This Chocolate Chip Cookie Dough Cheesecake is the ultimate dessert mashup—creamy, indulgent cheesecake meets rich, edible cookie dough. A buttery graham cracker crust forms the base, layered with chunks of chocolate chip cookie dough and smooth cheesecake filling, then topped with silky chocolate ganache and a sprinkle of chocolate chips. It’s a no-bake showstopper perfect for celebrations or when your sweet tooth demands something extraordinary.
Why You’ll Love This Recipe:
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No oven required – Perfect for warm-weather baking or quick prep.
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Safe-to-eat cookie dough – Heat-treated flour, no eggs.
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Silky and rich texture – A cream cheese base with sweet, indulgent flavor.
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Crowd-pleasing dessert – Ideal for parties, potlucks, and holidays.
Ingredients Breakdown
For the Crust:
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2 cups crushed graham crackers – Classic cheesecake base with a crunchy texture.
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1/2 cup melted butter – Binds the crust and adds richness.
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1/4 cup brown sugar – Adds a hint of molasses sweetness.
For the Cookie Dough Filling:
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1/2 cup unsalted butter, softened – Creamy base for edible dough.
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1/2 cup brown sugar + 1/4 cup granulated sugar – Balanced sweetness and flavor depth.
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2 tablespoons milk – Helps form a soft dough.
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1 teaspoon vanilla extract – Adds warmth and aroma.
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1 cup all-purpose flour (heat-treated) – Safe to eat raw and forms the dough’s structure.
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1 cup chocolate chips – Classic cookie dough add-in.
For the Cheesecake Filling:
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16 oz cream cheese, softened – The creamy base of the cheesecake.
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1/2 cup granulated sugar – Sweetens the cheesecake layer.
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1 teaspoon vanilla extract – Enhances flavor.
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1/2 cup heavy cream – Makes the cheesecake lighter and fluffier.
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1 cup chocolate chips – Adds chocolatey texture and taste throughout.
For the Chocolate Ganache:
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1/2 cup heavy cream – Helps melt and smooth the chocolate.
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1 cup chocolate chips – Creates a rich, glossy ganache topping.
For Topping:
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1/2 cup chocolate chips – For added texture, flavor, and visual appeal.
Tips and Tricks:
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Heat-treat flour by baking it at 300°F for 10 minutes to kill bacteria.
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Chill cookie dough before folding into the cheesecake for defined chunks.
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Use full-fat cream cheese for the richest, creamiest result.
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Smooth ganache by letting it sit for 1–2 minutes before stirring.
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Clean slices by dipping your knife in hot water between cuts.
Variations and Customizations:
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Peanut butter chips or white chocolate chips for a twist on traditional dough.
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Chocolate cookie crust instead of graham crackers for a deeper cocoa flavor.
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Add chopped nuts to the cookie dough for a crunchy texture.
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Make mini cheesecakes in a muffin pan with liners for individual servings.
Pairing Suggestions:
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Serve with coffee or espresso to balance the sweetness.
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Top with whipped cream for extra flair.
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Add fresh raspberries or strawberries for a fruity contrast.
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Drizzle with caramel sauce for added decadence.
Storage Instructions:
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Refrigerator: Store covered for up to 5 days.
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Freezer: Freeze slices individually wrapped for up to 2 months. Thaw in the fridge overnight.
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Serving tip: Let cheesecake sit at room temperature for 10–15 minutes before serving for the best texture.
Popular Questions:
Can I bake this cheesecake instead of chilling it?
This recipe is designed as a no-bake dessert. Baking it would change the texture and possibly affect the cookie dough.
How do I safely heat-treat flour?
Spread the flour on a baking sheet and bake at 300°F for 10 minutes, or microwave in 30-second intervals, stirring in between, until it reaches 165°F.
Can I make it gluten-free?
Yes—use gluten-free graham crackers and a 1:1 gluten-free flour substitute for the cookie dough.
