Get the Recipe:
Chocolate Cookie Dough Cheesecake
This chocolate cookie dough cheesecake recipe combines rich chocolate cookie dough with a no-bake cheesecake for an irresistible dessert!
Ingredients
For the crust:
- 1 ½ cups (150 g) graham cracker crumbs
- ⅓ cup (67 g) firmly packed light brown sugar
- ½ cup (113 g) unsalted butter, melted
For the chocolate cookie dough:
- ½ cup (113 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 2 tablespoons (30 ml) heavy whipping cream, or milk
- ½ teaspoon vanilla extract
- ¼ cup (21 g) unsweetened cocoa powder
- 1 cup (120 g) all-purpose flour, toasted in a 350°F oven for 5-7 minutes
- ¼ teaspoon salt
For the cheesecake:
- 12 ounces (340 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- chocolate chips, sprinkles, or shavings for garnish
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C).* Grease a 9-inch pie pan.
- Mix together the graham cracker crumbs, brown sugar, and butter until combined. Press into the bottom and up the sides of the prepared pan.
- Bake for 10 minutes. Set aside to cool.
To make the chocolate cookie dough:
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the cream and vanilla. Add the cocoa, flour, and salt. Mix on low speed until combined.
- Spread the dough over prepared crust. Refrigerate while making the cheesecake.
To make the cheesecake:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until fluffy. Mix in the vanilla.
- Whip the cream until soft peaks form. Gently fold into the cream cheese mixture. Spread evenly on top of the cookie dough layer.
- Garnish with chocolate, if desired.
- Refrigerate about 3 hours before serving.
Notes
- *I recommend the brief baking time for the crust to help it hold together and to give it a toasty flavor. If you prefer to skip the oven time, you can place the crust in the refrigerator while you move to the next step of the recipe.
- Keep refrigerated. You may find it's easier to slice the cheesecake if you let it stand at room temperature for about 10 minutes.
- Eggless Cookie Dough recipe adapted from The Cookie Dough Lover’s Cookbook.
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