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Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake
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This Chocolate Chip Cookie Dough Cheesecake is the ultimate dessert for cookie dough lovers. It features a baked chocolate chip cookie crust, a rich and creamy chocolate chip cheesecake filling, and edible cookie dough balls baked right into the cheesecake. Finished with a silky chocolate ganache and fluffy whipped cream, every slice is indulgent, decadent, and guaranteed to impress at any celebration.

Ingredients

Scale

Chocolate Chip Cookie Crust

  • 1¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsalted butter, room temperature

  • ½ cup brown sugar, packed

  • ¼ cup granulated sugar

  • ½ teaspoon pure vanilla extract

  • 1 large egg, room temperature

  • 1 cup semi-sweet chocolate chips

Edible Cookie Dough

  • 1½ cups all-purpose flour, heat-treated

  • ¼ teaspoon salt

  • ½ cup unsalted butter, room temperature

  • ½ cup brown sugar, packed

  • ½ cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 3 tablespoons milk

  • ½ cup semi-sweet chocolate chips

  • ½ cup mini chocolate chips

Chocolate Chip Cheesecake

  • 24 oz cream cheese, room temperature

  • ¾ cup granulated sugar

  • ½ cup sour cream, room temperature

  • ¼ cup heavy whipping cream, room temperature

  • 1 teaspoon pure vanilla extract

  • 3 large eggs, room temperature

  • ¾ cup mini chocolate chips

  • ⅔ of the prepared cookie dough balls (frozen)

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips

  • ½ cup heavy whipping cream

Whipped Cream

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • ½ teaspoon pure vanilla extract

Instructions

1. Make the Cookie Crust

Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray, line the bottom with parchment paper, and spray again.
In a bowl, whisk together flour, baking soda, and salt.
Beat butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy. Add vanilla and egg.
Mix in dry ingredients, then fold in chocolate chips.
Press dough firmly into the bottom of the pan.
Bake for 18–23 minutes, until lightly golden. Set aside.

2. Prepare the Edible Cookie Dough

Whisk flour and salt together.
Beat butter and sugars until fluffy. Add vanilla and milk.
Mix in dry ingredients, then fold in both chocolate chips.
Roll dough into small balls (pea to blueberry size).
Freeze for at least 15 minutes, until very firm.

3. Make the Cheesecake Filling

Lower oven temperature to 325°F (165°C).
Beat cream cheese on high for 1 minute, scrape bowl.
Add sugar and beat again until smooth.
Mix in sour cream, heavy cream, and vanilla until creamy.
Add eggs one at a time on low speed, mixing just until combined.
Fold in mini chocolate chips and ⅔ of the frozen cookie dough balls.

Pour cheesecake batter over the baked cookie crust.

4. Bake in a Water Bath

Place the springform pan into a roasting pan. Fill with hot water halfway up the sides.
Bake for 75–90 minutes, until edges are set and the center slightly jiggles.
Turn off oven, crack the door, and let rest for 30 minutes.
Remove from water bath and cool completely.
Refrigerate for at least 6 hours or overnight.

5. Make the Chocolate Ganache

Heat heavy cream until steaming. Pour over chocolate chips and let sit for 90 seconds.
Stir until smooth. Microwave briefly if needed.
Pour ganache over the chilled cheesecake and smooth evenly.
Refrigerate for 10 minutes to set.

6. Prepare the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.
Pipe or spread whipped cream on top.
Decorate with remaining cookie dough balls and mini chocolate chips.

Notes

  • Heat-treat flour: Ensures cookie dough is safe to eat.

  • Room-temperature dairy: Prevents lumps and creates a smooth cheesecake.

  • Don’t overmix eggs: Helps avoid cracks.

  • Make ahead: Cheesecake tastes best the next day after chilling overnight.

Find it online: https://chocotune.com/chocolate-chip-cookie-dough-cheesecake/