Chocolate Chip Cookie Dough Cheesecake (Printable View)
Creamy cheesecake studded with cookie dough balls and mini chips atop a crisp chocolate cookie crust, chilled to set.
# What You’ll Need:
→ Chocolate Cookie Crust
01 - About 9 ounces chocolate sandwich cookies, finely crushed
02 - 5.5 tablespoons unsalted butter, melted
→ Cookie Dough
03 - 7 tablespoons unsalted butter, softened
04 - 1/3 cup packed brown sugar
05 - 1/4 cup granulated sugar
06 - 2 tablespoons whole milk
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 1/2 teaspoon salt
10 - 2/3 cup mini chocolate chips
→ Cheesecake Filling
11 - 1 pound 5 ounces cream cheese, softened
12 - 3/4 cup granulated sugar
13 - 3 large eggs
14 - 1/2 cup sour cream
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons all-purpose flour
→ Optional Topping
17 - 1/4 cup mini chocolate chips
18 - Reserved cookie dough balls
# Cooking Steps:
01 - Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
02 - Combine crushed chocolate sandwich cookies and melted butter in a bowl until thoroughly moistened. Press mixture firmly into the base of the prepared pan in an even layer. Freeze while preparing remaining components.
03 - Beat softened butter, brown sugar, and granulated sugar using an electric mixer until pale and fluffy. Add milk and vanilla extract; mix to incorporate. Blend in heat-treated flour and salt until combined. Fold in mini chocolate chips. Roll most of the dough into marble-sized balls, reserving some for garnish. Chill until needed.
04 - Beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and flour until just fully combined without overmixing.
05 - Pour half of the cheesecake batter onto the chilled crust. Evenly scatter half of the cookie dough balls over the batter. Add remaining cheesecake batter, gently smoothing the surface. Distribute remaining cookie dough balls on top if desired.
06 - Bake for 55–65 minutes, or until edges are set and the center just slightly jiggles when shaken. Turn off oven, crack door, and allow cheesecake to cool inside oven for 1 hour.
07 - Remove cheesecake from oven and cool completely at room temperature. Cover and refrigerate for at least 4 hours or preferably overnight to set.
08 - Before serving, garnish with mini chocolate chips and extra cookie dough balls. Slice with a sharp, clean knife and serve chilled.
# Expert Tips:
01 -
- No awkwardly hard or dry cookie crumbs—every bite is rich, creamy, and speckled with chewy cookie dough.
- I keep getting requests for this at every gathering because it somehow vanishes before any other dessert.
02 -
- Skipping the chill time means messy slices—patience is not optional with this one.
- I once forgot to heat-treat the flour and spent the afternoon Googling food safety; now I always give it five minutes in the oven just to be sure.
03 -
- Use mini chocolate chips so the dough stays tender, not chunky.
- Let your cream cheese fully soften or tiny lumps are almost impossible to beat out later.