With a layer of raw chocolate chip cookie dough, a layer of creamy cheesecake, and a layer of rich chocolate ganache, my No-Bake Cookie Dough Cheesecake may be the best dessert ever. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I'm on a cookie dough kick. Two recipes with raw cookie dough within 2 weeks. My readers have expressed their delight at my Chocolate Chip Cookie Dough Brownies, but the real reason I made this cheesecake was that I wanted to eat it. It has been on my recipe idea list since last summer when I made Chocolate Chip Cookie Dough Ice Cream Sandwiches.
I'm not the biggest fan of chocolate with cheesecake, but I make a few exceptions. The amount of cookie dough cheesecake I ate for breakfast this past week proved that this was an exception.
My kids were also big fans of this cheesecake. They thought my brownies were too dark chocolate, but they devoured this piece below. "Mom, can I be your taste tester? Please?!" "Sure, but I need to take photos first." And then, every thirty seconds, "Mom, are you done with your pictures yet?"
Ingredients Needed
There are three different layers to this cheesecake. Don't worry; they are all easy to make and don't take much effort.
Cookie Dough Ingredients:
- Almond Flour - The crust is incredible when using almond flour.
- Butter - Make sure it's softened before you begin.
- Cream Cheese - Again, you'll need the cream cheese to be soft too.
- Sweetener
- Molasses - This isn't used to sweeten the crust; just add the extra rich flavor. It can be omitted.
- Vanilla
- Coconut Flour
- Chocolate Chips - Be sure to reach for sugar-free chocolate.
Cheesecake Ingredients:
- Cream Cheese - The combination of cottage cheese, cream cheese, and sour cream is insanely good in this cheesecake!
- Cottage Cheese - I know it sounds weird, but trust me, it's perfection!
- Sweetener
- Sour Cream
- Vanilla
- Gelatin - It's needed to help thicken the cheesecake.
Ganache Ingredients:
- Baking Chocolate - Using baking chocolate is going to give you the best and rich results.
- Heavy Cream - Homemade ganache is one of the best things ever, and heavy cream is the key ingredient.
- Sweetener
How to Make No-Bake Cookie Dough Cheesecake
Each layer is pretty simple to make. The big trick to this is using a springform pan to get pretty layers. But if you don't care about pretty layers and just want to eat cookie dough cheesecake, a deep-dish pie plate works too!
First Step: Make the raw chocolate chip cookie dough. As long as your ingredients are all room temperature, this should mix up with a wooden spoon without much effort. Press into the springform pan to form the crust.
Second Step: Make the no-bake cheesecake filling. I use the food processor for this step, but you can also mix it with a hand mixer or stand mixer.
Third Step: Spread the filling on top of the cookie dough crust.
Fourth Step: Make the chocolate ganache. My expert tip for ganache is to mix it in a food processor or blender. This makes it smooth and silky and helps it to thicken. Pour the ganache on top of the cheesecake and spread it out to cover all of the fillings.
Final Step: Chill the cheesecake for at least 3-4 hours.
Variations
Mocha - Love coffee? Mix some instant coffee or espresso powder into the cheesecake layer.
Triple Chocolate - Try my no-bake brownie cheesecake which is a three-layer chocolate version of this recipe.
Chocolate Chips - Sub in your favorite sugar-free chocolate chips. Mint chocolate, white chocolate, and milk chocolate are all delicious.
Common Questions
How to Store Cheesecake
Store this in the fridge for up to a week. It is best to wrap it tightly in plastic wrap.
This is also amazing frozen. Cheesecake normally freezes well and tastes great right from the freezer. I popped the last piece in the freezer to check, and then I ate it straight from the freezer a few weeks later.
You can also make it into individual servings in a cupcake tin and then freeze them. I love this option when I make this for myself and not for a party. It really helps with portion control.
Is Cheesecake Gluten-Free?
While not all no-bake cheesecakes are gluten-free, this particular recipe is! Most cheesecakes are made with graham crackers or other gluten-filled ingredients.
