Chocolate Cheesecake Lush
Prep time
Total time
Serves: 16
  • 1 tube (16-1/2 oz) refrigerated chocolate chip cookie dough
  • 8 oz cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 carton (8 oz each) frozen whipped topping, thawed, divided
  • 3 cups cold milk
  • 1 package (3.9 oz) instant chocolate pudding mix
  • 1 package (3.4 oz) instant vanilla pudding mix (see NOTES)
  1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and/or mini chocolate chips if desired.
  4. Cover and refrigerate for 8 hours or overnight until firm.
You can substitute another chocolate pudding for the vanilla for a richer chocolate taste. Likewise, you can substitute any other flavor for the chocolate.

You can substitute the cookie dough and make this no-bake by following the guidelines in the post
Recipe by The Midnight Baker at