!

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What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Crust:

• Graham cracker crumbs – You can purchase crumbs at the grocery store, or make your own by pulsing sheets of graham crackers in your food processor.
• Light brown sugar
• Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?

Chocolate Cookie Dough:

• Unsalted butter
• Granulated sugar
• Light brown sugar – Here’s the difference between light vs. dark brown sugar.
• Heavy whipping cream – Or milk, if you’d prefer.
• Vanilla extract – I like to use my homemade vanilla extract.
• Unsweetened cocoa powder
• All-purpose flour – Toast this in a 350°F oven for 5-7 minutes; this makes it safe to eat and also removes the raw flour flavor.
• Salt

Cheesecake:

• Cream cheese – Use full-fat cream cheese; the kind that comes in blocks, not a tub.
• Granulated sugar
• Vanilla extract
• Heavy whipping cream – Essential for a rich, creamy texture.
• Garnishes – Chocolate chips, sprinkles, or shavings.

How to Make Chocolate Cookie Dough Cheesecake

• Make the crust. Mix all the ingredients and press them into a greased 9-inch pie pan. Bake for 10 minutes at 350ºF.
• Make the dough. Cream the butter and sugars, then mix in the cream and vanilla, followed by the dry ingredients. 

• Add the cookie dough layer. Spread over the crust and then refrigerate.
• Start the cheesecake. Beat the cream cheese and sugar until fluffy, then mix in the vanilla.
• Whip the cream. Beat the heavy cream until it forms soft peaks. 
• Combine. Gently fold the whipped cream into the cream cheese mixture. 

• Add the cheesecake layer. Spread the cheesecake batter over the cookie dough. Garnish with chocolate.
• Chill. Refrigerate at least 3 hours before slicing and serving.

How to Store

Cover your chocolate cookie dough cheesecake with plastic wrap or place leftovers in an airtight container and refrigerate for up to 5 days.

Can I Freeze This Recipe?

For longer storage, you can freeze individual slices or the entire chocolate cookie dough cheesecake. Wrap tightly in plastic wrap and then foil (or transfer to a freezer bag or airtight container) and freeze for up to 2 months. Thaw in the refrigerator before serving.

More No-Bake Cheesecake Recipes

No-Bake Cheesecake Jars

No-Bake Cherry Cheesecake Pie

No-Bake Coconut Cheesecake

No-Bake Bailey’s Cheesecake

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Chocolate Cookie Dough Cheesecake

Yield: 8 servings

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Additional Time: 3 hours hours

Total Time: 3 hours hours 35 minutes minutes

This chocolate cookie dough cheesecake recipe combines rich chocolate cookie dough with a no-bake cheesecake for an irresistible dessert!

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Ingredients

For the crust:

• 1 ½ cups (150 g) graham cracker crumbs
• ⅓ cup (67 g) firmly packed light brown sugar
• ½ cup (113 g) unsalted butter, melted

For the chocolate cookie dough:

• ½ cup (113 g) unsalted butter, softened
• ¼ cup (50 g) granulated sugar
• ½ cup (100 g) firmly packed light brown sugar
• 2 tablespoons (30 ml) heavy whipping cream, or milk
• ½ teaspoon vanilla extract
• ¼ cup (21 g) unsweetened cocoa powder
• 1 cup (120 g) all-purpose flour, toasted in a 350°F oven for 5-7 minutes
• ¼ teaspoon salt

For the cheesecake:

• 12 ounces (340 g) cream cheese, softened
• ½ cup (100 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (240 ml) heavy whipping cream
• chocolate chips, sprinkles, or shavings for garnish

Recommended Products

• Emile Henry 9-inch Pie Dish, White
• The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More

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Instructions

 

To make the crust:

• Preheat oven to 350°F (175°C).* Grease a 9-inch pie pan.
• Mix together the graham cracker crumbs, brown sugar, and butter until combined. Press into the bottom and up the sides of the prepared pan.
• Bake for 10 minutes. Set aside to cool.

To make the chocolate cookie dough:

• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the cream and vanilla. Add the cocoa, flour, and salt. Mix on low speed until combined.
• Spread the dough over prepared crust. Refrigerate while making the cheesecake.

To make the cheesecake:

• Using an electric mixer on medium speed, beat the cream cheese and sugar until fluffy. Mix in the vanilla.
• Whip the cream until soft peaks form. Gently fold into the cream cheese mixture. Spread evenly on top of the cookie dough layer.
• Garnish with chocolate, if desired.
• Refrigerate about 3 hours before serving.

Notes

• *I recommend the brief baking time for the crust to help it hold together and to give it a toasty flavor. If you prefer to skip the oven time, you can place the crust in the refrigerator while you move to the next step of the recipe.
• Keep refrigerated. You may find it’s easier to slice the cheesecake if you let it stand at room temperature for about 10 minutes.
• Eggless Cookie Dough recipe adapted from The Cookie Dough Lover’s Cookbook.

Author: Jennifer McHenry

Course: cheesecakes

Cuisine: American

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