Cookie Dough Cheesecake

This cookie dough cheesecake features a buttery graham cracker crust, layers of edible cookie dough, creamy no-bake cheesecake filling, and a smooth milk chocolate ganache topping. Perfect for birthdays, holidays, or special occasions, this crowd-pleasing dessert combines rich flavor with a soft, melt-in-your-mouth texture. Make it ahead for easy entertaining or serve as a showstopping centerpiece.

A creamy no-bake cheesecake layered with chunks of soft cookie dough, rich chocolate chips, and topped with a smooth milk chocolate ganache. A showstopping dessert for any occasion.

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Ingredients

For the Base

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ teaspoon salt

For the Cookie Dough

• 2 sticks (225 g) unsalted butter, softened
• 1 ½ cups golden sugar (light brown sugar)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• ½ cup milk
• ½ cup mini chocolate chips, plus extra for decoration

For the Cheesecake

• 500 g (2 x 250 g blocks) cream cheese
• 1 cup caster sugar
• 1 ¼ cups whipping cream
• 1 tablespoon vanilla extract
• 2 sheets gelatine or 1 packet powdered gelatine
• 1 cup mini chocolate chips

For the Chocolate Ganache

• 1 cup milk chocolate chunks
• ½ cup whipping cream

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Instructions

1. Make the Base

1. Melt the butter in the microwave.
2. Combine graham cracker crumbs and salt in a bowl. Add melted butter and mix until fully combined.
3. Press the mixture firmly into the bottom of an 8-inch springform pan. Set aside.

2. Make the Cookie Dough

1. (Optional) Heat-treat the flour by microwaving for 50 seconds, then sift.
2. Cream the butter and golden sugar until light and fluffy.
3. Add vanilla extract and mix.
4. Gradually add flour and salt, stirring until dough forms.
5. Pour in the milk and beat until soft and smooth.
6. Set aside half the dough, cover with plastic wrap, and refrigerate for decorating.
7. Stir the mini chocolate chips into the remaining dough.

3. Make the Cheesecake Filling

1. Soak the gelatine sheets in cold water.
2. Whip the cream to stiff peaks, transfer to a separate bowl, and set aside.
3. In the same bowl, beat the cream cheese, caster sugar, and vanilla extract until smooth.
4. Drain the gelatine (don’t squeeze it) and melt in the microwave until fully dissolved (about 30 seconds).
5. Immediately mix the melted gelatine into the cheesecake mixture.
6. Gently fold in the whipped cream until completely combined.
7. Stir in the mini chocolate chips.

4. Assemble the Cheesecake

1. Spoon a thin layer of cheesecake mixture over the crust and spread evenly.
2. Roll the cookie dough into small balls and arrange over the cheesecake layer.
3. Add another layer of cheesecake, followed by another layer of cookie dough balls.
4. Finish with the remaining cheesecake mixture. Tip: Avoid placing cookie dough in the center to ensure cleaner slices.
5. Refrigerate for at least 2 hours, or until set.

5. Decorate

1. Heat the whipping cream until just before boiling, then pour over the chocolate chunks. Stir until smooth to create ganache.
2. Drizzle or pipe the ganache over the chilled cheesecake.
3. Pipe the reserved cookie dough on top in swirls. Sprinkle with additional chocolate chips after piping to avoid clogging.

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Tips

• Heat-treating the flour is optional but recommended for food safety.
• Use a hot knife to slice the cheesecake cleanly.
• Chill the cheesecake overnight for best texture.
• For easy removal, line the base of the pan with parchment paper.

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Variations and Substitutions

• Crust: Swap graham crackers for digestive biscuits or Oreo crumbs.
• Flour: Use heat-treated oat flour for a gluten-free version.
• Chocolate: Substitute dark or white chocolate chips based on preference.
• Gelatine: Use agar-agar for a vegetarian alternative.

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FAQs

Can I freeze this cheesecake?
Yes, freeze it without ganache and decoration for up to one month. Thaw in the fridge overnight.

Is baking required at any stage?
No, this is a fully no-bake recipe.

What can I use instead of gelatine?
Agar-agar or a no-gelatine cheesecake base with a firmer texture using extra whipped cream.

Can I use store-bought cookie dough?
Yes, but make sure it’s edible/raw-safe and adjust the quantity accordingly.

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Serving Suggestions

• Serve chilled with an extra drizzle of chocolate sauce.
• Pair with a glass of cold milk or strong coffee.
• Top each slice with a mini cookie for presentation.

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Why You’ll Love This Recipe

• No-bake and easy to prepare.
• Combines the creamy texture of cheesecake with classic cookie dough flavor.
• Impressive enough for birthdays, holidays, or dinner parties.
• Make-ahead friendly and crowd-pleasing.