Recipe for Cookie Dough Cheesecake That Everyone Will Love

There’s something irresistibly delightful about combining two beloved desserts into one show-stopping treat, and that’s exactly what cookie dough cheesecake offers. Imagine a rich, creamy cheesecake layered with chunks of luscious, safe-to-eat cookie dough — a perfect harmony of smooth and chewy textures.

Whether you’re a cheesecake enthusiast or a cookie dough fanatic, this dessert promises to satisfy your sweet tooth in the most indulgent way possible. It’s perfect for celebrations, family gatherings, or simply treating yourself after a long day.

In this post, I’ll walk you through a detailed and foolproof recipe for cookie dough cheesecake that you can recreate right in your own kitchen. From the buttery crust to the velvety filling and that irresistible cookie dough topping, every bite is pure bliss.

Plus, I’ll share tips to make your baking experience smooth and enjoyable, along with variations to customize your dessert to your liking. Let’s dive into this decadent delight!

Why You’ll Love This Recipe

This cookie dough cheesecake is a dream come true for dessert lovers. First, it combines the creamy, tangy richness of classic cheesecake with the nostalgic flavors of chocolate chip cookie dough.

The contrast in textures — smooth cheesecake and chewy dough — creates a delightful mouthfeel with every bite.

Another reason to love this recipe is its versatility. You can make the cookie dough safe to eat without baking, so it’s kid-friendly and perfect for those who love raw dough.

The crust is buttery and crisp, providing a solid base that complements the softness of the filling and dough. Plus, it’s a no-bake cheesecake, which means less oven time and a cooler kitchen!

Finally, this recipe is approachable for bakers of all skill levels. With clear, step-by-step instructions and simple ingredients, it’s a fun project that will impress anyone who tries it.

Ingredients

• For the crust: 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• For the cheesecake filling: 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• For the cookie dough: ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour (heat-treated to make safe for raw consumption)
• ½ teaspoon salt
• 1 cup mini chocolate chips

Equipment

• 9-inch springform pan
• Mixing bowls (at least two)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Baking sheet (for heat-treating flour)
• Plastic wrap or airtight container

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of your 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then set aside to cool while you prepare the filling.
3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until combined.
4. Mix in the vanilla extract, then add the eggs one at a time, beating on low speed after each addition to avoid incorporating too much air.
5. Fold in the sour cream gently with a spatula until just combined. Pour the filling over the cooled crust and smooth the top.
6. Bake the cheesecake at 350°F (175°C) for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
7. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight.
8. Prepare the cookie dough: While the cheesecake chills, preheat the oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5 minutes to heat-treat it. Let it cool completely before use.
9. In a mixing bowl, cream together the softened butter and brown sugar until fluffy. Add the milk and vanilla extract, mixing well.
10. Slowly add the cooled, heat-treated flour and salt to the wet ingredients, mixing until just combined.
11. Fold in the mini chocolate chips.
12. Assemble the cheesecake: Once the cheesecake is fully chilled, spread the cookie dough evenly over the top. You can dollop and swirl it or smooth it out for a clean finish.
13. Return the cheesecake to the refrigerator for at least 1 hour to firm up the cookie dough layer before serving.
14. Serve and enjoy: Carefully remove the sides of the springform pan and slice with a sharp knife, wiping the blade between cuts for clean slices.

Tips & Variations

“Heat-treating the flour is essential to keep the cookie dough safe for raw consumption. Don’t skip this step!”

For a nutty twist, add ½ cup chopped walnuts or pecans to the cookie dough mixture. You can also swap mini chocolate chips for white chocolate chips or butterscotch chips for different flavor profiles.

If you prefer a no-bake version, try a no-bake cheesecake filling instead of baking the cheesecake. Simply chill until firm and then add the cookie dough topping.

For extra decadence, drizzle melted chocolate or caramel sauce over the top before serving.

Nutrition Facts

Serving Suggestions

This rich and flavorful cookie dough cheesecake pairs beautifully with a few different accompaniments. For a fresh contrast, serve slices with a handful of fresh berries like raspberries or sliced strawberries.

Their tartness cuts through the richness perfectly.

A scoop of vanilla bean ice cream on the side adds a creamy, cold element that complements the dense cheesecake. You might also drizzle warm chocolate or caramel sauce over each slice for an extra indulgence.

For a festive touch, sprinkle some crushed cookie crumbs or mini chocolate chips on top just before serving.

Conclusion

Cookie dough cheesecake is truly a dessert that combines the best of both worlds — the velvety smoothness of cheesecake and the nostalgic, chewy delight of cookie dough. This recipe is approachable yet impressive, making it ideal for both novice and experienced bakers looking to wow friends and family.

With a buttery graham cracker crust, a creamy vanilla cheesecake filling, and a luscious layer of safe-to-eat cookie dough studded with chocolate chips, this dessert will quickly become a favorite in your recipe collection.

The best part? It’s adaptable and easy to customize with your favorite mix-ins or toppings.

Ready to try more indulgent desserts? Check out our Ultimate Chocolate Fudge Brownies, Classic New York Cheesecake, and Salted Caramel Apple Crisp for more inspiration in your kitchen!

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