Cookie Dough Cheesecake
There’s no other way to describe this cookie dough cheesecake other than indulgent and simply divine! It starts with a chewy chocolate chip cookie base, then a chocolate chip and cookie dough cheesecake. Topped with swirls of fresh cream, crushed cookies and more chocolate chips! The cookie monsters dream dessert!
My favorite thing…
My favourite thing about this cookie dough cheesecake is how indulgent and dense it is. Dense but light at the same time. I know that doesn’t make sense, but it’s kind of a melt in your mouth chocolate chip cheesecake that has notes of brown sugar flavours with cookies galore!
What does the cookie dough cheesecake taste like?
Let me break it down:
Base – this has a chocolate chip cookie dough base that is baked. So think soft chewy cookie. That’s the base. Off to a good start right?
Cheesecake – This cheesecake is creamy, delicious and packed full of cookie dough and chocolate chips.
Toppings – this cheesecake has chopped cookies around the outside, freshly whipped cream on top with more cookies and crispy mini chocolate chips.
Tempted yet?
What do you need for the cookie dough dheesecake?
Log of cookie dough – You can make your own but why bother? Haha. I just used regular old chocolate chip vanilla cookie dough from a log. Just try not to eat it before you bake it!
Cream cheese – make sure you use the block kind for this recipe. The spreadable one will not work. Also, make sure it’s softened.
Caster sugar – This is also sometimes known as superfine sugar.
Vanilla extract – Make sure you’re using really good quality vanilla extract!
Salt – I used regular fine salt for this recipe.
Heavy cream – This is the type of cream you use for whipping. Make sure it has at least 30% fat content.
Eggs – I used large eggs at room temperature.
Mini chocolate chips – It’s surprisingly hard to find these in Australia. But Safeway stocks them!
Chocolate chip cookies – I used store bought chocolate chip vanilla cookies.
How to make the RECIPE
Cookie Base
- Add 3/4 of the cookie dough log to a 9 x 9 inch square cake tin.
- Use a spoon lightly coated in oil to spread around evenly.
- Bake for 20 minutes. Allow to cool once baked.
Cheesecake
- To a large mixing bowl, add the cream cheese, sugar, vanilla extract, salt, and heavy cream. Whip on high speed until fluffy, about 3 minutes.
- Scrape down the bowl and add the eggs one at a time, mixing before each addition.
- Add 1/2 cup of the chocolate chips and fold through using a spatula.
- Place two large sheets of aluminium foil on your workbench, crossed over each other.
Place the spring-form pan on top.- Wrap the bottom and sides of the pan with the foil, taking care not to rip it.
Place the spring-form pan on top.
- Pour half of the cheesecake mixture into the pan.
- Spread around evenly.
- Add small bits of the remaining cookie dough.
- Then add the remaining cheesecake mixture.
- Spread evenly.
- Sprinkle with chocolate chips.
- Place into a large baking dish.
- Fill 1/2 of the way with water (video incorrectly says 3/4 of the way). Bake for 2 hours or until the centre is slightly jiggly. The cheesecake will go slightly golden on top.
Whipped Cream
- Add the heavy cream and vanilla extract to a large mixing bowl and whip to stiff peaks.
Let’s Decorate!
- Carefully run a sharp knife around the sides of the chilled cheesecake to loosen.
- Undo the clasp of the spring-form pan and lift the sides away.
- Loosen the bottom of the cheesecake from the bottom using the baking paper. And transfer to your serving plate.
- Add chopped cookies around the sides of the cheesecake.
Loosen the bottom of the cheesecake from the bottom using the baking paper. And transfer to your serving plate.
- Pipe swirls of cream on top.
- Place cookie halves on top of the cream swirls
- Finish with a sprinkle of extra mini chocolate chips. Slice and serve.
Tips for making RECIPE
- Before baking this cheesecake, make sure you wrap it well with foil. You want no tears around the sides and bottom of the cheesecake.
- Whipped cream will last on top of the cake for a couple hours before it begins to deflate and soften. To stabilise it for longer add 2 tbsp mascarpone cheese.
Other Recipes You Might Like!
