Safe To Eat Chocolate Chip Cookie Dough Cheesecake

Listen, I have always had a thing for cookie dough. When I tell you my timeline was flooded with people eating it straight from the bowl, I knew I needed to find a way to make it safe-to-eat and ridiculously delicious.

Enter this cookie dough cheesecake—a creamy, dreamy, no-bake masterpiece that combines two of the best desserts on the planet. And the best part? My kids are OBSESSED. Anytime I make this, they hover around the fridge like little dessert detectives, waiting for it to chill.

Ingredients

Cream cheese—because no cheesecake is complete without that rich, tangy goodness
Sugar—to sweeten things up just right
Vanilla extract—for that extra cozy flavor
Ready-to-eat cookie dough (Pillsbury is my go-to)—because cookie dough belongs in everything
Frozen whipped topping—light, fluffy, and makes this cheesecake super smooth
Graham cracker pie crust—because who has time to make one from scratch?
Mini chocolate chips—totally optional, but come on, when have more chocolate chips ever been a bad idea?

How to Make It

Start by beating together the cream cheese, sugar, and vanilla until it’s smooth and dreamy. Set aside eight cookies from the package (trust me, we’re saving those for later), then mix the rest into the cheesecake mixture. Beat until combined.

Now, fold in half of the whipped topping—don’t rush this step, just gently stir until everything is mixed together. Spread that creamy, cookie-loaded filling into the graham cracker crust, smooth it out, and pop it in the fridge to chill for at least four hours.

While you wait (and try not to sneak bites), bake the eight cookies you set aside earlier. Let them cool completely—yes, completely! No melty cookie crumbles here.

Once your cheesecake is chilled and ready to go, press each baked cookie into the cheesecake. Pipe the remaining whipped topping around the edges for that fancy touch, then sprinkle mini chocolate chips on top. Slice, serve, and prepare for instant obsession.

FAQs

Can I use homemade cookie dough? Absolutely! Just make sure it’s a safe-to-eat version with no eggs.

How long does this cheesecake last? If stored in the fridge, it’ll stay fresh for about 3-4 days—but let’s be real, it’s not lasting that long.

Can I freeze this cheesecake? Yep! Wrap it tightly and freeze for up to a month. Just thaw in the fridge before serving.

My Love Affair with Cookie Dough

I’m not even gonna lie—I’ve been that person sneaking bites of raw cookie dough for years. But back when I saw cookie dough popping up everywhere—in ice cream, on Instagram, even in cafés dedicated just to cookie dough—I knew I needed to get in on this magic. The first time I made this cheesecake, my kids lost their minds. Safe-to-eat cookie dough and cheesecake? They were all in. And honestly, so was I.

Why This Recipe is So Much FUN

Eating cookie dough is already an experience, but when you mix it into cheesecake? That’s next-level indulgence. The creamy filling, the bits of cookie dough in every bite, the soft baked cookies on top—it’s got texture, it’s got flavor, and most importantly, it’s ridiculously fun to eat. Whether you’re making this for a party, a random Tuesday, or just because you deserve some cookie dough happiness, this cheesecake is pure joy.

Here are some other amazing cheesecake recipes to try: