No-Bake Cookie Dough Cheesecake
Prep time
Total time
Recipe type: Dessert
Serves: 1 cheesecake
  • For the base:
  • 2 packets of original oreo's, or another chocolate biscuit (300g of biscuits in all)
  • 75g plain chocolate (or chocolate you want - I like plain, about 55% cocoa solids)
  • 65g unsalted butter, melted
  • half tsp sea salt flakes
  • For the cheesecake:
  • 350g cream cheese (I love Lidl's Goldessa cream cheese but any kind works!)
  • 300ml double cream
  • 110g light brown sugar (could also be called light muscavado sugar) - you can also use caster
  • 1 tbsp vanilla bean paste or extract
  • pinch salt
  • For the cookie dough:
  • 175g unsalted butter
  • 180g light brown sugar
  • 50g caster sugar
  • 300g plain flour
  • 350g chocolate chips or chunks
  • 10 tbsp whole milk (or use almond milk, coconut milk, etc)
  • 2 tbsp vanilla bean paste
  • 1 tsp sea salt
  1. For the cheesecake base:
  2. A tin with a loose bottom is best but by no means essential for this cheesecake (I didn't use one). Either way, you'll want a tin that's between 8 and 10 inches wide and you don't need to grease it before using it.
  3. You can make the base either by hand or in a food processor. To make by hand, pop all of your biscuits into a large good quality (ie not super flimsy!) sandwich bag and smash them to smithereens with a rolling pin (good for stress relief!).
  4. You want the biscuits to be crumbs, not dust, so don't bash too hard! Combine the crumbs with the melted butter and salt, then grate in your chocolate.
  5. To make in a food processor, blitz the cookies until they're broken into large crumbs, and add the chocolate (already cut into small chunks). Lastly add the melted butter and pulse.
  6. Mix well, then crumble the mixture into your tin and use your fingers to firmly press them into the bottom and up the sides of the tin (This is weirdly therapeutic). Set your base aside in the fridge while you make the cheesecake.
  7. For the cheesecake mixture:
  8. In a medium sized bowl, combine the cream cheese, sugar and vanilla and beat together. In a separate bowl or jug, whisk the double cream until soft peaks form (you can use an electric whisk but in my experience this never takes longer than about a minute). Mix the cream cheese and double cream mixtures together and spread on top of your cheesecake base.
  9. For the cookie dough mixture:
  10. In a bowl (minimise washing up by using the same bowl again!) combine the butter and two sugars and beat together. Add the vanilla, salt and milk, and incorporate the flour before adding your chocolate chips/chunks! Spread over the cheesecake, using a knife to swirl the cookie dough layer and the cheesecake layer together.
  11. Sprinkle the top of the cheesecake with chocolate sprinkles or flakes of chocolate, and leave to set for at least one hour, or overnight. Cover with clingfilm or tin foil tightly to ensure it doesn't absorb any other odours from your fridge.
  12. Remove from the fridge about 45 minutes before you want to eat it.
Recipe by Kerry Cooks at