Best Cookie Dough Cheesecake, Irresistible And Easy Recipe

If the words cookie dough cheesecake don’t instantly make you smile, you might need a slice stat! This dreamy dessert is where childhood cravings meet grown-up indulgence, blending velvety cheesecake with chunks of everyone’s favorite sweet snack: cookie dough. Imagine biting into a silky, creamy slice only to find little pockets of chocolate-studded dough in every bite. Yes, it’s as magical as it sounds.

Let’s be real for a moment between juggling work deadlines, soccer practice drop-offs, and the ever-growing pile of laundry, who has the time to fuss over a complicated dessert? That’s why this recipe is an absolute gem. It’s indulgent enough to serve at a dinner party, but easy enough to whip up on a cozy Sunday afternoon with your kiddos or even solo with your favorite playlist in the background.

Whether you’re the mom who brings “the dessert” to every gathering, or the busy professional looking for a sweet escape in the kitchen after a long day, this cookie dough cheesecake is for you. It’s a no-fuss, no-fail kind of comfort food that makes you look like a baking rockstar even if you accidentally use the wrong measuring cup (we’ve all been there).

So grab your mixing bowls, your love for cookie dough, For cookie lovers, this dessert Churro Cheesecake Cookies offers a delightful twist and let’s turn your kitchen into the most delicious corner of your home. Trust me, this recipe will be your new not-so-guilty pleasure.

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Why You’ll Love This Cookie Dough Cheesecake

• It’s the ultimate mashup: creamy cheesecake meets edible cookie dough.
• No need for fancy techniques or obscure ingredients.
• It’s freezer-friendly-aka your secret stash of sweetness.
• Ideal for birthdays, potlucks, or just because it’s Tuesday.

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Ingredients for Cookie Dough Cheesecake Bliss

Let’s break this beauty down into layers literally! Each component brings something delicious to the party.

For the Chocolate Chip Graham Cracker Crust:

This buttery, slightly crunchy base gives your cheesecake the perfect foundation.

• 1 ½ cups (180g) graham cracker crumbs (about 1½ sleeves)
• 2 tablespoons granulated sugar
• A pinch of kosher salt
• 6 tablespoons unsalted butter, melted
• ½ cup (80g) mini chocolate chips

For the Cookie Dough Layer:

This safe-to-eat dough is rich, chocolatey, and ready to surprise you in every bite.

• ½ cup (110g) unsalted butter, room temperature
• 1 cup (205g) light brown sugar, packed
• 3 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup (132g) all-purpose flour, heat-treated*
• ½ teaspoon kosher salt
• ¾ cup (120g) mini chocolate chips

Heat-treating the flour is key for safe snacking! Just bake it at 350°F for 5 minutes and let it cool.

For the Cookie Dough Cheesecake Filling:

Creamy, dreamy, and studded with chocolate chips it’s the heart of the whole dessert.

• 4 blocks (8 oz each) full-fat cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 2 tablespoons cornstarch
• 3 large eggs + 1 egg yolk, room temperature
• 1 tablespoon vanilla extract
• 1 cup (250g) sour cream, room temperature
• ¾ cup (120g) mini chocolate chips (plus extra for that irresistible topping)

For the Whipped Cream Topping (Optional, but oh-so-worth-it):

Light, fluffy, and perfect for a bakery-style finish.

• 1 cup (240g) heavy whipping cream
• ½ teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 1 tablespoon dry milk powder (optional for extra stability)

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Equipment: What You’ll Need to Make Cookie Dough Cheesecake

Before you tie that apron, here’s your must-have kitchen crew for this cookie dough cheesecake adventure:

• 9-inch springform pan
• Mixing bowls (at least three)
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Baking sheet (for flour heat-treating)
• Saucepan or kettle (for the water bath)
• Roasting pan (to hold your springform for the water bath)
• Plastic wrap and aluminum foil
• Knife or offset spatula (for smoothing layers)
• Whisk

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Let’s Get Baking: Cookie Dough Cheesecake Step-by-Step

Step 1: Prep the Pan & Oven

First things first preheat your oven to 325°F (163°C). Place a rack in the middle. Grab your 9-inch springform pan and line the bottom with parchment paper. This will help your cheesecake pop out like a pro later.

Wrap the outside of your springform pan in aluminum foil (two layers, just to be safe). You’ll be using a water bath, and this keeps any rogue water from sneaking in.

Step 2: Make That Buttery Chocolate Chip Crust

In a medium bowl, stir together graham cracker crumbs, sugar, a pinch of salt, and melted butter until the mixture feels like damp sand. Then stir in your mini chocolate chips.

Press the mixture into the bottom of your springform pan using the bottom of a glass or your fingers. Get it nice and flat, then pop it in the oven and bake for 10 minutes.

