Go Back
–+ servings
Chocolate Chip Cookie Dough Cheesecake

Decadent Chocolate Chip Cookie Dough Cheesecake Delight

Indulge in this Chocolate Chip Cookie Dough Cheesecake, a no-bake dessert that combines rich cheesecake and safe-to-eat raw cookie dough.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-purpose flour can use gluten-free flour for a gluten-free version
  • 1 tsp Baking soda omit if trying to make it flat
  • 1/2 tsp Salt sea salt can add a lovely texture
  • 1/2 cup Unsalted butter use at room temperature for easier mixing
  • 1/2 cup Brown sugar brown sugar alternatives can lighten the taste
  • 1/4 cup Granulated sugar can reduce for less sweetness as preferred
  • 1 tsp Vanilla extract swap with vanilla bean paste for a richer taste
  • 1 large Egg a flax egg can be used for a vegan option
For the Cookie Dough
  • 1 cup Heat-treated flour ensures safety when using raw flour
  • 1/2 cup Semi-sweet chocolate chips dark or milk chocolate chips can be used
For the Cheesecake Filling
  • 2 packages Cream cheese Neufchâtel can be used for a lower-fat version
  • 1/2 cup Sour cream Greek yogurt can be an alternative
  • 1 cup Heavy whipping cream coconut cream is a great non-dairy substitute
  • 1 cup Powdered sugar consider sugar alternatives for special dietary needs

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Baking sheet
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
  2. In a mixing bowl, beat together the room temperature unsalted butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Incorporate the egg, then whisk in dry ingredients: flour, baking soda, and salt. Press the dough into the springform pan and bake for 18-23 minutes.
  3. Heat-treat your flour by spreading 1 cup on a baking sheet and baking at 300°F (150°C) for about 7-8 minutes.
  4. In a medium bowl, beat together more room temperature butter, brown sugar, and granulated sugar until creamy. Mix in vanilla extract and milk, then fold in heat-treated flour, salt, and chocolate chips. Form into small balls and freeze for 10 minutes.
  5. Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, then mix in sour cream, heavy cream, and vanilla extract.
  6. Add eggs one at a time into the mixture, gently integrating each. Fold in mini chocolate chips and two-thirds of the frozen cookie dough balls.
  7. Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger pan filled with water and bake for 75-90 minutes, until set with a slight jiggle in the center.
  8. Allow the cheesecake to cool in the oven for 30 minutes. Transfer to the fridge to chill for at least 6 hours.
  9. Make the ganache by heating heavy cream until simmering. Pour over chocolate chips, let sit, then stir until smooth. Cool in the fridge for 10 minutes.
  10. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is the finishing touch for your cheesecake.
  11. Remove the cheesecake from the springform pan. Spread ganache over the top, pipe whipped cream, and sprinkle remaining cookie dough balls and mini chocolate chips before serving.

Nutrition

Serving: 1slicesCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 900IUCalcium: 70mgIron: 1mg

Notes

Ensure the butter and cream cheese are at room temperature for the best results. Allow adequate chilling time for optimal texture.

Tried this recipe?

Let us know how it was!