Delicious Cookie Dough Cheesecake Recipe

Craving the ultimate dessert mashup? Cookie dough cheesecake is a spectacular blend of creamy cheesecake, chunks of safe-to-eat cookie dough, and a buttery chocolate chip cookie crust.

Each bite combines the nostalgia of raw cookie dough with the lusciousness of a classic cheesecake—no wonder it’s a showstopper at birthdays, family gatherings, or anytime you’re in the mood to treat yourself. If you’re looking to impress, this is the dessert to bake.

Ingredients Checklist

This decadent cheesecake is made up of three layers: the cookie dough, a cookie crust, and a creamy cheesecake filling. Here’s everything you’ll need to gather for baking success.

For the Edible Cookie Dough (Egg-Free):

• 1 cup (225g) unsalted butter, room temperature

• 1 cup (200g) packed light brown sugar

• ½ cup (100g) granulated sugar

• ¼ cup (60ml) milk or cream

• 2 teaspoons vanilla extract

• 2 ¼ cups (280g) all-purpose flour (heat-treated for safety, see below)

• 1 teaspoon salt

• 1 cup (175g) mini chocolate chips

For the Chocolate Chip Cookie Crust:

• 2 cups (about 220g) chocolate chip cookie crumbs (from crisp cookies)

• ¼ cup (55g) melted unsalted butter

• Pinch salt

For the Cheesecake Filling:

• 3 (8 oz) blocks full-fat cream cheese, softened

• 1 cup (200g) granulated sugar

• ¾ cup (180ml) heavy cream or sour cream

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

• ½ teaspoon salt

For Decorating:

• Whipped cream

• Extra mini chocolate chips

• Extra cookie dough balls

• Optional: Chocolate ganache drizzle (½ cup chocolate chips + ¼ cup heavy cream)

Step-by-Step Instructions

A layered cheesecake like this is easier than you think! Here’s a full breakdown so you can create perfect results every time.

1. Make the Edible Cookie Dough

Safety Note: Always heat-treat the flour for edible cookie dough! Spread it on a baking sheet and bake at 350°F (175°C) for 7 minutes. Cool completely before using.

• In a large bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy.

• Beat in milk and vanilla.

• Add salt and heat-treated flour, mixing just until incorporated.

• Stir in mini chocolate chips.

• Roll about ¾ of the dough into marble-sized balls (about 40). Place on a parchment-lined tray and freeze until firm (at least 30 minutes). Reserve the rest for topping.

2. Prepare the Cookie Crust

• Preheat oven to 325°F (160°C).

• Pulse crisp chocolate chip cookies in a food processor to fine crumbs. Mix with melted butter and a pinch of salt until the texture is like wet sand.

• Press firmly into the bottom of a 9-inch springform pan lined with parchment. Use a flat-bottomed glass to compact it well.

• Bake for 8–10 minutes. Cool completely before filling.

3. Mix the Cheesecake Batter

• In a large bowl or stand mixer, beat cream cheese until smooth and creamy (no lumps!).

• Gradually add sugar and salt, beating until fluffy.

• Mix in eggs, one at a time, scraping the bowl after each addition.

• Blend in vanilla and heavy cream (or sour cream), beating just until smooth and silky—avoid overmixing.

4. Assemble the Cheesecake

• Scatter half of the frozen cookie dough balls over the cooled crust.

• Pour in half of the cheesecake batter, gently spreading to the edges.

• Sprinkle on remaining cookie dough balls and pour over the rest of the cheesecake batter, smoothing the top.

• Tap the pan on the counter to pop any bubbles.

5. Bake the Cheesecake

• Wrap the outside of the springform pan tightly in foil (to prevent leaks).

• Place in a large roasting pan. Pour hot water halfway up the side of the springform for a water bath—this ensures even baking and a crack-free cheesecake.

• Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set but the center still jiggles slightly.

• Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour. This gentle cooling prevents cracks.

6. Chill and Decorate

• Remove the cheesecake from the oven and cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

• Before serving, top with whipped cream, extra cookie dough balls, and a sprinkle of mini chocolate chips.

• For an extra flourish, drizzle with chocolate ganache (microwave chocolate chips and cream until smooth, let cool slightly, then pour over).

Tips for Perfect Results

• Heat-Treat Flour: This makes the cookie dough totally safe to eat, an essential step!

• Use Room Temperature Ingredients: This ensures a silky cheesecake with no lumps.

• Chill Thoroughly: Don’t rush! Overnight chilling is best for perfect slicing and texture.

• Water Bath: Don’t skip this—it prevents cracks and keeps the cheesecake ultra-creamy.

• Clean Slices: Run your knife under hot water and wipe clean between slices for professional-looking servings.

Serving Suggestions

• For an indulgent finish, serve slices with a drizzle of caramel or chocolate sauce.

• Add a scoop of vanilla ice cream and a sprinkle of extra mini chips for the ultimate cookie dough sundae.

• This cheesecake is rich—small slices go a long way!

Storage and Freezing

• Refrigerate: Store leftovers in an airtight container for up to 5 days.

• Freeze: Wrap slices individually and freeze for up to 1 month. Thaw in the fridge overnight.

• Make Ahead: Both the cookie dough and crust can be made up to 2 days ahead; assemble and bake when ready.

Final Thoughts

This cookie dough cheesecake is a celebration of childhood flavors with a grown-up twist—safe, decadent, and guaranteed to satisfy every sweet craving. With essential safety tips, a reliable baking method, and plenty of room for creativity, this recipe is truly a keeper for any dessert lover.

Ready to wow your guests and yourself? Give this cookie dough cheesecake a try and watch it become a new favorite in your recipe collection!