Once it’s out, let it cool completely while you work your magic on the next layers.

Step 3: Time to Make Edible Cookie Dough

Let’s be honest, this might be your favorite part. Start by heat-treating your flour. Just spread it on a baking sheet and bake it at 350°F for about 5 minutes. Let it cool completely before using.

In a bowl, cream the softened butter with brown sugar using your mixer on medium speed until it’s light and fluffy like a cozy pillow of cookie dreams. Add milk and vanilla, mixing until combined.

Gradually add the cooled flour and salt. Mix just until combined. Stir in the mini chocolate chips by hand (sneak a taste, I won’t tell).

Scoop tablespoon-sized balls and flatten slightly. You’ll want 12–14 of these little gems. Place them in the fridge to chill while you prepare the cheesecake batter.

Step 4: Prepare the Cookie Dough Cheesecake Filling

In a large mixing bowl, beat the cream cheese on medium speed until it’s silky smooth and lump-free (this is your workout for the day!). Add in the sugar and cornstarch, and beat until incorporated.

Crack in the eggs one at a time, mixing on low. Add the extra yolk for that rich, custardy vibe. Then stir in the vanilla and sour cream. Don’t overmix just blend until it’s smooth and dreamy.

Fold in your chocolate chips with a spatula like you’re folding laundry with love gently and thoroughly.

Step 5: Assemble the Layers Like a Dessert Architect

Pour half of the cheesecake batter over the cooled crust. Place your chilled cookie dough discs gently on top, spacing them evenly.

Now pour the rest of the cheesecake batter over the top and smooth it out. If any cookie dough is peeking through, just press it down with a spoon, it’ll bake up beautifully.

Step 6: Bake with a Bath (Yes, a Water Bath!)

Place your foil-wrapped pan into a larger roasting pan and fill the outer pan with hot water about halfway up the sides. This gentle baking method keeps your cookie dough cheesecake from cracking.

Bake at 325°F for 70–75 minutes. The edges should look set, and the center will have a little jiggle like a good dance move.

Once it’s done, turn off the oven, crack the door, and let it sit inside for an hour. Then transfer to a cooling rack. Once cool, chill it in the fridge for at least 6 hours or overnight.

Step 7: Make Whipped Cream (Optional but Highly Encouraged)

Just before serving, whip together the heavy cream, vanilla, powdered sugar, and dry milk powder (if using) until stiff peaks form. Use it to pipe or spread over your chilled cheesecake.

Sprinkle extra mini chocolate chips on top, because when it comes to cookie dough cheesecake, more is more.

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Tips for Cookie Dough Cheesecake Success

• Room Temp Everything: If your cream cheese or eggs are cold, your batter might get lumpy. Let them warm up on the counter while you prep other parts.
• Don’t Skip the Foil Wrap: No one likes soggy crusts. The double-wrap foil armor around your springform is your cheesecake’s life jacket.
• Overmixing Is the Enemy: After adding eggs, go easy on the mixing. Too much air can lead to cracks.
• Freeze the Dough Balls: If your kitchen’s warm, freeze the cookie dough balls for 10 minutes before layering. It keeps them from melting into the batter too early.
• Serve With Confidence: Slight cracks or imperfect swirls? No worries. A dollop of whipped cream hides all and adds charm.

Pro tip: This dessert tastes even better the next day, so go ahead and make it ahead for gatherings or a treat-yourself Tuesday.

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3. A Little Story from My Kitchen to Yours

The first time I made this cookie dough cheesecake, it was a rainy Saturday, and my kids were bouncing off the walls. We turned it into a baking day music on, aprons on, and flour everywhere. My youngest insisted on being the official “chocolate chip taster,” while my oldest shaped the cookie dough “just like snowballs.” That cheesecake? It didn’t survive past Sunday brunch.

Now, it’s our special occasion go-to. From birthdays to back-to-school celebrations, it always brings smiles (and sticky fingers). And yes, even my pickiest eater declared it “the best thing ever” after just one bite.

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How to Store Cookie Dough Cheesecake (Because Leftovers Are a Gift)

Alright, let’s say a miracle happens and you don’t eat the entire cookie dough cheesecake in one sitting. Here’s how to keep it tasting fabulous for as long as possible:

In the Fridge:

• Wrap the cheesecake tightly with plastic wrap or store it in an airtight container.
• It’ll stay fresh for up to 5 days in the refrigerator.
• If it’s topped with whipped cream, consider storing that separately to keep it from getting watery.

In the Freezer:

• Planning ahead? You can freeze the whole cheesecake or individual slices.
• Wrap each slice in plastic wrap, then a layer of foil, and pop them into a freezer-safe bag.
• It’ll keep for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge for best texture.

