Delicious Cookie Dough Cheesecake Recipe You Need to Try

If you’re a dessert lover looking for the ultimate indulgence, this cookie dough cheesecake is about to become your new obsession. Imagine the creamy richness of classic cheesecake swirled with chunks of irresistible cookie dough—each bite is pure heaven. Ready to discover how this decadent treat comes together? Keep reading—you won’t want to miss a single delicious detail.

Description

Rich, indulgent, and irresistibly nostalgic, cookie dough cheesecake is where childhood joy meets grown-up dessert elegance. Imagine a luscious, velvety cheesecake infused with the flavor of classic vanilla cookie dough nestled on a buttery cookie crust. Every bite is a heavenly marriage of creamy cheesecake and chewy chunks of chocolate chip cookie dough that melt on your tongue like a warm memory from your favorite bake sale.

This dessert is more than just a treat — it is a celebration of comfort and pure decadence. The texture alone is enough to send your taste buds into a tailspin: silken cheesecake with bits of soft cookie dough throughout, balanced by the slight crunch of a brown sugar crust. It is perfect for birthdays, holidays, or any day that could use a little extra sweetness.

Why You’ll Love This Recipe

This cookie dough cheesecake offers the best of both dessert worlds in one show-stopping creation. You get the rich creaminess of a traditional cheesecake with the added fun and texture of chocolate chip cookie dough. It is ideal for baking ahead, travels well for gatherings, and always captures the spotlight on any dessert table.

What sets this recipe apart is its approachability. No water bath and no special culinary skills required — just a little time and a love for all things sweet. Plus, it can easily be made a day in advance to free up time for entertaining or relaxing.

Serving and Storage Tips

Store leftover cookie dough cheesecake in the refrigerator loosely covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. For the best texture, allow slices to sit at room temperature for 15 to 20 minutes before serving.

To freeze, wrap the whole cheesecake or individual slices tightly in plastic wrap followed by aluminum foil. Store in a freezer-safe container for up to 2 months. To serve, thaw overnight in the refrigerator. This dessert is excellent for make-ahead entertaining and can even be frozen and sliced directly for spontaneous indulgence.

Ingredients

For the Cookie Crust:

• 1 and 1 half cups crushed chocolate chip cookies
• 5 tablespoons melted unsalted butter
• 2 tablespoons granulated sugar

For the Cookie Dough:

• 1 half cup unsalted butter softened
• 1 quarter cup granulated sugar
• 1 half cup light brown sugar packed
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 half cup mini semisweet chocolate chips

For the Cheesecake Filling:

• 3 packages cream cheese softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Plastic wrap
• Aluminum foil

Instructions

1. Preheat the oven: Set your oven to 325 degrees Fahrenheit. Lightly grease the bottom and sides of a 9-inch springform pan.
2. Prepare the crust: Combine crushed chocolate chip cookies, melted butter, and sugar in a bowl. Mix until the texture is like damp sand. Press into your pan, forming an even layer. Bake for 8 minutes, then let cool while you make the filling. This crust adds a sweet, buttery crunch that balances the creamy filling.
3. Make the cookie dough: Beat together softened butter, granulated sugar, and brown sugar until fluffy. Add milk and vanilla. Gradually mix in the flour just until combined, then fold in mini chocolate chips. Form into small teaspoon-sized dough balls and chill on a parchment-lined plate. Chilling will help them hold shape during baking.
4. Start the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and glossy. Mix in sour cream and vanilla.
5. Mix in the eggs: Add one egg at a time, blending gently after each. Keep the mixer on low to avoid overbeating. This ensures a smooth, even batter without cracks.
6. Add the chilled dough balls: Gently fold the chilled cookie dough balls into the cheesecake batter, distributing them throughout without breaking them up.
7. Fill and smooth: Pour the batter over the cooled crust and smooth the top using a spatula.
8. Bake: Place the cheesecake gently on the oven rack and bake for 50 to 55 minutes. The edges should be set but the center will still jiggle slightly.
9. Cool the cheesecake: Turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually inside for 1 hour. This step is crucial to prevent cracks from sudden temperature changes.
10. Chill completely: After one hour, move the cheesecake to a countertop to cool completely, then refrigerate for at least 6 hours or overnight for best results.
11. Serve: Carefully remove the cheesecake from the pan. Garnish with extra chocolate chips, a drizzle of warm ganache, or whipped cream, if feeling extra indulgent.

Nutrition per serving

For best results, bring all ingredients to room temperature before mixing to ensure a smooth, lump-free filling. Want a deeper chocolate flavor? Add chopped dark chocolate to the crust base or drizzle melted dark chocolate on top just before serving.

FAQ

We hope you enjoyed this article about sugar cookie cheesecake! If it inspired you, let us know in the comments — we’d love to hear from you. And if you found this helpful, please consider pinning the article or any image you like to Pinterest and giving the Pin a like. It really supports our work and helps more people discover our content, so we can keep bringing you even more delicious ideas!

Cookie Dough Cheesecake

Rich, indulgent, and irresistibly nostalgic, this cookie dough cheesecake features a velvety vanilla cheesecake loaded with chewy chocolate chip cookie dough bites atop a buttery cookie crust. The ultimate crave-worthy dessert for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 485 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups crushed chocolate chip cookies
• 5 tablespoons melted unsalted butter
• 2 tablespoons granulated sugar
• 1/2 cup unsalted butter softened
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup mini semisweet chocolate chips
• 24 oz 3 packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 325°F (163°C). Lightly grease the sides and bottom of a 9-inch springform pan.
• In a mixing bowl, combine crushed chocolate chip cookies, melted butter, and granulated sugar. Stir until the texture resembles wet sand.
• Press mixture evenly into the bottom of the pan to form a crust. Bake for 8 minutes, then set aside to cool.
• For the cookie dough, use a hand mixer to beat 1/2 cup butter, 1/4 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Mix in milk and 1 teaspoon vanilla extract.
• Add the flour slowly and stir just until combined. Fold in mini chocolate chips.
• Roll dough into small teaspoon-sized balls and place them on a parchment-lined plate. Refrigerate while preparing the cheesecake filling.
• In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Add sour cream and 1 teaspoon vanilla extract and mix well.
• Add eggs one at a time, mixing on low speed after each until incorporated. Do not overmix.
• Gently fold in the chilled cookie dough balls until evenly distributed.
• Pour the batter over the cooled crust and smooth the top with a spatula.
• Bake for 50–55 minutes, until edges are set and center is slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Let cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
• Remove cheesecake from the springform pan. Garnish with extra chocolate chips or drizzle with melted chocolate if desired. Slice and serve.

Nutrition

Calories: 485kcalCarbohydrates: 45gProtein: 7gFat: 31gSodium: 270mgFiber: 1gSugar: 30g

Keyword cheesecake, cookie dough, chocolate chip, holiday dessert

Tried this recipe?Let us know how it was!