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Cookie Dough Cheesecake

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A creamy cheesecake filled with chocolate chip cookie dough, blending nostalgic flavors with indulgent richness.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 2 sticks (225 g) unsalted butter, softened
  • 1 ½ cups golden sugar (light brown sugar)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup milk
  • ½ cup mini chocolate chips, plus extra for decoration
  • 500 g (2 x 250 g blocks) cream cheese
  • 1 cup caster sugar
  • 1 ¼ cups whipping cream
  • 1 tablespoon vanilla extract
  • 2 sheets gelatine or 1 packet powdered gelatine
  • 1 cup mini chocolate chips
  • 1 cup milk chocolate chunks
  • ½ cup whipping cream

Instructions

  1. Make the Base: Melt the butter in the microwave until fully melted. In a mixing bowl, combine graham cracker crumbs and salt. Then, add the melted butter and mix until the ingredients are fully combined. Press the mixture firmly into the bottom of an 8-inch springform pan and set aside to firm up.
  2. Prepare the Cookie Dough: (Optional) Heat-treat the flour by microwaving it for about 50 seconds, then sift it to ensure there are no lumps. In a separate bowl, cream the softened butter and golden sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, stirring until the dough begins to form. Pour in the milk and beat until the dough is soft and smooth. Set aside half of the dough, cover it with plastic wrap, and refrigerate for decorating later. Fold mini chocolate chips into the remaining dough.
  3. Make the Cheesecake Filling: Start by soaking the gelatin sheets in cold water to soften. Whip the cream in a bowl until stiff peaks form, then transfer to another bowl and set aside. In the same bowl you whipped the cream, beat together the cream cheese, caster sugar, and vanilla extract until smooth. Drain the softened gelatin (do not squeeze it) and melt in the microwave until fully dissolved (about 30 seconds). Mix the melted gelatin into the cheesecake mixture promptly. Gently fold in the whipped cream, ensuring the mixture is combined yet light and fluffy. Lastly, fold in the mini chocolate chips.
  4. Assemble the Cheesecake: Spoon a thin layer of cheesecake mixture over the crust and spread evenly. Roll the reserved cookie dough into small balls and arrange them over the cheesecake layer. Add another layer of cheesecake mixture, then another layer of cookie dough balls, finishing with the remaining cheesecake mixture on top. For cleaner slices, avoid placing cookie dough in the center. Refrigerate for at least 2 hours, or until set.
  5. Decorate: To prepare the chocolate ganache, heat the whipping cream until just before boiling, then pour it over the chocolate chunks. Stir until the mixture is smooth and glossy. Drizzle or pipe the ganache over the chilled cheesecake. Using the reserved refrigerated cookie dough, pipe decorative swirls on top, and sprinkle with additional chocolate chips after piping to prevent clogging.

Notes

Ensure cream cheese is at room temperature for a smoother filling. For easy slicing, run a hot knife under warm water before cutting into the cheesecake.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/cookie-dough-cheesecake-recipe/

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