Jump to Recipe Print Recipe
This is the ultimate chocolate chip cookie dough cheesecake. It has a chocolate chip cookie crust, cookie dough baked in a chocolate chip cheesecake, and it's topped with chocolate and more edible cookie dough. If you are a cheesecake lover or a cookie dough lover, you are going to love this cheesecake!
This chocolate chip cookie dough cheesecake is the BEST cookie dough cheesecake. Besides the cookie crust, the best part of this cheesecake is the cookie dough balls baked inside.
The cookie dough balls are frozen, so they stay in the cookie dough form after it bakes. It is SO good.
If you are looking for more cookie dough recipes, try cookie dough cheesecake bars, cookie dough cupcakes, and cookie dough cake.
Jump to:
- Why You Will Love This Cookie Dough Cheesecake Recipe
- Step By Step Recipe Video
- Ingredient Notes for Cookie Dough Cheesecake
- Ingredient Substitutions
- Step By Step Instructions- Cookie Crust, Cheesecake, and Cookie Dough
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools:
- Storing
- 📖 Recipe
Why You Will Love This Cookie Dough Cheesecake Recipe
- Chocolate chip cookie crust- This crust is a chocolate chip cookie! It is so yummy. It also gets slightly under baked, so it remains soft.
- Chocolate chip cheesecake- This baked cheesecake is very light and creamy.
- Cookie dough balls- The cookie dough balls are baked in the cheesecake and they go on top. The cookie dough balls have less sugar, so it is very balanced.
- Chocolate ganache- There is a layer of chocolate ganache on top of the cheesecake.
- Whipped cream- The whipped cream adds an extra light and creamy layer.
Step By Step Recipe Video
Ingredient Notes for Cookie Dough Cheesecake
- Room temperature dairy ingredients- Pull these out 2 hours before baking.
- Butter- Make sure all of the butter is room temperature before using.
- Brown sugar- I used light brown sugar.
- Chocolate chips- You can use regular or dark chocolate chips.
- Milk- Use whole or 2% milk.
- Cream cheese- Use full fat cream cheese.
- Sour cream- Use full fat sour cream
- Heavy cream- Use heavy cream and not half and half.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
- Sour cream- You can use full fat greek yogurt
- Chocolate chips- Use any chocolate chips you would like.
- Brown sugar- You can also us dark brown sugar.
Step By Step Instructions- Cookie Crust, Cheesecake, and Cookie Dough
Here are the steps to make and bake this cookie dough cheesecake.
STEP 1: Cookie crust. Start by mixing the dry ingredients. Then, beat the butter and sugars together. Next, add in the vanilla and egg. Add in the dry ingredients and the chocolate chips.
STEP 2: Press cookie dough into pan. Press the cookie dough into a 9 inch springform pan. Then, bake for 18-22 minutes. It should be golden brown.
STEP 3: Cookie dough balls. Make the cookie dough balls the same way you made the cookie crust. Roll the balls into very small balls, the size of a blueberry. Freeze the balls.
STEP 4: Cheesecake batter. Start by beating the cream cheese. Then, add in the sugar. Beat very well.
STEP 5: Add in the wet ingredients. Add the sour cream, heavy cream, and vanilla. Then, add in the eggs. Mix on low. Mix in the mini chocolate chips and â…”rds of the cookie dough balls.
STEP 6: Bake the cheesecake. Bake the cheesecake for 75-85 minutes. Bake until the cheesecake edges are set and the middle has a slight jiggle.
STEP 7: Chill the cheesecake. Chill the cheesecake for 6 hours or overnight. Then, take the springform pan off.
STEP 8: Chocolate ganache. Pour the ganache over the cheesecake. Chill for 10 minutes for the chocolate to set.
STEP 9: Whipped cream. Make the whipped cream by beating on high until stiff peaks form. Pipe the whipped cream on top.
Expert Baking Tips
The cookie dough balls can be made ahead of time. I made the balls before starting the crust.
When baking the crust, the top will be golden brown. As it cools while you are making the cheesecake batter, it will sink slightly. This is normal.
The cheesecake batter needs to be beaten thoroughly using a mixer. Make sure to scrape the bowl after each step.
To prevent cracks, mix the eggs in on low. The less amount of air you add, the less likely it is to crack.
Another way to prevent cracks is, once the cheesecake is done baking, let the cheesecake slightly cool in the oven.
Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. If it cools too fast, it will fall too fast and crack.
Water Bath
Do the water bath in one of 2 methods. The water bath is crucial for a moist and creamy cheesecake. It also helps to prevent cracks.
