Jump to Recipe Print RecipeAs I took a bite of this dessert, the nostalgic taste of cookie dough and cheesecake intertwined perfectly, igniting memories of my childhood baking days. This Chocolate Chip Cookie Dough Cheesecake is not just a dessert; it’s a celebration of two beloved treats in one indulgent slice. With an easy buttery cookie crust and a creamy filling that practically melts in your mouth, it’s an effortless showstopper for any gathering. Plus, it’s a true crowd-pleaser—perfect for those moments when you want to impress without spending hours in the kitchen. Whether you’re a cake lover or a cookie dough fanatic, every slice promises a delightful experience that will leave you craving more. Curious about how to make this dreamy delight? Let’s dive into the recipe! Why is this cheesecake a must-try? Decadence at Its Finest: Indulge in the rich flavors of creamy cheesecake combined with buttery cookie dough goodness. Effortless Preparation: With simple steps and minimal fuss, anyone can master this delightful dessert. Crowd-Pleasing Delight: Perfect for gatherings, this cheesecake will impress family and friends alike. Versatile Dessert: Whether served at a birthday party or holiday meal, it suits any occasion beautifully. Memorable Flavor Fusion: Experience the nostalgia of cookie dough and cheesecake in every bite, making it a cherished favorite. Chocolate Chip Cookie Dough Cheesecake Ingredients For the Cookie Crust All-purpose flour – Provides structure for the crust and edible cookie dough; gluten-free 1-to-1 flour makes a great substitute. Baking soda – Adds leavening to the cookie crust for a lighter texture. Salt – Enhances sweetness and balances flavors beautifully. Unsalted butter (room temperature) – Brings richness and moisture; don’t swap with margarine for best results. Brown sugar – Adds moisture and a deeper flavor to the cookie crust and edible cookie dough. Granulated sugar – Provides sweetness and helps achieve a nice texture in both crust and filling. Vanilla extract – Infuses an aromatic flavor into the crust, dough, and cheesecake filling. Egg – Acts as a binder in the crust and cheesecake filling. Semi-sweet chocolate chips – Offers chocolatey richness; feel free to use dark chocolate for a bolder taste. For the Edible Cookie Dough Heat-treated all-purpose flour – Safe for raw consumption; crucial to prevent raw flour safety concerns. Milk – Moistens the edible cookie dough and enhances texture. Unsalted butter (softened) – Adds creaminess; remember to keep it softened for easy mixing. Granulated sugar – Sweetens the cookie dough perfectly. Brown sugar – Contributes to the chewy texture and rich flavor. Vanilla extract – Adds warmth and sweetness to the edible dough. Salt – Balances the sweetness and enriches the cookie dough. Semi-sweet chocolate chips – For that sweet, chocolatey surprise in every bite. For the Cheesecake Filling Cream cheese (room temperature) – The base providing luscious creaminess; Neufchâtel can lighten it up. Sour cream – Adds a delightful tang and creaminess to the cheesecake. Heavy whipping cream – Used for richness in both the cheesecake and the ganache. Granulated sugar – Sweetens the filling to perfection. Eggs – Ensure the filling binds together beautifully; mix in one at a time for best results. Semi-sweet chocolate chips – Provide a delightful chocolate flavor in the cheesecake; switching for dark chocolate can add richness. For the Topping Heavy whipping cream – Makes the whipped cream topping rich and fluffy. Powdered sugar – Sweetens the whipped topping; granulated sugar can also be pulsed into powder if necessary. Remaining cookie dough balls – Use to garnish the top for the perfect finishing touch. Additional chocolate chips – Sprinkle on top for an extra chocolatey delight. This Chocolate Chip Cookie Dough Cheesecake is sure to be a hit, combining all your favorite flavors into one unforgettable dessert! Step‑by‑Step Instructions for Chocolate Chip Cookie Dough Cheesecake Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While your oven warms up, prepare a 9-inch springform pan by greasing it lightly with cooking spray or butter. This will ensure an easy release for your baked cheesecake later. Having your equipment ready sets the stage for this delicious Chocolate Chip Cookie Dough Cheesecake. Step 2: Make the Cookie Crust In a large bowl, cream together 1 cup of unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until smooth and fluffy. Mix in 1 teaspoon of vanilla extract and 1 egg until fully incorporated. Gradually fold in 2 cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 cup of semi-sweet chocolate