No-Bake Cheesecake

No-bake Oreo cheesecake uses Oreo cookies in the crust, filling, and topping! This is an easy dessert that can be made before a party or holiday gathering.

Calling all Oreo lovers! This no-bake Oreo cheesecake uses Oreo cookies three ways: in the crust, in the filling, and as a topping.

The cheesecake filling is smooth and creamy, and the entire recipe takes less than 30 minutes to prepare. Since the filling needs to be refrigerated for at least 4 hours in advance, it’s also a perfect make-ahead dessert.

You can make this Oreo cheesecake for a birthday party, family event, or holiday gathering. I guarantee everyone will love it!

Ingredients for This Recipe

This no-bake cheesecake tastes incredibly decadent, but requires only a fraction of the time and ingredients needed to make a regular baked cheesecake. Here’s what you will be using to make it:

Oreos: If you plan to top this recipe with even more Oreos, I suggest buying a family pack so that you have enough. You’ll need 40 Oreos for this recipe and the family size packs have 48 cookie sandwiches in them.
Butter: used unsalted butter for the crust, but it would be fine to use salted butter if that’s all you have on hand.
Powdered sugar: Sweetens the filling without leaving a grainy texture.
Vanilla extract: Use pure vanilla extract for the best flavor.
Heavy whipping cream: Creates a creamy, fluffy no-bake cheesecake. to use cold heavy whipping cream so that it thickens properly.

Oreo crust pressed into a springform pan

Cream cheese, powdered sugar, and vanilla mixed together

Whipped cream beat to stiff peaks

Whipped cream and Oreos folded into cream cheese mixture

How to Make No-Bake Oreo Cheesecake

This is an incredibly easy cheesecake recipe and is perfect for beginners or anyone short on time. Since the cheesecake filling doesn’t require baking, it’s also easier to make! Here’s a quick overview of how to make it:

Combine the cream cheese, sugar, and vanilla: Do this in a separate mixing bowl. An electric mixer makes quick work of this, but you can also use a wooden spoon and some elbow grease.
Make the whipped cream: In another bowl, beat the heavy whipping cream until stiff peaks form. In other words, when you lift your beaters up out of the bowl, the peaks of the whipped cream stand straight up.
Finish the cheesecake filling: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. If needed, you can use your mixer to gently mix in the whipped cream on low-speed. Then, fold in the chopped Oreos.
Assemble the cheesecake: Scoop the filling on top of the prepared Oreo crust. Use an offset spatula or the back of a spoon to smooth the filling out into an even layer.
Chill the cheesecake: Cover the pan tightly with plastic wrap and chill for at least 4 hours before slicing and serving.
Garnish (optional): If desired, you may pipe whipped cream (regular or stabilized) around the cheesecake and nestle either a mini Oreo or half of a regular sized Oreo into the whipped cream.

What Type of Oreos Are Best for This Recipe?

I used regular Oreo cookies, but you may use Double Stuf or even a gluten-free substitute. You could also use a different flavor of Oreos, like lemon, mint, birthday cake, etc.

Note that you will be using the entire cookie (i.e. both the cookie itself as well as the creme filling).

Will Lite Cream Cheese Work in This Recipe?

Do NOT substitute cream cheese spread in a tub for the brick-style cream cheese. Cream cheese spread will result in a very soft filling that’s difficult to slice.

Can Whipped Topping Be Used Instead of Whipped Cream?

Yes! You can replace the heavy whipping cream in the recipe with one 16-ounce tub of whipped topping and gently fold it into the cream cheese mixture.

Keep in mind that whipped topping is usually already sweetened, so if you do use it, you may want to reduce the powdered sugar in the recipe to 3/4 cup.

Can This Recipe Be Made in Advance?

Of course! I typically make this no-bake Oreo cheesecake the day before I plan on serving it and refrigerate it overnight. However, you can cover it tightly and store it in the refrigerator for three to four days.

If you are adding toppings, I would wait to add them until the day you plan on serving it.

Baking Tips

I strongly suggest using a 9-inch springform pan for this recipe because it does make quite a bit of filling. If you don’t have one, you can use a pie plate. If using a pie plate, I suggest using the same Oreo crust and cutting the filling recipe in half since it would be far too much filling.
Before mixing up the crust, line your springform pan with some parchment paper to prevent it from sticking and make it easier to remove from the pan.
Make sure that your cream cheese is at room temperature before getting started, this ensures a smoother filling with no lumps.

