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The Ultimate Recipe for No-Bake Chocolate Chip Cookie Delight

This quick and indulgent dessert layers crunchy chocolate chip cookie crust, creamy filling, and rich chocolate pudding for a treat that’s as easy to make as it is to enjoy. Perfect for any occasion, No-Bake Chocolate Chip Cookie Delight requires no oven and is guaranteed to impress.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 ounces cream cheese softened
  • 1 3.9-ounce package instant chocolate pudding mix
  • 1 1/2 cups cold whole or 2% milk
  • 6 tablespoons unsalted butter 3/4 stick, melted
  • 1 about 13-ounce package crunchy chocolate chip cookies (e.g., Chips Ahoy)
  • 1/2 teaspoon kosher salt divided
  • 1 1/2 cups cold heavy cream
  • 3/4 cup packed light or dark brown sugar divided
  • 1 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons miniature chocolate chips divided

Method
 

Prepare Your Pan:
  1. Let the cream cheese sit at room temperature for about 45 minutes to soften.
  2. Line an 8x8-inch baking pan with parchment paper, leaving overhangs on all sides to create a sling.
Make the Chocolate Pudding:
  1. In a large bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened (about 2 minutes). Set aside.
Create the Cookie Crust:
  1. Break chocolate chip cookies into coarse pieces and pulse them in a food processor until fine crumbs form. Alternatively, crush them in a zip-top bag with a rolling pin.
  2. Mix the crumbs with melted butter and 1/4 teaspoon kosher salt until they resemble wet sand.
  3. Press the cookie mixture evenly into the prepared pan to form a crust.
Whip the Cream:
  1. In a stand mixer bowl, combine heavy cream, 1/4 cup brown sugar, and vanilla extract. Whisk on high speed until stiff peaks form (2–4 minutes). Transfer to another bowl.
Prepare the Cream Cheese Layer:
  1. In the same mixer bowl, combine softened cream cheese, remaining 1/2 cup brown sugar, vanilla extract, and remaining 1/4 teaspoon kosher salt. Beat on medium speed until light and fluffy (about 3 minutes).
  2. Fold in 1 cup of the whipped cream and 1/3 cup miniature chocolate chips.
Assemble the Dessert:
  1. Spread the chocolate pudding evenly over the cookie crust.
  2. Layer the cream cheese mixture over the pudding.
  3. Top with the remaining whipped cream.
Chill the Dessert:
  1. Cover the pan and refrigerate for at least 4 hours or overnight to set.
Add Final Touches and Serve:
  1. Sprinkle the top with reserved cookie crumbles and 2 tablespoons miniature chocolate chips.
  2. Use the parchment sling to lift the dessert out of the pan and onto a cutting board.
  3. Slice into 12 squares and serve.

Notes

  • Room-Temperature Cream Cheese: Softened cream cheese ensures a smoother filling.
  • Crush Cookies Thoroughly: A uniform crust helps maintain stable layers.
  • Chill for Best Results: Ensure layers are fully set before slicing.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.