Creamy cheesecake meets irresistible cookie dough—pure dessert heaven
If you can’t decide between cheesecake and cookie dough, this Chocolate Chip Cookie Dough Cheesecake gives you the best of both worlds. With a buttery cookie crust, a rich and creamy cheesecake filling, and layers of safe-to-eat cookie dough, this show-stopping dessert is perfect for birthdays, holidays, or anytime you want to seriously impress.
Why You’ll Love This Dessert
🍰 Ultra-creamy cheesecake texture
🍪 Safe, egg-free cookie dough
🧈 Buttery cookie crust instead of graham crackers
✨ Perfect make-ahead dessert
😍 A guaranteed crowd-pleaser
Ingredients You’ll Need
Cookie Crust
2 cups crushed chocolate chip cookies
½ cup unsalted butter, melted
Cookie Dough (Egg-Free)
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
2 cups heat-treated all-purpose flour*
¾ cup mini chocolate chips
*Heat-treat flour by baking at 350°F (175°C) for 5 minutes, then cool.
Cheesecake Filling
24 oz (680 g) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
Topping (Optional but Amazing)
Mini chocolate chips
Chocolate ganache or drizzle
How to Make Chocolate Chip Cookie Dough Cheesecake
Step 1: Make the Cookie Crust
Preheat oven to 325°F (165°C).
Mix crushed cookies with melted butter. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
Step 2: Prepare the Cookie Dough
Cream butter and sugars until fluffy. Mix in milk and vanilla. Gradually add heat-treated flour, then fold in chocolate chips. Roll small dough balls and chill until ready to use.
Step 3: Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla.
Step 4: Assemble the Cheesecake
Pour half the cheesecake batter over the crust. Scatter cookie dough balls evenly. Pour remaining batter on top and smooth the surface.
Step 5: Bake
Bake for 55–65 minutes, until edges are set and center slightly jiggles. Turn oven off, crack the door, and let cheesecake cool for 1 hour.
Step 6: Chill
Refrigerate for at least 4 hours, preferably overnight, before removing from the pan.
Tips for the Perfect Cheesecake
🧀 Use room-temperature cream cheese
🌀 Don’t overmix—this prevents cracks
💧 Use a water bath for extra creaminess
❄️ Chill fully before slicing for clean cuts
Easy Variations to Try
🍫 Double Chocolate – Add cocoa powder to cheesecake batter
🥜 Peanut Butter Cookie Dough – Swirl in peanut butter
🍪 Oreo Cookie Dough Cheesecake – Swap cookie base
🌱 No-Bake Version – Skip eggs and oven altogether
Storage & Make-Ahead Tips
Refrigerate for up to 5 days
Freeze slices individually for up to 2 months
Thaw overnight in the fridge before serving
What to Serve With It
Fresh berries 🍓
Hot coffee or espresso ☕
A drizzle of warm chocolate sauce
Conclusion
This Chocolate Chip Cookie Dough Cheesecake is rich, indulgent, and unforgettable. Creamy cheesecake, buttery cookie crust, and pockets of sweet cookie dough come together in a dessert that feels bakery-worthy but is totally doable at home.
One slice is never enough 🍪🍰✨