This is the ultimate chocolate chip cookie dough cheesecake. It has a chocolate chip cookie crust, cookie dough baked in a chocolate chip cheesecake, and it's topped with chocolate and more edible cookie dough. If you are a cheesecake lover or a cookie dough lover, you are going to love this cheesecake!
This chocolate chip cookie dough cheesecake is the BEST cookie dough cheesecake. Besides the cookie crust, the best part of this cheesecake is the cookie dough balls baked inside.
The cookie dough balls are frozen, so they stay in the cookie dough form after it bakes. It is SO good.
If you are looking for more cookie dough recipes, try cookie dough cheesecake bars, cookie dough cupcakes, and cookie dough cake.
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Why You Will Love This
- Chocolate chip cookie crust- This crust is a chocolate chip cookie! It is so yummy. It also gets slightly under baked, so it remains soft.
- Chocolate chip cheesecake- This baked cheesecake is very light and creamy.
- Cookie dough balls- The cookie dough balls are baked in the cheesecake and they go on top. The cookie dough balls have less sugar, so it is very balanced.
- Chocolate ganache- There is a layer of chocolate ganache on top of the cheesecake.
- Whipped cream- The whipped cream adds an extra light and creamy layer.
Ingredient Notes
- Room temperature dairy ingredients- Pull these out 2 hours before baking.
- Butter- Make sure all of the butter is room temperature before using.
- Brown sugar- I used light brown sugar.
- Chocolate chips- You can use regular or dark chocolate chips.
- Milk- Use whole or 2% milk.
- Cream cheese- Use full fat cream cheese.
- Sour cream- Use full fat sour cream
- Heavy cream- Use heavy cream and not half and half.
Step By Step Instructions
Here are the steps to make and bake this cookie dough cheesecake.
STEP 1: Cookie crust. Start by mixing the dry ingredients. Then, beat the butter and sugars together. Next, add in the vanilla and egg. Add in the dry ingredients and the chocolate chips.
STEP 2: Press cookie dough into pan. Press the cookie dough into a 9 inch springform pan. Then, bake for 18-22 minutes. It should be golden brown.
STEP 3: Cookie dough balls. Make the cookie dough balls the same way you made the cookie crust. Roll the balls into very small balls, the size of a blueberry. Freeze the balls.
STEP 4: Cheesecake batter. Start by beating the cream cheese. Then, add in the sugar. Beat very well.
STEP 5: Add in the wet ingredients. Add the sour cream, heavy cream, and vanilla. Then, add in the eggs. Mix on low. Mix in the mini chocolate chips and ⅔rds of the cookie dough balls.
STEP 6: Bake the cheesecake. Bake the cheesecake for 75-85 minutes. Bake until the cheesecake edges are set and the middle has a slight jiggle.
STEP 7: Chill the cheesecake. Chill the cheesecake for 6 hours or overnight. Then, take the springform pan off.
STEP 8: Chocolate ganache. Pour the ganache over the cheesecake. Chill for 10 minutes for the chocolate to set.
STEP 9: Whipped cream. Make the whipped cream by beating on high until stiff peaks form. Pipe the whipped cream on top.
Baking Tips
The cookie dough balls can be made ahead of time. I made the balls before starting the crust.
When baking the crust, the top will be golden brown. As it cools while you are making the cheesecake batter, it will sink slightly. This is normal.
The cheesecake batter needs to be beaten thoroughly using a mixer. Make sure to scrape the bowl after each step.
To prevent cracks, mix the eggs in on low. The less amount of air you add, the less likely it is to crack.
Another way to prevent cracks is, once the cheesecake is done baking, let the cheesecake slightly cool in the oven.
Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. If it cools too fast, it will fall too fast and crack.
Water Bath
Do the water bath in one of 2 methods. The water bath is crucial for a moist and creamy cheesecake. It also helps to prevent cracks.
Either method you will need hot water from the stove and a large roasting pan.
- Use a 10 inch cake pan. Put the springform pan into the cake pan. Put the cake pan into the roasting pan. Then, pour the hot water half way up the cake pan. This method has no chance of getting water into the crust.