chips until combined. Press this mixture firmly into the prepared springform pan and bake for 18–23 minutes, or until the crust turns golden brown. Step 3: Prepare the Edible Cookie Dough While the crust bakes, heat-treat ½ cup of all-purpose flour by baking it on a baking sheet at 350°F (175°C) for about 5 minutes. In a separate bowl, beat together ½ cup of softened unsalted butter with ¼ cup of granulated sugar and ¼ cup of brown sugar until creamy. Add in 2 tablespoons of milk and 1 teaspoon of vanilla extract, mixing well. Gently fold in the heat-treated flour, ¼ teaspoon of salt, and ½ cup of semi-sweet chocolate chips. Roll the dough into small balls and freeze for at least 10 minutes while the crust cools. Step 4: Prepare the Cheesecake Filling Lower the oven temperature to 325°F (163°C) and begin making the creamy filling. In a mixing bowl, beat 24 ounces of room temperature cream cheese until smooth and fluffy. Gradually mix in 1 cup of granulated sugar, followed by ½ cup of sour cream, ¾ cup of heavy whipping cream, and 1 teaspoon of vanilla extract until well combined. Add 3 eggs, one at a time, mixing on low until just blended. Stir in 1 cup of mini chocolate chips and most of the frozen cookie dough balls gently to distribute. Step 5: Bake the Cheesecake Pour the cheesecake filling over the cooled cookie crust in the springform pan. For optimal results, place the cheesecake in a water bath by wrapping the bottom of the pan in aluminum foil and setting it in a larger pan filled with water. Bake for 75–90 minutes, or until the edges are set but the center has a slight jiggle. After baking, turn off the oven, crack the door, and cool the cheesecake inside for 30 minutes before transferring to the refrigerator to chill for at least 6 hours or preferably overnight. Step 6: Make the Ganache Once the cheesecake is chilled, prepare the rich ganache. In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer, then pour it over 1 cup of semi-sweet chocolate chips in a mixing bowl. Allow the mixture to sit for 5 minutes to soften the chocolate. Stir until smooth and glossy, then chill briefly in the refrigerator to thicken. Step 7: Whip the Cream Topping To finish your Chocolate Chip Cookie Dough Cheesecake, beat 1 cup of heavy whipping cream along with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract in a chilled bowl until stiff peaks form. This will create a wonderfully light and fluffy topping. Pipe the whipped cream onto the chilled cheesecake, and be sure to garnish with the remaining cookie dough balls and a sprinkle of chocolate chips for an appealing finish. What to Serve with Chocolate Chip Cookie Dough Cheesecake There’s nothing quite like complementing dessert with delightful sides and drinks to elevate your dining experience. Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a burst of freshness, balancing the richness of the cheesecake. Their tartness contrasts beautifully with the sweet, velvety slice. Vanilla Ice Cream: A classic pairing that enhances the creamy goodness of the cheesecake, providing a contrasting temperature and texture, making each bite even more indulgent. Coffee or Espresso: A warm cup of coffee or a shot of espresso pairs perfectly, cutting through the sweetness while enhancing the chocolate flavors of the cheesecake. Chocolate Sauce Drizzle: Serve slices drizzled with chocolate sauce for an extra touch of decadence. This creates an eye-catching presentation that any chocolate lover will adore. Caramel Sauce: The sweet, buttery flavor of caramel sauce drizzled over the cheesecake enhances its flavor and offers a delicious contrast to the chocolate chips. Chilled Lemonade: The zesty freshness of lemonade balances the richness of the cheesecake, making for a refreshing drink option that’s perfect for warmer days. Whipped Cream Topping: A simple dollop of freshly whipped cream on top adds lightness, enhancing the texture of every bite. It’s like adding a cloud to your slice! Nutty Biscotti: For a crunchy accompaniment, serve with nutty biscotti. The crunchiness provides a delightful contrast to the creaminess of the cheesecake, perfect for dipping into coffee! Chocolate-Covered Strawberries: These promise a luxurious bite-sized treat that complements the flavors of the cheesecake, adding both texture and elegance to your dessert spread. Make Ahead Options These Chocolate Chip Cookie Dough Cheesecake delights are perfect for the busy home cook! You can prepare the cookie crust up to 3 days in advance; simply store it tightly wrapped in plastic wrap in the refrigerator to maintain freshness. The edible cookie dough balls can also be rolled and