I absolutely love this over-the-top cheesecake—featuring a chocolate chip cookie crust, creamy chocolate chip cheesecake dotted with frozen cookie dough balls inside, topped off with decadent chocolate ganache, whipped cream, and more edible cookie dough.

Chocolate Chip Cookie Dough Cheesecake

Why I’ll Love This Recipe

I’m completely smitten with how this combines two desserts I adore: chocolate chip cookies and cheesecake. The cookie dough balls are firm-frozen before baking to ensure they stay doughy inside the cheesecake. It’s a showstopper—and unbelievably indulgent—perfect for cookie dough lovers and cheesecake fans alike.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Chip Cookie Crust

All‑purpose flour
Baking soda
Salt
Unsalted butter (room temperature)
Brown sugar
Granulated sugar
Vanilla extract
Egg
Semi‑sweet chocolate chips

Edible Cookie Dough

Heat‑treated all‑purpose flour
Salt
Unsalted butter, room temperature
Brown sugar
Granulated sugar
Vanilla extract
Milk
Semi‑sweet chocolate chips
Mini chocolate chips

Chocolate Chip Cheesecake

Cream cheese (room temperature)
Granulated sugar
Sour cream
Heavy whipping cream
Vanilla extract
Eggs
Mini chocolate chips
Frozen edible cookie dough balls

Chocolate Ganache & Whipped Cream

Semi‑sweet chocolate chips
Heavy whipping cream
Heavy whipping cream (for whipped cream)
Powdered sugar
Vanilla extract

directions

I preheat the oven to 350 °F (175 °C), grease and line a 9″ springform pan.
I prepare the cookie crust by creaming together butter, sugars, vanilla, and egg, then folding in flour, baking soda, salt, and chocolate chips. I press it into the pan and bake for about 18–23 min until golden.
While the crust bakes, I make the edible cookie dough: I heat‑treat the flour (300 °F for ~7–8 min until safe), then beat butter with both sugars, vanilla, milk, then stir in chilled flour, salt, and both types of chocolate chips. I roll tiny dough balls (~1½ tsp each), freeze them at least 10 minutes until firm.
I reduce oven temperature to 325 °F (163 °C) and begin the cheesecake. I beat cream cheese until smooth, add sugar, then stir in sour cream, heavy cream, and vanilla. I mix in eggs one at a time on low speed (to prevent air bubbles).
I gently fold in mini chocolate chips and about two‑thirds of the frozen cookie dough balls, reserving the rest for topping.
I pour the cheesecake batter over the crust and bake using a water bath to prevent cracks—either by placing the springform pan inside a larger pan filled with hot water or wrapping it thoroughly in foil
Bake for about 75–90 minutes, until edges are set and center still jiggles slightly. I turn off the oven, crack the door, and let it cool inside for 30 minutes before removing and chilling completely (ideally overnight)
For the ganache, I warm heavy cream, pour over chocolate chips, wait 1½ minutes, stir until silky, then pour over chilled cheesecake. I freeze it briefly (~10 min) to set.
Meanwhile I whip cream with powdered sugar and vanilla to stiff peaks, then pipe swirls on top, topping with remaining frozen cookie dough balls and extra mini chips.

Servings and timing

This cheesecake yields about 16 generous slices.

Prep time: ~1 hour 30 minutes (including crust, dough balls, cheesecake batter, ganache, whipped cream)
Bake time: 1 hour 15–90 minutes
Chill time: at least 6 hours or overnight
Total time: approximately 9 hours

Variations

I’ve seen folks halve the recipe for a smaller 6″ cheesecake, or make mini versions in cupcake molds. Gluten‑free 1‑to‑1 flour swaps seem to work too. And you can skip the topping of cookie dough balls if fewer mix-ins are preferred.

storage/reheating

I store this cheesecake refrigerated in an airtight container for up to 5 days. I wrap any extra in foil if needed. For longer storage, I freeze individual slices for up to 30 days. Before eating, I thaw them at room temperature for about an hour—then decorate or serve.

FAQs

Is the cookie dough safe to eat raw?

Yes—it contains no egg. The flour is heat‑treated (baked at 300 °F for 7–8 min) to make it safe in raw form.

Can I make it ahead of time?

Yes—I let the cheesecake chill 2–4 days in the refrigerator before decorating. If freezing longer, I wrap it well, freeze, and thaw for 1–2 hours before adding ganache and toppings.

Do I have to prebake the crust?

Absolutely—to ensure the base is fully cooked and stays crisp under the cheesecake. Otherwise it risks being soggy or underdone.

Do I really need a water bath?

I do—using a water bath ensures a moist baking environment and helps minimize cracks in the cheesecake surface.

Can I skip whipped cream topping?

Yes—you can keep it simple with just ganache and cookie dough balls. The whipped cream adds lightness but it’s optional based on preference.

Conclusion

I truly enjoy making this cookie dough cheesecake because it feels like the ultimate indulgence—combining buttery chocolate chip cookie crust, creamy cheesecake studded with gooey cookie dough centers, rich ganache, and fluffy whipped cream. It’s decadent, playful, and unforgettable—a dessert dessert-lovers dream.

Chocolate Chip Cookie Dough Cheesecake

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Author: Chef Sara
Total Time: approx. 9 hours
Yield: approx. 9 hours

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Description

Decadent layered dessert combining a buttery chocolate‑chip cookie crust, creamy chocolate‑chip cheesecake, and frozen edible cookie‑dough balls baked inside, topped with silky chocolate ganache and piped whipped cream—absolute indulgence for cookie‑dough and cheesecake lovers.

Instructions

Preheat oven to 350 °F (175 °C). Butter and line a 9″ springform pan with parchment and spray again.

For crust: beat butter with brown and white sugar until light; add vanilla and egg until mixed. Whisk in flour, baking soda, and salt, then fold in chocolate chips. Press into bottom of pan and bake 18–23 min until golden. Let cool slightly.

Heat‑treat flour for edible dough: bake spread on a parchment‑lined sheet at 300 °F until 160 °F internal, then cool.

Meanwhile form cookie dough: beat butter and sugars until fluffy, add vanilla and milk, then stir in flour and salt. Fold in both chocolate chips. Roll into ~1½‑tsp balls, then freeze at least 10 min.

Lower oven to 325 °F (163 °C).

Mix cheesecake filling: beat cream cheese on high until smooth; add sugar and beat again. Mix in sour cream, heavy cream, and vanilla on low, then medium‑high; scrape bowl. Add eggs one at a time on low. Fold in mini chips and ⅔ of frozen dough balls.

Pour cheesecake batter over crust. Setup a water bath (either place springform pan inside a cake pan in a roasting pan filled halfway with hot water, or wrap pan in foil). Bake 75–90 minutes until edges are set and center jiggles slightly.

Turn off oven, prop door open, and let cheesecake cool in oven for 30 min. Remove and finish cooling on rack. Chill overnight (minimum 6 hours).

For ganache: heat cream over medium‑low until steaming; pour over chocolate chips, let sit 1½ min, then stir until smooth. Let set 10 min in fridge.

Whip cream, sugar, and vanilla until stiff peaks. Pipe onto chilled cheesecake. Garnish with remaining cookie‑dough balls and extra mini chips. Chill until serving.

Prep Time: 1 hour 30 minutes
Chill Time:: 6 hours+
Cook Time: 1 hour 30 minutes
Category: Dessert

Chocolate Chip Cookie Dough Cheesecake

Why I’ll Love This Recipe