Recipe Video

An easy No-Bake Oreo Cheesecake with an Oreo crust! This no-bake cheesecake makes a perfect dessert for any time of year!

For the crust

brick-style cream cheese
cold heavy whipping cream

To make the crust: Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter, and mix until are of the crumbs are moistened.
Line the bottom of a 9-inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.
To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.
Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer.
If desired, pipe whipped cream around the edges and top with the Oreos.
Cover tightly and transfer back to the refrigerator to chill for at least 4 to 5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.

Heavy Whipping Cream: In the original recipe I posted in 2016, I used 16 ounces of thawed whipped topping (such as Cool Whip). If you prefer to use this, simply leave out the heavy whipping cream and gently fold 16 ounces of whipped topping into the other filling ingredients. You may also slightly reduce the powdered sugar in the recipe as well, start with 3/4 cup and add more if desired.

More Oreo Desserts You’ll Love!

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Creamy and mousse-like, these no-bake cheesecakes are served in individual cups for the perfect dessert. They’re rich, decadent, and so incredibly simple to make! A guaranteed crowd pleaser.

Even though it’s still pretty warm here, fall is right around the corner and I’ve been recipe testing lots of yummy pumpkin and apple-filled recipes. But this week I was really craving something cold and didn’t feel like turning on my oven. So I decided to whip up a batch of these hassle-free, no bake cheesecake cups because they are probably one of the simplest recipes to make and taste like absolute heaven.

The bottom layer is made of cookie crumbs, and the filling is a rich, creamy cheesecake mousse. And it tastes even better than it sounds. Plus, I just love deserts served in jars or glasses, don’t you? It makes them look so ornate and unique.

How to make individual cheesecake cups

Make the crust. In a bowl, mix together graham cracker or other cookie crumbs and melted butter until the crumbs are completely moistened – they should feel like wet sand. Then, divide them evenly and press them firmly into your serving cups to form a crust
Make the filling. In an electric stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese with sugar until smooth. If the cream cheese is soft enough, you can do this by hand with a whisk, but I find that a mixer is much easier. Combine the lemon zest and vanilla. Lastly, whip the cream in a separate mixing bowl until soft peaks form, and fold the cream into the cream cheese using a rubber spatula until completely combined.
Put into cups. Use a spoon or piping bag to evenly place the cheesecake filling on top of the crusts.
Garnish. You can use any fruit that goes well with cheesecake as a garnish, like strawberries, cherries, raspberries, blueberries, or any tropical fruits. I love to use whatever is in season.
Storage. Keep these cheesecakes refrigerated until serving.

Tips for making individual cheesecake cups

Temperature:
Make sure the cream is cold before whipping. Otherwise, it may not whip up into nice, fluffy cream.To avoid lumpy cheesecake batter, make sure the cream cheese is room temperature before beating it together with the sugar.
Make sure the cream is cold before whipping. Otherwise, it may not whip up into nice, fluffy cream.
To avoid lumpy cheesecake batter, make sure the cream cheese is room temperature before beating it together with the sugar.
Garnish:
If using fresh berries that aren’t quite sweet enough, toss them with a bit of granulated sugar. Evn if they do have enough natural sweetness, you may want to toss them with lemon juice, zest, or berry jam for extra flavor.You can also top the cheesecakes with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts.Another option is to use this same recipe to make individual trifles, which means arranging it in layers. I made one trifle in a jar, as you can see below, to give you an idea of what it looks like. For a trifle variation, fresh berries or lemon curd is especially good.
If using fresh berries that aren’t quite sweet enough, toss them with a bit of granulated sugar. Evn if they do have enough natural sweetness, you may want to toss them with lemon juice, zest, or berry jam for extra flavor.
You can also top the cheesecakes with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts.
Another option is to use this same recipe to make individual trifles, which means arranging it in layers. I made one trifle in a jar, as you can see below, to give you an idea of what it looks like. For a trifle variation, fresh berries or lemon curd is especially good.
Cream cheese: Use bricks of full-fat cream cheese for this recipe. Cream cheese that comes in tubs is less firm, typically because it is lower in fat and won’t work as well for this recipe.

More delicious cheesecake recipes

: individual glasses (150ml each)

Creamy, rich, and smooth, these no-bake cheesecake cups are easy to make and taste amazing.

