Here’s an amazing Chocolate Chip Cookie Dough Cheesecake — rich, creamy cheesecake loaded with edible cookie dough balls and baked on a chocolate chip cookie crust. It’s a showstopper!
🍪🍰 Chocolate Chip Cookie Dough Cheesecake
Ingredients
Edible Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk or cream
- 1 cup all-purpose flour (heat-treated — instructions below)
- ½ tsp salt
- ½ cup mini chocolate chips
Crust
- 2 cups crushed chocolate chip cookies or graham crackers
- 5 tbsp melted butter
- 2 tbsp sugar
- Pinch of salt
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tbsp vanilla extract
- ½ cup mini chocolate chips (optional)
Instructions
⭐ 1. Heat-Treat the Flour (for safe edible dough)
Spread the 1 cup flour on a baking sheet.
Bake at 350°F for 5 minutes, then cool.
(This kills bacteria and makes the cookie dough safe to eat raw.)
⭐ 2. Make the Cookie Dough
- Beat butter + sugars until creamy.
- Mix in vanilla + milk.
- Add heat-treated flour + salt.
- Fold in mini chocolate chips.
- Scoop into small bite-size balls; freeze while you make the cheesecake.
⭐ 3. Make the Crust
- Mix crushed cookies, melted butter, sugar, and salt.
- Press into the bottom of a 9-inch springform pan.
- Bake 8 minutes at 325°F. Let cool slightly.
⭐ 4. Make the Cheesecake Filling
- Beat cream cheese until smooth (don’t overmix).
- Add sugar, then sour cream, then vanilla.
- Add eggs one at a time, mixing on LOW.
- Fold in mini chocolate chips and half the frozen cookie dough balls.
⭐ 5. Assemble & Bake
- Pour filling over the crust.
- Scatter a few more cookie dough balls on top (reserve some for garnish).
- Bake at 325°F for 60–75 minutes, until the center is slightly jiggly but edges are set.
⭐ 6. Chill
- Cool completely.
- Refrigerate at least 4 hours, preferably overnight.
⭐ 7. Serve
Top with remaining cookie dough balls, whipped cream, or a drizzle of chocolate ganache.
💡 Tips
- Don’t beat the filling on high — it creates cracks.
- Place a pan of hot water on the oven rack below for steam (prevents cracking).
- Use mini chips so the filling stays smooth.
- Freeze cookie dough balls so they hold shape while baking.
If you want, I can also give you:
🍪 No-bake version
🍫 Chocolate cookie crust version
🍯 Brown butter cookie dough version
Just tell me!
