Cookie Dough Cheesecake: The Ultimate Decadent Dessert

Get ready to discover your new favorite dessert: the ultimate Cookie Dough Cheesecake. This recipe combines the creamy, tangy perfection of a classic cheesecake with the nostalgic joy of safe-to-eat, eggless chocolate chip cookie dough. We’ve crafted a foolproof guide that guarantees a show-stopping dessert with a rich graham cracker crust, a velvety smooth cheesecake filling, and generous chunks of delicious cookie dough in every single bite. It’s pure indulgence, simplified for the enthusiastic home cook.

Why This is the Best Cookie Dough Cheesecake Recipe

Unlike other recipes, this one focuses on two things: incredible flavor and a perfect, crack-free texture. We use a special technique to make the cookie dough completely safe to eat raw, and we share our best tips for a cheesecake that is unbelievably creamy and smooth. This isn’t just a recipe; it’s your key to becoming a cheesecake champion.

The Secret to Safe-to-Eat Cookie Dough

The star of this Cookie Dough Cheesecake is, of course, the cookie dough. To ensure it’s completely safe to enjoy raw, we make an eggless dough and heat-treat the flour. This quick extra step eliminates any risks, leaving you with perfectly delicious and worry-free cookie dough to fold into your cheesecake batter.

Ingredients You’ll Need

We’ve broken down the ingredients into three simple components: the buttery crust, the eggless cookie dough, and the rich cheesecake filling. Using high-quality, full-fat ingredients is key to achieving the best texture.

For the Graham Cracker Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Eggless Cookie Dough:

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour, heat-treated*
• 1/2 teaspoon salt
• 1 cup (170g) mini chocolate chips

*To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before using.

For the Cheesecake Filling:

• 32 ounces (904g) full-fat cream cheese, at room temperature
• 1 1/4 cups (250g) granulated sugar
• 4 large eggs, at room temperature
• 1 cup (240ml) full-fat sour cream, at room temperature
• 2 teaspoons vanilla extract

Step-by-Step Instructions to Make Cookie Dough Cheesecake

Follow these detailed steps carefully for cheesecake perfection. Bringing your cold ingredients like cream cheese, eggs, and sour cream to room temperature is crucial for a smooth, lump-free batter.

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. This will create a watertight seal for the water bath later.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan.
4. Bake for 10 minutes. Remove from the oven and let it cool completely on a wire rack.

Step 2: Make the Edible Cookie Dough

1. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
2. Beat in the milk and vanilla extract.
3. With the mixer on low, gradually add the heat-treated flour and salt, mixing until just combined. Be careful not to overmix.
4. Gently stir in the mini chocolate chips with a spatula.
5. Roll the dough into small, bite-sized balls and place them on a parchment-lined plate. Freeze for at least 30 minutes until firm. This prevents them from blending into the batter. For another great cookie recipe, check out our bakery-style chocolate chip cookies.

Step 3: Create the Creamy Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the room temperature cream cheese on medium speed until completely smooth and creamy. Scrape down the sides and bottom of the bowl often.
2. Reduce the speed to low and gradually add the granulated sugar. Beat until smooth.
3. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overbeat, as this incorporates too much air and can cause cracks.
4. Gently mix in the sour cream and vanilla extract until the batter is smooth and uniform.
5. Gently fold in about two-thirds of the frozen cookie dough balls.

Step 4: Assemble and Bake

1. Pour the cheesecake batter over the cooled crust and spread it into an even layer.
2. Dot the top of the cheesecake with the remaining cookie dough balls.
3. Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is essential for a moist, evenly baked cheesecake.
4. Carefully transfer to the preheated oven. Bake for 60-70 minutes, or until the edges are set and the center has a slight wobble (it should look like Jell-O).
5. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.
6. Remove the cheesecake from the water bath and let it cool completely at room temperature on a wire rack.
7. Once cool, cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This firms up the cheesecake and allows the flavors to meld. If you love cheesecakes, you should also try our decadent pecan pie cheesecake.

Top Tips for a Perfect Cheesecake

• Room Temperature Ingredients are Non-Negotiable: This is the #1 rule for a lump-free, creamy cheesecake. Set your cream cheese, eggs, and sour cream out at least 2 hours before you begin.
• Don’t Overmix the Batter: Especially after adding the eggs. Overmixing whips air into the batter, which causes it to rise and fall during baking, leading to cracks.
• The Water Bath is Your Best Friend: Don’t skip the water bath! It creates a humid environment in the oven, ensuring the cheesecake bakes gently and evenly, which is the secret to a creamy texture and a crack-free top.
• Chill, Chill, Chill: Be patient! A long, uninterrupted chill in the refrigerator is essential for the cheesecake to set properly for those perfect, clean slices. For a quicker no-bake option, consider this easy Oreo lasagna.

a

Is the cookie dough in this cheesecake safe to eat raw?