For the Crust:

(85g) graham cracker/digestive biscuit/vanilla cookie crumbs (pulse in a food processor or blender until finely ground.)
(25g) unsalted butter, melted

For the Cheesecake Filling:

(225g) cream cheese, at room temperature
(100g) granulated sugar
pure vanilla extract
lemon zest, optional
(240 ml) heavy cream
Diced fresh fruit, for topping
, for topping

Classic cheesecake gets a healthy twist with this healthy cottage cheesecake recipe. Enjoy a delicious cookie crust with a silky, creamy cottage cheese filling and a luxurious blackberry sauce.

Baking with cottage cheese is a winning choice for health-conscious bakers. Not only is it packed with high protein and calcium content, but it is low in fat and carbs.

So this easy and quick cheesecake without cream cheese, but made with blended cottage cheese instead, is perfect for those looking to pamper themselves guilt-free.

Interestingly, the subtle saltiness of cottage cheese compliments the flavors of this easy cheesecake recipe saving you from the need to add a pinch of salt.

Why you should try this recipe

Healthier cheesecake. Due to low calories and high nutritional profile, this cottage cheese cake, sometimes spelled like this, is a healthier alternative to classic cheesecake.

Brings a nutrient-pack food to kids. While cottage cheese is on a list of foods that kids dislike, cottage cheese in baking is almost unnoticeable. So don’t pass this opportunity to introduce cottage cheese to your kids’ diet.

Easy cheesecake recipe. With simple ingredients and no water bath required, this one-bowl recipe (with a food processor or blender option) is easy to make.

Makes a special breakfast. Choose a no crust cheesecake version (see below) and make it for breakfast. Serve it with blackberry sauce to upgrade it to an extra-special morning treat.

Perfect for any occasion. This cottage cheese dessert is warm and cozy and is a delicious alternative to a traditional birthday cake. Cottage cheesecake brings so much comfort to the table.

Cookies: Use digestive biscuits, graham crackers, or gluten-free alternatives. Crush them with your hands, use a food processor, or place cookies in a plastic bag and crush them with a rolling pin.

For an easy cheesecake base, try using store-bought regular graham cracker crumbs. Or turn those biscuit scraps from Medovik Tort into a delicious cookie crust.

Butter: The recipe calls for unsalted butter, melted and cooled to room temperature.

Cottage cheese is the key ingredient. For the best results, choose full-fat cottage cheese, but you can replace it with low-fat or fat-free options.

Sour cream: To make your cheesecake creamy, opt for full-fat sour cream, although a healthier low-fat alternative will also work.

Almond flour: use almond flour (not almond meal) or replace it with hazelnut meal.

Eggs: Use large eggs at room temperature. Take them to the counter about 30 minutes before you start.

Sugar: The recipe calls for granulated or caster sugar.

Vanilla extract: Choose the most flavorful Madagascar Bourbon pure vanilla extract or replace it with an alcohol-free vanilla flavor.

Blackberry: Use fresh or frozen blackberries to make the berry sauce. Let the frozen berries defrost, collecting the juice. You can replace blackberries with raspberries if desired.

Cornstarch is used as a thicker to make the blackberry sauce.

Variations & Substitutions

You can create the perfect cottage cheesecake for any occasion with numerous variations and ingredient substitutions.

Cheesecake with cottage cheese and cream cheese: Swap half of the cottage cheese in your cheesecake with full-fat cream cheese for a smooth and creamy twist.

No crust cheesecake. Omit the cookie crust and make a crustless cottage cheese cheesecake in no time.

Farmer cheesecake (aka dry curd cottage cheese cheesecake): Enjoy a delicious eastern European twist on old fashion cheesecake with cottage cheese.

Just omit the cookie crust and replace cottage cheese with store-bought or homemade farmer’s cheese to create a traditional Ukrainian cheesecake called Zapekanka.

Gluten-free cottage cheesecake. Replace wheat cookies or biscuits with gluten-free digestive, rich tea biscuits or other cookies of your choice.

Lemon cheesecake with cottage cheese: Add half of the lemon zest to the cheesecake filling to bring a tangy note.

Cottage cheese yogurt cheesecake: Enjoy creamy and delicious cheesecake by switching out sour cream with Greek yogurt.

Low carb cottage cheese cheesecake: Instead of full-fat dairy products, use fat-free or low-fat cottage cheese and sour cream.

You can cut back on the sugar or choose your favorite sweetener instead. If you are looking for a sugar-free cottage cheesecake recipe, try this diabetic cheesecake.