- Wrap the springform pan with foil. Wrap the pan twice tightly. Then, place the springform pan into the roasting pan. Fill with the hot water. This method has a chance of water getting into the crust.
FAQ
Yes it is! There is no egg in the edible cookie dough. Bake the flour at 300F for 5 minutes. This will make the flour edible.
I have not recipe tested this. If you make this with an egg substitute, let me know.
Yes you can. Wrap the cheesecake once it is cooled overnight. Wrap tightly and freeze. Freeze up to 30 days. Thaw for 1- 2 hours before decorating.
You can use full fat greek yogurt.
Storing
Store this cheesecake in an airtight container. Store up to 5 days in the fridge.
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📖 Recipe
Chocolate Chip Cookie Dough Cheesecake
Ingredients
Chocolate Chip Cookie Crust
- 1 ¼ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter room temperature
- ½ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- ½ teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 cup Semi-sweet chocolate chips
Edible Cookie Dough
- 1 ½ cup All-purpose flour heat treated see notes
- ¼ teaspoon Salt
- ½ cup Unsalted butter room temperature
- ½ cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 tablespoon Milk
- ½ cup Semi-sweet chocolate chips
- ½ cup Mini chocolate chips
Chocolate Chip Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- ¼ cup Heavy whipping cream room temperature
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
- ¾ cup Mini chocolate chips
- ⅔ Cookie dough balls
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- ½ cup Heavy whipping cream
Whipped Cream
- 1 cup Heavy whipping cream
- 2 tablespoon Powdered sugar
- ½ teaspoon Pure vanilla extract
Instructions
Chocolate Chip Cookie Crust
- Preheat oven to 350°F. Spray a 9 inch spring form pan with non-stick baking spray. Place a 9 inch parchment circle on the bottom of the pan and spray again.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.1 ¼ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Salt
- Use a mixer and beat the butter, brown sugar, and white sugar together for 2 minutes. The butter should be light and fluffy. Add in the vanilla and egg. Mix until combined.½ cup Unsalted butter, ½ cup Brown sugar, ¼ cup White granulated sugar, ½ teaspoon Pure vanilla extract, 1 Large egg
- Slowly add in the dry ingredients. Add in chocolate chips and mix until all combined.1 cup Semi-sweet chocolate chips
- Pour all of the cookie dough into the pan. Compact the cookie dough on the bottom.
- Bake for 18-23 minutes. The crust should be golden brown.
Edible Cookie Dough
- White the crust is cooking, start on the edible cookie dough. In a medium bowl, sift the flour and salt together. Set aside.1 ½ cup All-purpose flour, ¼ teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and white sugar together for 2 minutes on medium. The butter should be fluffy. Add in the vanilla and milk.½ cup Unsalted butter, ½ cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 3 tablespoon Milk
- Slowly add in the dry ingredients, once combined, scrape the bowl. Then, add in both chocolate chips. Mix again until combined.½ cup Semi-sweet chocolate chips, ½ cup Mini chocolate chips
- Grab a cookie sheet and top with parchment paper. Take a tiny amount of dough and roll it into a ball. The size should be the size of chick peas to the size of large blueberries. This will make a lot of cookie dough balls.
- Place cookie sheet with cookie dough balls in the freezer until ready to add into the cheesecake. The cookie dough should be very firm. It should be at least 15 minutes in the freezer.
Chocolate Chip Cheesecake
- Once the cookie crust is done baking, allow it to slightly cool while making cheesecake batter. Lower the heat to 325°F.
- Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl. The cream cheese should be fluffy. Add in the sugar and beat again on high for 1 minute. Scrape the bowl. There should be no large chunks of cream cheese left.24 oz Cream cheese, ¾ cup White granulated sugar
- Add in the vanilla, sour cream, and heavy cream. Mix on low until combined, then turn to medium-high and beat for 30 seconds. It should be creamy with no chunks of cream cheese. Scrape the bowl. If there are cream cheese chunks beat again for 30 seconds.½ cup Sour cream, ¼ cup Heavy whipping cream, 1 teaspoon Pure vanilla extract
- Add in the eggs one at a time on low. Mix until just combined. Scrape the bowl one more time and mix for 10 more seconds. Add in the mini chocolate chips and ⅔rds of the frozen cookie dough balls. Since it is frozen, it will remain as cookie dough as it bakes. Use a rubber spatula to gently stir it together.¾ cup Mini chocolate chips, ⅔ Cookie dough balls, 3 Large eggs
- Water Bath. Use one of the two methods. Both methods will need hot steaming water and a roasting pan. 1. My favorite. Use a 10 inch cake pan and place the springform pan inside the cake pan. Then, put the cake pan in the roasting pan and fill roasting pan with hot water about halfway up the cake pan.. 2. Cover spring form pan 2 times with aluminum foil to prevent water getting into pan. Then, fill roasting pan with hot water and place spring form pan in the water.
- Bake for 75-90 minutes. The cheesecake should be light golden brown on the edges with no cracks. The cheesecake is done baking when there is a slight jiggle in the middle and the edges are set. Prop oven door open and turn off the oven. Let cheesecake slowly cool in oven for 30 minutes.
- Take cheesecake out of water bath and transfer to a cooling rack. Allow the cheesecake to cool completely before wrapping in aluminum foil and storing in the fridge. Cheesecake needs to cool for at least 6 hours or overnight.
Chocolate Ganache
- Take the pan off the cheesecake and remove the parchment circle. Pour chocolate chips in a small bowl. Take the cookie dough balls out of the freezer and place on the counter.1 cup Semi-sweet chocolate chips
- Use a saucepan on medium-low heat the heavy cream until hot and steaming. Pour heavy cream on top of chocolate chip and let it sit for 1 minute and 30 seconds. Then, use a rubber spatula to stir until ganache is smooth and silky.½ cup Heavy whipping cream
- If there is still chocolate chunks remaining, then heat in microwave for 10 second intervals until melted. If the chocolate gets too hot, let cool for 5 minutes before using.
- Pour the ganache into the middle of the cheesecake. Use an icing spatula to smooth the ganache.
- Place in the fridge for 10 minutes for the ganache to set.
Whipped Cream
- While the ganache is chilling, place a metal mixing bowl and whisk attachment in the freezer for 10 minutes.
- Using a mixer, beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.1 cup Heavy whipping cream, 2 tablespoon Powdered sugar, ½ teaspoon Pure vanilla extract
- Pipe whipped cream on the cheesecake. Top with cookie dough balls and mini chocolate chips.
Celina says
I am hoping to make this with gluten free measure for measure flour. Have you ever tried not prebaking the cookie crust? I’m worried it would overbake if I did.
Stephanie Rutherford says
I strongly recommend prebaking the crust. Otherwise the crust could be soggy after baking, or raw in the middle. You can definitely use that gluten free flour though.
Anna says
This cheesecake was amazing! It turned out beautifully; there were no cracks or anything. It also tasted sooo good — everyone loved it! Thank you for making the recipe so easy to follow, and for taking such beautiful photos of everything.
MattJ says
Fellow bakers, definitely use a strategy to remove the spiringform collar without it sticking - greasing it? A layer of parchment? Both? The cheese cake batter clings to the side without it, which sort of undoes any no-cracking effects from the water bath when the spring releases. 😕
Stephanie Rutherford says
Hello!
In my recipe, I mention you need to take baking nonstick spray and spray the springform pan. Then, line the bottom with parchment paper and spray again. This will let the cheesecake come right out of the pan!
Linda says
Thank-you for the tip. She was talking about the sides of the cheesecake. Not the bottom. Unless your parchment was supposed to cover the sides as well?
Stephanie Rutherford says
So I spray the sides very well with the baking non stick spray (the kind with flour in it) and I don't have a problem with it sticking.
Sophia says
Hi! Do you have any recommendations on how to get the bottom of the springform pan and parchment paper off without breaking the cheesecake?
Stephanie Rutherford says
So once the cheesecake is completely chilled, I simply turn the cheesecake over on its side and take off the parchment paper. I do this every time i make cheesecake (which is a lot!) and it won't break it.
