Introduction

This Chocolate Chip Cookie Dough Cheesecake combines the best of two beloved desserts into one indulgent treat. Featuring a cookie crust, edible cookie dough balls baked into creamy cheesecake, and a rich chocolate ganache topping, it’s a dream come true for cookie and cheesecake lovers alike.

A slice of layered dessert on a white plate with a white marbled surface background. The dessert has three clear layers: a dense dark brown chocolate crumb base at the bottom, a thick creamy white middle layer with small chocolate pieces mixed inside, and a fluffy white whipped cream top layer spread evenly. The top is covered with many small dark chocolate shavings scattered over the whipped cream. The edges of the dessert slice show clean, sharp layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate‑Chip Cookie Crust:

1¼ cups all‑purpose flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, room temperature
½ cup packed brown sugar
¼ cup granulated sugar
½ tsp vanilla extract
1 large egg
1 cup semi‑sweet chocolate chips

Edible Cookie Dough Balls:

1½ cups all‑purpose flour, heat‑treated
¼ tsp salt
½ cup unsalted butter, room temperature
½ cup packed brown sugar
½ cup granulated sugar
1 tsp vanilla extract
3 Tbsp milk
½ cup semi‑sweet chocolate chips
½ cup mini semi‑sweet chocolate chips

Cheesecake Filling:

24 oz cream cheese, room temperature
¾ cup granulated sugar
½ cup sour cream, room temperature
¼ cup heavy whipping cream, room temperature
1 tsp vanilla extract
3 large eggs, room temperature
¾ cup mini chocolate chips
⅔ of prepared frozen cookie‑dough balls

Chocolate Ganache:

1 cup semi‑sweet chocolate chips
½ cup heavy whipping cream

Whipped Cream Topping:

1 cup heavy whipping cream
2 Tbsp powdered sugar
½ tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350 °F (175 °C). Butter and line a 9″ springform pan with parchment paper, then spray it again to prevent sticking.
Step 2: For the crust, beat the butter with brown and granulated sugar until light and fluffy. Add vanilla extract and egg, mixing until combined. Whisk together flour, baking soda, and salt, then gradually fold into the butter mixture. Stir in chocolate chips, press the dough firmly into the bottom of the pan, and bake 18–23 minutes until golden. Let cool slightly.
Step 3: Heat‑treat the flour for the edible cookie dough by spreading it on a parchment-lined baking sheet and baking at 300 °F until it reaches an internal temperature of 160 °F. Allow to cool completely.
Step 4: Prepare the cookie dough balls by beating butter and both sugars until fluffy. Add vanilla extract and milk, then stir in the heat-treated flour and salt. Fold in both regular and mini chocolate chips. Roll the dough into balls about 1½ teaspoons each and freeze for at least 10 minutes.
Step 5: Lower the oven temperature to 325 °F (163 °C).
Step 6: For the cheesecake filling, beat cream cheese on high speed until smooth. Add sugar and beat again. Mix in sour cream, heavy cream, and vanilla on low speed, then increase to medium-high, scraping the bowl as needed. Add eggs one at a time on low speed. Fold in mini chocolate chips and two-thirds of the frozen cookie-dough balls.
Step 7: Pour the cheesecake batter over the prepared crust. Set up a water bath by placing the springform pan inside a larger cake pan or roasting pan filled halfway with hot water, or wrap the springform pan in foil to prevent leaks. Bake 75–90 minutes until the edges are set but the center still jiggles slightly.
Step 8: Turn off the oven, prop the door open, and let the cheesecake cool inside for 30 minutes. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator overnight or at least 6 hours.
Step 9: To make the ganache, heat the heavy cream over medium-low heat until steaming. Pour it over the semi-sweet chocolate chips, let sit for 1½ minutes, then stir until smooth. Chill in the refrigerator for 10 minutes to set.
Step 10: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe the whipped cream onto the chilled cheesecake, garnish with remaining cookie dough balls and extra mini chocolate chips. Chill until ready to serve.

Tips & Variations

Heat-treating the flour is essential to make the cookie dough safe to eat raw without affecting taste or texture.
For an extra chocolaty crust, swap semi-sweet chips for dark or milk chocolate chips.
You can prepare the dough balls a day ahead and keep them frozen until assembling the cheesecake.
Use a water bath to prevent cracks and ensure even baking of the cheesecake.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Keep garnishes like whipped cream and cookie dough balls fresh by adding them just before serving. To reheat, allow the cheesecake to sit at room temperature for 15–20 minutes for the best texture; avoid microwaving as it may affect the consistency.

How to Serve

A slice of a creamy layered dessert sits on a white plate with a crumbly brown crust at the bottom, topped by a thick white cream layer with visible chunks of nuts and chocolate mixed inside. Above that is a rich dark chocolate layer with a smooth texture, followed by another fluffy white cream layer dotted with more nuts and chocolate pieces. The top is covered with a generous sprinkle of chopped nuts and chocolate bits, giving it a crunchy look. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw flour for the cookie dough balls?

No, it’s important to heat-treat the flour by baking it until it reaches 160 °F internally to kill any bacteria and make it safe for consumption.

Why is a water bath necessary for baking this cheesecake?

A water bath provides gentle, even heat that prevents the cheesecake from cracking and helps it cook uniformly, resulting in a smooth, creamy texture.