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Chocolate Chip Cookie Dough Cheesecake

Indulge in Chocolate Chip Cookie Dough Cheesecake Bliss

This Chocolate Chip Cookie Dough Cheesecake is a no-bake dessert with a buttery crust, rich cheesecake, and gooey cookie dough, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 12 hours
Total Time 14 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup All-purpose flour Alternative: Gluten-free 1-to-1 flour may work.
  • ½ cup Unsalted butter Room temperature
  • ¼ cup Granulated sugar
  • ¼ cup Brown sugar
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 large Egg
  • ½ cup Semi-sweet chocolate chips
Edible Cookie Dough
  • ½ cup Heat-treated all-purpose flour Spread on a baking sheet and toast at 300°F for 7-8 minutes.
  • ¼ cup Unsalted butter
  • ¼ cup Granulated sugar
  • ¼ cup Brown sugar
  • 1 tablespoon Milk
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • ½ cup Semi-sweet chocolate chips
Cheesecake Filling
  • 16 ounces Cream cheese Room temperature
  • ¾ cup Granulated sugar
  • ½ cup Sour cream
  • ¼ cup Heavy whipping cream
  • 1 teaspoon Vanilla extract
  • 2 large Eggs
  • ½ cup Mini chocolate chips
  • ⅔ cup Frozen edible cookie dough balls

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Baking sheet
  • Hand Mixer
  • Saucepan
  • whisk
  • Plastic Wrap
  • Piping bag

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar.
  3. Add the egg and vanilla, then mix in flour, baking soda, salt, and chocolate chips. Press this into the pan.
  4. Bake for 18-23 minutes until golden brown.
  5. Prepare the edible cookie dough by heat-treating flour and mixing it with butter, sugars, vanilla, milk, salt, and chocolate chips. Freeze small balls.
  6. Lower the oven to 325°F (163°C).
  7. In a large bowl, mix cream cheese, sugar, sour cream, heavy cream, and vanilla until smooth. Add eggs one at a time.
  8. Fold in chocolate chips and two-thirds of the frozen cookie dough balls.
  9. Pour the filling into the crust and bake in a water bath for 75-90 minutes until set but slightly jiggly in the center.
  10. Cool inside the oven, then refrigerate overnight.
  11. Prepare ganache by heating cream and pouring it over chocolate chips. Stir until smooth.
  12. Whip cream with powdered sugar and vanilla until stiff peaks form.
  13. Pour ganache over the cheesecake, add dollops of whipped cream, and top with remaining cookie dough.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow the cheesecake to chill for at least 12 hours before serving for the best flavor.

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