Cookie Dough Cheesecake
This Cookie Dough Cheesecake is the perfect mashup of two classic desserts. A chocolate chip cookie dough crust is topped with rich cheesecake filling, chocolate ganache, and edible cookie dough balls!
If you’re looking for a cheesecake that’s a little different from the rest, then look no further. Our cookie dough cheesecake is just what you need. It’s the perfect combo of two of our favorite things, and once you try it, you’ll fall in love.
Table of contents
❤️ Why You’ll Love This Recipe
- It combines chocolate chip cookies and cheesecake into one amazing dessert.
- It’s rich and decadent like any good cheesecake should be!
- Everyone always loves the classic flavors of this one.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This recipe uses basic baking ingredients for the edible cookie dough balls and cheesecake filling and premade cookie dough for the crust. It’s all very simple. We’re going to give you the highlights here, but you’ll find the complete ingredient list along with amounts in the recipe card at the end of the post.
- Refrigerated chocolate chip cookie dough
- Cream cheese
- Lemon juice
- Chocolate almond bark
- mini chocolate chips
🔪 How to Make Cookie Dough Cheesecake
This is not a no-bake cheesecake, so there will be a few steps. However, they’re all very easy when you break them down. You should have no problem making this delicious cheesecake. So dive in!
Step 1: Prep
Preheat the oven to 350 degrees and line a 9-inch springform pan with parchment paper.
Step 2: Make the Crust
Press the chocolate chip cookie dough into the bottom of the springform pan, pressing it evenly to form the crust. Bake for 12 to 16 minutes until the cookie dough crust is golden brown. Then, transfer the pan to a wire rack to cool.
Step 3: Make the Cheesecake Batter
Mix the cream cheese, heavy cream, vanilla, and lemon juice in a stand mixer on low until the cream cheese is smooth and creamy. Then, add the sugar, flour, and powdered sugar and mix until completely blended. Finally, add the eggs all at once and blend on low just until mixed together. Then, blend on medium-high until the batter is smooth and well-blended.
Step 4: Add the Cheesecake to the Pan
Place the pan in the center of two large, overlapping pieces of foil. Bring the foil up the sides of the pan, wrapping it securely. Then, pour the cheesecake batter into the pan.
Step 5: Bake
Bake the cheesecake at 425 degrees for 15 minutes. Then, turn the heat down to 350 degrees and bake the cheesecake for an hour or until the center is barely jiggly when the pan is moved.
Step 6: Tent When Needed
When the cheesecake begins to brown, make a foil tent and place it over the top of the cheesecake. Continue baking until the hour is up or the center is barely jiggly.
Step 7: Cool
Remove the cheesecake and place it on a wire rack to cool. When it’s fully cooled, wrap it in parchment paper, then in foil, and place it in the refrigerator for at least 12 hours.
Step 8: Make the Ganache
Melt the chocolate almond bark, chocolate chips, and heavy cream in a heavy saucepan on low heat, stirring constantly until the chocolate is completely melted and looks smooth and glossy, not grainy. Add a small amount of heavy cream as needed while you melt the chocolate to maintain a smooth, liquid texture.
Step 9: Cover the Cheesecake
Remove the cheesecake from the refrigerator and place it on a wire rack with parchment paper underneath it. Remove the sides of the pan and pour the ganache over the cheesecake, letting it run over and down the sides.
Let the ganache thicken for between 30 minutes to an hour. When it’s almost hard, place the milk chocolate chips on top of the ganache. Place the parchment and foil back over the cheesecake and place it back in the refrigerator.
Step 10: Combine the Dry Cookie Dough Ingredients
Place the flour in a microwaveable bowl and heat it for 2 minutes on high, stirring well at 15-second intervals. This kills any bacteria in the flour, making the cookie dough edible. Remove from the microwave and mix in the salt.
Step 11: Combine the Wet Cookie Dough Ingredients
Mix the butter, sugar, brown sugar, and vanilla in a stand mixer until light and fluffy. Then, add the heavy cream and blend until smooth and creamy.
Step 12: Finish the Cookie Dough
Add the flour mixture to the wet ingredients and mix until well blended. Scraped won the sides of the bowl, mix again, and remove the bowl. Finally, fold the chocolate chips into the cookie dough.
