cookie dough cheesecake recipe

Written ByJenny Smyth Posted on
cookie dough cheesecake recipe
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The Best cookie dough cheesecake recipe

I’ve always been a fan of cheesecakes, and when I first made this cookie dough cheesecake recipe, I knew I was onto something special. The combination of a classic cheesecake with the richness of cookie dough is a match made in heaven.

As a busy mom, I love that this recipe is easy to make and can be customized to suit any occasion. My family and kids adore it, and it’s become a staple in our household.

Not only does it taste amazing, but it’s also relatively healthy compared to other dessert recipes. The key to making this cheesecake work is using a high-quality cookie dough that’s not too sweet or overpowering.

By combining the creaminess of the cheesecake with the crunch of the cookie dough, you get a delightful texture that’s sure to impress. This recipe has become a favorite among my friends and family, and I’m confident it will be a hit at any gathering or celebration you attend.

I’ve experimented with various flavor combinations, but the classic cookie dough remains my go-to choice.

Cookie Dough Cheesecake

Cookie Dough Cheesecake

4.7 from 777 votes

A decadent no-bake cheesecake with a creamy filling and chunks of edible cookie dough. This dessert combines the best of two worlds for a rich and satisfying treat.

Prep Time30 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 12Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream

For the Edible Cookie Dough

1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated
1/2 cup mini chocolate chips

👨‍🍳Directions

1Prepare the crust by mixing graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until fully combined.
2Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
3Place the pan in the refrigerator to set while you prepare the filling.
4In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
5Add 1/2 cup sugar and 1 teaspoon vanilla extract, and continue beating until the mixture is light and fluffy, scraping down the sides as needed.
6In a separate bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
7Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain, creating a light and airy filling.
8To make the edible cookie dough, beat 1/2 cup softened butter, brown sugar, and 1/4 cup granulated sugar in a bowl until creamy, about 2 minutes.
9Add milk and 1 teaspoon vanilla extract, then mix in the heat-treated flour and mini chocolate chips until a soft dough forms.
10The dough should hold together when pressed.
11Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula.
12Drop spoonfuls of cookie dough over the top and gently press them into the filling, leaving some visible on the surface.
13Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm to the touch.
14To serve, run a knife around the edge of the pan and release the springform latch.
15Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat pieces.
16The cheesecake should be creamy and hold its shape when sliced.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 34g💛Saturated Fat: 20g❤️Cholesterol: 95mg🧂Sodium: 260mg🌾Total Carbs: 49g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 6g

📝Notes

To heat-treat flour, spread it on a baking sheet and bake at 350°F for 5 minutes, then let cool completely. This ensures the flour is safe to eat raw. For best results, use full-fat cream cheese and chill the cheesecake overnight for a firmer texture.

Watch Video Of How Cookie Dough Cheesecake Works

This cookie dough cheesecake recipe is perfect for any occasion – whether you’re hosting a dinner party or simply need a delicious dessert for your family gathering. One of the best things about this recipe is its versatility; you can customize it to fit any theme or occasion by using different flavors or decorations.

When storing leftover cheesecake, make sure to wrap it tightly in plastic wrap or aluminum foil and refrigerate at 40°F (4°C) or below within two hours of baking. To reheat your cheesecake, place it on a baking sheet lined with parchment paper and bake at 350°F (175°C) for about 15-20 minutes until warmed through.

❓ Frequently Asked Questions About Cookie Dough Cheesecake

Q: What type of cookie dough should I use for this recipe?

For this recipe, you’ll want to use a high-quality cookie dough that’s not too sweet or overpowering. Look for a brand that uses real butter and sugar, and avoid any with added preservatives or artificial flavorings.

Q: Can I use store-bought cookie dough instead of making my own?

While store-bought cookie dough can be convenient, it’s often lacking in flavor and texture compared to homemade. If you’re short on time, consider making your own cookie dough from scratch using a mix or from-scratch recipe.

Q: How do I ensure my cheesecake doesn’t crack during baking?

To prevent cracking, make sure your cheesecake cools slowly in the oven after baking. This will help prevent it from contracting too quickly and causing cracks.

Q: Can I make this recipe ahead of time or freeze it for later?

Yes! You can make this recipe ahead of time by preparing the cookie dough and cheesecake mixture separately and storing them in the fridge for up to 24 hours before assembling and baking. As for freezing, you can freeze individual portions of the cheesecake for up to 3 months.

Q: What’s the ideal serving size for this cheesecake?

Slice your cheesecake into 12-16 portions depending on your preference for serving size. Each slice should be around 3-4 inches in diameter.

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