Single serving cheesecakes: Make mini cottage cheese cheesecakes using individual ramekins. Just don’t forget the softened butter for greasing them.

Play with add-ins. Add raisins or chocolate chips to the cheesecake filling and bake as directed in the recipe.

Mix and match cheesecake toppings. Serve your cheesecake with fresh fruit, homemade berry compote, store-bought cherry pie filling, chocolate shavings, melted chocolate, streusel topping with caramel, etc.

How to make cottage cheese cheesecake

Preheat oven to 375 degrees F/190 degrees C. Place cottage cheese in a large fine-mesh sieve, stainer, or colander lined with a cheese or mesh cloth. Let the excess liquid drain.

Meanwhile, grease a 7-inch (18 cm) leakproof springform pan and line it with parchment paper on the bottom and sides.

To make a cookie crust, place crushed cookies with melted butter in a bowl and mix. With the flat bottom of a glass or the back of a tablespoon, press the crust into the bottom of a springform pan (photo 1). Set it aside.

To make the cottage cheesecake filling, transfer the drained cottage cheese to a large mixing bowl. Combine cottage cheese with sugar, sour cream, vanilla extract, and whole eggs with a hand whisk. Fold in almond flour and gently mix again (photo 2).

PHOTO 1 PHOTO 2

Pour the cottage cheese mixture into the prepared pan (photo 3) and bake cheesecake for 35-40 minutes (photo 4).

Take it from the oven and let it cool down (still in the pan) to room temperature for a couple of hours. Or chill the cheesecake in the refrigerator for 2-4 hours.

PHOTO 3 PHOTO 4

To make blackberry sauce, place blackberries with one tablespoon of water in a heavy-bottomed saucepan. Cover it with a lid, and cook over low-medium heat for about 7-8 minutes. Blackberries will fall apart and release juice.

In a small bowl, mix corn starch, sugar, and 1 tablespoon of water. Remove the cooked blackberries from the heat, and add the cornstarch mixture, stirring constantly.

Bring the saucepan to heat and cook, frequently stirring, on low for about 5 minutes until the sauce thickens. If it seems too thick, add 1-2 tablespoons of water, mix, and heat again. Pass the sauce through a fine-mesh sieve and discard the berries.

To serve, spoon the blackberry sauce over the individual slices and decorate with fresh berries.

Expert Tips

To recalculate ingredients for a springform pan of a specific size, please, use this simple cake pan converter.
Use a food processor or a blender to mix the cheesecake ingredients from start to finish if preferred.
To sieve cottage cheese manually, use the back of a tablespoon to pass cottage cheese through the fine mesh sieve. Working in small batches helps.
Don’t overbake cheesecake: it is ready when it’s center still wobbly. It will firm up as it cools.
Let the baked cottage cheesecake cool down before cutting it with a sharp knife.

How to store it

Store your cottage cheesecake refrigerated in an airtight container for up to 3 days.

Can you freeze cottage cheesecake? Wrap it with plastic film and aluminum foil and freeze it for up to 3 months. To thaw, please leave it in the refrigerator overnight.

Recipe FAQ

Is there cheese in cheesecake?

Cheesecake is made with soft, fresh cheese as a primary ingredient, such as cream cheese, mascarpone, cottage cheese, or ricotta.

Is cheesecake healthy?

Despite cheesecake being rich in protein and calcium, it is high in fat and sugar, so it carries a high-calorie intake. So cheesecake is a food that should really be enjoyed in moderation.

Can you use cottage cheese in cheesecake?

You can make cheesecake with a healthier alternative to cream cheese – cottage cheese, which is high in protein, calcium, and selenium and low in fat and carbs.

Is cottage cheese cheesecake healthier than regular cheesecake?

While cottage and cream cheese are rich in vitamins, cottage cheese is packed with more protein, fewer calories, and less fat and carb content than cream cheese. So it seems that cottage cheesecake is a healthier winner than its regular counterpart.

Where to buy cottage cheese?

You can buy fresh cottage cheese in a dairy department or a specialty cheese or deli area in a grocery store. Look for it in a farmer’s market along with farmer’s cheese, which is an excellent alternative to cottage cheese.

Need to adjust your baking pan size?

No worries! This simple cake pan converter is here to help. Now you can easily adjust any size of pan to fit your needs.

