Chocolate chip cookie dough cheesecake is the dreamy dessert mashup you didn’t know you needed. Combining the creamy decadence of classic cheesecake with soft, sweet bites of chocolate chip cookie dough, this dessert is a showstopper for any occasion. With a chocolate cookie crust, smooth filling, and plenty of rich chocolate chips, each bite is pure bliss. Whether you’re baking for a party or treating yourself to a luxurious dessert, this recipe will deliver every time. Follow along for detailed steps, helpful tips, and ways to customize it just the way you like.
Why You’ll Love This Chocolate Chip Cookie Dough Cheesecake
You’ll fall in love with this cheesecake because it truly has it all. The creamy, tangy richness of cheesecake perfectly complements the sweet, chewy cookie dough, making for a decadent dessert that’s hard to resist. Mini chocolate chips throughout the batter add extra chocolatey goodness, while the whipped cream topping offers a light and airy finish. It’s impressive enough for special occasions, yet simple enough to make at home. And because it tastes even better the next day, it’s perfect for preparing ahead.
Ingredients
For the Cookie Dough:
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1/2 cup (113 g) butter, softened
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1/2 cup (106 g) granulated sugar
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1/2 cup (106 g) packed light brown sugar
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2 tablespoons milk
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2 teaspoons vanilla extract
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1 cup (142 g) all-purpose flour
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1/4 teaspoon salt
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1 cup (170 g) mini chocolate chips
For the Crust:
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6 tablespoons (85 g) butter, melted
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2 1/2 cups chocolate cookie crumbs
For the Filling:
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4 packages (8 oz each) cream cheese, softened (908 g)
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1 cup (212 g) granulated sugar
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1 teaspoon all-purpose flour
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4 large eggs
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1 teaspoon vanilla extract
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1 cup (227 g) sour cream
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1 cup (170 g) mini chocolate chips
For the Garnish:
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1 cup heavy whipping cream, whipped to stiff peaks
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Optional: 1 tablespoon powdered sugar
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Mini chocolate chips or chocolate shavings for topping
Step-by-Step: How to Make Chocolate Chip Cookie Dough Cheesecake
1. Prepare the Cookie Dough:
In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Mix in the milk and vanilla extract. Add the flour and salt, stirring until combined. Fold in the mini chocolate chips. Shape the dough into small balls, about one teaspoon each, and place them on a wax paper-lined tray. Freeze until firm.
2. Make the Crust:
In a separate bowl, stir together the melted butter and chocolate cookie crumbs until evenly combined. Lightly grease a 10-inch springform pan, then press the crumb mixture into the bottom and halfway up the sides. Set aside.
3. Mix the Cheesecake Filling:
Using a hand or stand mixer, beat the softened cream cheese, sugar, and flour on high until smooth. Add the eggs one at a time, mixing just until incorporated. Blend in the vanilla and sour cream until smooth but not overmixed.
4. Assemble the Cheesecake:
Pour half of the cheesecake batter over the prepared crust and smooth the top. Fold the frozen cookie dough balls and mini chocolate chips into the remaining batter, then pour it into the pan. Smooth the surface gently.
5. Bake:
Bake in a preheated 325°F (163°C) oven for 60–70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
6. Cool and Chill:
Let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up.
7. Garnish and Serve:
Before serving, top each slice with whipped cream and a sprinkle of mini chocolate chips or shaved chocolate.
Helpful Tips
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Use room temperature ingredients for a smoother, lump-free batter.
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Don’t skip freezing the cookie dough—it helps them retain shape during baking.
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Avoid overmixing the filling to prevent air bubbles and cracks.
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Let the cheesecake rest in the oven after baking to reduce cracking.
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Chill overnight for the most delicious results.
Substitutions and Variations
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Try crushed Oreos or graham crackers for the crust.
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Swap mini chocolate chips with dark, milk, or white chocolate chunks.
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Add chopped nuts to the cookie dough for extra texture.
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Replace sour cream with Greek yogurt for a tangy twist.
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Use gluten-free flour and cookies to make it gluten-free.
Storage Instructions
Cover and refrigerate any leftovers for up to 5 days. To freeze, wrap the entire cheesecake or individual slices tightly in plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving. Add toppings after thawing for best presentation.
Nutritional Information
Approximate per serving (1 of 15):
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Calories: 540
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Total Fat: 38g
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Saturated Fat: 23g
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Cholesterol: 145mg
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Sodium: 320mg
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Carbohydrates: 41g
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Sugars: 31g
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Protein: 7g
Nutrition values are estimates and may vary depending on specific ingredients used.
