This No-Bake Chocolate Chip Cookie Cheesecake has a chocolate chip cookie crust instead of graham crackers, with more cookies folded right into the filling. You get a thick, creamy cheesecake that sets up in the refrigerator, and you never have to turn on the oven.

Slice of creamy pie topped with whipped cream, chocolate chips, and cookie pieces on a white plate with a fork.

Dessert does not need to turn into a whole project. This one has just seven ingredients, there is no water bath or cracked top to worry about, and it is actually better when you make it the day before.

I use mini chocolate chips so you get a little chocolate in every bite instead of one big chunk here and there. And really, nobody needs convincing when chocolate chip cookies are involved. It is an easy one to bring to a potluck, summer cookout, or anywhere you want dessert handled ahead of time.

Helpful Ingredient Tips

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Bowls of whipped cream, granulated sugar, mini chocolate chips, cream cheese, cookies, butter, and vanilla extract.

Chocolate chip cookies: You'll want a crisp cookie for the crust. I used Chips Ahoy Original, and it gives you that classic cheesecake crust texture. Soft cookies work too (I tested with Chips Ahoy Chewy), but they have more moisture, so reduce the butter to 1 tablespoon and bake it at 350°F for 10 minutes. (The crust made with crisp cookies doesn't need to be baked).
Whipped cream: I'm a little bit of a whipped cream snob. You'll find dozens of whipped cream recipes on my site, and not a single recipe that uses Cool Whip. For this cheesecake I used my stabilized whipped cream, which is made with cream of tartar, and it held up for a full week without separating. If you're a Cool Whip fan, that works too! No adjustments needed.
Granulated sugar: Some of my no-bake cheesecakes are made with powdered sugar, but I like this one with granulated. Beat it well with the cream cheese and it dissolves completely, so you won't get any graininess. If you prefer powdered sugar, increase it to ⅔ cup.

Tips to Make the Best Chocolate Chip Cheesecake

Left: Chocolate chip cookies in a food processor. Right: Crushed cookie crust pressed into a round pan.

Squeeze a handful of the crumb mixture before you press it in. It should clump without feeling too greasy.
A simple way to get a level crust is to use a flat-bottomed measuring cup or glass to press the crumbs into the pan.

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Four steps of making cookie dough cheesecake: mixing ingredients, adding chips, blending, and spreading in a pan.

Mix the Cheesecake Filling

Beat the cream cheese and sugar until it is completely smooth, then scrape the bottom and sides of the bowl well to ensure everything gets mixed in.
Gently fold your whipped cream with a rubber spatula to keep the air in the whipped cream. This is important for maintaining the structure of the filling.

Two peach-colored sparkle shapes on a light gray background.

Top Tip to Prevent a Runny No-Bake Cheesecake

Trust me, your cream cheese is not the place to compromise. I always use full-fat Philadelphia cream cheese that is softened at room temperature. This is the single most important contributor towards a no-bake cheesecake turning out.

Make Ahead⏳

Definitely plan to make this cheesecake in advance. Most no-bake cheesecake recipes will tell you to refrigerate it for 3 or 4 hours, but there have been times when at 4 hours my cheesecake was still soft in the center. I recommend letting it chill for at least 6 hours, but leaving it to set overnight in the fridge is best!

Do the Cookies Stay Crisp in the Filling?

The cookie pieces do soften in the filling, almost like little pieces of cookie cake. If you want a contrasting crunch, sprinkle the top of the cheesecake with cookie pieces just before serving.

A cookie cake topped with whipped cream, chocolate chips, and cookie pieces on a white plate.

Make it Special✨

This one is fun to garnish. My favorite way to decorate it is by piping whipped cream rosettes around the outer edge and tucking a cookie in between each one. Space them so there's one or two rosettes per slice and they'll show you where to cut. Then sprinkle mini chocolate chips over the center, and drizzle homemade hot fudge sauce over each slice once it's plated.

A slice of creamy pie topped with whipped cream, mini chocolate chips, and cookie pieces being served.

Recipe

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