Either method you will need hot water from the stove and a large roasting pan.
- Use a 10 inch cake pan. Put the springform pan into the cake pan. Put the cake pan into the roasting pan. Then, pour the hot water half way up the cake pan. This method has no chance of getting water into the crust.
- Wrap the springform pan with foil. Wrap the pan twice tightly. Then, place the springform pan into the roasting pan. Fill with the hot water. This method has a chance of water getting into the crust.
FAQ
Is the cookie dough safe to eat?
Yes it is! There is no egg in the edible cookie dough. Bake the flour at 300F for 5 minutes. This will make the flour edible.
Can I make this cheesecake with no eggs?
I have not recipe tested this. If you make this with an egg substitute, let me know.
Can I make the cheesecake ahead of time?
Yes you can. Wrap the cheesecake once it is cooled overnight. Wrap tightly and freeze. Freeze up to 30 days. Thaw for 1- 2 hours before decorating.
Replacement of sour cream?
You can use full fat greek yogurt.
Recipe Variations
- You can use a graham cracker crust instead of a cookie crust
- You skip the whipped cream to save time.
- Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
- Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
- Piping bags: I like these 18- inch piping bags since they hold more.
- Piping tip: I love this Wilton 1M to pipe frosting.
Storing
Store this cheesecake in an airtight container. Store up to 5 days in the fridge.
Other Cheesecake Recipes To Try
- Brownie Cheesecake
- Caramel Cheesecake
- White Chocolate Cheesecake
- Oreo Cheesecake
Try These Cheesecake Recipes
- Apple cider cheesecake
- Nutella cheesecake
- No bake Oreo cheesecake
- Cherry cheesecake
- Toblerone cheesecake
Make sure to leave me astar reviewbelow!
Make sure to tag me on Instagram@stephaniesweettreats. I hope you loved it! To get more ideasfollow me on Pinterest.
📖 Recipe
Chocolate Chip Cookie Dough Cheesecake
Stephanie Rutherford
This chocolate chip cookie dough cheesecake is the ULTIMATE cheesecake. It has a chocolate chip cookie crust with a baked chocolate chip cheesecake. It has edible cookie dough balls baked into the cheesecake. The cheesecake is topped with chocolate ganache and whipped cream.
5 from 106 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Chilling Time 6 hours hrs
Total Time 9 hours hrs
Course Dessert
Cuisine American
Servings 16 slices
Calories 791 kcal
Ingredients
Chocolate Chip Cookie Crust
- 1 ¼ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter room temperature
- ½ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- ½ teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 cup Semi-sweet chocolate chips
Edible Cookie Dough
- 1 ½ cup All-purpose flour heat treated see notes
- ¼ teaspoon Salt
- ½ cup Unsalted butter room temperature
- ½ cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 tablespoon Milk
- ½ cup Semi-sweet chocolate chips
- ½ cup Mini chocolate chips
Chocolate Chip Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White 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
- â…” Cookie dough balls
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- ½ cup Heavy whipping cream
Whipped Cream
- 1 cup Heavy whipping cream
- 2 tablespoon Powdered sugar
- ½ teaspoon Pure vanilla extract
Instructions
Chocolate Chip Cookie Crust
Preheat oven to 350°F. Spray a 9 inch spring form pan with non-stick baking spray. Place a 9 inch parchment circle on the bottom of the pan and spray again.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
1 ¼ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Salt
Use a mixer and beat the butter, brown sugar, and white sugar together for 2 minutes. The butter should be light and fluffy. Add in the vanilla and egg. Mix until combined.
½ cup Unsalted butter, ½ cup Brown sugar, ¼ cup White granulated sugar, ½ teaspoon Pure vanilla extract, 1 Large egg
Slowly add in the dry ingredients. Add in chocolate chips and mix until all combined.
1 cup Semi-sweet chocolate chips
Pour all of the cookie dough into the pan. Compact the cookie dough on the bottom.
Bake for 18-23 minutes. The crust should be golden brown.
Edible Cookie Dough
White the crust is cooking, start on the edible cookie dough. In a medium bowl, sift the flour and salt together. Set aside.
1 ½ cup All-purpose flour, ¼ teaspoon Salt
Using a mixer, beat the butter, brown sugar, and white sugar together for 2 minutes on medium. The butter should be fluffy. Add in the vanilla and milk.
½ cup Unsalted butter, ½ cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 3 tablespoon Milk
Slowly add in the dry ingredients, once combined, scrape the bowl. Then, add in both chocolate chips. Mix again until combined.
