No Bake Cookie Dough Cheesecake
Prep time
Total time
Recipe type: Dessert
Serves: 6-inch round cheesecake
  • Base –
  • 50 g feuilletine flakes / digestive biscuits (if using digestive biscuit, crush into fine crumbs)
  • 25 g semi-sweet chocolate – melted and cooled
  • 25 g unsalted butter – melted and cooled
  • Cookie Dough –
  • 70 g all-purpose flour
  • 25 g light brown sugar
  • 25 g caster sugar
  • Pinch of salt
  • 25 g unsalted butter – softened at room temp
  • 1 ½ tbsp natural yogurt / Greek yogurt
  • ¼ tsp vanilla extract
  • 40 g dark chocolate chips
  • Cheesecake filling –
  • 250 g cream cheese (I’m using Philadelphia)
  • 100 ml whipping cream
  • 50 g icing sugar – sifted
  • ¼ tsp vanilla extract
  1. In a medium bowl, add the melted chocolate and butter to the feuilletine flakes and mix well.
  2. Grease a 6-inch round cake tin with removable base. Line the base with a non-stick baking sheet.
  3. Distribute and press the chocolate crust evenly, filling the base of the tin. Keep in the fridge until ready to use.
  4. In a large bowl, add the butter and both types of sugar together.
  5. Using an electric beater, whisk until well combined, approx. 2 mins.
  6. Add in yogurt, vanilla extract and continue to whisk for another min.
  7. Pour in the flour, salt and mix until well incorporated.
  8. Lastly, add the chocolate chips into the batter and give it a final mix.
  9. Using a pair of gloved hands, scoop out 8 x 1-inch sized dough and roll into balls. They will serve as garnish on top of the cheesecake.
  10. Take out the chilled crust and fill it with the remaining cookie dough.
  11. I scattered them all over the crust and used my fingers to press them down evenly.
  12. Place it back into the fridge.
  13. In a medium bowl, add in the softened cream cheese, icing sugar and vanilla extract and whisk until light and fluffy.
  14. In a large bowl, whisk the cold whipping cream to soft peaks. I used an electric whisk.
  15. Add the whipped cream to the cream cheese mixture and whisk until well combined. It should resemble a mousse-like texture.
  16. Take the prepared tin out from the fridge and fill with the cream cheese.
  17. Level the top smoothly with an offset spatula or knife.
  18. Garnish with cookie dough balls and shaved chocolate if desired.
  19. Chill in the fridge for at least 6 hours or overnight.
  20. To unmold the cake, wrap the sides of the tin with a hot towel for 1 min.
  21. Gently slide the side of the tin down.
  22. Serve chilled.
Recipe by Bear Naked Food at