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.
- For the Chocolate Chip Cookie Crust:
- 1 3/4 cups chocolate chip cookies (crushed)
- 1/3 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 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 (room temperature)
- 3 large eggs (lightly beaten)
- 1 (8-ounce) container sour cream
- 1 cup granulated sugar
- 2 teaspoons 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 powdered sugar
- 2 tablespoons brown sugar (packed)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
- For the Garnish:
- 4 chocolate chip cookies (halved)
Gather the ingredients.
In a small bowl, combine the chocolate chip cookie crumbs, butter, and sugar.
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.
Pinch off small amounts of the refrigerated chocolate chip cookie dough and roll into balls. Place on a plate and set aside.
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.
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.
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.
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.
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.
Dollop the frosting along the edges of the top of the cheesecake in 8 mounds and top each with a cookie half.
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.