Amazing Cookie Dough Cheesecake Recipe

Published Categorized as Journal, Baking Tagged

If you love cookie dough and cheesecake, there’s no doubt you’ll love cookie dough cheesecake. This no bake cheesecake is chock full of cream cheese, cookies, and of course, delectable cookie dough. This made from scratch rendition of two of my favorite desserts hits the spot every time and isn’t for those looking for something light. Its rich and creamy texture is perfect for days when you simply want to kick back and pig out!

So, how can you make this delicious cookie dough cheesecake a reality in your home? Stick around. In this post, I’ll detail exactly how to make a cream cheese mixture that you can combine with edible cookie dough to come up with an awesome treat you won’t want to share.

So, if you’re ready, let’s dig in!

Amazing Cookie Dough Cheesecake Recipe

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Amazing Cookie Dough Cheesecake Recipe

Check out each step of the recipe below as well as the ingredients involved. As you’ve likely already observed, many of the ingredients overlap, so you can expect to have a cluttered counter throughout the entirety of this process. Don’t worry though; the outcome will be totally worth it once you’re through. Enjoy!

  • Author: Anna
  • Yield: 1 cake 1x
  • Category: dessert

Ingredients

Scale
  • 2 1/4 cup chocolate chip cookie crumbs
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/2 cup butter, melted
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 cup mini chocolate chips

Cheesecake Base

  • 32 ounces of cream cheese, room temperature
  • 1/2 cup cup granulated sugar
  • 1/2 cup brown sugar
  • 2/3 cup yogurt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 eggs, slightly beaten
  • 1 cup mini chocolate chips

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 teaspoon vanilla 
  • 1/2 cup heavy whipping cream

Cinammon Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon

Instructions

  1. To begin, start by making your chocolate chip cookie crust. In a mixing bowl, mix together your cookie crumbles along with your melted butter, vanilla, and cinnamon. Firmly press the mixture together with your hands so that it comes together. Transfer the mixture into a 9-inch cake pan and press it along the bottom. Refrigerate for 15 minutes.
  2. Continue with the rest of the recipe in the meantime.

Edible Cookie Dough

  1. As your buttery cookie crumbles continue to chill, go ahead and heat treat your flour.
  2. Preheat your oven to 350 degrees Fahrenheit. Spread your flour over a parchment paper lined baking sheet. Place your baking sheet in the oven and heat the flour for 7-10 minutes. Watch carefully for burning. Allow the flour to cool completely before moving on to the next step.
  3. In a mixing bowl, combine your butter, brown sugar, and granulated sugar using a hand mixer. Beat until light, fluffy, and pale.
  4. To this add, two tablespoons of milk, along with vanilla extract and salt until well combined.
  5. Sift your cooled heat treated flour over the wet mixture and fold in your chocolate chips.
  6. Scoop tiny bits of your cookie dough and roll them into balls. Place them on parchment lined baking sheets and place in the refrigerator until they are cold and firm, usually about 30-40 minutes.
  7. Keep your cookie dough balls refrigerated until it is time to incorporate them in your cream cheese. Note: Alternatively, you can use frozen cookie dough balls if refrigerating them seems to take too long.

Cream Cheese Filling

  1. As your cookie dough chills, beat your cream cheese at room temperature in a mixing along with your granulated and brown sugar, sour cream, and vanilla extract using a hand mixer.
  2. Once fully mixed, add your salt and 4 eggs. Stir carefully with a wooden or rubber spatula. Stir in one cup of mini chocolate chips.
  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Remove your chilled cookie dough balls from the fridge along with your cookie crust. Using a wooden spoon or rubber spatula, stir the cookie dough balls into the cream cheese mixture. Feel free to stash aside 1/3 of your cookie dough as remaining cookie dough for topping this dreamy cheesecake if you wish.
  3. Carefully spoon the mixture into your prepared cookie dough crust. Place your 9-inch cake pan into a 10-inch cake pan and place both into a roasting pan filled halfway with water. Cover the cake pans with three sheets of aluminum foil.
  4. Stick your assembled cheesecake mixture into the oven and bake for 75-80 minutes. Remember that the center of the cheesecake will remain jiggly when removed. The edges should be set.
  5. Allow the cheesecake to cool, preferably in the oven (shut off the heat and prop open the door) for about 25-30 minutes.