Recipe card

This cottage cheese cheesecake is a healthy twist on a classic cheesecake. Enjoy a delicious cookie crust with a silky, creamy cottage cheese filling and a luxurious blackberry sauce.

Total Time: 1 hour (plus resting time)
Yield:
Method:
Cuisine:

For cookie crust:

() crushed cookies/biscuits
butter, melted

For cottage cheesecake filling:

+ 2 tablespoons () cottage cheese, drained
+ 2 ½ tablespoons () sour cream
large eggs
() granulated sugar
vanilla extract
() almond flour

For blackberry sauce (optional):

() blackberry (plus a few for decoration)
water
granulated sugar
cornstarch

Preheat oven to 375 degrees F/190 degrees C. Place cottage cheese in a large fine-mesh sieve, stainer, or colander lined with a cheese or mesh cloth. Let the excess liquid drain. Meanwhile, grease a 7-inch (18 cm) leakproof springform pan and line it with parchment paper on the bottom and sides.
To make a cookie crust, place crushed cookies with melted butter in a bowl and mix. With the flat bottom of a glass or the back of a tablespoon, press the crust into the bottom of the pan. Set it aside.
To make the cottage cheesecake filling, transfer the drained cottage cheese to a mixing bowl. Add sugar, sour cream, vanilla extract, and eggs, and mix with a hand whisk. Fold in almond flour and gently mix again.
Pour the mixture into the prepared pan and bake for 35-40 minutes. Take it from the oven and let it cool down to room temperature for a couple of hours. Or chill the cheesecake in the refrigerator for 2-4 hours.
In a small bowl, mix cornstarch, sugar, and 1 tablespoon of water. Remove the cooked blackberries from the heat, and add the cornstarch mixture, stirring constantly.
To serve, spoon the blackberry sauce over the individual slices and decorate with fresh blackberries.

Notes

To recalculate ingredients for a springform pan of a specific size, please, use this simple cake pan converter.
Use a food processor or a blender to mix the cheesecake ingredients from start to finish if preferred.
To sieve cottage cheese manually, use the back of a tablespoon to pass cottage cheese through the fine mesh sieve. Working in small batches helps.
Don’t overbake cheesecake: it is ready when it’s center still wobbly. It will firm up as it cools.
Let it cool down before cutting it with a sharp knife.
Store your cottage cheesecake refrigerated in an airtight container for up to 2-3 days.

Nutrition

Serving Size:
Calories:
Sugar:
Sodium:
Fat:
Saturated Fat:
Carbohydrates:
Fiber:
Protein:
Cholesterol:

Keywords: cottage cheese cheesecake, cottage cheesecake

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you.

I love a delicious cheesecake, don’t you? With a crunchy, buttery base and a smooth and silky top, this is cottage cheese cheesecake of my favorite recipes for health-conscious cheesecake lovers.

And as it’s high protein it’s a great option if you want a creamy dessert that loves your waistline as much as you do.

How many calories are in a healthy cheesecake?

There are a sensible calories in this healthier cheesecake.

It also has grams of protein which will help you feel fuller than a regular cheesecake will.

Here is an overview of the rest of the information for this healthy dessert recipe.

Health benefits

You may ask what health benefits can come from eating cheesecake, but the best part about this dessert is that it’s a protein cheesecake (we love a good high protein pudding).

It has all the taste of some of the best cheesecake recipes but the key ingredient that is helping on the health side is the cottage cheese.

Having a high-protein ingredient means it is great at helping us to feel fuller for longer. This is important if you are eating a diet that is aimed at weight loss.

You shouldn’t deny yourself any food groups when it comes to watching your weight.

Within a calorie-controlled diet, it is great to get that sweet fix with healthy cheesecake recipes like this one.

Cottage cheese can also help when building muscle. It’s also high in B vitamins, selenium, and calcium which help to support bone strength.

Although I have reduced the amount of sugar to keep it a low-fat cheesecake recipe, it is still loaded with taste and flavor.

This all comes from the natural ingredients like the vanilla, lemon, and berries that I’ve added.

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How to make cottage cheese cheesecake?

2 hours and 45 minutes.

Prep time:First of all, preheat the oven. Then use a food processor to grind up the granola. Melt the butter and combine it to form a firm layer on the bottom of a springform pan.
Crunch time:Place the base into the oven to crisp up in just 6-8 minutes.
Bake time:Bake the cheesecake in the oven for 30 minutes. You’ll know when it’s ready because it should hold firm but still have a slight jiggle to it.
Rest time:Once it’s out of the oven and cooled, rest it in the fridge for 2 hours and then it’s ready to serve, enjoy!

