Chocolate Chip Cookie Cheesecake
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.
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.
Tried this recipe?Let us know how it was!