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Chocolate Chip Cookie Dough Cheesecake

Updated on 5 min read
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Quick Description

This Chocolate Chip Cookie Dough Cheesecake features a rich and creamy cheesecake layer with a crunchy graham cracker crust, topped with edible cookie dough bites and mini chocolate chips. It’s the perfect indulgent dessert for any celebration, combining the best of cheesecake and cookie dough in every bite.

Servings & Timing

  • Servings: 12–14 slices
  • Prep Time: 30 minutes (plus 3 hours for chilling)
  • Cook Time: 45 minutes
  • Total Time: ~3 hours 30 minutes

Nutritional Info (Per Slice – Approximate)

  • Calories: 400
  • Fat: 25g
  • Carbohydrates: 45g
  • Sugar: 35g
  • Protein: 5g

(Values may vary depending on specific ingredients used.)

Ingredients List

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup sour cream (for topping)

For the Cookie Dough:

  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour (heat-treated to ensure it’s safe to eat raw)
  • ½ teaspoon salt
  • 1 cup mini chocolate chips (divided)

Step-by-Step Instructions

Step 1: Make the Crust

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed.
  4. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.

Step 2: Make the Cheesecake

  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add sugar and vanilla extract, continuing to beat until fully incorporated.
  3. Add the eggs one at a time, mixing in each egg before adding the next.
  4. Pour the cheesecake batter onto the cooled graham cracker crust in the springform pan.
  5. Bake at 325°F (163°C) for 45–50 minutes, or until the center is set but still slightly jiggly.
  6. Turn off the oven and leave the cheesecake in the oven for 1 hour. Afterward, remove it and allow it to cool completely on the counter.
  7. Once cooled, refrigerate for at least 3 hours or overnight for the best results.

Step 3: Make the Cookie Dough

  1. In a medium bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add the vanilla extract and mix to combine.
  3. Gradually add the flour and salt, stirring until everything is well combined.
  4. Stir in ¾ cup mini chocolate chips and set the remaining ¼ cup aside for topping.
  5. Take small spoonfuls of the cookie dough and roll them into little balls. Set aside.

Step 4: Assemble the Cheesecake

  1. Once the cheesecake has chilled, gently spread a thin layer of sour cream on top of the cheesecake for added richness.
  2. Evenly distribute the cookie dough balls around the top of the cheesecake.
  3. Sprinkle the remaining mini chocolate chips over the cheesecake for added sweetness and texture.

Additional Notes

  • Chill Time: This cheesecake needs time to set, so it’s perfect for making ahead of time.
  • Texture Tip: Let the cheesecake sit at room temperature for 10 minutes before slicing for cleaner slices.
  • Variations: Add a drizzle of caramel sauce or chocolate ganache on top for extra indulgence.

Dietary Info

  • Vegetarian
  • Can be made gluten-free with gluten-free graham crackers.
  • Contains dairy (can use non-dairy alternatives for a vegan version).

Flavor Tips & Variations

  • Add-ins: For extra flavor, try mixing in chopped nuts like pecans or walnuts in the cookie dough layer.
  • Topping Idea: Drizzle melted chocolate or caramel sauce over the cookie dough for extra decadence.
  • Vegan Version: Use vegan cream cheese, plant-based butter, and a flax egg to make it fully vegan.

Ingredient Substitutions

  • Cream Cheese: Use vegan cream cheese for a dairy-free option.
  • Graham Cracker Crumbs: Substitute with gluten-free crumbs for a gluten-free cheesecake.
  • Butter: Coconut oil or vegan butter can be used in place of regular butter for a dairy-free version.

Serving Suggestions

  • Serve with a side of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
  • Pair with a hot coffee or tea for an afternoon dessert.

Storage & Make-Ahead

  • Refrigerator: Store in an airtight container in the fridge for up to 5 days.
  • Freezer: Can be frozen for up to 2 months. Thaw in the fridge overnight before serving.

FAQs

Q: Can I use a different type of cookie dough for the top?
A: Yes, you can use edible chocolate chip cookie dough or even brownie bites for a different texture.

Q: How do I prevent the cheesecake from cracking?
A: Let the cheesecake cool in the oven with the door slightly open after baking, which helps it set evenly.

Q: Can I make this ahead of time?
A: Yes! This cheesecake actually tastes better after chilling overnight.

Conclusion

This Chocolate Chip Cookie Dough Cheesecake is the ultimate indulgence, with creamy cheesecake, crunchy cookie dough, and chocolate chips. Perfect for any celebration or when you’re in the mood for something sweet and decadent!

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