Yes, absolutely. The recipe uses an eggless cookie dough and calls for heat-treating the flour by baking it for 5 minutes. This process eliminates any potential bacteria, making it completely safe to consume raw.

a

How do I prevent my cheesecake from cracking on top?

There are three key steps to prevent cracks: 1) Use room temperature ingredients to ensure a smooth batter. 2) Don’t overmix the batter after adding eggs, which incorporates too much air. 3) Bake the cheesecake in a water bath and let it cool down slowly in the oven with the door cracked open.

a

Can I use store-bought cookie dough for this recipe?

We don’t recommend using store-bought cookie dough, as most contain raw eggs and are not meant to be eaten raw. Our recipe is specifically designed to be eggless and safe. Making it from scratch only takes a few extra minutes!

a

How do I know when the cheesecake is fully baked?

The cheesecake is done when the edges are set and slightly puffed, but the center 2-3 inches still has a slight jiggle or wobble, similar to Jell-O. It will continue to set as it cools and chills in the refrigerator.

a

Can I make this cookie dough cheesecake ahead of time?

Yes, this is the perfect make-ahead dessert! Cheesecake needs at least 6 hours to chill and set, but the flavor and texture are even better if you let it chill overnight in the refrigerator.

How to Store Your Cheesecake

Store your Cookie Dough Cheesecake tightly covered in the refrigerator for up to 5 days. You can also freeze it for longer storage. To freeze, place the entire cheesecake (or individual slices) on a baking sheet in the freezer until firm. Once firm, wrap it tightly in a double layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.

Share Your Creation!

We are so excited for you to try this amazing Cookie Dough Cheesecake recipe! It’s the perfect dessert for any occasion, from family dinners to holiday celebrations. If you make it, we’d love to see it! Share a photo on Pinterest and tag us. Happy baking!

FL Recipes

Cookie Dough Cheesecake: The Ultimate Decadent Dessert

An incredibly decadent Cookie Dough Cheesecake recipe featuring a creamy cheesecake filling loaded with safe-to-eat, eggless chocolate chip cookie dough and a crisp graham cracker crust. A foolproof guide to the perfect dessert.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 580

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Graham Cracker Crust

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Eggless Cookie Dough

• 0.5 cup unsalted butter, softened
• 0.5 cup packed light brown sugar
• 0.25 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, heat-treated Bake at 350°F for 5 mins to make it safe to eat raw.
• 0.5 teaspoon salt
• 1 cup mini chocolate chips

For the Cheesecake Filling

• 32 ounces full-fat cream cheese, at room temperature
• 1.25 cups granulated sugar
• 4 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature
• 2 teaspoons vanilla extract

Equipment

• 1 9-inch Springform Pan
• 1 Electric mixer (stand or hand)
• 1 Large Roasting Pan

Method

 

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil to create a watertight seal.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan.
4. Bake for 10 minutes. Remove from the oven and let it cool completely on a wire rack.

Step 2: Make the Edible Cookie Dough

1. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
2. Beat in the milk and vanilla extract.
3. With the mixer on low, gradually add the heat-treated flour and salt, mixing until just combined.
4. Gently stir in the mini chocolate chips with a spatula.
5. Roll the dough into small, bite-sized balls and place them on a parchment-lined plate. Freeze for at least 30 minutes until firm.

Step 3: Create the Creamy Cheesecake Filling

1. In the bowl of a stand mixer, beat the room temperature cream cheese on medium speed until completely smooth and creamy.
2. Reduce the speed to low and gradually add the granulated sugar. Beat until smooth.
3. Add the eggs one at a time, mixing on low speed after each addition until just combined.
4. Gently mix in the sour cream and vanilla extract until the batter is smooth.
5. Gently fold in about two-thirds of the frozen cookie dough balls.

Step 4: Assemble and Bake

1. Pour the cheesecake batter over the cooled crust and spread it into an even layer.
2. Dot the top of the cheesecake with the remaining cookie dough balls.
3. Place the springform pan into a large roasting pan and pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
4. Bake for 60-70 minutes, or until the edges are set and the center has a slight wobble.
5. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
6. Remove the cheesecake from the water bath and cool completely at room temperature.
7. Cover and refrigerate for at least 6 hours, preferably overnight, before slicing and serving.

Nutrition

Calories: 580kcalProtein: 8gFat: 40gFiber: 1g

Notes

Using room temperature ingredients is the most important step for a smooth, creamy cheesecake.
Don't skip the water bath; it's the secret to preventing cracks.
Chill the cheesecake overnight for the best flavor and texture, and to ensure clean slices.

Keyword cheesecake recipe,cookie dough cheesecake,edible cookie dough

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