½ cup Semi-sweet chocolate chips, ½ cup Mini chocolate chips
Grab a cookie sheet and top with parchment paper. Take a tiny amount of dough and roll it into a ball. The size should be the size of chick peas to the size of large blueberries. This will make a lot of cookie dough balls.
Place cookie sheet with cookie dough balls in the freezer until ready to add into the cheesecake. The cookie dough should be very firm. It should be at least 15 minutes in the freezer.
Chocolate Chip Cheesecake
Once the cookie crust is done baking, allow it to slightly cool while making cheesecake batter. Lower the heat to 325°F.
Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl. The cream cheese should be fluffy. Add in the sugar and beat again on high for 1 minute. Scrape the bowl. There should be no large chunks of cream cheese left.
24 oz Cream cheese, ¾ cup White granulated sugar
Add in the vanilla, sour cream, and heavy cream. Mix on low until combined, then turn to medium-high and beat for 30 seconds. It should be creamy with no chunks of cream cheese. Scrape the bowl. If there are cream cheese chunks beat again for 30 seconds.
½ cup Sour cream, ¼ cup Heavy whipping cream, 1 teaspoon Pure vanilla extract
Add in the eggs one at a time on low. Mix until just combined. Scrape the bowl one more time and mix for 10 more seconds. Add in the mini chocolate chips and â…”rds of the frozen cookie dough balls. Since it is frozen, it will remain as cookie dough as it bakes. Use a rubber spatula to gently stir it together.
¾ cup Mini chocolate chips, ⅔ Cookie dough balls, 3 Large eggs
Water Bath. Use one of the two methods. Both methods will need hot steaming water and a roasting pan. 1. My favorite. Use a 10 inch cake pan and place the springform pan inside the cake pan. Then, put the cake pan in the roasting pan and fill roasting pan with hot water about halfway up the cake pan.. 2. Cover spring form pan 2 times with aluminum foil to prevent water getting into pan. Then, fill roasting pan with hot water and place spring form pan in the water.
Bake for 75-90 minutes. The cheesecake should be light golden brown on the edges with no cracks. The cheesecake is done baking when there is a slight jiggle in the middle and the edges are set. Prop oven door open and turn off the oven. Let cheesecake slowly cool in oven for 30 minutes.
Take cheesecake out of water bath and transfer to a cooling rack. Allow the cheesecake to cool completely before wrapping in aluminum foil and storing in the fridge. Cheesecake needs to cool for at least 6 hours or overnight.
Chocolate Ganache
Take the pan off the cheesecake and remove the parchment circle. Pour chocolate chips in a small bowl. Take the cookie dough balls out of the freezer and place on the counter.
1 cup Semi-sweet chocolate chips
Use a saucepan on medium-low heat the heavy cream until hot and steaming. Pour heavy cream on top of chocolate chip and let it sit for 1 minute and 30 seconds. Then, use a rubber spatula to stir until ganache is smooth and silky.
½ cup Heavy whipping cream
If there is still chocolate chunks remaining, then heat in microwave for 10 second intervals until melted. If the chocolate gets too hot, let cool for 5 minutes before using.
Pour the ganache into the middle of the cheesecake. Use an icing spatula to smooth the ganache.
Place in the fridge for 10 minutes for the ganache to set.
Whipped Cream
While the ganache is chilling, place a metal mixing bowl and whisk attachment in the freezer for 10 minutes.
Using a mixer, beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.
1 cup Heavy whipping cream, 2 tablespoon Powdered sugar, ½ teaspoon Pure vanilla extract
Pipe whipped cream on the cheesecake. Top with cookie dough balls and mini chocolate chips.
Notes
High altitude baking- For the cookie crust, add an extra 1 tablespoon of flour
Flour- Make sure flour is spooned and leveled.
Make sure all dairy ingredients for cookie dough and cheesecake are room temperature. Take them out 2 hours before hand.
Make this cheesecake at least 1 day before hand.
Nutrition
Calories: 791kcalCarbohydrates: 77gProtein: 8gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 121mgSodium: 315mgPotassium: 298mgFiber: 3gSugar: 53gVitamin A: 1403IUVitamin C: 1mgCalcium: 122mgIron: 3mg
Keyword cheesecake, chocolate chip cheesecake, chocolate chip cookie crust, chocolate ganache, cookie dough, creamy cheesecake, edible cookie dough with no eggs, whipped cream
Tried this recipe?Let us know how it was!