Can I Add Nuts To The Cheesecake?
Sure! Nuts are a great way to add nutrients and flavor to your favorite desserts. You can add the nuts to the cookie dough layer or sprinkle them on top as a garnish. Crushed pecans or walnuts are fabulous and are nutritious too.
Is It Okay To Add Candy On Top Of The Cake?
Yep, to add some extra garnish, you can add your favorite low-carb candy to the top of the cake. You just need to make sure not to add too much and over-indulge. Another fun thing you can do that adds some garnish is to make some additional cookie dough and roll it into small cookie dough balls. Then place them around the top edge of the cheesecake. It's pretty and gives you even more incredible cookie dough to enjoy.
Can I Make Individual Sized Cheesecakes?
Yes! You can easily turn this no bake cheesecake recipe into single-serving sized cheesecakes. Not only is it simple, but it's also a great way to have portion control without even thinking about it.
You can use ramekins or other similar shaped bowls. Or you can also make them in a regular sized muffin tin too. Go with whatever works for you. Keep in mind, I use a springform pan for the full-sized cheesecake, and it creates a gorgeous result. When you make them smaller, they may not pop out of the muffin tin as easily, so using muffin liners helps. Or you can serve the cheesecakes in the ramekins.
Is it Safe to Eat Raw Cookie Dough?
Yes, in this recipe! This is eggless and delicious raw. The hardest part when you make this cheesecake is not eating the dough before you make it into the crust. If you love munching on cookie dough, I suggest doubling that portion of the recipe, just in case.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
No Bake Cookie Dough Cheesecake
Ingredients
Cookie Dough Ingredients:
- 2 cups almond flour
- 8 tablespoon butter softened
- 2 oz cream cheese softened
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon molasses ***
- 2 teaspoon vanilla
- 2 teaspoon coconut flour
- ½ cup sugar-free chocolate chips
Cheesecake Ingredients:
- 8 oz cream cheese
- 1 cup cottage cheese
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup sour cream
- ½ teaspoon vanilla
- 2 tablespoon gelatin
Ganache Ingredients:
- 4 oz unsweetened baking chocolate
- 4 oz heavy cream
- 6 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Press into the bottom of a 9-inch springform pan.
- For the cheesecake layer, process the cream cheese and cottage cheese in a food processor until smooth. Add the sour cream, sweetener, and vanilla. Process until well combined. While the machine is running slowly sprinkle in the gelatin. Spread the cheesecake mixture on top of the cookie dough.
- To make the ganache heat the cream until bubbly in the microwave or a small saucepan. Pour over the chopped chocolate. Stir until the chocolate melts. Add the sweetener and stir until smooth. Transfer to a small blender or food processor. Process for a minute or two until thick and shiny. This step really ensures a smooth ganache topping. Pour onto the cheesecake and spread gently.
- Refrigerate for at least 4-6 hours. Carefully run a knife around the edge before releasing the springform pan. When serving you have to slide the pie cutter between the pan and cookie dough before lifting the slice. Since it is raw dough it is softer than a traditional graham cracker crust.
Video
Notes
Nutrition
More Keto No-Bake Dessert Recipes:
No-Bake Homemade Granola Bars Recipe
Lyne says
Can I use Ricotta cheese instead of cottage cheese?
Taryn says
Yes
Robin says
Can I use stevia ? Or if not, monkfruit? Erythritol and xylitol are a big no for my tummy. Looking forward to trying this!
Taryn says
Which monk fruit are you using? Most do have erythritol. I'm not sure that either a pure stevia extract or 100% monk fruit powder would work. If you are ok with a monk fruit blend like lakanto that would be fine.
Susana says
I am allergy Almond. What other option to add ?
Taryn says
Sunflower seed flour can be used to replace almond flour 1:1.
Judy Burton says
MY GOSH this is the best low carb dessert I’ve ever tasted...thank you. I’m now going to look for other dinners recipes from you.
