If you’re torn between baking a cheesecake and indulging in cookie dough, this Chocolate Chip Cookie Dough Cheesecake is the best of both worlds. With a buttery graham cracker crust, rich and creamy cheesecake filling, and chunks of safe-to-eat cookie dough baked right inside, this dessert is pure indulgence. It’s a homemade dessert that looks impressive but is surprisingly approachable, making it perfect for holidays, birthdays, potlucks, or anytime chocolate lovers are craving something special. Using simple baking ingredients and clear steps, this recipe delivers a decadent, bakery-style cheesecake without stress.
Why You’ll Love This Recipe
- Beginner-friendly cheesecake with foolproof steps
- Combines two crowd-pleasing desserts in one
- Made with simple, affordable ingredients
- Perfect make-ahead dessert for parties
- Creamy, rich texture with chocolate in every bite
- A guaranteed crowd-pleaser for cookie dough fans
This Chocolate Chip Cookie Dough Cheesecake is a no-fail recipe that always earns rave reviews.
About the Ingredients
Each ingredient works together to create the perfect balance of flavor and texture in this easy homemade dessert.
Graham Cracker Crust
- Graham Cracker Crumbs – Provide a sweet, crunchy base
- Butter – Binds the crumbs and adds richness
- Sugar & Salt – Balance sweetness and enhance flavor
Edible Cookie Dough
- Heat-Treated Flour – Makes the dough safe to eat
- Butter & Sugars – Create classic cookie dough flavor
- Milk & Vanilla – Add moisture and aroma
- Mini Chocolate Chips – Even distribution in every bite
Cheesecake Filling
- Cream Cheese – The heart of a rich, creamy cheesecake
- Sugar – Sweetens without overpowering
- Sour Cream – Adds tang and smooth texture
- Eggs – Provide structure
- Vanilla & Salt – Enhance overall flavor
These are simple baking ingredients you can easily find, with room for easy substitutions.
Tips & Tricks
- Always use room-temperature cream cheese for a smooth filling
- Heat-treat flour properly to ensure food safety
- Avoid overmixing once eggs are added
- Use a springform pan for clean removal
- Chill thoroughly before slicing for neat slices
These baking tips help guarantee dessert success every time.
Pro Tips
- Line the pan with parchment for easy cleanup
- Roll cookie dough into small pieces to distribute evenly
- Tap the pan gently before baking to remove air bubbles
- Bake in the center rack for even heat
- Use a warm knife for perfect slices
These expert techniques elevate your Chocolate Chip Cookie Dough Cheesecake to bakery quality.
Step-by-Step Instructions
- Heat-treat flour at 350°F for 5 minutes; cool completely.
- Preheat oven to 350°F and prepare crust ingredients.
- Press crust into a 9-inch springform pan and bake 10 minutes. Cool.
- Cream butter and sugars for cookie dough; add milk, vanilla, salt, flour, and chips. Chill dough pieces.
- Lower oven temperature to 325°F.
- Beat cream cheese until smooth; add sugar and mix well.
- Mix in sour cream, then eggs one at a time.
- Stir in vanilla and salt.
- Pour half the filling into the crust.
- Sprinkle half the cookie dough pieces on top.
- Repeat layers with remaining filling and dough.
- Bake 55–60 minutes until edges are set and center slightly jiggles.
- Cool in oven with door cracked for 1 hour.
- Refrigerate at least 4 hours or overnight before serving.
This easy step-by-step recipe ensures a flawless cheesecake.
Variations
Customize your Chocolate Chip Cookie Dough Cheesecake with these ideas:
- Chocolate Crust – Swap graham crackers for chocolate cookies
- Peanut Butter Dough – Add peanut butter to the cookie dough
- Mini Cheesecakes – Bake in muffin tins for individual servings
- Gluten-Free Option – Use gluten-free graham crackers and flour
- Extra Chocolate – Drizzle ganache on top before serving
These recipe variations make it endlessly customizable.
How to Store Chocolate Chip Cookie Dough Cheesecake
- Refrigerate covered for up to 5 days
- Freeze whole or sliced cheesecake for up to 2 months
- Wrap tightly to prevent freezer burn
- Thaw overnight in the refrigerator
- Serve chilled for best texture
This cheesecake is perfect for make-ahead desserts and special occasions.
Frequently Asked Questions
Can I make Chocolate Chip Cookie Dough Cheesecake ahead of time?
Yes, it’s best made a day ahead to allow proper chilling.
Is the cookie dough safe to eat?
Yes, the flour is heat-treated and contains no raw eggs.
Can I use store-bought cookie dough?
Not recommended unless it’s labeled edible.
Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks, but they won’t affect taste.
Can I freeze leftovers?
Absolutely. This cheesecake freezes beautifully.
Chocolate Chip Cookie Dough Cheesecake
Ingredients
Method
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Cool completely.
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into a 9-inch springform pan and bake for 10 minutes. Let cool.
- Prepare the cookie dough by creaming butter and sugars. Mix in milk, vanilla, and salt, then stir in flour and chocolate chips. Roll into small balls and refrigerate.
- Reduce oven temperature to 325°F (163°C). Beat cream cheese until smooth, then add sugar and mix until fluffy.
- Mix in sour cream. Add eggs one at a time, mixing just until combined. Stir in vanilla and salt.
- Pour half the cheesecake filling over the crust. Scatter half of the cookie dough pieces on top. Repeat with remaining filling and dough.
- Bake for 55–60 minutes, until edges are set and the center is slightly jiggly.
- Turn off oven, crack the door, and let cool for 1 hour. Refrigerate at least 4 hours or overnight before serving.
