Cookie Dough Cheesecake

Cookie Dough Cheesecake is an indulgent dessert that beautifully combines the richness of creamy cheesecake with the nostalgic flavor and texture of edible chocolate chip cookie dough. This dessert features a chocolate chip graham cracker crust, a layer of soft yet chewy cookie dough throughout, and a smooth and velvety cheesecake filling studded with mini chocolate chips. The cheesecake is then topped with fluffy whipped cream swirls and extra cookie dough balls for a fun, decorative finish.

You’ll love how every bite offers a wonderful balance of textures the buttery, crisp crust; the soft yet slightly firm cookie dough; and the luscious cheesecake that melts in your mouth. The whipped cream adds creaminess, complementing the chocolate chips and cookie dough, making this dessert a true crowd-pleaser that’s perfect for any occasion.

Ingredients

Chocolate Chip Graham Cracker Crust:

• 1½ cups (180g) ground graham crackers
• 2 tablespoons granulated sugar
• Pinch of kosher salt
• 6 tablespoons unsalted butter, melted
• ½ cup (80g) mini chocolate chips

Cookie Dough:

• ½ cup (110g) unsalted butter, room temperature
• 1 cup (205g) light brown sugar, packed
• 3 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup (132g) all-purpose flour, heat treated
• ½ teaspoon kosher salt
• ¾ cup (120g) mini chocolate chips

Cookie Dough Cheesecake:

• 4 (8oz) blocks full-fat cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 2 tablespoons cornstarch
• 3 large eggs + 1 egg yolk, room temperature
• 1 tablespoon vanilla extract
• 1 cup (250g) sour cream, room temperature
• ¾ cup (120g) mini chocolate chips, plus more for topping

Whipped Cream:

• 1 cup (240g) heavy whipping cream
• ½ teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 1 tablespoon dry milk powder (optional)

How to Create Your Cookie Dough Cheesecake

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper extending above edges. Combine graham crackers, sugar, salt, and butter until evenly moistened. Stir in chocolate chips. Firmly press mixture into bottom and sides of pan. Bake 8 minutes. Lower oven temperature to 325°F (163°C).

Step 2: Make the Cookie Dough

Heat treat the flour in the microwave for 90 seconds and cool. Using a wooden spoon, mix softened butter and brown sugar by hand until smooth. Add milk and vanilla. Incorporate flour and salt, then fold in mini chocolate chips. Dough should be soft and sticky. Chill several tablespoons of dough rolled into balls for decorating.

Step 3: Make the Cheesecake Filling

Beat cream cheese, sugar, and cornstarch with a mixer until smooth. Add eggs one at a time on low speed, mixing well after each addition. Stir in vanilla and sour cream on low speed. Fold in chocolate chips gently.

Step 4: Assemble the Cheesecake

Drop spoonfuls of cookie dough evenly over the bottom crust and gently spread. Pour cheesecake filling over the dough layer and spread evenly.

Step 5: Bake in Water Bath

Place a large roasting pan on the oven’s bottom rack. Boil about 5 cups of water. Carefully pour boiling water into the roasting pan. Place cheesecake pan on middle rack above water bath. Bake for 1 hour 20–30 minutes until slightly puffed and the center jiggles when nudged.

Step 6: Cool and Chill

Turn off oven, leave cheesecake inside with door slightly open for 45 minutes. Remove cheesecake, sprinkle mini chocolate chips on top allowing some to melt. Cool 30 minutes at room temp, then chill uncovered overnight.

Step 7: Make Whipped Cream and Decorate

Whip heavy cream with vanilla, powdered sugar, and optional dry milk powder until stiff peaks form. Pipe large swirls around cheesecake edge and place chilled cookie dough balls on top. Sprinkle with extra mini chocolate chips before serving.

My Best Tips for Success

• Always heat treat the flour for the cookie dough to make it safe to eat raw.

• Use full-fat cream cheese and sour cream at room temperature for the creamiest texture and best flavor.

• Mix all wet ingredients on low speed to avoid incorporating too much air which can cause cracks.

• Use a water bath (bain-marie) during baking to provide even heat and prevent cracks on the cheesecake surface.

• Don’t open the oven door during baking; temperature fluctuations can cause the cheesecake to sink or crack.

• Allow the cheesecake to cool gradually in the turned-off oven before removing, this helps with texture and prevents cracks.

• Chill the cake uncovered overnight to fully set and develop flavor.

• Pipe whipped cream swirls and decorate with cookie dough balls just before serving for best presentation.

Delicious Variations to Try

• Incorporate chunks of cookie dough inside the cheesecake batter for extra pockets of dough.

• Mix in your favorite chocolate chips or chunks instead of mini chips.