Cheesecake FAQs

We’ve answered some of your key cheesecake questions!

How many calories are in cottage cheese?

There are 98 calories in 100 grams of cottage cheese.

How to store cheesecake?

It is best to keep the cheesecake in an airtight container inside the fridge for 3-4 days (if you can make it last that long!).

What to serve with cheesecake?

You can serve your cheesecake with more fresh fruit, or you could add low-fat whipped cream or natural yogurt.

Can I make cottage cheese cheesecake ahead?

You can make cheesecake ahead of time as long as it’s used within 48 hours to keep it at its freshest.

Is cheesecake healthier than cake?

Cheesecake certainly can be healthier than cake. Taste.com gives some reasons why in their article.For this easy dessert, I chose lower amounts of sugar and a high-protein ingredient to make this a nice healthy cheesecake.

What can I replace sugar with in cheesecake?

To replace the sugar you could use a sugar-free alternative such as Xylitol or Stevia which is a plant-based alternative.

What sweets can I eat while trying to lose weight?

Within a calorie-controlled diet, you can eat most sweets while trying to lose weight. However, it is best to aim for around 200 calories for a dessert.

Staying within this guideline means you can still enjoy a sweet treat but that will also help you stay on track with your weight loss.

Recipe Variations

Next time you could try this cheese cake a different way:

More Recipes Like This

If you like this recipe I’m sure you’re going to love these too:

Now you really can have your cake and eat it with this healthy high protein cheesecake. Low on sugar but not low on yum!

low sugar granola or muesli (alternatively sweet, low-fat biscuits like Graham crackers)
low fat cottage cheese (or use regular cottage cheese if you’d prefer)
(medium or large)
(or ½ vanilla bean)
raspberries or blueberries

Preheat the oven to 200 C, 390 F.
Process or grin the granola (or biscuits if using) roughly. Place it on a baking pan.1 ½ cups low sugar granola or muesli
Melt the butter and drizzle over the granola. Mix until incorporated.3 tbsp butter
Press the granola mix into the base of a circular 26cm baking tin (or rectangle 20cm x 28cm) with your hands until you have an even layer.
Meanwhile, blend the cottage cheese, eggs, cornstarch, cream, sugar, lemon zest, vanilla extract and salt until completely homogenous, shiny and creamy.3 cups low fat cottage cheese, 2 tbsp cornstarch, ⅓ cup cream, 4 tbsp sugar, ¼ tsp salt, 1 tsp vanilla extract
Pour batter over the cookie base and scatter the berries on top.½ cup raspberries or blueberries
Bake for 30 minutes until most of the cheesecake is solid and the center still has a bit of a jiggle when moved and the edges have some browning.
Take out of the oven and rest for at least 2 hours in the fridge.

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

This is no average cheesecake recipe and it has quickly become one of my favorite desserts.

It has that amazing cheesecake flavor but doesn’t interrupt my healthy eating plan. I can still get the best results from my healthy diet (that’s as long as I don’t accidentally eat the entire thing!).

There is also a weekly high-protein meal plan available to help you gain muscle and tone up.

Dave

I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me.

Abril

Creator and photographer of this wonderful recipe!

I am a recipe developer and food photographer from Quito, Ecuador. I work with websites and blogs from around the world developing recipes and photographing them. I also work with online and print magazines writing about food. I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.

These cheesecake cookies have the best of both worlds. They feature the most delicious crispy and chewy chocolate cookies with a rich cream cheese filling.

This mouthwatering combination of cheesecake and cookies is the ultimate best sweet treat for anyone who loves cookies or cheesecake. Just like our cream cheese cookies, the addition of this magical spread completely transforms it.

Why you’ll love this recipe

Easier than cheesecake. Making chocolate cookie dough and cream cheese frosting is so much easier than baking a whole cheesecake.
Perfect texture. The crumbly chocolate cookies and the smooth cream cheese filling create the most perfect contrast of textures.
Only 8 ingredients. These cookies sound like a complex dessert. In reality, you only need eight simple ingredients to make them.

Cream cheese, chocolate chips, and a couple of baking staples are all you need to make these cheesecake cookies. Here’s the full list of ingredients.

