Chocolate Chip Cookie Dough Cheesecake: A Dreamy Dessert for Every Occasion

Who can resist the combination of rich, creamy cheesecake and indulgent chocolate chip cookie dough? This Chocolate Chip Cookie Dough Cheesecake brings together two all-time favorite desserts in one irresistible treat. With a crunchy cookie crust, velvety cheesecake filling, and chunks of soft, homemade cookie dough, every bite is pure bliss.

Perfect for birthdays, special gatherings, or just because, this dessert is a guaranteed crowd-pleaser. The contrast of textures—the crisp crust, smooth cheesecake, and chewy cookie dough—creates an unforgettable experience. If you’re a fan of classic chocolate chip cookies and love the decadence of cheesecake, this recipe is for you.

Ingredients

Here’s everything you need to make this indulgent dessert:

For the Crust

Ingredient	Quantity
Chocolate chip cookies (crushed)	2 cups
Unsalted butter (melted)	½ cup

For the Cookie Dough

Ingredient	Quantity
Unsalted butter (softened)	½ cup
Brown sugar	½ cup
Granulated sugar	¼ cup
Vanilla extract	1 tsp
Milk	2 tbsp
All-purpose flour (heat-treated)	1 ¼ cups
Mini chocolate chips	¾ cup

For the Cheesecake Filling

Ingredient	Quantity
Cream cheese (softened)	24 oz (3 blocks)
Granulated sugar	¾ cup
Sour cream	½ cup
Eggs	3 large
Vanilla extract	2 tsp

For the Ganache (Optional Topping)

Ingredient	Quantity
Semi-sweet chocolate chips	¾ cup
Heavy cream	½ cup

Notes:

• Heat-treating flour is essential for making edible cookie dough safe to eat. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes.
• Full-fat cream cheese and sour cream yield the creamiest cheesecake texture.

Equipment Needed

• 9-inch springform pan (for easy removal)
• Electric mixer (for smooth blending)
• Food processor or rolling pin (to crush cookies for the crust)
• Mixing bowls (various sizes for different components)
• Baking sheet (for heat-treating flour)
• Saucepan or microwave-safe bowl (for ganache, if using)

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. Crush the chocolate chip cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
3. Mix the cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the pan.
4. Bake for 8-10 minutes, then allow it to cool while preparing the filling.

Step 2: Make the Edible Cookie Dough

1. In a mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
2. Add vanilla extract and milk, mixing until smooth.
3. Gradually mix in the heat-treated flour until a dough forms. Stir in the mini chocolate chips.
4. Roll small portions into bite-sized balls and refrigerate until ready to use.

Step 3: Prepare the Cheesecake Filling

1. Beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until combined.
3. One at a time, add the eggs, mixing on low speed to avoid overbeating (this prevents cracking).

Step 4: Assemble and Bake

1. Pour half of the cheesecake filling over the cooled crust.
2. Drop half of the cookie dough balls evenly over the batter.
3. Pour the remaining cheesecake mixture on top, then scatter the rest of the cookie dough balls.
4. Bake at 325°F (163°C) for 50-55 minutes. The center should have a slight jiggle.
5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
6. Refrigerate for at least 4 hours (overnight is best).

Step 5: Make the Ganache (Optional)

1. Heat heavy cream until warm but not boiling.
2. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
3. Pour over the chilled cheesecake and spread evenly.

Tips and Variations

• Gluten-Free Option: Use gluten-free cookies for the crust and substitute all-purpose flour with almond or oat flour in the cookie dough.
• No-Bake Version: Skip baking and use a pre-made cookie crust. Freeze the cheesecake instead of baking.
• Extra Indulgence: Swirl caramel into the cheesecake batter before baking.
• Make It Mini: Use a muffin tin with liners for individual cheesecakes.

Serving Suggestions

• Garnish with whipped cream and extra cookie dough bites.
• Drizzle with caramel or chocolate syrup for extra richness.
• Serve chilled with a warm cup of coffee, balancing the creamy sweetness with a slightly bitter contrast.

Best Drink Pairings

• Classic Latte: The creamy milk enhances the cheesecake’s richness.
• Cold Brew Coffee: Its boldness cuts through the sweetness.
• Chocolate Stout Beer: A great pairing for chocolate lovers.
• Vanilla Milkshake: Perfect for an all-out indulgence.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.
• Reheating: Cheesecake is best enjoyed cold, but if you prefer a softer texture, leave it at room temperature for 15-20 minutes before serving.

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	~450
Carbs	~50g
Fat	~25g
Protein	~6g
Sugar	~35g

Note: Nutrition information is automatically calculated, so it should only be used as an approximation.

Conclusion

This Chocolate Chip Cookie Dough Cheesecake is an absolute showstopper, combining everything you love about cookies and cheesecake into one luscious dessert. The crunchy crust, creamy filling, and chunks of cookie dough create a symphony of textures and flavors. Perfect for any occasion, it’s a treat that will impress your family and friends.

Try this recipe and let me know how it turned out! Share your creations by tagging me on social media or dropping a comment below.