frozen for up to 1 month—just remember to allow them to thaw slightly before incorporating them into the cheesecake filling. For the cheesecake itself, it’s best to bake and chill it up to 24 hours before serving to allow the flavors to meld beautifully. When you’re ready to serve, simply whip up the ganache and topping, and your indulgent dessert will be just as delicious as if made fresh that day! Chocolate Chip Cookie Dough Cheesecake Variations Feel free to unleash your creativity and make this dessert your own with these delightful twists! Mini Cheesecakes: Use cupcake molds for perfectly portioned bites of cheesecake goodness, ideal for parties or a sweet snack. Gluten-Free: Substitute with gluten-free 1-to-1 baking flour to make this indulgent treat suitable for those with dietary restrictions. Dairy-Free: Replace cream cheese and heavy whipping cream with dairy-free alternatives for a delightful non-dairy cheesecake experience. Nutty Flavor: Add crushed pecans or walnuts to the cookie crust for added texture and a delightful nutty flavor twist. Extra Chocolatey: Double the amount of chocolate chips in the cheesecake filling for an intense chocolate flavor that’ll drive any chocolate lover wild. Layered Delight: Consider layering with a chocolate ganache between the crust and cheesecake for an extra burst of chocolaty goodness. Fruity Twist: Fold in fresh raspberry or strawberry puree into the cheesecake filling for a fresh fruit flavor that pairs beautifully with the richness. Spiced Up: Add a pinch of cinnamon or nutmeg to the crust for a warm spice that complements the sweetness beautifully. Get inspired and transform your Chocolate Chip Cookie Dough Cheesecake into a flavor explosion that’ll impress all your loved ones! And while you’re at it, don’t forget to check out my recipes for Chocolate Hazelnut Cheesecake or my delightful Biscoff Cheesecake Indulge for more dessert magic! Expert Tips for Chocolate Chip Cookie Dough Cheesecake Cool the Crust: Ensure the baked crust is completely cool before adding the cheesecake filling to avoid melting it, ensuring a perfect texture. Water Bath Magic: Use a water bath during baking to prevent cracks in the cheesecake, helping it stay moist and creamy throughout. Chill Well: Allow the cheesecake to chill for at least 6 hours, or ideally overnight, to enhance its flavor and achieve the best texture. Make Ganache Ahead: Prepare the chocolate ganache in advance and store it in the fridge until needed; this saves time and keeps it fresh. Swap Ingredients Thoughtfully: If you’re looking for a richer flavor, consider swapping semi-sweet chocolate for dark chocolate in the filling or ganache of your Chocolate Chip Cookie Dough Cheesecake. Storage Tips for Chocolate Chip Cookie Dough Cheesecake Fridge: Store the cheesecake in an airtight container in the fridge for up to 5 days to maintain its rich flavors and creamy texture. Freezer: For longer storage, freeze individual slices of the Chocolate Chip Cookie Dough Cheesecake for up to 30 days. Wrap each slice tightly in plastic wrap, then place in a freezer-safe container. Thawing: To enjoy frozen slices, thaw at room temperature for about 30 minutes before serving. This will prevent condensation from affecting the texture. Reheating: Although best served chilled, if you prefer a warm slice, lightly heat in the microwave for 10-15 seconds until just warm, but be cautious not to overheat it. Chocolate Chip Cookie Dough Cheesecake Recipe FAQs What should I look for when selecting ingredients for the cheesecake? When choosing ingredients, particularly for the cream cheese, make sure it’s at room temperature for better blending, resulting in a smoother filling. Additionally, pick chocolate chips that are semi-sweet or dark, depending on your preference. Look for butter that is fresh and at room temperature, as this makes a world of difference in creating a creamy texture in both the crust and filling. How long can I store the Chocolate Chip Cookie Dough Cheesecake in the fridge? You can store the cheesecake in an airtight container in the fridge for up to 5 days. Be sure it’s well-covered to maintain its creamy texture and rich flavors. If you want to enjoy it longer, consider freezing individual slices for a quick treat later! Can I freeze the Chocolate Chip Cookie Dough Cheesecake, and how? Absolutely! To freeze the cheesecake, first, slice it into individual portions. Wrap each slice tightly in plastic wrap, ensuring no air gets in, and then place them in a freezer-safe container or bag. This way, the cheesecake can be stored for up to 30 days. When you’re ready to enjoy a slice, simply thaw it at