No-Bake Cookie Dough Cheesecake
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.
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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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No Bake Cookie Dough Cheesecake
Ingredients
Cookie Dough Ingredients:
- 2 cups almond flour
- 8 tbsp butter softened
- 2 oz cream cheese softened
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp molasses ***
- 2 tsp vanilla
- 2 tsp coconut flour
- 1/2 cup sugar-free chocolate chips
Cheesecake Ingredients:
- 8 oz cream cheese
- 1 cup cottage cheese
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 cup sour cream
- 1/2 tsp vanilla
- 2 tbsp gelatin
Ganache Ingredients:
- 4 oz unsweetened baking chocolate
- 4 oz heavy cream
- 6 tbsp 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
This!!!!! This is awesome! Made this dessert tonight and a huge O M G. It is so decadent and so yummy. Small portion is all you need to quell that sweet craving. Did I mention it’s decadent??? 😏 This is sooooo good. And it was easy to make!
I rarely comment on food blogs but wanted to give you a big 👍🏻 for this recipe. Family and hubby (and me of course) absolutely love this. Thank you.
I used mini muffins tins instead of a spring form pan. I used 4 pans and ended up with 36 minis. Much better for me for carb control! I didnt have the sweetener you recommend so used swerve instead and reduced my amounts by about a 4th. It was still very sweet so I’ll reduce it even more next time. I didnt have molasses so used dark fiber syrup. It came out fantastic! Thanks for a great recipe!
Does the gelatin not get bloomed and dissolved in water before adding? I wasn’t aware that gelatin powder can just be added to things and have a “setting” effect, and so I am confused. Thanks for the help!
I’ve found that it does set slightly when just added as a powder. If you want a firmer cheesecake you can bloom it first.
Ok, thanks for the clarification! Looks like a delicious recipe. I hope to try it soon.
My sister-in-law made this, and it was delicious! I’m making it for my desert at Thanksgiving and my birthday cake! The Nutrition Facts don’t say what the portion size is for the 8 grams of carbs. Do you have that information? Thank you!
At the top of the recipe it says “Servings: 16”. I’m glad you liked it!
I don’t have any cottage cheese on hand. Could I use extra cream cheese? I am going to use Greek yogurt instead of the sour cream already as I never have sour cream.
Yes, that should be fine.
This is a great recipe and a wonderfully rich dessert. I had never made ganache before and I won’t be scared to do it again–so easy! I wasn’t prepared when it came time to do the ganache though, because I hadn’t already chopped my chocolate. I added a little salt to the dough part and will probably add some baking powder to it next time to get a more traditional chocolate chip cookie dough taste.
We made this (the cheesecake) a few days ago and it was great! Unfortunately, it seems the actual recipe has changed to cookie dough bites? They look good too, but can you put the cheesecake recipe back up?
Thanks!
Oh no! I’m so sorry. I’ll fix that right now.
Awesome! Thanks so much!
Yes! I am looking for the recipe and can’t find it. 😭
It should be fixed now. Sorry about that!
I finally made this and it was absolutely delicious! I have not had much luck in making low carb desserts that were good. This freezes well. I cut it into individual size pieces and I love eating it frozen straight out of the freezer! Thank you so much for this recipe and all of the wonderful recipes you have on your site.
Do you have any recipes using coconut cream or coconut cream milk?
Appreciate receiving reply to my email……
Thanks,
Anne
Hi Anne, I don’t have any cheesecakes using coconut cream but I have cookies. https://www.joyfilledeats.com/five-minute-magic-cookies and https://joyfilledeats.com/chocolate-chip-coconut-macaroons/
I’m leery to use gelatin as it left a strange texture in other recipes. Can it be skipped? Reduced?
You can skip it but the cheesecake layer will be pretty soft. I would freeze the cheesecake for a few hours before cutting.
You could try using 1 tsp. of guar gum instead. The general consensus is that there is a 6:1 gelatin-to-guar (or xanthan) gum ratio. As this is chilled rather than baked, guar gum would be preferable over xanthan gum, but if all you have is xanthan gum, that would work just fine, too. Remember to sprinkle gums over the entire surface, do NOT just dump-and-stir as they are both prone to clumping and, when they do, woe to the one who must “unclump” them to distribute evenly, o yea verily. Whereas guar gum does not like high acidity (e.g., citrus juice), the moderate acidity from the dairy products should not pose too many issues for guar gum (xanthan gum doesn’t have these issues). If you have both, you could go half-and-half with the two in an attempt to synergistically solve the problem. Given the amount of the remaining ingredients and the viscosity of the combined cream and cottage cheeses—assuming you are using full-fat, not fat-free versions—the absence of 5 tsp. in volume should not be unduly problematic. Obviously, you would need to experiment, but, worst-case scenario, I am guessing the most you may need to do is up the guar gum to 1½ tsp. or, as Taryn states, freeze to help firm things up a bit. My 2¢ worth…even if it is TMI.
Can individual slices of this be frozen? I made this for my family to help me eat, but their schedules are keeping them away from home! I don’t want to waste it. Thanks
Yes, it freezes well.
Can I use thm baking blend in place of the flours?
I’m not sure it would taste good raw. Mix a little with butter and sweetener and taste it before mixing a whole batch.
Can the almond flour be substituted with any other flour(s)? My daughter is allergic to almonds.
Any mild flavor flour that tastes good raw would work. Some do not taste good raw so I suggest mixing a small amount of flour with butter and sweetener and tasting it. If she can have other nuts cashew flour or peanut flour would be good.
Thanks so much for the reply. The cashew or peanut flours
will work.
I made this for my son’s 14th birthday party and it was a HUGE hit! I can’t even tell you how amazing it was and how big of a serving I gave myself! ha ha Everyone else’s serving was a sliver, but I secretly went back for seconds and thirds, but that’s a secret between us. 🙂 Thank you for this AMAZING recipe!!!!! Definitely a keeper!!!!
What can I substitute the molasis with?
You can omit it but it does add a slight brown sugar taste and minimal carbs.
What could I substitute molasses for? Thank you.
You can omit it.
How did frozen piece work out?
Great! Thanks for asking.
This looks awesome, but I have allergy to all nut and peanut and coconut products. what can I replace flours with
Nothing really . For it to be low carb the nut flours are required
This looks amazing! I don’t have a spring form pan. I saw above that a 9×13 pan was suggested. Is there another size that would be more comparable, or would 9×13 be my best option? Thank you!
I think a 9×13 would work best. It would probably be too thick for a regular 9 inch round pan.
I didn’t read this until after I made it. It does fit in a 9 inch cake pan but I haven’t tried to get it out first. I did line it with parchment paper and sprayed the sides with non-stick spray.
Would this recipe fit in a 9×13 pan? I’m going to be traveling and that would be a lot easier for me to take!! Thanks 🙂
I think so. It might be hard to get the first few bars out though. Unless you line it with waxed paper or parchment paper. Then you can lift it out before cutting.
If I used sprouted flour and skipped the coconut flour would this work as as XO? I cannot have almond flour right now. I’m ok with XO
Yes, sprouted flour could work. I would just tweak to your taste. Since this doesn’t have eggs it’s fine to taste test.