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 as 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?”
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 filling.
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.
Can I freeze Cookie Dough Cheesecake
Yes! This is 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 it Safe to Eat Raw Cookie Dough?
Yes, in this recipe! This is eggless and delicious raw. It also does not contain wheat flour which has been linked to salmonella poisoning when consumed raw. Almond flour is perfectly fine to enjoy without cooking it first!
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:
- 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.
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