Chocolate Sauce

  1. As you allow the cheesecake to cool, go ahead and prepare your chocolate sauce.
  2. To do so, take a small saucepan and place it over low-medium heat.
  3. Melt semi sweet chocolate chips in the pan, before adding and whisking your heavy whipping cream and vanilla extract to the mixture.
  4. The result should be a thick and decadent chocolate syrup. Set aside to cool slightly.

Whipped Cream

  1. As your chocolate sauce and cheesecake cools, make your whipped cream.
  2. Combine your heavy whipping cream with powdered sugar, vanilla extract, and cinnamon.
  3. Stash in the fridge until you’re ready to use it.
  1. Remove cheesecake from cooling in the oven and place on the counter.
  2. Remove the 9 inch cake pan from the roasting pan (carefully) and place on a clean surface.
  3. Remove aluminum foil pieces from the top of the cake pan. Place your cheesecake in the fridge for 5 hours or overnight.
  4. Once chilled, drizzle chocolate sauce over the cheesecake, top with cookie dough pieces (optional) and each individual serving with a dollop of whipped cream. Enjoy!

Did you make this recipe?

Share a photo and tag Cooks Dream — can’t wait to see what you’ve made!

Making cookie dough cheesecake involves several steps that make it a bit different from other cheesecake recipes you may have tried. You’ll need to set aside time and specific ingredients to help this one come to life, but I promise you that once you do, you’ll love the outcome.

This cookie dough cheesecake involves a cookie crust, edible cookie dough, the inner cheesecake mixture, a chocolate ganache sauce, and homemade whipped cream. Phew! Each of these steps will require its own ingredients and processes, so pay close attention to each step as they come about.

Now for the fun part. As mentioned before, there are several ingredients you’ll need to make thick creamy cheesecake batter with edible cookie dough balls come to life. Take note of each ingredient for each step in the process in order to be most prepared before baking.

The ingredients are:

  • Chocolate chip cookie crumbs
  • Vanilla
  • Cinnamon
  • Melted butter
  • Butter
  • Brown sugar
  • Granulated sugar
  • Milk
  • Vanilla extract
  • Salt
  • All-purpose flour
  • Mini chocolate chips

FOR THE CHEESECAKE

  • Room temperature cream cheese
  • Granulated sugar
  • Brown sugar
  • Yogurt
  • Vanilla extract
  • Salt
  • Room temperature eggs
  • Mini chocolate chips

FOR THE GANACHE

  • Semi-sweet chocolate chips
  • Heavy whipping cream

FOR THE WHIPPED CREAM TOPPING

  • Heavy whipping cream
  • Powdered sugar
  • Pure vanilla extract
cookie dough cheesecake

Now that you know what items you’ll need on hand to make this chocolate chip cookie dough cheesecake a reality, it’s time to get busy.

Check out each step of the recipe below as well as the ingredients involved. As you’ve likely already observed, many of the ingredients overlap, so you can expect to have a cluttered counter throughout the entirety of this process. Don’t worry though; the outcome will be totally worth it once you’re through. Enjoy!

Ingredients

  • 2 1/4 cup chocolate chip cookie crumbs
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/2 cup butter, melted
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 cup mini chocolate chips

Cheesecake

  • 32 ounces of cream cheese, room temperature
  • 1/2 cup cup granulated sugar
  • 1/2 cup brown sugar
  • 2/3 cup yogurt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 eggs, slightly beaten
  • 1 cup mini chocolate chips

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 teaspoon vanilla 
  • 1/2 cup heavy whipping cream

Cinnamon-Essenced Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  1. To begin, start by making your chocolate chip cookie crust. In a mixing bowl, mix together your cookie crumbles along with your melted butter, vanilla, and cinnamon.
  2. Firmly press the mixture together with your hands so that it comes together.
  3. Transfer the mixture into a 9-inch cake pan and press it along the bottom. Refrigerate for 15 minutes.
  4. Continue with the rest of the recipe in the meantime.
  1. As your buttery cookie crumbles continue to chill, go ahead and heat treat your flour.
  2. Preheat your oven to 350 degrees Fahrenheit. Spread your flour over a parchment paper lined baking sheet. Place your baking sheet in the oven and heat the flour for 7-10 minutes. Watch carefully for burning. Allow the flour to cool completely before moving on to the next step.
  3. In a mixing bowl, combine your butter, brown sugar, and granulated sugar using a hand mixer. Beat until light, fluffy, and pale.
  4. To this add, two tablespoons of milk, along with vanilla extract and salt until well combined.
  5. Sift your cooled heat treated flour over the wet mixture and fold in your chocolate chips.
  6. Scoop tiny bits of your cookie dough and roll them into balls. Place them on parchment lined baking sheets and place in the refrigerator until they are cold and firm, usually about 30-40 minutes.
  7. Keep your cookie dough balls refrigerated until it is time to incorporate them in your cream cheese. Note: Alternatively, you can use frozen cookie dough balls if refrigerating them seems to take too long.

