Introduction
The name alone triggers cravings, right? This rich dessert combines two favorites—cheesecake and cookie dough—into one luscious bite. The base starts with a buttery cookie crust, followed by a creamy cheesecake filling speckled with chewy bits of eggless chocolate chip cookie dough. Once baked and chilled, the result is a flavor-packed dessert with layers of texture and taste.
If you’re a fan of edible cookie dough, this one’s made for you. And nope, you won’t find any raw egg in the mix—safe-to-eat cookie dough is the gold standard here.
Ingredients for Chocolate Chip Cookie Dough Cheesecake
Crust Ingredients
Let’s start from the bottom up—literally. The crust is what gives the cheesecake its structure and initial crunch. You can stick with the classics or shake things up.
⅓ cup unsalted butter, melted
1¾ cups crushed chocolate chip cookies or chocolate wafer crumbs
¼ cup white granulated sugar
Cheesecake Filling Ingredients
This is the creamy, dreamy heart of the dish. Smooth, slightly tangy, and the perfect backdrop for sweet cookie dough bites.
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 3 large eggs, lightly beaten
Cookie Dough Ingredients
This eggless dough is totally safe to snack on. (We won’t judge if some “accidentally” doesn’t make it into the cheesecake.)
- ¼ cup unsalted butter, softened
- ¼ cup white sugar
- ¼ cup packed brown sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (heat-treated for safety)
How to Make Chocolate Chip Cookie Dough Cheesecake Step by Step
Step 1: Preparing the Cookie Crust
This is the delicious base that supports the whole masterpiece.
- Mix the dry ingredients – In a small bowl, stir together chocolate cookie crumbs and granulated sugar.
- Add melted butter – Pour it in and stir until the crumbs are evenly coated and slightly moist.
- Press into the pan – Firmly press the mixture into the bottom and 1 inch up the sides of a greased 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass.
- Pre-bake or chill – While not strictly necessary, pre-baking at 325°F for 8–10 minutes or chilling it for 15 minutes helps firm up the crust.
Step 2: Making the Cheesecake Filling
This is where the creamy magic happens. The trick? Don’t overbeat!
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and beat until light and creamy.
- Mix in the sour cream and vanilla extract.
- Add the eggs, one at a time, on low speed—only until just combined. Overbeating = air bubbles = cracks!
Avoiding cracks in cheesecake is often about technique. Don’t overmix and avoid sudden temperature changes. Need expert guidance? Check out this cheesecake science guide by King Arthur Baking for the full lowdown.
Step 3: Mixing Edible Cookie Dough
Here comes the fun part—eggless cookie dough you could practically eat with a spoon (and we know you might).
- Cream the softened butter, white sugar, and brown sugar until fluffy—about 5 minutes.
- Add the water and vanilla extract, then slowly mix in the heat-treated flour.
- Fold in 1 cup of the mini chocolate chips.
And there you have it—scoopable, snackable, bakeable joy.
Step 4: Assembling and Baking the Cheesecake
This is where everything comes together beautifully.
- Pour the cheesecake filling over your prepared crust.
- Drop in the cookie dough – Using a teaspoon, gently drop bits of dough into the filling. Push them in slightly so they’re submerged.
- Bake at 350°F for about 45–55 minutes, or until the center is almost set but still a little jiggly.
- Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to prevent cracking as it cools.
Chocolate Chip Cookie Dough Cheesecake Nutrition Facts
Estimated Nutritional Info per Slice
- Calories: Approx. 550–570 kcal
- Total Fat:36g
- Saturated Fat: 22g
- Cholesterol: 130mg
- Sodium: 325mg
- Total Carbohydrates:52g
- Sugars: 37g
- Dietary Fiber: 2g
- Protein: 7–8g
Where the Calories Come From
Let’s break it down a bit:
Eggs and flour round out the structure and density.
Cream cheese & sour cream bring richness and fat—totally worth it.
Butter in both the crust and cookie dough adds flavor and texture.
Chocolate chips & sugars give it that sweet, indulgent finish
Frequently Asked Questions About Chocolate Chip Cookie Dough Cheesecake
Can I freeze chocolate chip cookie dough cheesecake?
Absolutely! This cheesecake freezes like a dream. Just wrap it tightly in plastic wrap, followed by foil, and stash it in the freezer. You can freeze it whole or slice it first for easier serving later. Want to keep it longer than a week? It’ll last 3 to 4 months in the freezer without losing flavor. When ready to serve, thaw it overnight in the fridge for best results.
How long does it last in the fridge?
If stored properly in an airtight container or cake dome, it’ll stay fresh for about 4 to 5 days in the refrigerator. Make sure you return it to the fridge promptly after slicing to maintain freshness and avoid spoilage. For safe storage timelines, the USDA food safety app offers great insights on perishables like cheesecake.
Can I use store-bought cookie dough?
You sure can! Just make sure it’s labeled safe to eat raw—many brands now offer pasteurized, egg-free doughs designed for snacking and baking. This shortcut can save time and still deliver that chewy bite we all love.
Why does my cheesecake crack?
Cracking is usually caused by overmixing, sudden temperature shifts, or overbaking. To prevent it, mix on low speed, use room-temperature ingredients, and let the cheesecake cool gradually. If cracks still happen, don’t sweat it—just cover it with whipped cream or extra mini chocolate chips and call it rustic charm.
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