Amy says
I had never tried to make a cheesecake before and it was my friend's birthday so I decided to make her something. I know she likes chocolate chip cookie dough and cheesecake so I looked up some recipes and came across this one! I didn't know cheesecakes are so time consuming to make. I said to myself I would not do this again. Then once it was ready, I brought it to my friend's house, we ate it and oh my god it was the best thing I've ever made ever! I'm getting ready to make another one for my house since I couldn't take hers because I made it for her for her birthday lol Im sure it won't take me as long this time since I've made it already once this week. I'll probably gain 20 lb this week but it will be worth it haha
Vee Elle says
Just seeking clarification, is the cheesecake filling baked on top of the cookie .. like together? or is the cheesecake made separately/water bathed/baked/cooled, then added to the cookie. i feel like i missed a step in the instructions. pls help
Stephanie Rutherford says
1. Bake the cookie.
2. Pour cheesecake batter on top of cookie crust (filled with 2/3rds of the cookie dough balls)
3. Bake in a water bath.
4. Chill
Hope this helps!
Karol says
Making this for my daughters birthday. Could I do it 2 days in advance and keep it in the fridge?
Stephanie Rutherford says
Yes you can! The only thing that needs to wait is the whipped cream. Otherwise you can make the cheesecake and top with chocolate after it chills ahead of time.
Karol says
Awesome. Thank you. I’m making it today. I have so much cookie dough leftover after making a ton of the little dough balls. Any suggestions on another way to use it up?
Stephanie Rutherford says
Well 2/3rds of those cookie dough balls go into the cheesecake batter. Then, I top with extra cookie dough balls. The little extra I had over, I gave to my son to eat. Haha. You could also cut them even smaller and put it in ice cream!
Karol says
Great idea, thanks!
Carmen says
I made this for my birthday and it was delicious! Thank you for the fantastic recipe!
Ashley Yee says
I have a 10 inch pan, will that work?
Stephanie Rutherford says
Yes, it will just make a more thinner cheesecake.
Sherri says
I followed this recipe exactly and let me tell you, it did NOT disappoint! Absolutely delectable and delicious!
Emily says
My husband said, “Don’t think about it, just make it, it’s delicious!” We’ve made a number of cheesecakes and this one has become our favorite!
Robin L Speer says
What temperature do you bake the cheesecake on?
Stephanie Rutherford says
I baked the cheesecake at 325F
Natalie says
The recipe doesn’t say to lower the temperature after baking the cookie crust. Could you update the printable recipe if it is supposed to be lowered?
Stephanie Rutherford says
You are right! I just changed it now.
Holly says
This is without a single doubt the BEST cheesecake recipe I’ve ever used! My family and friends are obsessed with it and I love sharing it with my followers on Instagram. I wish I could demolish the whole thing on my own! If there was a sixth star I’d give it to this recipe!
Melissa says
Great recipe!! However, it should be noted flour is unsafe to eat raw and to heat treat flour for the edible cookie dough.
Heat treat the flour: spread a little more flour than needed out onto a parchment-lined rimmed baking sheet. Bake in preheated oven 300 degrees Fahrenheit for 7 minutes, or until flour temperature registers 160 degrees on an instant-read thermometer. Let cool completely before using or place in an air-tight container.
Anne says
Sorry, is that 1100 calories per serving??!
Stephanie Rutherford says
Hello!
I went and took a look and updated it. It is 800 calories per serving. Which is a lot. It has a cookie crust, cheesecake, cookie dough balls in the middle, chocolate on top, whipped cream, and more cookie dough balls on top. It is worth every bite!
Sarah Smith says
Hello. Is there a substitute for egg? Daughter has an egg allergy.
Sam B says
Seriously the entire family was obsessed!
Aaron says
Wow. I just had some of Stephanie’s chocolate chip crusted cheesecake. It’s delicious. A really nice crust. Very rich.
Tanvisingh says
Hey What’s a replacement for sour cream in the recipe??
Stephanie Rutherford says
You can also use plain yogurt!