Serving Suggestions
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Drizzle with warm chocolate or caramel sauce.
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Serve alongside fresh berries or a fruit compote.
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Add a scoop of vanilla ice cream for an extra treat.
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Pair with espresso or a dessert wine for a luxurious experience.
Frequently Asked Questions About Chocolate Chip Cookie Dough Cheesecake
Can I prepare this cheesecake in advance?
Yes! This cheesecake is actually best when made the day before. Chilling overnight enhances its texture and flavor.
Do I need to use a water bath for baking?
A water bath is optional. As long as you avoid overmixing and let the cheesecake cool slowly, it should bake evenly without cracking.
Can I use store-bought cookie dough?
You can, but ensure it’s safe for raw consumption. Homemade dough gives the best flavor and consistency.
Can I freeze the whole cheesecake?
Absolutely. Wrap it tightly and store it for up to 2 months. Thaw overnight in the fridge before serving, and garnish just before slicing.
Final Thoughts
Thanks so much for visiting and giving this chocolate chip cookie dough cheesecake a try. This dessert is a delicious celebration of everything sweet, comforting, and crowd-pleasing. With its creamy filling and cookie dough bursts, it’s an irresistible treat that’s surprisingly easy to make. I hope this recipe becomes a new favorite in your home. Happy baking, and thank you for being a part of this food-loving community!
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Chocolate Chip Cookie Dough Cheesecake
Description
Chocolate chip cookie dough cheesecake is a decadent dessert featuring creamy cheesecake, mini cookie dough bites, and a rich chocolate cookie crust. Perfect for parties, holidays, or anytime you’re craving a crowd-pleasing sweet treat. Make it ahead and serve chilled. Save and try it today!
Ingredients
For the Cookie Dough:
1/2 cup (113 g) butter, softened
1/2 cup (106 g) granulated sugar
1/2 cup (106 g) packed light brown sugar
2 tablespoons milk
2 teaspoons vanilla extract
1 cup (142 g) all-purpose flour
1/4 teaspoon salt
1 cup (170 g) mini chocolate chips
For the Crust:
6 tablespoons (85 g) butter, melted
2 1/2 cups chocolate cookie crumbs
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened (908 g)
1 cup (212 g) granulated sugar
1 teaspoon all-purpose flour
4 large eggs
1 teaspoon vanilla extract
1 cup (227 g) sour cream
1 cup (170 g) mini chocolate chips
For Garnish (Optional):
1 cup heavy whipping cream, whipped
1 tablespoon powdered sugar (optional)
Mini chocolate chips or shaved chocolate
Instructions
1. Prepare the Cookie Dough:
In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Mix in the milk and vanilla extract. Add the flour and salt, stirring until combined. Fold in the mini chocolate chips. Shape the dough into small balls, about one teaspoon each, and place them on a wax paper-lined tray. Freeze until firm.
2. Make the Crust:
In a separate bowl, stir together the melted butter and chocolate cookie crumbs until evenly combined. Lightly grease a 10-inch springform pan, then press the crumb mixture into the bottom and halfway up the sides. Set aside.
3. Mix the Cheesecake Filling:
Using a hand or stand mixer, beat the softened cream cheese, sugar, and flour on high until smooth. Add the eggs one at a time, mixing just until incorporated. Blend in the vanilla and sour cream until smooth but not overmixed.
4. Assemble the Cheesecake:
Pour half of the cheesecake batter over the prepared crust and smooth the top. Fold the frozen cookie dough balls and mini chocolate chips into the remaining batter, then pour it into the pan. Smooth the surface gently.
5. Bake:
Bake in a preheated 325°F (163°C) oven for 60–70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
6. Cool and Chill:
Let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up.
7. Garnish and Serve:
Before serving, top each slice with whipped cream and a sprinkle of mini chocolate chips or shaved chocolate.
Notes
For best results, let the cheesecake chill overnight.
Avoid overmixing the batter to prevent cracks.
Use a water bath if you prefer, though it’s not required.
Freeze individual slices for a convenient make-ahead dessert.
Add toppings after thawing when freezing.
Nutrition
- Serving Size: 1 slice (1/15 of recipe)
- Calories: 540
- Sugar: 31g
- Carbohydrates: 41g
- Protein: 7g