Cheesecake Cookie Sandwiches have a creamy, no-bake cheesecake filling stuffed between Chips Ahoy cookies and dipped in rich chocolate, creating a rich, tangy, and irresistibly smooth treat in every bite!

Love cheesecake AND no-bake desserts? You’ll also love my Cheesecake Cookie Cups, Strawberry Cheesecake Crackers, Turtle Cheesecake Dip, Lemon Blueberry Cheesecake Bites, Strawberry Shortcake Dip, and Churro Cheesecake Pretzel Bites!

Why you’ll love this recipe:

These Cheesecake Cookie Sandwiches are the kind of dessert that looks fancy, tastes incredible, and somehow takes almost no effort to make. They’re made with store-bought chocolate chip cookies, filled with a no-bake cheesecake filling, and finished with a dip in melted chocolate. If you love easy desserts that feel bakery-worthy, this one checks every box.

What makes these so appealing is that there’s no baking involved at all. The cheesecake filling comes together in minutes, the cookies are already made for you, and the chocolate coating is as simple as melting and dipping. It’s one of those recipes that feels almost too easy for how good the final result is!

Whether you’re making dessert for a party, prepping a make-ahead treat for the week, or just craving something indulgent, these chocolate-dipped cheesecake cookie sandwiches deliver maximum flavor with minimal effort.

Ingredients you’ll need:

Store-bought chocolate chip cookies- I used Chips Ahoy
Cream cheese- softened
Powdered sugar
Vanilla extract
Cool Whip- thawed
Semi-sweet chocolate chips
Vegetable oil

The biggest reason these Cheesecake Cookie Sandwiches work so well is the no-bake cheesecake filling. There’s no oven to preheat, no worrying about cracks, and no waiting for a cheesecake to fully set after baking. The filling is smooth, creamy, slightly tangy, and perfectly sweet, which balances the cookies perfectly!

Using store-bought Chips Ahoy cookies saves even more time. They’re soft enough to bite into easily but sturdy enough to hold the cheesecake filling without falling apart. Because they’re store-bought, you can focus on assembling instead of baking from scratch, which makes this recipe ideal for busy days, last-minute desserts, or anyone who just wants a stress-free treat.

The best way to describe these Cheesecake Cookie Sandwiches is rich but balanced. You get the familiar flavor of chocolate chip cookies, followed by a cool, creamy cheesecake center that isn’t overly sweet. Then there’s the chocolate coating, which adds a slight snap and an extra layer of indulgence.

They taste a bit like a cross between a cheesecake bar and a cookie sandwich, with that chocolate-dipped finish making them feel extra special. Each bite has contrast—soft cookies, creamy filling, and smooth chocolate—which is what keeps people reaching for another one!

How to make the best Cheesecake Cookie Sandwiches:

Line a baking sheet with parchment paper or a silicone baking mat and arrange half of the chocolate chip cookies (flat side facing up), then set aside.
In a medium mixing bowl, combine softened cream cheese, powdered sugar and vanilla extract. Mix until smooth, then gently fold in the thawed Cool Whip.
Scoop 1 heaping tbsp of the cheesecake filling onto the chocolate chip cookies, then sandwich each one with another chocolate chip cookie.
In a microwave safe bowl, combine chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Dip each cookie sandwich halfway into the melted chocolate, then return to the prepared baking sheet.
Transfer to the freezer to set the chocolate, then store in the fridge or freezer until ready to enjoy!

One of the best parts about these Cheesecake Cookie Sandwiches is how customizable they are. The basic version is delicious on its own, but it’s easy to change things up depending on the occasion or your personal taste. You can mix flavors into the cheesecake filling, add toppings before the chocolate sets, or switch up the type of chocolate you use for dipping.

Because the base is so simple, these work just as well for birthdays, holidays, parties, or casual get-togethers. You can dress them up with decorations or keep them simple and let the flavors speak for themselves.

These Cheesecake Cookie Sandwiches are also great if you like to prep desserts ahead of time. They store well in the refrigerator or freezer and actually taste even better after they’ve had time to chill. The cookies stay soft, the cheesecake filling stays creamy, and the chocolate coating holds everything together.

This makes them a perfect option for entertaining, dessert trays, or even just having something sweet ready to grab during the week. They keep well for several days when stored properly, so there’s no rush to serve them immediately!

My top tips:

SOFTENED CREAM CHEESE: It’s important you’re using softened cream cheese so that it will incorporate smoothly into the other filling ingredients without being lumpy.
ELECTRIC MIXER: I do recommend bringing out your electric mixer for this cheesecake filling because it makes combining the ingredients a breeze and whips a lot of air into the ingredients making them extra light and fluffy!
COOL WHIP: The Cool Whip needs to be completely thawed before mixing with the other ingredients. You do not want any frozen bits of whipped topping in the cheesecake filling.
SCOOPING: A small 1 tbsp sized triggered cookie scoop works great for adding the cheesecake mixture onto the cookies. Using a scoop just ensures that each cookie sandwich has an equal amount of filling.
SANDWICHING: When sandwiching the cheesecake filling with another cookie, you just want to press down lightly so that the filling flattens out a little to fill both cookies.
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. I also like adding vegetable oil to the chocolate to thin it out a little and make it a better consistency for dipping. You could use coconut oil for a similar result.
PREPARED BAKING SHEET: Be sure to let the chocolate dipped cookie sandwiches set on a sheet of parchment paper or a silicone mat to prevent sticking. This ensures the chilled chocolate will easily release from the baking sheet when you’re ready to enjoy.
MAKE THESE YOUR OWN: Don’t want to dip these in chocolate? No problem! Leave them plain, or roll the edges in more mini chocolate chips, sprinkles, crushed Oreos, or chopped nuts!
MAKING IN ADVANCE: If you would like a softer cookie texture when biting into these Cheesecake Cookie Sandwiches, I recommend making them at least 1 day in advance. As the cheesecake filling freezes, it melds with the cookies and results in a slightly softer cookie texture.
STORING: Leftover Cheesecake Cookie Sandwiches can be stored in an airtight container or freezer bagin the fridge for up to 1 week, or in thefreezer for up to 3 months.

Looking for more no bake cookie treats? Check these out!

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