- Lemon Meringue Cheesecake
- Blackberry Cheesecake Brownie Bars
- Blueberry & Lime Cheesecake
- Eton Mess Cheesecake
- Chocolate Coconut And Lime Tart
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Cookie Dough Cheesecake
Serves 12
Ingredients
Cookie Base
- 1 log / 450 g cookie dough, divided
Cheesecake
- 3 blocks / 750 g cream cheese, softened
- 1 cup / 210 g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup / 60 ml heavy cream
- 3 large eggs
- 3/4 cup / 150 g mini chocolate chips, divided
Whipped Cream
- 1 1/2 cups / 375 ml heavy cream
- 1 tsp vanilla bean paste
Decorations
- 4 chocolate chip cookies, halved
- 5 chocolate chip cookies, chopped
Learn How To Make it! [VIDEO]
Instructions
Cookie Base
- Preheat your oven to 170°C / 325°F. Line the bottom of an 8-inch spring-form pan with baking paper. Add 3/4 of the cookie dough log to the pan. Use a spoon lightly coated in oil to spread around evenly. Bake for 20 minutes. Allow to cool once baked.
Cheesecake
- To a large mixing bowl, add the cream cheese, sugar, vanilla extract, salt, and heavy cream. Whip on high speed until fluffy, about3 minutes.
- Scrape down the bowl and add the eggs one at a time, mixing before each addition. Add 1/2 cup of the chocolate chips and fold through using a spatula.
- Place two large sheets of aluminium foil on your workbench, crossed over each other. Place the spring-form pan on top and wrap the bottom and sides of the pan with the foil, taking care not to rip it.
- Pour half of the cheesecake mixture into the pan. Spread around before adding small bits of the remaining cookie dough. Then add the remaining cheesecake mixture. Spread evenly and sprinkle with chocolate chips. Place the pan to a large pan and fill 1/2 of the way with water (video incorectly says 3/4 of the way). Bake for 2 hours or until the centre is slightly jiggly. The cheesecake will go slightly golden on top. Once baked, take out of the oven, carefully lift out of the larger baking tin and allow to cool to room temperature before placing in the fridge. Chill for 2 hours.
Whipped Cream
- Add the heavy cream and vanilla extract to a large mixing bowl and whip to stiff peaks.
Let's Decorate!
- Carefully run a sharp knife around the sides of the chilled cheesecake to loosen. Undo the clasp of the spring-form pan and lift the sides away.
- Loosen the bottom of the cheesecake from the bottom using the baking paper. And transfer to your serving plate.
- Add the whipped cream to a piping bag fitted with an open star tip. Add chopped cookies around the sides of the cheesecake. Pipe swirls of cream on top. Place cookie halves on top of the cream swirls and finish with a sprinkle of extra mini chocolate chips. Slice and serve.
Notes
Nutrition
12 comments
YUMMM!!! Made for my dad’s 50th and my whole family (of cheesecake haters besides my dad) loved it!
Notes:
– add more cookie dough to center!!! I recommend buying two rolls of dough
– it is said in the video that the cheesecake cooks for 90 minutes, but ignore this and read the instructions (it does take two hours)
– fill pan 1/2 with water (video says 3/4, instructions say 1/4)
Hi there! Thanks so much for your comment and for writing down some notes on your baking experience. I’ve gone ahead and updated the water level for baking the cheesecake 🙂 N x
Hi, just curious as to why the photo above says, “No Bake” cookie dough cheesecake. I believe it’s a misprint! 😊
Hi M! I’ve gone ahead and updated that image. Sorry about that! N x
Is there a faster way of making the cookie crust cool faster, like can it be placed in the refrigerator for X time to speed up the process? Add the cheesecake batter and start baking? Please let me know I’m a beginner at this and don’t know if placing it in the fridge would ruin it.
Hi Noemi! That should be ok. I generally don’t place things in the fridge to cool, like cakes, because it can cause them to shrink, but with the cookie layer in this cheesecake it should be ok. N x
Before decorating with whipped cream and cookies, can you freeze this cheesecake?
Hi Beth! Sorry, I wouldn’t recommend freezing this cheesecake. N x
Hi Nick, I was just wondering if I would to half this recipe so it serves 6 instead of 12, do I need to use a smaller cake tin or not? If so, what size?
Hi Sana, hmm, I can’t say for sure if halving the recipe would work as I havent tried it. In theory, if I was halving I would use a 6-inch springform pan.
Can you fold in the cookie dough pieces with the chocolate chips to ensure cookie dough throughout the entire cheesecake?
Absolutely! I think that would be fab.