Name: Chocolate Chip Cookie Dough Cheesecake
Prep time: 25 min
Cook time: 50 min
Total time: PT-493090H57M11S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; 1/2 cup sour cream; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup mini chocolate chips; 1 cup edible chocolate chip cookie dough, rolled into small balls or chunks

This Chocolate Chip Cookie Dough Cheesecake is what dessert dreams are made of. A buttery cookie crust holds a creamy vanilla cheesecake filling, studded with edible cookie dough bites and mini chocolate chips. It’s rich and decadent without being overly heavy, offering the best of both worlds: nostalgic cookie dough flavor and the elegance of cheesecake.

Perfect for birthdays, celebrations, or when you’re simply craving a slice of something truly indulgent. This recipe skips raw egg so every bite is safe to devour. And the best part? You don’t need to be a pro baker to pull it off. With a few tips and the right chill time, it’s practically foolproof.

For this recipe, stick with edible cookie dough—no eggs and heat-treated flour. You can make your own (see notes) or use a store-bought version. I like rolling the dough into small balls or crumbling it into chunks, so you get that delightful cookie texture in every slice. The dough should be soft but not sticky, so it blends into the cheesecake without sinking.

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1/2 cup sour cream
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1 cup edible chocolate chip cookie dough, rolled into small balls or chunks

Chocolate Chip Cookie Dough Cheesecake (1)

Step 1: Prep the Crust

Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of a springform pan. Bake for 8–10 minutes, then let it cool.

Step 2: Make the Cheesecake Filling

Using a hand mixer or stand mixer, beat the cream cheese until smooth. Add sour cream, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until creamy and lump-free.

Step 3: Fold in the Goodies

Gently fold in the mini chocolate chips and the prepared cookie dough pieces into the cheesecake batter.

Step 4: Bake the Cheesecake

Pour the filling over the cooled crust. Tap the pan lightly to release air bubbles. Bake for 45–50 minutes, until the center is just set. Turn off the oven, crack the door, and let it sit for 1 hour.

Step 5: Chill and Serve

Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with extra cookie dough bits or drizzle with chocolate sauce for a bakery-worthy finish.

To serve, slice with a sharp knife dipped in warm water and wiped clean between cuts. This gives neat edges and keeps your cheesecake from crumbling. Pair each slice with a cold glass of milk or a scoop of vanilla ice cream for the ultimate treat.

To store, keep the cheesecake covered in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil—just thaw overnight in the fridge before eating.

Frequently Asked Questions

Use heat-treated flour, skip the eggs, and mix with butter, sugar, vanilla, and mini chocolate chips. Chill until firm.

Can I use a different crust?

Yes! Try crushed chocolate chip cookies, Oreos, or even a chocolate graham cracker base.

My cheesecake cracked—what happened?

Overbaking or cooling too fast causes cracks. Always cool it slowly in the oven with the door ajar.

Can I make this ahead?

Absolutely. It’s best chilled overnight anyway, so making it a day before serving works perfectly.

Is this safe for kids to eat?

Totally. No raw eggs and heat-treated flour make this kid-friendly and safe to enjoy.

Want More Cheesecake Ideas?

If this Chocolate Chip Cookie Dough Cheesecake hit the spot, check out these other decadent cheesecake creations:

Cherry Chocolate Cheesecake for a sweet-tart twist.
Sopapilla Cheesecake Bars layered with cinnamon sugar.
Nutella French Toast Casserole if you love creamy, chocolatey breakfasts.
Peanut Butter Balls with Chocolate Rice Krispies for a no-bake dessert bite.
Bisquick Chocolate Chip Cookies if you’re craving classic cookie flavor.

📌 Save this dessert to your Pinterest board for every time you need a show-stopping cheesecake idea.

Tried it? Let me know how it turned out! Did you add extra toppings or try a new crust? Drop your twist in the comments.

And for more crave-worthy treats, follow me on Pinterest @NinaDishes. Fresh dessert ideas are shared daily!

Chocolate Chip Cookie Dough Cheesecake

Author: Nina Klatten
Total Time: 1 hour 15 minutes + chilling
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

This Chocolate Chip Cookie Dough Cheesecake is a creamy, dreamy dessert with a buttery graham cracker crust, silky cheesecake filling, and pockets of safe-to-eat chocolate chip cookie dough. It’s indulgent, nostalgic, and a total crowd-pleaser.

Instructions

1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press firmly into a springform pan and bake for 8–10 minutes. Cool completely.

2. In a large bowl, beat cream cheese until smooth. Add sour cream, both sugars, eggs, and vanilla. Mix until creamy and no lumps remain.

3. Gently fold in mini chocolate chips and cookie dough pieces.

4. Pour filling over cooled crust. Tap the pan lightly to release air bubbles. Bake for 45–50 minutes, or until center is just set. Turn off oven, crack door, and let cheesecake rest for 1 hour.

5. Refrigerate at least 4 hours or overnight. Slice and serve chilled. Add toppings like more cookie dough or chocolate drizzle if desired.