Chocolate Chip Cookie Dough Cheesecake

The best cheesecake recipe loaded with chunks of chocolate chip cookie dough and mini chocolate chips – a cookie dough lover’s dream!

Cheesecake! My all-time, numero uno, will-choose-above-any-other-dessert, favorite indulgence.

If I can combine cheesecake with chocolate in any form, even better! It’s been too long since I’ve shared a cheesecake recipe with you (last summer I shared a s’mores cheesecake and Oreo cheesecake), right? Given how popular my chocolate chip cookie dough dip has been, I got the idea in my head that pairing eggless cookie dough with my favorite cheesecake recipe would be absolutely divine.

AND… it was.



For the Chocolate Chip Cookie Dough:
½ cup (113 grams) unsalted butter, softened
½ cup (99 grams) granulated sugar
½ cup (99 grams) light brown sugar
2 tablespoons milk
2 teaspoons vanilla extract
1 cup (142 grams) all-purpose flour
¼ teaspoon salt
¾ cup (170 grams) mini chocolate chips
For the Crust:
24 Oreo cookies (whole cookie, filling included), crushed into fine crumbs
6 tablespoons (85 grams) unsalted butter, melted

For the Cheesecake:
32 ounces cream cheese, at room temperature
1 cup (198 grams) granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
½ cup (120 ml) heavy cream
1 teaspoon vanilla extract
3 eggs
1 egg yolk
½ cup (113 grams) mini chocolate chips


  • Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
  • Make the Chocolate Chip Cookie Dough: Using an electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the milk and vanilla and mix until blended. Reduce the mixer speed to low and blend in the flour and salt, just until combined. Using a rubber spatula, stir in the mini chocolate chip. Scoop teaspoon-size portions of the dough and place on a large plate (you can roll them into smooth balls if you’d like, but it’s not necessary). Place in the freezer while you prepare the rest of the cheesecake.
  • Make the Crust: In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.

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