room temperature for about 30 minutes before serving. My cheesecake cracked while baking. What did I do wrong? Cracks often occur if the cheesecake is baked at a temperature that’s too high or if it’s not cooled properly. To avoid this, consider using a water bath as described in the recipe. It helps regulate the temperature during baking. Also, allow the cheesecake to cool slowly by turning off the oven and cracking the door open for about 30 minutes, followed by chilling it in the fridge. Is there a gluten-free option for the Chocolate Chip Cookie Dough Cheesecake? Yes, you can definitely make this cheesecake gluten-free! Simply swap regular all-purpose flour with a gluten-free 1-to-1 flour blend for both the crust and edible cookie dough. Just ensure that all other ingredients, especially baking powder and any chocolate products, are also gluten-free to cater to dietary needs. Can pets eat any part of the cheesecake? No, it’s best to keep this cheesecake away from pets. Many ingredients, such as chocolate, sugar, and dairy products like cream cheese, can be harmful to pets. Enjoy this delightful treat yourself and save pet-friendly snacks for your furry friends! Decadent Chocolate Chip Cookie Dough Cheesecake Bliss This Chocolate Chip Cookie Dough Cheesecake combines creamy cheesecake and cookie dough in one delectable dessert. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 45 minutes minsChilling Time 6 hours hrsTotal Time 8 hours hrs 15 minutes mins Servings: 12 slicesCourse: DessertsCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Crust2 cups all-purpose flour Gluten-free 1-to-1 flour makes a great substitute.0.5 teaspoon baking soda Adds leavening to the cookie crust.0.5 teaspoon salt Enhances sweetness and balances flavors.1 cup unsalted butter (room temperature) Do not swap with margarine for best results.0.5 cup brown sugar Adds moisture and deeper flavor.0.5 cup granulated sugar Provides sweetness.1 teaspoon vanilla extract Infuses aromatic flavor.1 large egg Acts as a binder.1 cup semi-sweet chocolate chips Feel free to use dark chocolate.For the Edible Cookie Dough0.5 cup heat-treated all-purpose flour Crucial for safety.0.5 cup milk Moistens the dough.0.5 cup unsalted butter (softened) Keep softened for easy mixing.0.25 cup granulated sugar Sweetens the dough.0.25 cup brown sugar Contributes to chewy texture.1 teaspoon vanilla extract Adds warmth and sweetness.0.25 teaspoon salt Balances sweetness.0.5 cup semi-sweet chocolate chips For a chocolatey surprise.For the Cheesecake Filling24 ounces cream cheese (room temperature) Base for creaminess.0.5 cup sour cream Adds tang and creaminess.0.75 cup heavy whipping cream Used for richness.1 cup granulated sugar Sweetens the filling.3 large eggs Mixed in one at a time.1 cup mini semi-sweet chocolate chips Provides delightful chocolate flavor.For the Topping1 cup heavy whipping cream Makes the topping rich.0.25 cup powdered sugar Sweetens the topping.remaining cookie dough balls Use to garnish.additional chocolate chips For extra chocolatey delight. Equipment 9-inch springform panMixing bowlsBaking sheetSmall saucepanWhiskSpatula Method InstructionsPreheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly.Cream together 1 cup of unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until smooth. Mix in 1 tsp vanilla extract and 1 egg, then fold in the flour, baking soda, salt, and chocolate chips.Heat-treat ½ cup of flour by baking at 350°F for 5 minutes. Beat together ½ cup of softened butter, ¼ cup granulated sugar, and ¼ cup brown sugar until creamy. Add 2 tbsp of milk and 1 tsp vanilla extract, then fold in the heat-treated flour, salt, and chocolate chips.Lower the oven temperature to 325°F (163°C). Beat 24 oz of cream cheese until smooth, then gradually mix in 1 cup sugar, followed by sour cream, heavy cream, and vanilla. Add 3 eggs one at a time, mixing on low.Pour the cheesecake filling over the cooled crust. Bake for 75-90 minutes until edges are set. Cool in oven for 30 minutes, then refrigerate for at least 6 hours.Heat 1 cup of heavy cream until simmering. Pour over 1 cup of chocolate chips, let sit for 5 minutes, then stir until smooth and chill briefly to thicken.Beat 1 cup heavy whipping cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Pipe onto cheesecake and garnish with cookie dough and chocolate chips. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 120mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 1mgCalcium: 80mgIron: 1mg NotesEnsure baked crust is cool before adding filling. Use a water bath to prevent cracks and keep cheesecake moist. Tried this recipe?Let us know how it was!
