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?"
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.
- Molasses - This isn't used to sweeten the crust; just add the extra rich flavor. It can be omitted.
- Coconut Flour
- Chocolate Chips - Be sure to reach for sugar-free chocolate.
- 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!
- Sour Cream
- Gelatin - It's needed to help thicken the cheesecake.
- 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.
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.
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.
Cookie Dough 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
- 4 oz unsweetened baking chocolate
- 4 oz heavy cream
- 6 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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.