A Combo flavour No Bake Cookie Dough Cheesecake

no bake blueberry cheesecake with condensed milk

A No Bake Cookie Dough Cheesecake is a dessert that combines the flavours of cheesecake and chocolate chip cookie dough. It’s made by blending cream cheese, sugar, eggs, vanilla extract, and flour together before folding in mini chocolate chips and crumbled cookie dough. The mixture is then poured into a springform pan and frozen until solid.

This dessert is perfect for summertime because there’s no need to turn on the oven. It can also easily be made ahead of time, so it’s the perfect dessert for a party.

Some Easy No bake Cookie Dough Cheesecake Recipes

A piece of cake on a plate

Recipe 1 for no bake cookie dough cheesecake

A vase sitting on a table


1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

Pinch of salt


8 ounces cream cheese, at room temperature

1/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

2 tablespoons all-purpose flour

1/4 cup milk


12 miniature chocolate chips


1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with butter. Line the bottom with parchment paper. Grease and flour the sides.

2. In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract. In another bowl, whisk together flour, baking powder and salt. Gradually add to butter mixture, mixing until just blended.

3. Press two-thirds of the dough evenly into the bottom of the prepared pan. Reserve remaining dough for later use.

4. In a large bowl, beat cream cheese, sugar and vanilla extract until smooth. Beat in flour until well blended. Add milk and mix well. Pour over the dough in the pan. Sprinkle it with miniature chocolate chips.

5. Bake for 40 minutes or until the centre is almost set*. Cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the pan to loosen the cheesecake. Cool for 30 minutes more. Remove the side of the pan. Serve cheesecake chilled or at room temperature.

*Tip: If you find that your cheesecake is browning too quickly on the top, cover it loosely with aluminium foil during the last 10-15 minutes of baking time.

Recipe 2 for no bake cookie dough cheesecake


1/2 cup (120ml) milk

1/4 cup (50g) sugar

1 tablespoon cornstarch

Pinch of salt

1 large egg yolk

3/4 teaspoon vanilla extract

8 ounces (225g) cream cheese, at room temperature

1/2 cup (115g) unsalted butter, at room temperature

1 1/2 cups (180g) confectioners’ sugar, sifted


1. Add the milk, sugar, cornstarch and salt to a medium saucepan over medium heat. Stir constantly until the mixture thickens and boils. Boil for 1 minute then removes from the heat.

2. Whisk the egg yolk and vanilla extract into the saucepan.

3. Set the pan aside to cool slightly.

4. Add the cream cheese and butter to a medium bowl. Beat until smooth.

5. Add the confectioners’ sugar and beat until smooth.

6. Add the cooled milk mixture and beat until smooth.

7. Pour the mixture into a 9-inch springform pan lined with parchment paper. Freeze for 4 hours or overnight.

8. Serve chilled scooped onto dessert plates or cups.

This is an easy recipe that you can make ahead of time, store in your freezer, and enjoy when you need a quick dessert fix! The cookie dough cheesecake is creamy, fluffy, and loaded with flavour. It’s a great dessert for parties or special occasions!

Recipe 3 for no bake cookie dough cheesecake


1 (8 ounces) package cream cheese, softened

1/2 cup butter, softened

3/4 cup sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt


1 cup semisweet chocolate chips

1/2 cup heavy cream

1 tablespoon butter


To make the filling, place the chocolate chips in a small heatproof bowl. In a small saucepan, heat the cream and butter until just boiling. Pour over the chocolate chips and let sit for 1 minute. Whisk until smooth. Set aside to cool slightly.

In a large bowl, beat the cream cheese, butter, sugar and vanilla extract until light and fluffy. Add the flour and salt and mix until well combined.

Press 2/3 of the dough into an 8-inch square on a piece of parchment paper. Spread the chocolate filling over the top. Roll out the remaining dough to a 10-inch square. Cut into 1-inch strips. Place the strips over the chocolate filling, pressing down slightly. Refrigerate for at least 2 hours or overnight.

slice and serve!

Subscribe to our monthly Newsletter
Subscribe to our monthly Newsletter