Chill for 2 hours, then roll into small 2-inch balls, place them on a cookie sheet lined with parchment paper and refrigerate until time to serve the cheesecake.
Step 13: Serve
When ready to serve, place the cheesecake on a large cake plate. Then, place the edible cookie dough balls around the outside edge of the top. Slice with a serrated knife and serve. Enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Cookie Dough Crust – You can use your favorite refrigerated cookie dough for this recipe. They all work.
- Cookie Dough Balls – If you want to cut down on effort, even more, you can find edible cookie dough in the refrigerated section. Use that for the cookie dough balls.
If you think this looks good, you’re going to love this chocolate chip cookie dough fudge.
You’ll only need a handful of kitchen equipment to make this recipe. It doesn’t take much of anything.
- Measuring cups and spoons
- Springform pan
- Baking sheet
- Parchment paper
- Stand mixer
- Mixing spoon
Store this cheesecake in a tightly covered container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to a month in an air-tight, freezer-safe container.
Although this cheesecake is baked, it’s easier than most to make because of the ganache topping. Check out these tips before you dive in.
- The cheesecake is finished baking when it just slightly jiggles when you move the pan back and forth.
- Don’t worry if your cheesecake falls in the middle. The chocolate ganache will cover it up and make it look intentional.
- ALWAYS microwave your flour for the edible cookie dough. Microwaving kills any bacteria that may be present in the flour.
- When making your ganache, keep the heat on low. Too much heat can cause your chocolate to burn and seize.
- You can make the chocolate chip cookie crust as thick or as thin as you like.
- I did not use a water bath for this cheesecake, however, you can add a pan of water to your oven if you prefer to use one.
Do you have questions about this chocolate chip cookie dough cheesecake recipe? Here are the answers to the most commonly asked questions.
Changes in humidity and temperature will cause the cheesecake to fall. If the temperature falls too fast, the cheesecake will shrink too quickly and either fall or crack.
There could be a couple of reasons. First, you could have used the heat that is too high, burning the chocolate. If you used low heat, then you probably simply need to add more heavy cream and continue heating until you get the right consistency.
Cheesecake freezes very well for up to a month, but after that time, ice crystals begin to form in the batter, causing the texture to become grainy.
🍽 More Cheesecake Recipes
Do you enjoy cheesecake? Then try these delicious recipes:
📌 PIN IT!!
Want to make this chocolate chip cheesecake recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cookie Dough Cheesecake
- Measuring Cups and Spoons
- Springform pan
- baking sheet
- parchment paper
- Stand mixer
- Mixing spoon
- 16 ounces chocolate chip cookie dough
- 40 ounces cream cheese softened
- 1 cup sugar
- 4 eggs
- 2 Tablespoons Vanilla
- 1/2 cup powdered sugar
- 1/3 cup heavy cream
- 2 Tablespoons flour
- 1 teaspoon lemon juice
- 8 ounces chocolate almond bark
- 8 ounces Milk chocolate chips
- 1/2 cup heavy cream
- 1 cup Milk chocolate chips
Edible Cookie Doug
- 3 cups flour
- 1 teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 1/2 cup heavy cream
- 1 cup mini milk chocolate chips
- First, line a 9 inch Spring-form pan with parchment paper.
- Remove the chocolate chip cookie dough from the package and place it in the spring-form pan on top of the parchment paper, and press it evenly into the pan, forming the crust.
- Place the pan in the oven at 350 degrees for 12 – 16 minutes, or until the crust is golden brown.
- Remove the crust from the oven to a wire rack and let cool. In the mixing bowl of a stand mixer, place the 5 packages of softened cream cheese, heavy cream, vanilla, and lemon juice.
- Mix on low until the cream cheese is smooth and creamy, scraping down the sides of the mixing bowl while blending the cream cheese.
- Add the sugar, flour, and powdered sugar, and mix until completely blended.
- Add the eggs all at once, and blend on low just until mixed together, then turn the mixer up on medium high until the cheesecake batter is smooth, creamy and well blended.
- Tear off two large pieces of foil, lying one on top of the other on the counter, place the spring-form pan in the center of the foil. Bring the foil up the sides of the pan, wrapping it securely (see photos).
