A couple of days ago, I walked into the kitchen just as my cousin was sneaking spoonfuls of cookie dough straight from the bowl. It made me laugh—and sparked a wild idea. Why not combine two comfort food favorites into one unforgettable dessert? Cheesecake has always been the showstopper at family gatherings, but something about that cookie dough moment felt too perfect to ignore.
So, I cleared the counter, grabbed the mixer, and started building something rich, creamy, and nostalgic, but with a playful twist. The final result? A silky cheesecake studded with cookie dough bites that melt into every forkful. As it baked, the whole kitchen filled with buttery, vanilla-kissed aromas—like a cross between your favorite bakery and a cozy café.
This dessert ended up being more than just a recipe. It felt like a little celebration of indulgence and fun, perfect for weekend baking or any time you want to wow a crowd. And trust me, it was hard not to slice into it right away, but that overnight chill? Totally worth the wait.
Short Description
Chocolate Chip Cookie Dough Cheesecake blends velvety smooth cheesecake with sweet, buttery bites of cookie dough on a graham cracker crust. Rich, indulgent, and wildly satisfying, it’s a crowd-pleasing dessert for any occasion.
Key Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
For the cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ¼ cup milk (optional, to adjust dough consistency)
Tools Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Oven
Cooking Instructions
Step 1: Prepare the crust
Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool completely.
Step 2: Make the cheesecake filling
In a large bowl, beat cream cheese and granulated sugar until smooth and fluffy. Add vanilla extract and mix again.
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Blend in the sour cream and heavy cream until silky smooth.
Step 3: Pour and smooth
Pour the cheesecake filling over the cooled crust. Smooth the top using a spatula to create an even surface.
Step 4: Prepare the cookie dough
In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract.
Gradually add the flour and salt until a soft dough forms. Fold in the mini chocolate chips. If the dough feels too dry, stir in milk one tablespoon at a time.
Step 5: Add cookie dough to cheesecake
Drop spoonfuls of the cookie dough over the cheesecake filling. Gently press them just below the surface without fully submerging.
Step 6: Bake
Bake at 325°F for 55–60 minutes. The edges should be set, and the center should have a slight jiggle when gently shaken.
Step 7: Cool and chill
Let the cheesecake cool at room temperature for 1 hour. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
Step 8: Serve and garnish
Before serving, sprinkle extra mini chocolate chips on top for an added touch. Slice and serve chilled.
Why You’ll Love This Recipe
– A showstopping dessert that fuses two favorites into one
– Perfect mix of creamy, crunchy, and chewy textures
– Easy to prep ahead with chill time built-in
– Rich without being overly sweet
Mistakes to Avoid & Solutions
1. Overmixing the batter
Overmixing can add air, leading to cracks. Mix just until combined—especially after adding eggs.
2. Skipping the chill time
It’s tempting, but don’t! The cheesecake needs at least 4 hours in the fridge to firm up.
3. Pressing cookie dough too deep
Push the dough gently into the top of the cheesecake. Pressing too far can sink the dough and ruin the texture.
4. Using cold ingredients
Make sure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
5. Cutting too soon
Always chill thoroughly before slicing. A warm cheesecake will collapse or crack when cut.
Serving and Pairing Suggestions
Serve chilled slices topped with a few extra mini chocolate chips or a dollop of whipped cream. This cheesecake pairs well with:
– Fresh berries (especially strawberries or raspberries)
– A drizzle of chocolate or caramel sauce
– Espresso or strong black coffee
– Vanilla bean ice cream for extra indulgence
Serve it plated for a dinner party or slice it into squares for casual, bite-sized treats.
Storage and Reheating Tips
Refrigerator: Store leftovers tightly wrapped or in an airtight container for up to 5 days.
Freezer: Freeze individual slices on a tray, then wrap in plastic and foil. Store in a zip-top bag for up to 2 months.
Thawing: Defrost in the fridge overnight.
Reheating: Cheesecake is best served cold. If you must warm it, do so gently at room temp—never microwave.
FAQs
1. Can I use store-bought cookie dough?
Yes, but it’s best to use edible dough made without eggs. Homemade gives you more control over texture and sweetness.
2. What type of cream cheese works best?
Use full-fat, brick-style cream cheese. Avoid whipped or spreadable versions—they don’t set the same.
3. Why did my cheesecake crack?
Cracks usually come from overbaking or rapid cooling. Bake until just set, and let it cool slowly before chilling.
4. Can I make this gluten-free?
Yes! Use gluten-free graham crackers and a 1:1 gluten-free flour blend for the cookie dough.
5. How do I know when it’s done baking?
The edges will be firm, and the center should jiggle just slightly. Don’t wait for it to fully set in the oven.
Tips & Tricks
– Tap the pan gently on the counter before baking to release air bubbles.
– Use a hot knife (dipped in warm water) for clean, sharp slices.
– Place a pan of water on the bottom rack of your oven to help prevent cracking.
– Let the cheesecake cool gradually to room temp before chilling—don’t rush it.
– Add a pinch of espresso powder to the cookie dough for extra depth.
Recipe Variations
1. Peanut Butter Cookie Dough Cheesecake
Swap mini chocolate chips for peanut butter chips.
Add 2 tablespoons of creamy peanut butter to the cheesecake batter.
Top with crushed peanuts before serving.
2. Oreo Cookie Dough Cheesecake
Replace graham cracker crust with crushed Oreos and butter.
Fold crushed Oreos into the cheesecake filling.
Use white chocolate chips in the cookie dough.
3. Salted Caramel Cookie Dough Cheesecake
Drizzle salted caramel sauce between the crust and filling layer.
Add a light caramel swirl on top before baking.
Sprinkle flaked sea salt and extra caramel before serving.
Final Thoughts
Watching this cheesecake come together felt like blending memories into batter—soft cookie dough, smooth cream cheese, a buttery base. Each layer brought its own texture and charm, and the result was something that surprised even me. It was rich but not overwhelming, playful but still elegant.
What really stood out was how the cookie dough settled into the filling, giving each bite a bit of chew and a burst of brown sugar goodness. It’s the kind of dessert that disappears faster than expected, with people sneaking extra bites straight from the fridge.
If you’ve been looking for a new weekend baking project, or just a reason to treat yourself, this one hits all the right notes. From the toasty crust to the creamy middle and sweet doughy topping, every layer feels like a reward worth savoring.
Chocolate Chip Cookie Dough Cheesecake
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake filling:
- 3 packages packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
For the cookie dough:
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ¼ cup milk optional, to adjust dough consistency
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool completely.
- Beat cream cheese and sugar until smooth and fluffy. Mix in vanilla. Add eggs one at a time, beating well after each. Blend in sour cream and heavy cream until smooth.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Mix in vanilla.
- Add flour and salt gradually until a soft dough forms. Fold in mini chocolate chips.
- Drop spoonfuls of cookie dough over the filling. Press gently so they’re just under the surface.
- Bake at 325°F for 55–60 minutes. The edges should be set, and the center slightly jiggly.
- Cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight. Sprinkle extra mini chocolate chips on top. Slice and serve chilled.
