No Bake Cookie Dough Cheesecake

Introduction

This no-bake cheesecake brings together two beloved treats in one stunning dessert. You get a rich, creamy cheesecake layer and pockets of edible cookie dough, all on a buttery almond flour crust. It’s a perfect make-ahead dessert for any gathering, requiring no oven and delivering maximum flavor.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour (plus chilling)

Servings: 16

Ingredients

• 2 cups almond flour
• 8 tbsp butter (softened)
• 2 oz cream cheese (softened)
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1 tsp molasses (***)
• 2 tsp vanilla
• 2 tsp coconut flour
• 1/2 cup sugar-free chocolate chips
• 8 oz cream cheese
• 1 cup cottage cheese
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1/4 cup sour cream
• 1/2 tsp vanilla
• 2 tbsp agar agar (follow package instructions; use slightly less for a softer texture)
• 4 oz unsweetened baking chocolate
• 4 oz heavy cream
• 6 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()

Instructions

1. Make the Crust: In a medium bowl, mix the 2 cups almond flour, 8 tbsp softened butter, 2 oz softened cream cheese, the first 1/2 cup Joy Filled Eats Sweetener, 1 tsp molasses, and 2 tsp vanilla until a cohesive dough forms. Press this firmly and evenly into the bottom of a 9-inch springform pan. Place in the freezer to set.
2. Make the Cookie Dough Pieces: In a small bowl, combine the 2 tsp coconut flour and the 1/2 cup sugar-free chocolate chips. Scoop out about 1/3 of the chilled crust mixture from the pan and place it back in your mixing bowl. Add the coconut flour and chocolate chip mixture to this portion and mix until just combined. Roll this into small, marble-sized balls. Place these cookie dough balls on a plate and return them to the freezer.
3. Make the Cheesecake Filling: In a food processor or high-powered blender, combine the 8 oz cream cheese, 1 cup cottage cheese, the second 1/2 cup Joy Filled Eats Sweetener, 1/4 cup sour cream, and 1/2 tsp vanilla. Blend until completely smooth and no lumps of cottage cheese remain.
4. Bloom the Gelatin: Sprinkle the 2 tbsp agar agar (follow package instructions; use slightly less for a softer texture) over 1/4 cup of cold water in a small, heat-proof bowl. Let it sit for 5 minutes to bloom. Then, gently heat the mixture (using a double boiler or in the microwave for 15-second intervals) until the agar agar (follow package instructions; use slightly less for a softer texture) is fully dissolved and liquid. Let it cool slightly.
5. Combine: With the food processor running, slowly stream the slightly cooled, liquid agar agar (follow package instructions; use slightly less for a softer texture) into the cheesecake filling. Process until fully incorporated.
6. Assemble: Retrieve the springform pan with the set crust. Pour about half of the cheesecake filling over the crust. Evenly distribute the frozen cookie dough balls over this layer. Gently pour the remaining filling over the top, ensuring the cookie dough pieces are covered. Smooth the top with a spatula. Tap the pan lightly on the counter to remove air bubbles. Refrigerate for at least 4 hours, or until completely set.
7. Make the Chocolate Ganache: Just before serving, make the ganache. Chop the 4 oz unsweetened baking chocolate and place it in a heat-proof bowl. Heat the 4 oz heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Add the 6 tbsp Joy Filled Eats Sweetener, then whisk until smooth, glossy, and all the chocolate has melted. Let it cool and thicken slightly for 5-10 minutes.
8. Serve: Run a thin knife around the edge of the cheesecake and release the springform ring. Pour the slightly cooled ganache over the top of the set cheesecake, allowing it to drip down the sides. Slice, serve, and enjoy.

Variations

• Mini Cheesecakes: Press the crust and filling into a muffin tin lined with parchment liners for easy individual portions.
• Cookie Dough Swirl: Instead of making distinct balls, drop small spoonfuls of the cookie dough mixture into the filling and use a knife to gently swirl it for a marbled effect.
• Garnished Top: Skip the full ganache pour and instead drizzle it artistically over the top, then garnish with a few extra sugar-free chocolate chips or shaved chocolate.
• Different Topping: Replace the chocolate ganache with a simple whipped cream topping sweetened with a little of the Joy Filled Eats Sweetener.

Tips for Success

• Ensure your cream cheese and butter are truly softened to room temperature for the smoothest, lump-free crust and filling.
• When making the ganache, chop the baking chocolate finely so it melts quickly and evenly with the hot cream.
• For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
• Don’t skip the step of chilling the cookie dough balls; this prevents them from breaking down and losing their shape when mixed into the filling.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. Due to its no-bake, chilled nature, reheating is not recommended. For best texture, serve it cold directly from the fridge.

FAQ

Can I use a different sweetener?

Yes, the recipe notes mention alternatives for Joy Filled Eats Sweetener. You can use an equal amount of another granular low-carb sweetener like erythritol or monk fruit blend that measures like sugar.

Why is there molasses in the crust?

A small amount of molasses adds a depth of flavor that mimics the taste of brown sugar, enhancing the “cookie dough” experience without adding significant carbs.

Can I make this without agar agar (follow package instructions; use slightly less for a softer texture)?

The agar agar (follow package instructions; use slightly less for a softer texture) is essential for setting the no-bake filling. Substituting it may result in a filling that does not hold its shape. Agar-agar can sometimes be used, but the conversion ratio and method differ.

My cottage cheese won’t blend smooth. What can I do?

Use a high-powered blender or food processor and blend for a full 1-2 minutes, scraping down the sides as needed. Small-curd, full-fat cottage cheese tends to blend the smoothest.

What can I use instead of coconut flour in the cookie dough?

The coconut flour is used to absorb moisture and firm up the dough balls. If necessary, you can use an additional 1-2 teaspoons of almond flour, though the texture may be slightly softer.

Is the crust supposed to be pressed in raw?

Yes, this is a no-bake recipe. The crust sets and firms up from the chilled butter and cream cheese while in the freezer and refrigerator.