- Pour the cheesecake batter into the spring-form pan, and place it in the oven at 425 degrees for 15 minutes, then turn the oven down to 350, and bake the cheesecake for 1 hour, or until the center is barely jiggly when the pan is moved.
- When the cheesecake starts to brown on top, make a foil tent over the top to prevent burning.
- Just tear off an extra large piece of foil, fold it in half – by length, and then place it over the Spring-form pan, to cover the top, but still allow the heat to bake the cheesecake.
How to tell if a cheesecake is done
- HOW TO TELL IF THE CHEESECAKE IS DONE: Gently move the pan back and forth, and if the middle of the cheesecake jiggles like thick liquid, leave it about another 15 minutes.
- Go back and check again; if it’s just a little jiggly, that’s what you want.
- It will finish setting up in the refrigerator, overnight.
- Go ahead and take the cheesecake out of the oven, and place it on a wire rack to cool.
- When it’s cooled to room temperature, wrap it in parchment paper, and then in foil, tightly and place it in the refrigerator for at least 12 hours.
- If the cheesecake fell in the middle, don’t worry about that, because you’re going to glaze the whole top with a heavy chocolate ganache, and toppings, and no one will ever know.
Make the ganache
- Melt the Chocolate Almond bark, chocolate chips, and heavy cream in a heavy sauce pan on low heat, stirring constantly, until the chocolate is completely melted, looks smooth and glassy, and not grainy.
- While your melting the chocolate, if it thickens, just add a little more cream, and keep stirring until it thins, smooths, and looks glassy, or shiny, almost mirror like.
- Don’t be afraid of adding more cream, just add small amounts until the chocolate is smooth and shiny.
- Remove the cheesecake from the refrigerator, and set it on a wire rack with parchment paper underneath it.
- Remove the spring form from the pan, and pour the chocolate ganache over the top of the cheesecake. It will run over the sides, and down onto the parchment paper.
- That’s okay, just let it sit there until the chocolate begins to set up, between 30 minutes to an hour.
- When it begins to thicken, and is almost hard, place the Milk Chocolate Chips on the top of the ganache.
- Place the parchment and foil back over the cheesecake, and set it back in the refrigerator.
Make the edible chocolate chip cookie dough balls:
- Place the flour in a microwave safe bowl, and microwave for 2 minutes on high, stopping at 15 second intervals, and stirring the flour well.
- Remove from the microwave, add salt, and stir well. Set aside.
- In the mixing bowl of a stand mixer, mix the butter, sugar, brown sugar and Vanilla, until light and fluffy.
- Add the heavy cream, and blend until smooth and creamy.
- Add the flour mixture, and mix until all ingredients are well blended.
- Scrape down the sides of the bowl, and remove the bowl from the mixer.
- Add the chocolate chips, and fold into the cookie dough.
- Place the dough in the refrigerator for 2 hours to chill.
- After the dough is chilled, remove from the refrigerator, and roll into small balls, about2 inches, and place on a parchment paper lined cookie sheet, and refrigerate until time to serve the cheesecake.
- When you’re ready to serve the cheesecake, place the cheesecake on a large cake plate.
- Place the edible cookie dough balls on top of the cheesecake.
- Cut the cheesecake with a sharp serrated knife into 2 inch pieces, serve, and Enjoy!
- I used Pillsbury chocolate chip cookie dough for the crust, but you can use any prepared dough you prefer, or you can make your own cookie dough. I found this worked well, and made the cheesecake really delicious.
- I used about 3/4 of the large log of dough, but you can use the whole log of dough, or just half, depending on how thick you want the crust.
- You can also use Nestle’s Toll House dough as well. It comes in a tub, so just scoop out as much as you’d like for the crust.
- Just make sure you line your Spring-form pan with parchment paper so the dough doesn’t stick, or burn, and bakes evenly.
- DO NOT SKIP the step where you cook the flour in the microwave for the Edible cookie dough. Some flours have been known to carry traces of Salmonella, so cook the flour to prevent any bacteria in the Edible cookie dough.
- The flour will be hot when you take it out of the microwave, so do be careful when stirring.