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 is DELICIOUS! I’m eating it right now! I would highly recommend to not skip the molasses. I did because I didn’t have any on hand and I can tell it would have made this even more over the top. I had to use half-n-half instead of the heavy cream for the ganache (again, because it’s what I had on hand) and the ganache turned out beautifully. I want to make it and pour it on everything! I used a deep dish pie plate instead of a spring form pan because I didn’t have one either. All in all, a truly decadent, delicious, can’t believe there is no sugar added, dessert. Thank you!!
Could I sub baking blend for the almond flour/coconut flour?
I’m not sure baking blend would taste good raw. Mix a little with butter and sweetener and taste it before mixing a whole batch.
This is one of my best recipes, however I used 4 pieces of leaf gelatin. I think all gelatin has to be melted over a low heat and a couple tbsp of cheesecake mixture added to the gelatin before mixing with the remaining to avoid lumps. This has such a decadent feel, have thought of just covering cookie dough with chocolate……thank you for sharing
This was delicious! I did use lakanto monk fruit sweetener in place of the suggested mix and unfortunately it turned out pretty grainy so If you’re using a substitution I would try to melt down the sugar to decrease the grains. Otherwise the taste is out of this world!! Thank you for this recipe.
Taryn, I agree! This may be the BEST DESSERT EVER! I am not a fan of almond flour breads, cakes or crusts or most alternative sweeteners but I’ve been using your blend for a while now and it must be the combinations of the sweeteners but in this recipe, there is no weird taste, bitterness or aftertaste. And the almond flour in this cookie dough doesn’t disappoint. I find cheesecake recipes to be the easiest dessert to make that has no weird taste. I wish I could say the same for sweet breads, cookies or cakes! I enjoy so many of your recipes, you are one of my few go-to cooks!
I don’t use molasses. What can I sub for it or can I leave it out without hurting recipe?
If you prefer you can just omit it.
Can I substitute Allulose or Monkfruit for the Gentle Sweet?
Yes, either should work (assuming you mean a monkfruit blend like lakanto).
Have you tried substituting Ricotta for the cottage cheese?
Not in this cheesecake but in others. It works great!
Wondering how many Calories are in a serving. It says 299 kcal, which on google means 299,000 calories..a bit much for me. 🙂
299 calories. This does not have 299,000 calories for a slice of cheesecake. That’s impossible.
It actually does. 1kcal equals 1000 calories. So 299 kcal is 299000 calories. We always use kcal when talking about food though. So 299 kcal is nothing unusual.
Oh no, I know it does. I was saying it would be impossible for one slice of cheesecake to have 299000 calories 😂
I’m not exactly sure why my recipe card program lists it like that.
The “calorie” we refer to in food is actually kilocalorie. One (1) kilocalorie is the same as one (1) Calorie (upper case C). A kilocalorie is the amount of heat required to raise the temperature of 1 kilogram of water one degree Celsius. Please visit USDA’s Food Composition Laboratory for additional information.
From nutrition.gov
This was delicious… Exactly the way it is.. Gelatin and all! I did not find it grainy at all!
I don’t want to use gelatin. Have you tried without?
The cheesecake will be a little soft. You could freeze it and cut it while still frozen if it’s too soft to get slices from.
Something makes the texture crunchy and if you can get past that, it’s really good!
I have made this years ago in a rectangular dish like brownies. I thinking of taking it to a shower does it need to stay cold. I have made no bake cheesecake bars and found they became mushy when sitting out on a table. Please advise.
I wouldn’t take it out of the fridge more than an hour before eating.
Can you substitute gelatin for pectin and if so how much?
No, I don’t think pectin would work.
I was really excited to make this cheesecake after my cousin told me about it, but was a bit disappointed when I made it, and it ended up slightly grainy. I didn’t want to add the gelatin in the first place, but followed the directions anyway. Gelatin is a hard ingredient to work with, i’ll admit, and I find that it works better and things don’t become so very grainy when you dissolve it into water first.
I’ll make this recipe again, but won’t add the gelatin, and hope that fixes the issue of graininess. BUT… the cookie dough crust, is so good! It really does taste just like cookie dough. Overall, this was a good cheesecake, and I will make it again, and hope the minor issues don’t occur once more.
Hi there! If I doubled the cheesecake layers and skipped the ganache (crazy I know, but I don’t like chocolate), would this still work?
Sure! Or you can do a layer of whipped cream on top.
Hi there, can you cook the cookie dough to actually make it a crust? And if so, what temp and how long?
I’m not sure how well this would bake. I’d suggest using this cookie dough: joyfilledeats.com/eggless-chocolate-chip-cookies
My go-to sweetener is Truvia. Do you know the conversion for Truvia in place of the THM? Thanks!
It’s the same amount.
I hate the taste of coconuts, and coconut flour tastes too much like it. Could I substitute almond flour instead?
Yes, you will need a little more. Just add it slowly until the consistency is like cookie dough.
I can’t wait to have some tomorrow as it’s in the fridge right now! I made a few tweaks, lol. Substituted the THM baking blend in place of the almond flour (1 3/4 c), 0% Greek yogurt in place of the cottage cheese (that was an impromptu sub as I could’ve sworn I had cottage cheese in the ‘fridge), 2 oz of 1/3 fat cream cheese in place of the sour cream, and Lakanto Classic in place of Gentle Sweet). Can’t wait to try it tomorrow!😋
What type of gelatin?
Melinda