Chocolate Chip Cookie Dough Cheesecake (Printable)
Creamy cheesecake studded with mini cookie dough bites and a crunchy chocolate cookie base.
# What You Need:
→ Chocolate Cookie Crust
01 - 22 chocolate sandwich cookies, finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 6 tablespoons packed brown sugar
05 - 4 tablespoons granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon fine sea salt
10 - 2/3 cup mini chocolate chips
→ Cheesecake Filling
11 - 24 ounces cream cheese, softened
12 - 3/4 cup granulated sugar
13 - 3 large eggs
14 - 1/2 cup sour cream
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons all-purpose flour
→ Topping (optional)
17 - 1/4 cup mini chocolate chips
18 - Cookie dough balls, reserved from above
# Directions:
01 - Preheat oven to 325°F. Grease and line the base of a 9-inch springform pan.
02 - In a bowl, mix the crushed chocolate sandwich cookies with melted butter until evenly combined. Firmly press the mixture into the bottom of the prepared pan and freeze while assembling other components.
03 - Cream butter, brown sugar, and granulated sugar until pale and fluffy. Incorporate milk and vanilla. Gradually add in heat-treated flour and salt, mixing just until combined. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving some for garnishing. Refrigerate the cookie dough balls until use.
04 - Using an electric mixer, beat cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Mix in sour cream, vanilla, and flour until just incorporated.
05 - Pour half of the cheesecake batter over the chilled crust. Evenly distribute half of the cookie dough balls on top of the batter. Cover with the remaining cheesecake filling and smooth the surface. Garnish with remaining cookie dough balls if desired.
06 - Bake for 55 to 65 minutes until the edges are set and the center is just slightly wobbly. Switch off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
07 - Allow the cheesecake to cool fully at room temperature. Refrigerate for at least 4 hours or overnight before unmolding.
08 - Before serving, sprinkle with mini chocolate chips and top with reserved cookie dough balls if desired. Slice and serve chilled.
# Expert Tips:
01 -
- It’s the secret dessert that makes you the hero of every potluck and birthday.
- Chunky cookie dough in lush cheesecake feels so indulgent, you’ll find excuses to serve it at random celebrations.
02 -
- Warm ingredients are your secret weapon—the filling won’t get lumpy if your cream cheese and eggs are truly at room temperature.
- Don’t skip heat-treating the flour in the cookie dough; it’s a quick step but makes it safe to eat raw.
03 -
- Sneak in a few extra mini chips for gooey pockets throughout.
- Line the pan with a buttered parchment round—you’ll never struggle to unmold again.