What toppings can I add?

Drizzle ganache over the cheesecake pie Top with your favorite sprinkles Use chocolate whipped cream instead of regular, vanilla whipped cream Use white chocolate chips in place of chocolate chips Drizzle some caramel or softened peanut butter over the cookie dough cheesecake pie

Can I make this pie ahead of time?

Absolutely! This is preferred to actually be made a day before serving.

Why is my cheesecake filling soft?

The pie likely needs additional chilling itme. Continue to refrigerate overnight for the firmest texture. You can also freeze it!

Cookie Dough Cheesecake Pie

This Cookie Dough Cheesecake Pie is a creamy no-bake cheesecake filling combined with chocolate chip cookie dough, all tucked inside a buttery graham cracker crust.

Prep Time 20

Cook Time 0

Jump to Recipe

If you’re the person who loves to sneak bites of cookie dough while baking cookies, this Cookie Dough Cheesecake Pie was made for you! It comes a creamy no-bake cheesecake filling combined with store-bought ready-to-eat chocolate chip cookie dough, all tucked inside a buttery graham cracker crust and topped with cookies, whipped topping, and mini chocolate chips.

A slice of creamy Cookie Dough Cheesecake Pie topped with chocolate chips and a cookie sits on a plate, with the full pie and more cookies in the background.

It’s rich, creamy, loaded with cookie dough flavor and surprisingly easy to make. Since there’s no baking required for the cheesecake filling, it’s the perfect make-ahead dessert for summer gatherings, birthdays, potlucks, or those days when you need a little extra dough therapy.

Would you believe me if I told you that this recipe is also no-bake? It’s true! While I do use the oven to make a few cookie garnishes, you can put this cookie dough cheesecake pie together without an oven at all. Just another reason why you need to give this recipe a try.

Why You’ll Love This Recipe

Uses a handful of simple ingredients
Easy make-ahead dessert
The perfect combo of cookie dough and cheesecake
Perfect for summer gatherings

What Makes This Recipe Special

For this pie I wanted to keep the recipe incredibly simple and easy to put together that’s why it uses convenience items like store-bought cookie dough and whipped topping. You can also grab a premade graham cracker crust. I went with a store-bought ready-to-eat chocolate chip cookie dough that is made to be eaten raw so it’s safe to use in this no bake dessert. You can also make your own edible chocolate chip cookie dough and making it safe to eat by heat treating the flour in the microwave.

The whipped topping is another shortcut. It’s already stabilized and will help hold the shape of the pie when slicing and also lightens the mixture for the signature no bake cheesecake texture.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Graham cracker crumbs – These can be bought at in the baking aisle of the grocery store or made out of sheets of graham crackers. I think the crumbs have more flavor than the store-bought premade graham cracker crust but less than the sheets of graham crackers. You’ll have to make the choice yourself on taste and convenience.

Cream cheese – Use room temperature cream cheese. I prefer to leave mine out 1 to 2 hours before using it, to make sure it’s going to blend well.

Ready-to-eat chocolate chip cookie dough – You can use any flavor ready-to-eat cookie dough for this recipe, but the chocolate chip cookie dough is the best! The ready-to-eat kind is safe to eat raw and to bake up, that’s why it was used.

Whipped topping – I don’t think there’s a difference between the Cool Whip brand or off brand whipped topping, so I go with the cheaper option. This lightens the cheesecake pie, sweetens it, and stabilizes it.

Substitutions and Variations

Stir rainbow sprinkles into the cheesecake filling to make a funfetti cheesecake cookie dough pie.
Use store bought crust to save a little time. You will even then have a perfect pie pan to use!
Replace the graham cracker crumbs with oreo crumbs and omit the sugar for a chocolate cheesecake pie.
Use any flavor of ready-to-eat cookie dough. I really like the peanut butter chocolate chip monster dough. The cookies and cream cookie dough is also quite great.
Use homemade whipped cream instead of whipped topping. Whip 8 ounces of heavy cream to stiff peaks then use this to fold it into the cheesecake batter and to decorate the cheesecake pie.
Once the cheesecake is set and cold, pour a layer of ganache over the whole top and chill again. This will make a yummy, extra chocolatey cheesecake pie.
Drizzle the top of the setup pie with chocolate sauce or caramel sauce before serving.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Cookie Dough Cheesecake Pie

There are a few steps to making my no bake cookie dough cheesecake pie. Each step is simple enough and it really won’t take you very long to put this together. Once you have made this recipe once, you will get faster and faster at making it each time afterward!

Step 1: Mix the graham crackers, melted butter and sugar together then press the mix into a pie plate, going up the sides of the pan as well. Put the crust in the fridge or freezer to chill.

A white mixing bowl containing cream cheese, granulated sugar, and vanilla extract for a delicious Cheesecake Pie sits on a blue and white checkered cloth.

Step 2: Beat the cream cheese and sugar together in a mixing bowl. Add the vanilla to make a super smooth batter.

A white bowl on a blue checkered cloth contains raw cookie dough cubes and cake batter, perfect for making a decadent cookie dough cheesecake or a classic cookie dough pie.

Step 3: Blend half the cookie dough into the cream cheese mix until very smooth.

A white mixing bowl with Cookie Dough Cheesecake filling and a large dollop of whipped cream on top, set on a blue and white checkered cloth.

Step 4: Fold half of the whipped topping into the cream cheese cookie mix.

A creamy cheesecake pie with a graham cracker crust sits on a blue and white checkered cloth.

Step 5: Pour the cheesecake mix into the pie crust and spread it evenly in the crust. Place the pie in the fridge to set for at least 4 hours.

Step 6: While the pie is setting, you can bake the rest of the cookies. I know, I know, this recipe is no-bake but I love how the cookies make a perfect garnish for the cheesecake pie. You can skip this step if you want a 100% no bake cheesecake recipe.

Step 7: Pipe the rest of the whipped topping on the cheesecake pie and then top each piped rosette with a freshly baked and cooled cookie. Slice the pie and enjoy!

Tips for Success

Use room temperature cream cheese for a smooth filling.
Make sure you’re using ready-to-eat cookie dough or edible cookie dough. Avoid using raw eggs and always heat treat your flour if you’re making your own to eat raw.
Chill the pie for at least 4 hours so it slices cleanly. I recommend overnight.
Wipe your knife clean between cuts for clean slices.
Bake the cookies ahead of time so they’re completely cooled before decorating.

How to Store and Freeze

This cookie dough cheesecake pie should be covered and stored in the fridge for up to 4 days. It needs to stay cold to stay fresh, tasty, and firm.

Be sure to keep your cheesecake pie well wrapped. You can either wrap it gently in plastic wrap or place the pie in an airtight pie container. These big containers are definitely my favorite for storing pies as they won’t mess up the decorations and garnishes.

To freeze the pie, leave the garnish off the pie. Place the pie in the freezer until firm and then wrap it tightly in 2 layers of plastic wrap and then a layer of heavy-duty tin foil. If you have a freeze-safe container large enough, you can pop it in there without freezing it until firm first. It will last in the freezer for up to 3 months. Eat frozen or let thaw in the refrigerator overnight.