May says
I am so excited to try your recipe. I just have one lacking ingredient. May I ask what brand of sour cream you used? Because al I can see online is sour cream and onion powder for french fries flavoring. I found doritos sour cream dip. Will that be okay? Thanks in advance.
Taryn says
Umm, no. Sour cream dip would be quite gross in this. What country are you in? Sour cream is readily available in the US. A good sub would be Greek yogurt.
Carrie says
This is quite possibly the best thing I have ever eaten! Soooo good!!!
Deborah Dykeman says
I made this yesterday for the second time. So YUMMY! It's been a huge hit with our chocolate chip cookie dough fanatics! The first time, I did not have molasses. Yesterday, I had some. That one teaspoon made a huge difference. It just upped that chocolate chip cookie dough taste to another level. My husband, not a fan of the dough, said it tasted better. Thank you for your great recipes...having the patience to put these together so people like me can make them! You are appreciated! I've gathered a small notebook full of mostly your recipes to use for the holidays. Can't wait!
Marcie Cross says
So yummy! Thanks for the awesome recipe! Will definitely make again 🙂
Laura says
Just made this for the second time. I freeze in individual servings. Yummy!
Lisa Zipperlen says
I made this for our family Sunday lunch, total Hit!! I did make one change in regard to the gelatin, I used only 1 T mixed with 2 T boiling water till it was dissolved then added it directly to my cheesecake batter and mixed it by hand in. Came out perfectly. Will make again!!
Mary says
Is there a way to make this dairy free
Taryn says
You can make the cookie dough part dairy-free by using coconut cream and butter flavored coconut oil. I'm not experienced with dairy-free cheesecake though. Sorry!
Miriam F. says
I made it for a birthday and was delicious and easy to make. I used the food processor even for the cookie dough layer. Thank you for the recipe.
Shannon says
Is the serving 1/16?
Taryn says
Yes, that is what the nutrition facts are set for. This is a very rich dessert. But feel free to cut bigger slices if you want 🙂
Mary says
Do you know what to sub for almond flour? I can't have sunflower either. Silly food allergies
Taryn says
That's a hard one. Can you have any nuts? Coconut flour might work but you'd need much much less. You could always try mixing up a small amount of the cookie dough to see if you like the taste and texture. I'd hate for you to make a whole batch and have it not work.
Adriana says
What can I substitute almond flour with? I suffer from nut allergies
Taryn says
Sunflower seed flour is the best sub for almond flour because it can be used 1:1.
Kathy says
Can I swap out the cottage cheese with another 8 oz cream cheese? I don’t eat cottage cheese anymore since it’s higher in carbs than cheese and cream cheese.
Also what is the point of the gelatin in this recipe? I know it’s a thickener but when I have made cheesecake before, the cream cheese is what makes the cheesecake thick. I had never heard of gelatin in a cheesecake recipe.
Taryn says
Yes, you can use cream cheese. The gelatin acts as a binder because this does not have any eggs. It will be pretty soft without it.
Alisha says
I made this tonight. It is so amazing! No problems with the gelatin. I used THM brand Just Gelatin.
Whitney B says
I substituted pure stevia. The taste is good, but my ganache was hard (basically just warmed, then cooled chocolate). It was gooey when I made the brownie batter cheesecake, so I don't know if it was the stevia and baking chocolate instead of the chocolate chips that caused this?
Secondly, 2Tbs of my beef gelatin seems way too much. I didn't have a problem with graininess, but my cheesecake is gummy (my 5yo described it as "marshmallowy"). 🙁
Taryn says
Substituting pure stevia can cause both of those problems. There is less bulk in the cheesecake to balance the gelatin. And less bulk in the ganache in ratio to the chocolate to soften it.
Michelle says
What a lovely recipe...looking forward to making it! What can you substitute for the butter?
Taryn says
Refined or butter flavored coconut oil should work.
sheila wright says
thank you thank you.. will make this in the am..
you always have great recipes.