Cookie Dough Cheesecake

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 11/23/21
Cookie Dough Cheesecake

The Spruce / Kristina Vanni & Eric Kleinberg
Prep: 30 mins
Cook: 60 mins
Cool and Chill: 6 hrs
Total: 7 hrs 30 mins
Servings: 12 servings
Yield: 1 cheesecake
Nutrition Facts (per serving)
814 Calories
54g Fat
76g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 814
% Daily Value*
Total Fat 54g 70%
Saturated Fat 28g 141%
Cholesterol 149mg 50%
Sodium 561mg 24%
Total Carbohydrate 76g 28%
Dietary Fiber 2g 6%
Total Sugars 55g
Protein 10g
Vitamin C 0mg 1%
Calcium 110mg 8%
Iron 3mg 19%
Potassium 283mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone knows the best part of baking cookies is sampling the dough! If you love indulging in nibbles of raw cookie dough, you will love this cookie dough cheesecake. Don't worry, the refrigerated cookie dough available nowadays has been formulated to enjoy raw, and don't contain raw eggs or flour. Just be sure to read the label before sneaking a bite.

This cookie dough cheesecake features a chocolate chip cookie crust and balls of cookie dough throughout the batter. After baking, it is topped with a cookie dough-flavored frosting and then garnished with pieces of crisp chocolate chip cookies. Every slice is cookie dough heaven.

Ingredients

For the Chocolate Chip Cookie Crust:

For the Cookie Dough Cheesecake Filling:

  • 8 ounces refrigerated chocolate chip cookie dough, about half of a prepared cookie dough log

  • 3 (8-ounce) packages cream cheese, at room temperature

  • 3 large eggs, lightly beaten

  • 8 ounces sour cream

  • 1 cup granulated sugar

  • 2 teaspoons pure vanilla extract

  • 1/4 teaspoon salt

  • 1/2 cup mini chocolate chips

For the Cookie Dough Frosting:

  • 4 ounces cream cheese, softened

  • 4 tablespoons unsalted butter, softened

  • 1/4 cup confectioners' sugar

  • 2 tablespoons brown sugar, packed

  • 1/2 teaspoon pure vanilla extract

  • 1/2 teaspoon salt

  • 1/4 cup mini chocolate chips

For the Garnish:

  • 4 chocolate chip cookies, halved

Steps to Make It

  1. Gather the ingredients.

    Cookie Dough Cheesecake ingredients

    The Spruce / Kristina Vanni & Eric Kleinberg

  2. In a small bowl, combine the chocolate chip cookie crumbs, butter, and sugar.

    Cookie Dough Cheesecake crust ingredients in a bowl

    The Spruce / Kristina Vanni & Eric Kleinberg

  3. Press into the bottom of a greased 9-inch springform pan. Wrap the outside of the bottom of the pan in foil and set in the refrigerator to firm up while preparing the filling. Preheat the oven to 375 F.

    Cookie Dough Cheesecake crust pressed into a springform pan

    The Spruce / Kristina Vanni & Eric Kleinberg

  4. Pinch off small amounts of the refrigerated chocolate chip cookie dough and roll into balls. Place on a plate and set aside.

    Chocolate chip cookie dough rolled into small balls on a plate

    The Spruce / Kristina Vanni & Eric Kleinberg

  5. For the filling, combine the cream cheese, eggs, sour cream, granulated sugar, vanilla extract, and salt in a large mixing bowl. Beat until well blended and creamy.

    Cookie Dough Cheesecake filling ingredients in a bowl

    The Spruce / Kristina Vanni & Eric Kleinberg

  6. Carefully pour half of the cheesecake filling onto the chilled crust. Sprinkle with 1/4 cup of the mini chocolate chips. Place half of the cookie dough balls on the filling.

    Pan half-filled with cheesecake filling, cookie dough balls, and chocolate chips

    The Spruce / Kristina Vanni & Eric Kleinberg

  7. Repeat by layering with the remaining batter, chocolate chips, and cookie dough balls. Bake for about 1 hour, or until the edges are set and the center is still slightly loose. The cake will have puffed and will tremble just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.

    Cookie Dough Cheesecake before baking

    The Spruce / Kristina Vanni & Eric Kleinberg

  8. Cool the cheesecake on a wire rack until completely cool. Then, cover lightly with plastic wrap and refrigerate for at least several hours or overnight.

    Cookie Dough Cheesecake cooling on a rack

    The Spruce / Kristina Vanni & Eric Kleinberg

  9. When ready to serve, carefully unmold from the springform pan and prepare the cookie dough frosting. In a large bowl, beat the cream cheese, butter, powdered sugar, brown sugar, vanilla, and salt until creamy and fluffy. Fold in the 1/2 cup of mini chocolate chips.

    Cookie Dough Cheesecake frosting ingredients in a bowl

    The Spruce / Kristina Vanni & Eric Kleinberg

  10. Dollop the frosting along the edges of the top of the cheesecake in 8 mounds and top each with a cookie half.

    Cookie Dough Cheesecake decorated

    The Spruce / Kristina Vanni & Eric Kleinberg

  11. Serve immediately and enjoy!

How to Store

Store any leftover cheesecake tightly wrapped in the fridge for up to three days. For the best results, add the crispy cookie decoration just before serving.

What Is the Difference Between Cookie Dough and Edible Cookie Dough?

Regular cookie dough (like you'd whip up at home) typically contains raw flour and raw eggs, both of which can pose a potential health risk. Edible cookie dough uses pasteurized eggs or no eggs at all and cooked flour, making it safe to consume "raw." Most packaged, ready-to-bake cookie doughs at the store are edible, but double-check the package before enjoying.