Cream Cheese Filling

  1. As your cookie dough chills, beat your cream cheese at room temperature in a mixing along with your granulated and brown sugar, sour cream, and vanilla extract using a hand mixer.
  2. Once fully mixed, add your salt and 4 eggs. Stir carefully with a wooden or rubber spatula. Stir in one cup of mini chocolate chips.
  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Remove your chilled cookie dough balls from the fridge along with your cookie crust. Using a wooden spoon or rubber spatula, stir the cookie dough balls into the cream cheese mixture. Feel free to stash aside 1/3 of your cookie dough as remaining cookie dough for topping this dreamy cheesecake if you wish.
  3. Carefully spoon the mixture into your prepared cookie dough crust. Place your 9-inch cake pan into a 10-inch cake pan and place both into a roasting pan filled halfway with water. Cover the cake pans with three sheets of aluminum foil.
  4. Stick your assembled cheesecake mixture into the oven and bake for 75-80 minutes. Remember that the center of the cheesecake will remain jiggly when removed. The edges should be set.
  5. Allow the cheesecake to cool, preferably in the oven (shut off the heat and prop open the door) for about 25-30 minutes.

Chocolate Sauce

  1. As you allow the cheesecake to cool, go ahead and prepare your chocolate sauce.
  2. To do so, take a small saucepan and place it over low-medium heat. Melt semi sweet chocolate chips in the pan, before adding and whisking your heavy whipping cream and vanilla extract to the mixture.
  3. The result should be a thick and decadent chocolate syrup. Set aside to cool slightly.

Whipped Cream

  1. As your chocolate sauce and cheesecake cools, make your whipped cream.
  2. Combine your heavy whipping cream with powdered sugar, vanilla extract, and cinnamon.
  3. Stash in the fridge until you’re ready to use it.
  1. Remove cheesecake from cooling in the oven and place on the counter.
  2. Remove the 9 inch cake pan from the roasting pan (carefully) and place on a clean surface. Remove aluminum foil pieces from the top of the cake pan.
  3. Place your cheesecake in the fridge for 5 hours or overnight.
  4. Once chilled, drizzle chocolate sauce over the cheesecake, top with cookie dough pieces (optional) and each individual serving with a dollop of whipped cream. Enjoy!
Amazing Cookie Dough Cheesecake Recipe

Using Premade Ingredient Replacements

Now that you know how to make the cheesecake from scratch, I want you to know that it’s totally possible to make this cheesecake using a few premade ingredients.

For example, feel free to use store bought cookie dough instead of homemade cookie dough for this recipe. However, you’ll need to remember that doing it this way requires that you find a cookie dough that is safe to eat. Pillsbury sells a variety labeled as “safe-to-eat” that may work well.

Additionally, you can opt to use store bought whipped cream along with premade chocolate drizzle to make things even easier. It may not taste quite as good as homemade, but hey, at least it’ll cut down on time!

The following are just a few more helpful tips to ensure your cookie dough cheesecake turn out perfectly:

  • Use full fat cream cheese: When whipping up this cookie dough cheesecake recipe, you’ll want to ensure that you use full fat cream cheese, sour cream, and other full fat ingredients in order for the recipe to turn out correctly. While I’m certainly a fan of substituting healthier alternatives for unhealthy ones, in this recipe, cutting corners just won’t cut it!
  • Add more milk if needed: When making the edible cookie dough, feel free to add a little more or less milk, depending on the consistency of your cookie dough. If it seems too thick, add one tablespoon more to help smooth things out. If it’s too runny, add a tad more flour.
  • Room temperature ingredients: In baking, in general, it’s always best if you use room temperature ingredients, unless otherwise specified. This is especially important when using butter and eggs. It helps baked ingredients bake more evenly, and also, it helps with texture.
  • Water pan: you may be curious about why I had you add your beautiful cheesecake to another pan with water before baking. This helps the cheesecake not to crack on the top. The steam helps the top of the cheesecake to remain smooth and intact which is more enjoyable to look at. Just be sure to cover the top of the cheesecake with foil to ensure no water gets into the cheesecake mixture.
  • Cinnamon whipped cream: the cinnamon whipped cream is my own little touch, but it’s not completely necessary. If you love the taste of cinnamon you may increase the amount of cinnamon you use to 1/4 teaspoon, but if you’d rather not use it at all, just skip it! Omitting the cinnamon won’t have any negative effect on the whipped cream itself.

