Chocolate Chip Cookie Dough Cheesecake: The Ultimate Indulgence!

Oh, you guys, this Chocolate Chip Cookie Dough Cheesecake is next level amazing! It’s rich, creamy, and packed with little bites of soft, gooey cookie dough. If you love cheesecake and cookie dough, this is about to be your new favorite dessert.

I made this the other day, and let me tell you—it did not last long. The buttery graham cracker crust, the smooth cheesecake, and the sweet little chocolate chip cookie dough bites? Yeah, it’s a total game-changer.

If you’ve ever had a tough time choosing between cheesecake and cookies, this is the best of both worlds. Every bite is creamy, chocolatey, and just plain delicious. And the best part? It’s actually super easy to make!

So, let’s do this! Grab your ingredients, and I’ll walk you through the whole thing step by step. Trust me, you’re gonna love it!

Why You’ll Love This Recipe

• Ultimate Dessert Mashup: It’s a cheesecake and cookie dough in one!
• Decadent & Creamy: Every layer melts in your mouth.
• Chocolate Lovers’ Dream: Loaded with mini chocolate chips and rich ganache.
• Make-Ahead Friendly: Chill overnight for the best flavor.
• Perfect for Special Occasions: A guaranteed crowd-pleaser!

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 45 minutes
• Bake Time: 1 hour
• Chill Time: 6+ hours (overnight recommended)
• Total Time: About 8 hours

Servings:

• Makes one 9-inch cheesecake (serves 12).

Difficulty:

• Intermediate: Requires baking experience but is totally worth it!

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls
• Electric mixer (hand or stand)
• Parchment paper
• Baking sheet
• Saucepan
• Rubber spatula
• Whisk

Ingredients for Each Layer

Chocolate Chip Cookie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup brown sugar, packed
• ¼ cup white granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• ¾ cup semi-sweet chocolate chips

Edible Cookie Dough

• 1 cup all-purpose flour (heat-treated; see notes)
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup brown sugar, packed
• ¼ cup white granulated sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk
• ½ cup semi-sweet chocolate chips
• ¼ cup mini chocolate chips

Chocolate Chip Cheesecake

• 24 oz cream cheese, room temperature
• ¾ cup white granulated sugar
• ½ cup sour cream, room temperature
• ½ cup heavy whipping cream, room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• ½ cup mini chocolate chips
• Cookie dough balls (from above)

Chocolate Ganache

• ¾ cup semi-sweet chocolate chips
• ¾ cup heavy whipping cream

Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

Now that we have all the ingredients ready, let’s start making this Chocolate Chip Cookie Dough Cheesecake!

Step 1: Make the Chocolate Chip Cookie Crust

1. Preheat Oven: Set your oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream Butter & Sugars: In a separate large bowl, beat butter, brown sugar, and white sugar together until light and fluffy.
4. Add Wet Ingredients: Mix in vanilla extract and egg until combined.
5. Combine Everything: Gradually add the dry ingredients into the wet mixture. Fold in the chocolate chips.
6. Press into Pan: Spread the cookie dough evenly into the bottom of the prepared springform pan.
7. Bake: Bake for 10-12 minutes or until lightly golden. Remove and let it cool completely.

Step 2: Make the Edible Cookie Dough

1. Heat Treat the Flour: Spread 1 cup of flour on a baking sheet and bake at 350°F (177°C) for 5 minutes. Let it cool. (This kills bacteria and makes the flour safe to eat raw.)
2. Cream Butter & Sugars: In a large bowl, beat butter, brown sugar, and white sugar together until smooth.
3. Add Wet Ingredients: Mix in vanilla extract and milk.
4. Combine: Stir in the heat-treated flour and salt until just combined. Fold in chocolate chips.
5. Chill: Roll the dough into small ½-inch balls and place them in the fridge while preparing the cheesecake.

Step 3: Make the Chocolate Chip Cheesecake

1. Reduce Oven Temperature: Lower the oven to 325°F (163°C).
2. Beat Cream Cheese & Sugar: In a large bowl, beat cream cheese and sugar until smooth and creamy.
3. Add Wet Ingredients: Mix in sour cream, heavy whipping cream, and vanilla extract until fully combined.
4. Add Eggs: Add eggs one at a time, mixing on low speed until just incorporated. (Do not overmix!)
5. Fold in Chocolate Chips & Cookie Dough Balls: Gently fold in mini chocolate chips and half of the chilled cookie dough balls.
6. Pour Over Crust: Pour the cheesecake batter over the cooled cookie crust.

