Cookie Dough Cheesecake Recipe

ByElena Hart
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Introduction

Cookie Dough Cheesecake is a delightful blend of creamy cheesecake and sweet cookie dough bites, perfect for those who love both desserts. This indulgent treat combines a buttery crust, rich cream cheese filling, and mini chocolate chips for extra chocolatey goodness.

A slice of chocolate chip cheesecake sits on a white plate, showing three layers: the bottom crumbly golden crust, the thick creamy cheesecake layer filled with dark chocolate chips, and a top layer of white whipped cream piped around the edge. On top of the whipped cream are two small cookie dough balls with visible chocolate chips. Three more cookie dough balls are scattered on the plate — one near the cheesecake and two in the background. A silver fork with a twisted handle lies on the plate near the front. The scene is set on a white marbled surface with a soft blue cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour (heat treated)
  • ¼ teaspoon salt
  • 1 cup mini chocolate chips
  • 1½ cups graham cracker crumbs or chocolate cookie crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, melted
  • 4 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup mini chocolate chips
  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
  • Mini chocolate chips, for sprinkling

Instructions

  1. Step 1: Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 10-inch springform pan.
  2. Step 2: For the cookie dough: In a medium bowl, beat the softened butter with both sugars until creamy. Add the milk and vanilla extract, mixing to combine. Stir in the heat-treated flour, salt, and 1 cup mini chocolate chips. Roll the dough into small balls about 1½ teaspoons each and place them on a wax-paper lined plate or baking sheet. Freeze to harden while preparing the rest.
  3. Step 3: For the crust: In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture into the bottom and about an inch up the sides of the springform pan. Bake in the oven for 6 minutes, then remove.
  4. Step 4: For the cheesecake: In a large bowl, beat the cream cheese, 1 cup sugar, eggs, and 1 tablespoon flour on high speed until smooth. Scrape down the sides as needed. Add the vanilla extract and sour cream, mixing just until blended to avoid overmixing.
  5. Step 5: Pour half the cheesecake batter into the crust. Stir the remaining cookie dough balls and 1 cup mini chocolate chips gently into the rest of the batter. Pour this mixture into the pan, spreading evenly. Try to distribute cookie dough balls evenly to ensure every slice has some.
  6. Step 6: Bake the cheesecake at 325 degrees F for 60 minutes. The center should jiggle slightly when done. Turn off the oven and prop the door open a few inches. Let the cheesecake sit inside for 30 minutes. Then remove and cool completely on a wire rack. Refrigerate until thoroughly chilled, preferably overnight.
  7. Step 7: For the whipped cream garnish: Whip the heavy cream with the powdered sugar until soft peaks form.
  8. Step 8: To serve, slice the cheesecake and top each piece with whipped cream and a sprinkle of mini chocolate chips.

Tips & Variations

  • Use heat-treated flour for the cookie dough to make it safe to eat raw. Simply spread flour on a baking sheet and bake at 350°F for 5 minutes, then cool.
  • Try chocolate cookie crumbs instead of graham cracker crumbs for a richer crust flavor.
  • To avoid cracks, avoid overmixing the cheesecake batter and use room temperature ingredients.
  • For a water bath, wrap the springform pan in foil and place it in a larger pan filled with hot water to keep the cheesecake moist while baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended as the whipped cream topping loses its texture.

How to Serve

A thick, round dessert with three visible layers sits on a dark textured surface partly covered by a blue cloth. The bottom layer is a dense, golden-brown crust. On top of that is a creamy, pale yellow filling studded with darker chocolate bits, creating a speckled effect. Around the edge of the dessert is a ring of white piped whipped cream with a smooth, fluffy texture. At the center, there’s a mound of more whipped cream, topped with small, round, light brown cookie dough balls that have dark chocolate chips scattered on them. A slice is cut out, showing the smooth cut edges of each layer with the crumbly crust on the bottom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to heat-treat the flour in the cookie dough?

Heat-treating flour kills any potential bacteria, making it safe to eat raw in no-bake recipes like this cookie dough cheesecake.

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better when chilled overnight. Prepare it a day ahead for the best flavor and texture.

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Cookie Dough Cheesecake Recipe

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★★★★★

4.6 from 121 reviews

This Cookie Dough Cheesecake is a decadent dessert featuring a creamy cheesecake layered with edible cookie dough balls and mini chocolate chips, all set on a crisp graham cracker crust. A whipped cream topping and extra chocolate chips add the perfect finishing touch, making it an indulgent treat perfect for special occasions or anytime you crave a rich, sweet delight.

  • Author: Elena
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Cookie Dough

  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour (heat treated – see note)
  • ¼ teaspoon salt
  • 1 cup mini chocolate chips

Crust

  • 1½ cups graham cracker crumbs or chocolate cookie crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, melted

Cheesecake Filling

  • 4 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup mini chocolate chips
  • Cookie dough balls (from above)

Whipped Cream Garnish

  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
  • Mini chocolate chips, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease the bottom and sides of a 10-inch springform pan to prepare for the crust and cheesecake batter.
  2. Make the Cookie Dough Balls: In a medium bowl, beat the softened butter with the sugar and brown sugar until creamy. Add milk and vanilla extract and blend well. Stir in the heat-treated flour, salt, and mini chocolate chips until combined. Roll the dough into small balls about 1½ teaspoons each and place them on a wax paper-lined plate or baking sheet. Freeze the cookie dough balls until firm while you prepare the crust and filling.
  3. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan. Bake in the preheated oven for 6 minutes, then remove and set aside.
  4. Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with sugar, eggs, and flour on high speed using an electric mixer until smooth and creamy. Scrape down the bowl as needed. Add vanilla extract and sour cream, mixing just until blended. Avoid overmixing to prevent cracking later.
  5. Assemble the Cheesecake: Pour half of the cheesecake batter onto the baked crust. Reserve a few cookie dough balls for topping. Gently fold the remaining cookie dough balls and 1 cup mini chocolate chips into the remaining half of the batter. Pour this mixture over the first layer, spreading evenly, ensuring cookie dough balls are well distributed for consistent bites.
  6. Bake the Cheesecake: Bake the cheesecake at 325°F for 60 minutes. The center should have a slight jiggle when done. Turn the oven off and prop the door open slightly; let the cheesecake sit in the oven for an additional 30 minutes to gently finish cooking. Remove from oven and cool completely on a wire rack. Then refrigerate until fully chilled, preferably overnight for best texture and flavor.
  7. Prepare Whipped Cream Garnish: Whip the heavy cream with powdered sugar until soft peaks form, creating a light, airy topping.
  8. Serve: Slice the chilled cheesecake and garnish each serving with whipped cream and a sprinkle of mini chocolate chips for added texture and flavor.

Notes

  • Heat treating the flour is essential as the cookie dough is not baked; this step ensures any harmful bacteria in raw flour are eliminated. Do this by spreading flour on a baking sheet and baking at 350°F for about 5 minutes or microwaving in short bursts until the flour reaches 160°F.
  • You may use a water bath for baking the cheesecake to prevent cracking and for even cooking, but it’s optional.
  • Chilling the cheesecake overnight improves texture and flavor development.
  • Use room temperature cream cheese and eggs to help achieve a smooth batter and avoid lumps.

Keywords: cookie dough cheesecake, chocolate chip cheesecake, graham cracker crust, no-bake cookie dough, whipped cream topping, rich dessert

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