This no-bake Cookie Dough Nutella Cheesecake is the ultimate treat for dessert lovers. With a thick edible cookie dough base, creamy vanilla cheesecake filling dotted with mini chocolate chips, and a silky Nutella ganache topping, this cheesecake offers indulgent texture and rich flavor in every bite. Finished with swirls of whipped cream and cookie dough balls, it’s the perfect centerpiece for parties or special celebrations.
Why You’ll Love This Recipe
- No baking required: A simple, oven-free recipe perfect for warm-weather days or busy schedules.
- Edible cookie dough base: Made safely with heat-treated flour, it’s thick, chewy, and satisfying.
- Creamy and light filling: Whipped cream folded into the cheesecake mixture creates a fluffy texture.
- Nutella ganache topping: Adds a rich, smooth layer of chocolate-hazelnut flavor.
- Perfect for cookie dough fans: Loaded with mini chocolate chips and topped with cookie dough balls.
- Show-stopping appearance: Elegant piping, glossy ganache, and garnishes make it dessert-table ready.
- Great make-ahead dessert: Chill overnight and decorate just before serving.
- Family favorite: A guaranteed hit with kids and adults alike.
- Customizable toppings: Easy to decorate with extras like chopped hazelnuts, sprinkles, or ganache drizzles.
- Ideal for entertaining: Serves 10 and can be doubled for larger groups.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Edible Cookie Dough Base:
- all-purpose flour (heat-treated)
- unsalted butter, softened
- brown sugar
- granulated sugar
- milk
- vanilla extract
- mini chocolate chips
- pinch of salt
For the Cheesecake Filling:
- cream cheese, softened
- powdered sugar
- heavy whipping cream
- vanilla extract
- mini chocolate chips
For the Nutella Ganache:
- Nutella
- heavy cream
Toppings:
- whipped cream
- mini cookie dough balls
- extra chocolate chips (optional)
Directions
Prepare the Cookie Dough Base:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and smooth.
- Add milk and vanilla, mixing until combined.
- Stir in heat-treated flour, salt, and mini chocolate chips to form a soft dough.
- Press the dough evenly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
- In a mixing bowl, beat cream cheese and powdered sugar until smooth and lump-free.
- Mix in vanilla extract.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until fluffy.
- Fold in the mini chocolate chips.
- Spread the filling over the cookie dough base and smooth the top.
- Chill for at least 6 hours or overnight until fully set.
Nutella Ganache:
- Heat the heavy cream in a saucepan or microwave until hot but not boiling.
- Pour the hot cream over Nutella and let sit for 1 minute. Stir until smooth and glossy.
- Pour the ganache over the chilled cheesecake and spread gently with a spatula.
Decorate:
- Pipe whipped cream along the edges of the cheesecake.
- Top with mini cookie dough balls and sprinkle with extra mini chocolate chips, if desired.
- Chill for 15–20 minutes to set the ganache before slicing.
Servings and timing
Servings: 10 slices
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: 6 hours 30 minutes
Calories: Approximately 510 kcal per slice
Variations
- Nut-free version: Replace Nutella with a chocolate ganache made from cream and chocolate chips.
- Peanut butter twist: Use peanut butter chips or swirl peanut butter into the cheesecake filling.
- Oreo crust: Substitute cookie dough base with crushed Oreos and butter.
- Mini versions: Make in cupcake liners for individual cheesecakes.
- Flavor boost: Add espresso powder to the ganache for a mocha finish.
Storage/Reheating
- Refrigeration: Store in the refrigerator, covered, for up to 4 days.
- Freezing: Freeze without decorations for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight.
- Reheating: Not applicable—best served chilled.
FAQs
How do I heat-treat flour safely?
Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes or microwave in 30-second intervals until it reaches 165°F (74°C).
Can I use store-bought edible cookie dough?
Yes, just ensure it’s safe to eat raw and adjust the crust measurements as needed.
Can I make this cheesecake without a springform pan?
Yes, use a deep pie dish or a square pan lined with parchment for easier removal.
How do I keep the ganache from sinking into the cheesecake?
Make sure the cheesecake is fully set before pouring the ganache, and spread it gently.
Is the cheesecake overly sweet?
It’s rich and sweet but balanced by the cream cheese. You can reduce the sugar slightly if preferred.
Can I prepare this ahead of time?
Absolutely. Make it up to two days in advance and decorate just before serving.
How can I ensure a firm texture?
Whip the cream to stiff peaks and allow the cheesecake to chill fully before slicing.
Can I use full-sized chocolate chips?
Mini chips are recommended for even distribution, but full-sized can work in smaller amounts.
What kind of whipped cream is best for piping?
Use stabilized whipped cream or store-bought whipped topping for the best hold.
How do I make mini cookie dough balls for topping?
Roll leftover cookie dough into small balls and chill or freeze them briefly before placing on top.
Conclusion
Cookie Dough Nutella Cheesecake is a no-bake masterpiece that delivers layers of indulgence—chewy cookie dough, velvety cheesecake, smooth Nutella ganache, and delightful toppings. It’s rich, playful, and perfect for cookie lovers or Nutella enthusiasts alike. Whether served at a celebration or as a weekend treat, this cheesecake is sure to impress and satisfy.
PrintCookie Dough Nutella Cheesecake
This no-bake cheesecake is a cookie dough lover’s dream! A thick cookie dough base layered with creamy vanilla cheesecake studded with mini chocolate chips, topped with a luscious Nutella ganache and swirls of whipped cream. Garnished with edible cookie dough balls, this dessert is pure indulgence in every bite.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Pinch of salt
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla extract (for filling)
- 1/2 cup mini chocolate chips (for filling)
- 3/4 cup Nutella
- 1/3 cup heavy cream (for ganache)
- Whipped cream (for topping)
- Mini cookie dough balls (for garnish)
- Extra chocolate chips (optional, for garnish)
Instructions
- Prepare the Cookie Dough Base: Cream butter and sugars until smooth. Add milk and vanilla. Stir in heat-treated flour, salt, and mini chocolate chips.
- Press the dough into the bottom of a springform pan. Chill while making the filling.
- Make the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Add vanilla and mix well.
- In a separate bowl, whip cream to stiff peaks. Fold into the cream cheese mixture.
- Stir in mini chocolate chips. Spread the filling over the cookie dough base and smooth the top. Chill for at least 6 hours or overnight.
- Nutella Ganache: Heat cream until hot (but not boiling) and pour over Nutella. Let sit 1 minute, then stir until smooth. Pour over the chilled cheesecake and spread gently.
- Decorate: Pipe whipped cream along the edge and top with mini cookie dough balls. Sprinkle with extra chips if desired.
Notes
- Heat-treat flour in the oven at 350°F (175°C) for 5 minutes to make it safe for no-bake use.
- Use full-fat cream cheese for best texture and flavor.
- Make mini cookie dough balls ahead of time and chill before using as garnish.
- Store in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 200mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg