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No Bake Cookie Dough Cheesecake Jars Recipe

4.6 from 23 reviews

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If you love indulgent desserts that come together fast, you’re going to adore this No Bake Cookie Dough Cheesecake Jars Recipe. Imagine creamy cottage cheese and Greek yogurt paired with sweet cookie dough bites and vanilla granola—all layered in cute jars without ever turning on the oven!

The image shows three small glass jars filled with a layered dessert placed on a wooden surface with a white marbled texture background. Each jar has three layers: the bottom layer is a light brown crumbly base, the middle layer is thick, smooth white cream, and the top layer is whipped cream shaped in soft peaks. The whipped cream is decorated with small dark brown chocolate chips scattered across the surface and a small round cookie with chocolate spots standing upright on one side near the rim of each jar. The jars are closely grouped, with the jar in the front in sharp focus, and the others slightly blurred behind it. Photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I’ve made these jars countless times for weeknight treats and surprise guests because they’re effortless yet feel special. The layers offer a fun mix of textures and flavors that somehow hit all the right nostalgic notes without being over the top.

  • Super Quick to Make: Ready in just 10 minutes, perfect for busy days or last-minute dessert needs.
  • Oven-Free Delight: No baking means less heat and mess in your kitchen.
  • Balanced Flavors: Creamy, sweet, and a little crunchy—all in one jar.
  • Healthy-ish Twist: Uses cottage cheese and Greek yogurt for protein and fewer fats.

Ingredients & Why They Work

When shopping for this recipe, I recommend focusing on quality ingredients since they really shine here. For example, a good low-fat cottage cheese and fresh vanilla bean paste elevate the creamy layers, while quality almond butter adds richness to the cookie dough bites.

Flat lay of a small mound of vanilla granola powder, a generous scoop of creamy white cottage cheese, a dollop of thick plain Greek yogurt, a small white bowl of golden maple syrup, a smooth swirl of light brown creamy almond butter, a neat pile of pale almond flour, a scattering of tiny glossy dark chocolate chips, a fluffy swirl of fresh whipping cream, a pair of whole uncracked brown eggs, and a few vanilla bean pods—all arranged symmetrically in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Vanilla Granola: Blending this into a fine powder creates the perfect crunchy base layer with a hint of vanilla sweetness.
  • Cottage Cheese: I use low-fat 2% for that creamy texture without excess calories.
  • Plain Greek Yogurt: Adds creaminess and tang that balances the sweetness.
  • Pure Maple Syrup: A natural sweetener for both filling and cookie dough components.
  • Vanilla Bean Paste: More aromatic and flavorful than extract, but either works great.
  • Almond Butter: Creamy and nutty, it binds the cookie dough bits without needing eggs.
  • Almond Flour: Gives structure to the cookie dough bites and keeps the dessert gluten-free.
  • Mini Dark Chocolate Chips: Little bursts of chocolate that perfect the cookie dough experience.
  • Heavy Whipping Cream: Whipped into a light topping that finishes off the jars beautifully.
  • Powdered Sugar: Optional, to sweeten the whipped cream to your taste.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this No Bake Cookie Dough Cheesecake Jars Recipe is how easy it is to customize. Whether you want to make it a bit healthier, dairy-free, or just jazz it up with some seasonal flavors, these jars are super adaptable to your tastes and lifestyle.

  • Variation: Swap Almond Butter for Peanut Butter – I love how peanut butter adds a richer, earthier taste to the cookie dough bites. It’s a simple switch that gives the jars a whole new flavor profile without losing the creamy, dreamy texture.
  • Make It Vegan: Substitute the cottage cheese and Greek yogurt with coconut yogurt or a plant-based cream cheese alternative, and use a non-dairy whipped cream. It still comes together just as beautifully and satisfies those cheesecake cravings.
  • Seasonal Twist: Stir in a pinch of cinnamon or pumpkin pie spice into the cookie dough for a fall-inspired treat. Or add fresh berries between the layers in the summer to brighten up each bite.
  • Extra Crunch: Mix in some chopped toasted nuts or sunflower seeds into the granola base for an even heartier texture and a nutty pop.
The image shows a food processor filled with a smooth, creamy white mixture that has small black specks evenly spread throughout. The mixture fills the food processor bowl almost to the top, surrounding the central beige blade holder. The food processor bowl is clear plastic, allowing the texture and color of the mixture to be clearly visible. The background is a white marbled surface, adding a clean contrast to the creamy mixture inside the food processor. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whirl Your Granola Into a Powdery Base

Pop your vanilla granola into a blender and pulse it until it’s finely ground — it should look almost like a soft sandy powder. This will create the perfect sturdy yet tender base layer for your jars. Set it aside for later so it’s ready when you start assembling.

Step 2: Blend the Cheesecake Filling Just Right

Combine the cottage cheese, plain Greek yogurt, maple syrup, and vanilla bean paste in a food processor. Pulse for about 15 seconds — just enough to blend everything smoothly but careful not to overdo it, or the filling might turn too runny. Once it’s ready, pop it in the fridge to keep it chilled and set while you work on the next step.

Step 3: Craft Your Cookie Dough Bites

In a mixing bowl, stir together pure maple syrup, almond butter, vanilla bean paste, almond flour, and mini dark chocolate chips until fully combined. Then, roll the mixture into small bite-sized balls — these little cookie dough bites bring that nostalgic flavor and fun texture to every spoonful.

Step 4: Whip Up the Creamy Topping

Grab your chilled heavy cream and whisk it together with vanilla bean paste and a touch of powdered sugar (optional) until soft peaks form. This fluffy whipped cream adds the perfect light and airy finish to your jars, balancing the creamy cheesecake and rich cookie dough.

Step 5: Layer Like a Pro in Your Jars

Now for the fun part! Start with a spoonful of granola powder at the bottom of your 8-ounce jars. Next, gently fold the cookie dough bites into the cheesecake filling and layer a generous amount on top of the granola. Finish each jar with a stunning dollop of your homemade whipped cream. Chill them for a bit if you like, or dig in right away — they’re irresistible either way.

Top Tip

Getting the texture just right in your No Bake Cookie Dough Cheesecake Jars Recipe can take your dessert from good to unforgettable. Here are some tips I’ve picked up that make all the difference!

  • Choosing the Cottage Cheese: I always go for good-quality low-fat cottage cheese as it gives that creamy, smooth texture without adding too many calories.
  • Pulse, Don’t Overblend: >You want the cheesecake filling to be fluffy but not runny — pulsing for about 15 seconds is the sweet spot I found after some trial and error.
  • Cookie Dough Bites Consistency: >Rolling the cookie dough into bite-sized balls keeps the dessert fun and gives you bursts of chocolate in each spoonful.
  • Sweetness in Whipped Cream: >Adjust the powdered sugar in the whipped cream to your liking; I sometimes skip it entirely to keep the flavors more natural and balanced.
The image shows a small clear glass jar filled with a dessert that has three visible layers: a crumbly beige base, a thick creamy white middle layer, and a topping of whipped white cream with a few small round brown cookies and tiny dark chocolate chips scattered on top. A woman's hand holding a black spoon is lifting a scoop of the white cream with a cookie underneath from the jar. In the background, two more jars with the same dessert and toppings sit on a wooden surface with a white marbled texture behind them. A small golden spoon is placed to the right of the front jar. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate the presentation and add more flavor layers, try a dusting of cinnamon or finely chopped nuts on top. Fresh berries, like raspberries or sliced strawberries, add a vibrant pop of color and freshness. A drizzle of warm maple syrup or a sprinkle of extra mini dark chocolate chips is also a delightful touch for those with a sweet tooth.

Side Dishes

This dessert pairs beautifully with light, refreshing side dishes. Consider serving it alongside a simple mixed green salad with a tangy citrus vinaigrette to balance out the richness. Alternatively, a cup of hot herbal tea or freshly brewed coffee complements the sweet, creamy layers wonderfully without overpowering the flavors.

Make Ahead and Storage

Storing Leftovers

These cheesecake jars keep beautifully in the fridge for up to 3 days when stored in sealed 8-ounce jars. Keep them chilled to maintain the creamy texture and freshness of the cookie dough bites.

