Chocolate Chip Cookie Dough Cheesecake

Creamy cheesecake with big hunks of chocolate chip cookie dough mixed throughout, over a chocolate cookie crust.

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I promised that I would tell you all about how I went crazy with chocolate chip cookie dough. Now is that time. This cheesecake kicks off a series of three different chocolate chip cookie dough recipes. Chocolate Chip Cookie Dough Week, if you will.

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This Chocolate Chip Cookie Dough Cheesecake has been on my recipe To Do list for ages.  I wanted to stuff a cheesecake with chocolate chip cookie dough and see what happened. Plain and simple.

I felt pretty confident that it was going to work out swimmingly, but I still needed to actually execute the idea. I’m happy to report my delectable findings today.

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I’ve tweaked my favorite cheesecake recipe to a place where it’s perfect and I know longer want to adjust it at all. It’s tried-and-true, and no-fail. Sure, it cracks every time, but that’s my fault, not the cheesecake’s.

And there’s an easy fix to that: hide it. Whipped cream, chocolate ganache, a fruit compote. Pick your poison, but if you care about a flawless cheesecake top, just hide it.  That’s my philosophy.

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No matter what I do to this cheesecake base, it always works out. It bakes up to be perfectly creamy, smooth, and rich. So when I wanted to mix in balls of chocolate chip cookie dough to the batter, I’d hoped they would stay together in nice big hunks, like cookie dough truffles. They did! I didn’t want the cookie dough to melt into oblivion. I think that would actually be totally delicious too, but that’s just not what I was going for.

So when you take a bite of this cheesecake, you are likely to also get a big chunk of chocolate chip cookie dough too, and the combination is as delightful as you might think it would be to combine cheesecake and chocolate chip cookie dough.

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Just for good measure (and because the top is cracked), I loaded it up with an entire jar of fudge ice cream topping. Delicious, and a simple shortcut. For legit ganache, see here. But the fudge topping is a little less rich than chocolate ganache, and that’s exactly what you want. The cheesecake and cookie dough make this dessert so rich as it is. The fudge topping, while cheating a bit, was honestly the best direction to take.

Rounding out this decadent cheesecake is a crust of crushed chocolate creme-filled Oreos.

Now, are you ready to see what the rest of Chocolate Chip Cookie Dough Week holds?

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3.0 from 2 reviews
Chocolate Chip Cookie Dough Cheesecake
Prep time
Cook time
Total time
Creamy cheesecake with big hunks of chocolate chip cookie dough mixed in.
Recipe type: Dessert - cheesecake
Serves: 10-12 slices
For cookie dough:
  • ⅓ c. butter, softened
  • ⅓ c. packed brown sugar
  • 3 tbsp. sugar
  • ½ c. flour
  • ⅓ c. powdered sugar
  • ⅓ c. mini semi-sweet chocolate chips
For crust:
  • 1 - 15 oz. package chocolate cream-filled Oreos
  • 2 tbsp. sugar
  • 4 tbsp. unsalted butter, melted
For filling:
  • 3 - 8 oz. packages reduced fat cream cheese, softened
  • 1 c. sugar
  • 3 eggs, at room temperature
  • 2 tsp. vanilla
For topping:
  • 1 jar chocolate fudge ice cream topping
  • ¼ c. mini semi-sweet chocolate chips
For cookie dough:
  1. In a large mixing bowl, combine butter, brown sugar, sugar, flour, and powdered sugar, and beat until well-combined.
  2. Fold in chocolate chips.
  3. Scoop the dough into 1-inch balls and place them on a lightly greased baking sheet.
  4. Refrigerate for 2-3 hours.
For crust:
  1. Pulse the cookies in a food processor until they are very fine crumbs.
  2. In a large bowl, combine cookie crumbs, sugar, and melted butter.
  3. Press into the bottom of a lightly greased 8-inch springform pan.
For filling:
  1. In a large mixing bowl, combine cream cheese and sugar, beating until smooth.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in vanilla.
  4. Pour filling evenly over crust.
  5. Scatter the cookie dough balls evenly over the filling, and carefully press them into the cheesecake filling, adjusting the filling so that the cookie dough balls are completely covered. You can also gently rap the pan on the counter to shift the dough balls around.
  6. Bake at 325 degrees for 50-60 minutes, or until the center is still slightly jiggly, but almost set.
  7. Allow to cool completely on a wire rack.
  8. Remove cheesecake from springform pan to a serving plate.
For topping:
  1. Microwave the fudge topping for 45-60 seconds, or until melted and smooth.
  2. Pour over the cheesecake.
  3. Sprinkle with chocolate chips. Cut and serve. Enjoy!

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  1. says

    Thank you for linking up to last week’s Tasty Tuesday link up. I have pinned your yummy recipe to the Creative K Tasty Tuesday Pinterest board. I hope that you’ll stop by this week to link up again!

  2. Wendy says

    The pictures are gorgeous but has anyone actually tried making this? The proportions are all off. There is WAY too much crust for an 8 inch pan and the cookie “dough” doesn’t even form a dough and just tastes like sugar. I’m an experienced baker and was disappointed by this recipe. Now have to find another to salvage my ingredients.

    • says

      Hi Wendy: Sorry you didn’t enjoy the cheesecake. I’d be glad to help you troubleshoot. The cheesecake batter is the one that I use for almost every cheesecake on my blog, and have made it dozens of times. It’s tried and true. I also based this from a Taste of Home recipe that was well-reviewed. I didn’t have any trouble with the consistency of the cookie dough. Also, I have made cookie crusts with Oreos, shortbread, and even Nutter Butters, if the cookie crumbs are crushed finely, and pressed into the 8-inch springform pan, then the crust measurements are absolutely correct. Let me know if there’s anything I can do to help you otherwise. Thanks.

    • says

      Oh that’s wonderful! I’m so glad you liked it! Is there anything you would suggest? Thank you for letting me know that you made and enjoyed it. I love to hear that! :)


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