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Cookie Dough Cheesecake Recipe

★★★★★

4.4 from 55 reviews
  • Author: lilan
  • Total Time: 12 hours (including chilling time overnight)
  • Yield: 12 servings 1x

Description

This Cookie Dough Cheesecake is a decadent dessert featuring a chocolate chip graham cracker crust, creamy cheesecake studded with mini chocolate chips, and edible cookie dough pieces baked inside and as a decorative topping. Finished with a fluffy vanilla whipped cream and extra chocolate chips, this no-bake cookie dough melds perfectly with rich cheesecake for an indulgent treat.

Ingredients

Scale

Chocolate Chip Graham Cracker Crust

  • 1 1/2 cups (180g) ground graham crackers (about 1 1/2 sleeves)
  • 2 tbsp granulated sugar
  • Pinch of kosher salt
  • 6 tbsp unsalted butter, melted
  • 1/2 cup (80g) mini chocolate chips

Cookie Dough

  • 1/2 cup (110g) unsalted butter, room temperature
  • 1 cup (205g) light brown sugar, packed
  • 3 tbsp milk
  • 2 tsp vanilla extract
  • 1 cup (132g) all-purpose flour, heat treated*
  • 1/2 tsp kosher salt
  • 3/4 cup (120g) mini chocolate chips

Cheesecake Filling

  • 4 8oz blocks full fat cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 2 tbsp cornstarch
  • 3 large eggs + 1 egg yolk, room temperature
  • 1 tbsp vanilla extract
  • 1 cup (250g) sour cream, room temperature
  • 3/4 cup (120g) mini chocolate chips

Whipped Cream Topping

  • 1 cup (240g) heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tbsp powdered sugar
  • 1 tbsp dry milk powder (optional)

Instructions

  1. Heat Treat Flour: Microwave the all-purpose flour for about 90 seconds to kill any bacteria, then set aside to cool before using in the cookie dough.
  2. Prepare Oven and Pan: Position one oven rack in the middle and one at the bottom of the oven. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper extending about an inch above the sides.
  3. Make the Crust: In a bowl, mix ground graham crackers, granulated sugar, and a pinch of kosher salt. Stir in melted butter until evenly moistened. Fold in mini chocolate chips. Press the mixture tightly into the bottom and up the sides of the prepared pan using a flat-bottomed cup or jar.
  4. Bake the Crust: Bake crust on the middle rack for 8 minutes. Then reduce oven temperature to 325°F (163°C).
  5. Make Cookie Dough: Using a wooden spoon, mix softened butter and brown sugar by hand until smooth. Stir in milk and vanilla extract. Add the heat-treated flour and kosher salt, mix until combined, then fold in mini chocolate chips. Dough should be soft and sticky. Set aside.
  6. Prepare Water Bath: Place a large roasting pan on the bottom rack of oven. Bring about 5 cups of water to a boil in a medium pot on the stovetop.
  7. Make Cheesecake Filling: In a large bowl, beat cream cheese, granulated sugar, and cornstarch with a hand or stand mixer on low speed until smooth. Scrape sides down, then add eggs one at a time on low speed. Mix in vanilla extract and sour cream gently on low speed. Fold in mini chocolate chips by hand.
  8. Assemble Cheesecake: From the cookie dough, scoop 8 one-tablespoon balls and chill them on parchment paper-lined plate for decoration. Spread the remaining cookie dough spoonfuls evenly over the baked crust in the pan. Pour the cheesecake batter over the cookie dough, spreading evenly.
  9. Add Water Bath and Bake: Carefully pour boiling water into the roasting pan inside the oven. Immediately place the cheesecake pan on the middle rack above the water bath. Close the oven door quickly and bake for 1 hour and 20-30 minutes until edges are puffed and center has a slight jiggle when nudged.
  10. Cool Cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake sit inside for 45 minutes.
  11. Finish Cooling and Chill: Remove cheesecake from the oven, sprinkle top with a handful of mini chocolate chips so they stick to the warm surface. Let cool at room temperature for 30 minutes, then refrigerate uncovered overnight.
  12. Make Whipped Cream: Before serving, whip heavy cream, vanilla extract, powdered sugar, and optional dry milk powder with a whisk attachment on high speed until stiff peaks form.
  13. Decorate and Serve: Pipe 8 large whipped cream swirls around the cheesecake perimeter, place chilled cookie dough balls on top, sprinkle with more mini chocolate chips, and enjoy!

Notes

  • Heat-treating the flour ensures safety when consuming raw cookie dough.
  • Do not whip air into the cookie dough mix to prevent cracks in the cheesecake surface.
  • Using a water bath during baking prevents the cheesecake from cracking and creates a smooth texture.
  • Allow the cheesecake to cool slowly in the oven to avoid temperature shock and cracking.
  • Dry milk powder in whipped cream is optional but adds stability for piping.
  • The cookie dough balls on top add a fun decorative and edible touch.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cookie dough cheesecake, chocolate chip cheesecake, no-bake cookie dough, graham cracker crust, whipped cream topping, baked cheesecake

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Find it online: https://cooklilan.com/cookie-dough-cheesecake-recipe/