Step 4: Bake the Cheesecake

1. Water Bath (Optional, for a Creamier Cheesecake): Wrap the outside of the springform pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan.
2. Bake: Bake at 325°F (163°C) for 55-65 minutes. The edges should be set, but the center should have a slight wobble.
3. Turn Off the Oven: Crack the oven door open and let the cheesecake sit inside for 1 hour to prevent cracks.
4. Chill: Transfer to the fridge and chill for at least 6 hours or overnight.

Step 5: Make the Chocolate Ganache

Once your cheesecake is fully chilled, it’s time to add the rich, glossy chocolate ganache!

1. Heat the Cream: In a small saucepan over medium heat, warm the heavy whipping cream until it just begins to simmer (don’t let it boil).
2. Melt the Chocolate: Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes without stirring.
3. Stir Until Smooth: Use a whisk to mix the chocolate and cream until smooth and glossy.
4. Cool Slightly: Let the ganache sit for about 5 minutes so it thickens slightly but is still pourable.

Step 6: Make the Whipped Cream Topping

1. Chill Your Bowl: For best results, chill a mixing bowl and beaters in the freezer for 10 minutes.
2. Whip the Cream: Add heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl.
3. Beat Until Stiff Peaks Form: Using an electric mixer, beat on high speed until the cream holds stiff peaks (about 3-4 minutes).

Step 7: Final Assembly & Decoration

1. Remove the Cheesecake from the Pan: Carefully run a knife around the edges of the cheesecake, then release the springform pan.
2. Pour the Ganache: Slowly pour the chocolate ganache over the top, letting it drip down the sides for a dramatic effect.
3. Pipe Whipped Cream: Transfer the whipped cream into a piping bag with a star tip and pipe swirls around the edges.
4. Garnish: Decorate with the remaining cookie dough balls and sprinkle with mini chocolate chips.

Serving Suggestions

This cheesecake is rich and indulgent, making it perfect for special occasions or just because you deserve it! Here are some fun ways to serve it:

• Classic Slice: Serve chilled with an extra drizzle of melted chocolate or caramel.
• With Ice Cream: Pair with a scoop of vanilla or chocolate ice cream for an extra treat.
• With Fresh Berries: The tartness of raspberries or strawberries balances the sweetness.
• Drizzle Extra Sauce: Try a caramel drizzle or a dollop of chocolate syrup for even more decadence.

Pro Tip:

For clean slices, dip a knife in hot water, wipe it dry, and slice. Repeat for each cut.

How to Store Chocolate Chip Cookie Dough Cheesecake

Refrigerator:

• Store covered in the fridge for up to 5 days. Keep it airtight to prevent it from absorbing fridge odors.

Freezer:

• Cheesecake freezes beautifully! Wrap slices tightly in plastic wrap and place them in an airtight container.
• Freeze for up to 3 months. Thaw in the fridge overnight before serving.

Variations & Customizations

Want to put your own twist on this cheesecake? Here are some fun ways to mix it up!

1. Make It a Peanut Butter Lover’s Dream

• Swap the semi-sweet chocolate chips for peanut butter chips.
• Add ¼ cup peanut butter to the cookie dough layer.
• Drizzle melted peanut butter on top before serving.

2. Add an Oreo Twist

• Swap the cookie crust for a crushed Oreo crust.
• Use Oreo pieces instead of chocolate chips in the cookie dough.

3. Try a Brownie Bottom

• Instead of a cookie crust, bake a fudgy brownie layer as the base.
• Let it cool completely before adding the cheesecake filling.

4. Make It Extra Decadent

• Use white chocolate chips instead of semi-sweet.
• Add a salted caramel drizzle for a sweet-and-salty twist.
• Sprinkle crushed toffee bits over the top for crunch.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	620 kcal
Carbohydrates	65g
Protein	8g
Fat	38g
Saturated Fat	22g
Cholesterol	120mg
Sodium	260mg
Sugar	50g

Chocolate Chip Cookie Dough Cheesecake FAQs

Can I use store-bought cookie dough?

Yes! If you’re short on time, you can use pre-made edible cookie dough, but homemade always tastes best.

How do I prevent cracks in my cheesecake?

• Don’t overmix the batter.
• Use a water bath for an ultra-smooth texture.
• Let the cheesecake cool gradually in the oven before refrigerating.

Can I make this ahead of time?

Absolutely! This cheesecake tastes even better the next day after chilling overnight.

Can I skip the ganache?

Yes! If you prefer a lighter version, skip the ganache and go with just the whipped cream topping.

Conclusion

This Chocolate Chip Cookie Dough Cheesecake is the ultimate dessert mashup, bringing together creamy cheesecake, chewy cookie dough, and rich chocolate in every bite. Whether you’re making it for a birthday, holiday, or just because you love indulgent treats, this cheesecake is sure to impress!