Not in the slightest. Remember that cheesecake is already rich in calories due to the cream cheese and sugar used. On top of that, cookie dough is chock full of butter and other calorie rich ingredients that take this yummy treat up and over the edge.

Still, you may be wondering if it’s possible to cut a few calories by making a few substitutions along the way. My answer? Don’t try it.

While I am usually an advocate for healthy eating and nutritional renditions of fun desserts, there’s a time when you just need to let your hair down and allow yourelf a slice of cake (or two). When it comes to a cheesecake mixture, using whole fat ingredients is key in maintaining the proper consistency and texture. Otherwise, you risk your cheesecake turning into a runny hot mess instead of the firm and creamy consistency you’re used to.

Just trust me here. Try not to make nutritional substitutions for this particular recipe.

Heat Treated Flour

It is important to note that when making your cookie dough cheesecake, you’ll first need to utilize heat treated flour in order to make your cookie dough safe and edible to eat.

If you didn’t know, cookie dough, in and of itself, isn’t safe to eat. Most cookie recipes start with delicious cookie dough that’s just as fun to lick off the spoon as it is to bake. Unfortunately, eating cookie dough this way could spell trouble for your health, and no, it isn’t only the raw eggs that are to blame.

Although raw eggs do contain bacteria (such as Salmonella and E. coli), there’s another threat that looms with inedible cookie dough, and that’s raw flour. Raw flour contains the same bacteria forms and, thus, must be cooked in order to disintegrate these germs and make it safe to eat.

So, how do you heat treat the flour used in chocolate chip cheesecake? It’s simple.

  1. Take regular flour and bake it in the oven at 350 degrees Farenheit over a parchment paper lined baking sheet.
  2. Cook the flour for about 7-10 minutes and allow it to cool before using.

That’s it!

Alternatively, you could microwave your flour by placing it in a bowl and nuking it until it reaches 165 degrees Fahrenheit using a food thermometer. Start nuking at 30 seconds, check with a thermometer, and nuke at subsequent 15 second intervals from there.

As you can see, cookie dough cheesecake takes some effort, but honestly, it’s worth the work! Whip up this delicious recipe using edible cookie dough, cream cheese, and a few other basic ingredients to get on your way to creating a stupendous dessert fit for the holidays, special occasions, or heck, even a night home alone.

For another fun cheesecake recipe to try, why not go for this easy, no-bake Fruity Pebbles cheesecake?

I hope you’ve enjoyed this rich and scrumptious recipe. Until next time!

FAQs

What does the cookie dough cheesecake taste like?

Cookie dough cheesecake tastes like the best cookie dough flavor you could imagine enveloped in thick luscious cheesecake flavor. This unique flavor mashup is one you won’t want to miss, especially since you won’t find this dessert everywhere. Instead of hunting for it, try your hand at my recipe and see what you think. I’m fairly confident you won’t be disappointed!

Did Cheesecake Factory discontinue Cookie Dough Cheesecake?

Sadly, it does seem to be the case that Cheesecake Factory has discontinued the Cookie Dough Cheesecake. Still, you should be sure to keep your eyes peeled, as the Cheesecake Factory is known to roll out outstanding new flavors every now and again. Who knows, you may end up seeing it make a comeback!

How many calories does cookie dough cheesecake contain?

Cookie dough cheesecake will contain many calories. However, the exact amount is unknown due to a variety of factors. If you’re counting carbs and calories, it is safe to bet this isn’t the recipe for you. But don’t worry. You’ll likely love eating my low sugar cookie dough instead!

Can I substitute sprinkles for chocolate chips in this recipe?

You sure can. Just be sure to use sugar cookies instead of chocolate chip cookie crumbles in the crust. This is an awesome way to change up this recipe without sacrificing quality or texture. Don’t forget to reserve a few sprinkles for decorating the top of the cheesecake!

How should you store cheesecake?

Store cheesecake in the fridge for 3-4 days in an airtight container. Be sure not to leave the cake out at room temperature, as doing so may render the cake spoiled due to its ingredients.

By Anna

Anna Brooks, the voice behind CooksDream.com, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

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