• Use flavored extracts like almond or coffee to add a twist to the cheesecake base.

• Substitute the graham cracker crust with a chocolate cookie crust for deeper flavor.

Frequently Asked Questions

Can I use regular flour instead of heat-treated?

Heat-treating flour is recommended for safety when consuming raw dough, but if baking or no raw dough is consumed, regular flour can be used.

How do I avoid cracks in cheesecake?

Use a water bath, low mixing speed, and gradual cooling. Also, avoid overbaking.

Can I make this cheesecake in advance?

Yes, cheesecake tastes even better after chilling overnight for full flavor development and texture.

Can I freeze leftover cheesecake?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Is this recipe suitable for kids?

Yes, but ensure the flour is heat treated; no raw eggs in the dough.

What is the best way to get clean slices?

Use a hot, sharp knife and wipe between each cut to prevent sticking.

Cookie Dough Cheesecake

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• Author: Emma Hart
• Total Time: 615
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Rich, decadent cheesecake layered with edible cookie dough and chocolate chip graham cracker crust, topped with whipped cream and cookie dough balls.

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Ingredients

Scale 1x2x3x

Chocolate Chip Graham Cracker Crust
1 1/2 cups (180 g) crushed graham crackers

2 tbsp granulated sugar

Pinch of kosher salt

6 tbsp unsalted butter, melted

1/2 cup (80 g) mini chocolate chips

Cookie Dough
1/2 cup (110 g) unsalted butter, room temperature

1 cup (205 g) packed light brown sugar

3 tbsp milk

2 tsp vanilla extract

1 cup (132 g) heat-treated all-purpose flour

1/2 tsp kosher salt

3/4 cup (120 g) mini chocolate chips

Cheesecake Filling
4 (8 oz) blocks cream cheese, room temperature

1 cup (200 g) granulated sugar

2 tbsp cornstarch

3 large eggs plus 1 egg yolk, room temperature

1 tbsp vanilla extract

1 cup (250 g) sour cream, room temperature

3/4 cup (120 g) mini chocolate chips, plus extra for topping

Whipped Cream
1 cup (240 g) heavy whipping cream

1/2 tsp vanilla extract

2 tbsp powdered sugar

1 tbsp dry milk powder (optional for stability)

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Instructions

1. Prepare crust: Preheat oven to 350°F (175°C). Line a 9‑inch springform pan with parchment paper extending above edges. Combine graham cracker crumbs, sugar, salt, and melted butter in a bowl. Stir in chocolate chips. Press evenly into bottom and sides of the pan. Bake 8 minutes, then lower oven to 325°F (163°C).

2. Make cookie dough: Heat‑treat flour in the microwave for 90 seconds. Cool completely. In a bowl, mix butter and brown sugar until creamy. Stir in milk and vanilla. Add cooled flour and salt, mixing until smooth. Fold in chocolate chips. Roll a few small portions into balls for decorating and refrigerate.

3. Prepare cheesecake filling: Beat cream cheese, sugar, and cornstarch until smooth. Add eggs one at a time on low speed. Mix in vanilla and sour cream until just combined. Fold in chocolate chips.

4. Assemble cheesecake: Drop spoonfuls of edible cookie dough over the cooled crust and gently press flat. Pour the cheesecake batter on top, smoothing the surface.

5. Bake in water bath: Place a roasting pan with boiling water on the lower oven rack. Place cheesecake on the middle rack above it. Bake 1 hour 20–30 minutes, until the center slightly jiggles but edges are firm.

6. Cool & chill: Turn off oven and leave cheesecake inside with the door cracked for 45 minutes. Remove, sprinkle with mini chocolate chips, and let cool at room temperature for 30 minutes. Refrigerate uncovered overnight.

7. Decorate: Whip cream with vanilla, powdered sugar, and milk powder (if using) until stiff peaks form. Pipe swirls around edges and top with cookie dough balls. Sprinkle with extra chocolate chips.

See also  Cinnamon Roll Cookies

Notes

Use heat-treated flour for safety.
Full-fat dairy for best texture.
Mix on low speed to prevent cracks.
Water bath and slow cooling for creaminess.
Chill overnight for best flavor and slicing.

• Prep Time: 45
• Cook Time: 90
• Category: Dessert, Cheesecake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/12 recipe
• Calories: 640
• Sugar: 44 g
• Sodium: 280 mg
• Fat: 40 g
• Saturated Fat: 25 g
• Unsaturated Fat: 13 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 155 mg

Keywords: cookie dough cheesecake, chocolate chip cheesecake, baked cheesecake recipe, dessert with cookie dough, creamy cheesecake with whipped cream