This Chocolate Chip Cookie Cheesecake is a dreamy fusion of two beloved desserts, blending rich, creamy cheesecake with soft, chewy cookie layers. In just 32 minutes, you can create a dessert that’s both indulgent and effortless, perfect for satisfying sweet cravings or impressing guests. The velvety cheesecake filling contrasts beautifully with the golden, buttery cookie base, while melty chocolate chips add bursts of decadence in every bite.
With its 20-minute prep time, this recipe is a breeze to whip up, leaving you more time to enjoy the results. The combination of smooth, tangy cheesecake and warm, gooey cookies creates a harmony of textures and flavors that’s simply irresistible. Whether served chilled or slightly warm, this dessert is guaranteed to be a crowd-pleaser.
What You’ll Need
- 2 cups (1 lb / 450g) cookie dough (store-bought or homemade)
- 3 cups (1 lb 8 oz / 675g) cream cheese, room temperature
- ½ cup (3 oz / 90g) brown sugar
- 2 teaspoons vanilla extract
- 1 cup (8 oz / 225ml) cream (use a type that whips well for firmness)
- 1 cup (6 oz / 170g) mini chocolate chips
How to Make It
- Prepare the crust: Press the cookie dough evenly into a 9-inch cheesecake tin. Bake at 350°F (180°C) for about 12 minutes or until golden brown. Let it cool completely.
- Make the filling: In a mixing bowl, combine the cream cheese, brown sugar, and vanilla extract. Beat on high speed for 4 minutes, scraping down the bowl as needed, until smooth and lump-free.
- Whip the cream: Pour in the cream and whip the mixture until thickened. This step ensures the cheesecake sets firmly.
- Add chocolate chips: Stir in the mini chocolate chips until evenly distributed.
- Assemble the cheesecake: Spoon the filling over the cooled cookie crust. Use a spatula to flatten the top, then gently bang the tin on the counter to release air bubbles.
- Chill: Refrigerate the cheesecake overnight to allow it to set firmly.
- Serve: Top with whipped cream and cookie sprinkles, if desired. Store leftovers in the fridge for up to 3 days.
Creative Toppings to Elevate Your Cheesecake
Take your Chocolate Chip Cookie Cheesecake to the next level with fun and delicious toppings! Try drizzling melted chocolate or caramel sauce over the top for a decadent touch. Fresh berries like strawberries or raspberries add a refreshing contrast, while crushed cookies or cookie crumbles enhance the cookie theme. For a festive look, sprinkle edible glitter or gold dust for a show-stopping finish.
Perfect Pairings for Serving
This cheesecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Serve it alongside a hot cup of coffee or a glass of cold milk to balance the richness. For a party, cut it into smaller slices and arrange them on a platter with fresh fruit for a beautiful dessert spread.
Storage Tips for Maximum Freshness
Store your cheesecake in an airtight container in the fridge for up to 3 days. If you need to make it ahead of time, it can be prepared 2 days in advance—just keep it covered to prevent it from absorbing other fridge odors. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought cookie dough for the crust to cut down on prep. Opt for pre-whipped cream or a whipped cream dispenser to save time on whipping. If you’re in a rush, chill the cheesecake in the freezer for 2-3 hours instead of overnight—just make sure it’s firm before serving.
Common Questions Answered
Can I use regular chocolate chips instead of mini ones? Yes, but mini chips distribute more evenly and create a smoother texture. What if I don’t have a cheesecake tin? A springform pan or even a pie dish will work in a pinch. Can I add eggs to the filling? This recipe is egg-free for simplicity, but you can add a beaten egg to the cream cheese mixture for a firmer set if preferred.
Chocolate Chip Cookie Cheesecake
Equipment
- 9 inch cheesecake tin
Ingredients
- 2 cups cookie dough 1lb/450g
- 3 cups cream cheese 1lb 8oz/ 675g, room temperature
- ½ cup brown sugar 3 oz / 90g
- 2 teaspoons vanilla extract
- 1 cup cream 8oz/225ml
- 1 cup mini chocolate chips 6oz/170g
Instructions
- Press your raw cookie dough into a 9 inch cheesecake tin as evenly as possible. You can use my cookie dough recipe or buy cookie dough in a store.
- Bake at 350oF (180oC) for roughly 12 minutes or until brown. Set aside to cool.
- In a mixing bowl, combine cream cheese, brown sugar and vanilla extract.
- Beat on high speed for about 4 minutes to remove any lumps in the cream cheese. Scrape down the bowl as you go. You want to end up with smooth, lump free cream cheese.
- Pour in the cream and whip up the mix until thickened. Use a cream that whips up well as this will make your cheesecake firm.
- Once thick, add in the mini chocolate chips and stir in.
- Spoon over the cold cookie crust and flatten out with a spatula. Bang on the counter to help even it out and to release any air bubbles.
- Place in the fridge overnight to chill it well and make sure it firms up. There are no eggs or gelatin to set the gelatin so it needs to get cold to set firm.
- To serve, top with some whipped cream and Cookie Sprinkles.
- It will keep for 3 days in your fridge. Also it can be made 2 days in advance so you can get it ready ahead of time for a special occasion or party.