Flour. I use all-purpose flour for this recipe.
Butter. Unsalted and softened butter.
Sugar. I use both white and brown sugar for this recipe. Using only white or only brown sugar will work too.
Baking soda. To help the cookie dough rise.
Cream cheese. Use softened cream cheese for easy mixing.
Chocolate chips. Use milk or dark chocolate chips.
Vanilla extract. To flavor the cookies.
Salt. To balance all flavors.

For the filling:

Cream cheese. Use softened cream cheese for a perfectly smooth filling.
Powdered sugar. I use powdered sugar instead of granulated sugar as it melts easily and produces smoother results.

Step 1 – Prepare the cream cheese frosting

Whisk together the cream cheese and the powdered sugar until fully combined. Use a teaspoon to freeze small portions of the cream cheese frosting. Place the frosting on a plate lined with food wrap and freeze for an hour. You should get 12 cream cheese balls when using a teaspoon.

Step 2 – Make the cookie dough

Whisk together flour, baking soda, and salt. In a separate bowl, whisk together the softened butter, sugars, cream cheese, and vanilla extract. Cream until smooth and glossy. Add the dry ingredients and mix until fully combined. Fold in the chocolate chips.

Cover the bowl with food wrap and refrigerate the dough for at least an hour.

Step 3 – Bake the cheesecake cookies

Preheat the oven to 185C/375F degrees. Remove the cookie dough from the fridge and roll out 12 even-sized balls. Make an indent in the center of each ball.

Remove the frozen cream cheese balls from the freezer and place one in each cookie. Shape the cookie dough around the cream cheese filling to cover it up.

Place the cookies in the pan lined with parchment paper and bake for 12 to 15 minutes or until firm around the edges.

Let the cookies cool completely before you eat them.

Tips to make the best recipe

If you don’t have powdered sugar, use a food processor to blend granulated sugar into fine powder. This extra step is worth taking if you want to achieve a smooth consistency for the cream cheese filling.
Don’t forget to chill the dough before shaping the cookies. Refrigerating the dough solidifies the fats in it and prevents the cookies from spreading too much in the oven.
While the recipe specifies the baking time, always keep an eye on the cookies to prevent them from darkening or burning.
Drizzle the cookies with melted chocolate or cream cheese frosting to make them look more festive.

The beauty of these cookies is that you can jazz them up with a few little tweaks. Here are some suggestions:

Make strawberry cheesecake cookies. Use chopped fresh strawberries instead of chocolate chips for a pop of color and fruity flavor.
Use white chocolate chips. White chocolate chips are certainly not a classic but they taste just as good as cookies made with dark chocolate.
Experiment with the cream cheese frosting. You can add different flavors to the cream cheese frosting, including peanut butter, cocoa powder, pureed fruits, etc.
No bake cheesecake cookies. Stuff the filling into your favorite no bake cookie for a fun twist.

To store: Place leftover cookies in an airtight container. They will stay fresh for up to 4 days in the fridge.

To freeze: You can make an extra batch of cookie dough and freeze it for up to 3 months.

More cookie recipes to try

Are these cookies gluten-free?

These cookies are not gluten-free as they are made with all-purpose flour. To make this recipe gluten-free, use gluten-free cup-for-cup flour. Also, make sure the cream cheese you are using is labeled gluten-free.

Can I use dairy free cream cheese?

Love this Cheesecake Cookies recipe?

cup + 2 tablespoons all purpose flour
cup + 2 tablespoons
4 ounces, softened

Prepare the cheesecake filling by whisking together the cream cheese and powdered sugar until combined.
Place 12 teaspoons of the mixture onto a small lined plate and freeze for an hour.
In a small bowl, whisk together the flour, baking soda, and salt, and set aside. In a separate bowl, add the softened butter, sugars, cream cheese, and vanilla extract, and cream together until smooth and glossy. Gently add in the dry ingredients until just combined. Fold in the chocolate chips at the end.
Cover the bowl and refrigerate the cookie dough for at least an hour.
Preheat the oven to 185C/375F.
Remove the cookie dough from the refrigerator and roll out 12 balls of cookie dough. Make an indent into the center of each one. Remove the frozen cream portions from the freezer and place one in each cookie and shape the cookie dough around it to cover it up.
Place the cheesecake-filled balls of cookie dough onto a lined pan and gently press down on each one. Bake for 12-15 minutes, or until firm around the edges.
Let the cookies cool on the baking tray completely before enjoying them.

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I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.