Freezing

While this recipe is best enjoyed fresh, you can freeze the assembled jars without the whipped cream topping for up to 1 month. When ready to eat, thaw overnight in the refrigerator and add fresh whipped cream just before serving for maximum fluffiness.

Reheating

This no bake dessert is meant to be enjoyed cold or at room temperature. Reheating isn’t recommended as it can affect the texture and flavor of the cottage cheese and cookie dough layers.

Frequently Asked Questions:

Can I substitute almond butter with another nut butter?

Absolutely! Peanut butter works great if you prefer a different flavor, though it will slightly change the taste. Just stick to creamy, natural nut butter for the best texture.

Is it necessary to pulse the cheesecake filling, or can I blend it fully?

Pulsing for about 15 seconds is key to avoid a runny filling. Over-blending can break down the cottage cheese too much, which affects the firmness and consistency.

Can I make this dessert vegan?

This recipe relies on dairy-based ingredients like cottage cheese and heavy cream, so to make it vegan, you’d need to find suitable plant-based substitutes that replicate the texture and flavor, which might require some experimentation.

How long will the cookie dough bites stay fresh on their own?

Cookie dough bites made with almond flour and natural ingredients can keep in an airtight container in the fridge for up to 5 days, but I recommend adding them to the jar just before serving for the best texture.

Final Thoughts

I hope you’ve enjoyed this easy, creamy No Bake Cookie Dough Cheesecake Jars Recipe as much as I do making it! It’s truly a comforting mashup of classic dessert flavors without the hassle of turning on the oven. Perfect for quick treats or special occasions, these jars will satisfy your cookie dough cravings while sneaking in some wholesome ingredients. Happy dessert making—and even happier eating!

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Sienna
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Blending
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

These No Bake Cookie Dough Cheesecake Jars combine the creamy richness of cottage cheese and Greek yogurt with the sweet, nostalgic flavors of cookie dough and vanilla granola, layered beautifully for an easy, oven-free dessert perfect for any occasion.

Ingredients

Granola Base

  • 1 cup vanilla granola (blended into a powder)

Cheesecake Filling

  • 1.5 cups cottage cheese (low fat 2%)
  • ½ cup plain Greek yogurt
  • ¼ cup maple syrup
  • 1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)

Cookie Dough

  • 2 tablespoon pure maple syrup
  • 2 tablespoon creamy all natural almond butter
  • ½ teaspoon vanilla bean paste or vanilla extract
  • ½ cup almond flour
  • 2 tablespoon mini dark chocolate chips

Whipped Cream

  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla bean paste
  • 1-2 teaspoon powdered sugar (optional)

Instructions

  1. Prepare Granola Powder: Blend the vanilla granola in a blender until it becomes a fine powder. Set this aside for layering.
  2. Make Cheesecake Filling: Add cottage cheese, plain Greek yogurt, maple syrup, and vanilla bean paste into a processor and pulse for about 15 seconds. Avoid over-processing to prevent a runny texture. Place the filling in the fridge to chill.
  3. Prepare Cookie Dough: In a bowl, combine pure maple syrup, almond butter, vanilla, almond flour, and mini dark chocolate chips. Mix thoroughly and roll into bite-sized balls to form cookie dough bites.
  4. Make Whipped Cream: Whip the heavy cream with vanilla bean paste and powdered sugar (if using) until soft peaks form. Keep chilled.
  5. Assemble Jars: In 8-ounce jars, layer the dessert starting with a spoonful of granola powder, followed by a layer of cheesecake filling mixed with cookie dough bites, and top with a generous dollop of homemade whipped cream.

Notes

  • Use good quality low-fat cottage cheese for a creamy texture and reduced calories.
  • Pulse the cheesecake filling just enough to blend — over-processing may make it too runny.
  • You can substitute almond butter with peanut butter for a different flavor profile.
  • Adjust powdered sugar in the whipped cream according to your desired sweetness.
  • This dessert keeps well stored in the fridge for up to 3 days in sealed jars.

Nutrition

  • Serving Size: 1 jar (8 ounces)
  • Calories: 280 kcal
  • Sugar: 12 g
  • Sodium: 160 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 40 mg

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