Tip: Want it extra creamy after freezing? Let it sit at room temp for 20 minutes before diving in. It’s like giving it a warm hug.

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Nutrition Info: What’s in a Slice of Cookie Dough Cheesecake?

Let’s be honest: this isn’t a “light” dessert, and that’s totally okay. Food is about joy, and this cookie dough cheesecake delivers it in every forkful. But if you’re curious about what’s inside (or planning around dietary needs), here’s the lowdown.

Each slice is rich, creamy, and loaded with chocolatey goodness. Naturally, it packs in a fair amount of calories and fat but it also brings protein and calcium to the table. It’s not an everyday indulgence, but it’s the kind you’ll remember with a smile.

Nutrition Facts (Per Slice – Based on 12 Servings)

Nutrient	Amount
Serving Size	1 slice (approx. 200g)
Calories	~560 kcal
Total Fat	38g
Saturated Fat	21g
Unsaturated Fat	14g
Trans Fat	0.5g
Cholesterol	135mg
Sodium	340mg
Carbohydrates	47g
Dietary Fiber	1g
Total Sugars	32g
Added Sugars	~28g
Protein	8g
Calcium	120mg (10% DV)
Iron	1.6mg (9% DV)
Potassium	180mg (4% DV)
Vitamin A	~18% DV
Vitamin D	~8% DV
Folate	30mcg (8% DV)

Note: These values are approximate and can vary depending on the brands of ingredients used.

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Cookie Dough Cheesecake: Time Breakdown You’ll Appreciate

Baking something this indulgent might seem like a big project, but with the right plan (and maybe a podcast playing in the background), it’s totally doable even on a weekend. Here’s exactly what you’re looking at:

Prep Time:

45 minutes
This includes making the crust, edible cookie dough, and the cheesecake filling. If the kids are helping (which is always a blast), tack on an extra 10 for chocolate chip “sampling.”

Cook Time:

1 hour 10 minutes
A steady, gentle bake using the water bath method keeps the texture velvety and crack-free.

Chilling Time:

6–8 hours (or overnight)
This cheesecake needs to chill out literally. Overnight is best for that perfect slice, but if you’re tight on time, give it at least 6 hours in the fridge.

Optional Whipped Cream Prep:

10 minutes
If you’re going the extra mile (highly encouraged), whip up the cream while your cheesecake chills or just before serving.

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Total Time:

About 8 hours (includes chilling time)
Most of this time is hands-off, so don’t let the number scare you! The result? Totally worth every minute.

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Yield:

• 12 generous slices
• Can stretch to 14 smaller portions (if you’re sharing… no pressure)

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Cuisine:

American
Classic comfort with a chocolate chip twist. It’s the best of American dessert traditions decadent, homey, and 100% crave-worthy.

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And there you have it your kitchen now smells like a little slice of dessert heaven, and you’ve just created a show-stopping cookie dough cheesecake that’s sure to earn you some serious “Wow, you made this?!” moments.

Whether it’s a celebration, a cozy weekend treat, or just a Tuesday that needed a little extra sweetness, this cookie dough cheesecake brings comfort, joy, and a whole lot of flavor to the table. It’s the kind of recipe that quickly turns into a family tradition one you’ll be asked for again and again.

So don’t be surprised if your cheesecake disappears faster than you can say “save me a slice.” And remember, baking doesn’t have to be perfect it just has to be from the heart.

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Frequently Asked Questions About Cookie Dough Cheesecake

Can I make this cookie dough cheesecake ahead of time?

Absolutely! In fact, it’s even better the next day. Just keep it chilled in the fridge overnight, and let it come to room temp for about 20 minutes before serving for that ultra-creamy texture.

Can I use store-bought cookie dough instead of homemade?

You can, but keep in mind that not all store-bought dough is meant to be eaten raw. For safety and flavor, we recommend sticking with the homemade version in this recipe it’s super simple and made to be enjoyed straight up.

What if I don’t have a springform pan?

You can try this in a deep dish pie pan or a regular cake pan, but removing the cheesecake neatly may be a challenge. A springform really does make life easier, especially when serving something as pretty as cookie dough cheesecake.

Can I freeze cookie dough cheesecake?

Yes! Slice it, wrap each piece well, and store it in the freezer for up to two months. When the craving hits, just thaw a slice overnight in the fridge or sneak one straight from the freezer (we won’t tell).

How do I store leftovers?

Store leftover cookie dough cheesecake in an airtight container in the fridge. It’ll stay delicious for up to 5 days if it lasts that long!

Can I skip the whipped cream topping?

Of course! The cheesecake is rich and flavorful on its own, but if you want a little extra flair (and who doesn’t?), that cloud of whipped cream is the cherry on top.