Chocolate Chip Cookie Dough Cheesecake – A Dreamy Dessert Mashup!

by

This decadent cheesecake combines creamy vanilla cheesecake, edible cookie dough chunks, and a buttery graham crust—no baking required for the dough! Perfect for cookie lovers who want the best of both worlds.

Why You’ll Love This Recipe

✅ No-bake cookie dough – Safe to eat raw
✅ Creamy & rich – Ultra-smooth cheesecake filling
✅ Impressive presentation – Looks like it came from a bakery
✅ Make-ahead friendly – Chill overnight for perfect slices

Ingredients & Substitutions

For the Crust

  • 2 cups graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp brown sugar

For the Cheesecake Filling

  • 24 oz (3 packs) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tbsp vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks

For the Cookie Dough

  • ½ cup (1 stick) butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 cup heat-treated flour*
  • ½ tsp salt
  • 1 cup mini chocolate chips

For Garnish

  • Chocolate sauce
  • Whipped cream

Step-by-Step Instructions

1. Make the Crust

  1. Mix graham crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Chill.

2. Prepare Cookie Dough

  1. Beat butter and sugars until fluffy. Add milk and vanilla.
  2. Mix in heat-treated flour and salt, then fold in chocolate chips.
  3. Roll into ½-inch balls (reserve ¼ cup for topping).

3. Make Cheesecake Filling

  1. Beat cream cheese, powdered sugar, and vanilla until smooth.
  2. Gently fold in whipped cream.

4. Assemble

  1. Spread half the cheesecake filling over the crust.
  2. Press cookie dough balls into the layer.
  3. Top with remaining filling.
  4. Crumble reserved dough on top.

5. Chill & Serve

  • Refrigerate 6+ hours (overnight best).
  • Drizzle with chocolate sauce before serving.

Pro Tips

🍫 Heat-treating flour: Bake at 350°F (175°C) for 5 mins or microwave until 160°F (71°C).
🍪 Cookie dough texture: If too sticky, chill 15 mins before rolling.
🔪 Clean slices: Dip knife in hot water before cutting.

Variations

🍫 Double chocolate: Add cocoa powder to cheesecake layer.
🥜 Peanut butter: Swirl ½ cup peanut butter into filling.
🍬 Funfetti: Use sprinkles instead of chocolate chips.

FAQs

Can I use store-bought dough?

Yes, but ensure it’s egg-free or use edible cookie dough.

How long does it keep?

Fridge for 5 days or freeze 1 month (without toppings).

Can I make it gluten-free?

Use GF graham crackers and flour.

Final Thoughts

This Cookie Dough Cheesecake is pure indulgence—creamy, rich, and packed with cookie dough goodness. Perfect for birthdays, holidays, or anytime you deserve a treat!

Warning: Extremely addictive! 🍰😋

(Tag your creations #CookieDoughCheesecake!)

Leave a Comment