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.
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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.
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📖 Recipe
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
Angela says
Fantastic! My son loves cookie dough for his birthday each year. We just recently changed to keto and this dough did not disappoint!
Rebecca says
This has been one of my family’s FAVORITEs for years!!!! I like to make them in muffin tins and sometimes mini muffin!
Melisa McCarty says
Yum!!
Kathryn says
Ok I have made this over and over again. Every special occasion or just because. It is that good!! Thanks so much for all your recipes!!
Ashley says
So yum! I made them into mini cheesecakes. Was a bit fiddly but worth it. So hard not to eat too much! My ganache didn't work well but I think it was the cream I used. I was able to save it in the end by adding more cream. I love your recipes and this one was just perfect! I added some instant coffee to the cream cheese layer and that was a great idea 🙂
Stacey says
Any suggestions on a substitute for cottage cheese?
Taryn says
You can use more cream cheese.
Michelle says
Would I be able to substitute the almond flour with 1 to 1 baking flour?
Taryn says
That should work *if* you like the baking flour raw. Some taste good raw some don't. I would make a small amount to test.
Gail says
This was delicious thanks
Arleen Wirth says
Can I sub Fage 0 ( unflavored nonfat Greek yogurt)in place of the sour cream?
Taryn says
That should be fine.
joyce says
i think i haven't yet encountered a recipe from your site that hasn't been delicious 😉 so often, i see a picture of some thm dish that looks delicious and invariably it will be one from joy-filled eats!!
Julie Banks says
Can I freeze this?
Taryn says
Yes, this freezes really well. Sometimes I eat slices still frozen 🙂
Lauri says
Love ❤️Love❤️Love
Sanna says
Oh, this was soooooooooooo good! I had trouble not eating all the cookie dough, it was to die for. Definately going to make this again! And then I’m also doing just the cookie dough and make it into cookie dough balls, maybe dip them in chocolate. 😋🙏🏻
Carolina Dever says
Hey thanks so much for this recipe. My chocolate top gets kind of hard. Is there any advise to make it softer?
Taryn says
You can use more cream or less chocolate to make a softer ganache.
Karen says
This is my new favorite dessert. It is absolutely scrumptious! My husband likes it, too. The ganache topping is so pretty and tastes amazing. I am looking forward to making this the next time my daughters and their families visit. My two daughters and one of my granddaughters, especially, will be big fans since they are chocolate lovers like I am. Thank you so much for your recipes! I use your sweetener all the time. Your chocolate chip cookie dough brownies are another favorite, and your toffee is delicious, too. I made your almond crunch chocolate thumbprint cookies last Christmas and they were a big hit!
amanda says
delicious recipe! my only issue making it was that I ended up with clumps of gelatin in my filling. I may try omitting it next time or use less.
Taryn says
You can also bloom it first. Sprinkle over 2 tbsp of cold water, let sit for 5 min. Add 2 tbsp hot water and stir until it dissolves. Then add it to the filling.
Heba says
When replacing the sweetener with swerve, do I use confectioner or granular?
Can I replace the cottage cheese with mascarpone?
Taryn says
Confectioners would be better. The granular can be gritty in no-bake recipes. And yes, you can use mascarpone.
Kathleen says
If I were to make individual servings in a muffin tin, how many would it make?
Taryn says
16-20