Name: Chocolate Chip Cookie Dough Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 16 oz cream cheese, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; ½ cup heavy cream; ½ cup unsalted butter, room temperature; ½ cup light brown sugar, packed; 1 teaspoon vanilla extract; 1 cup all-purpose flour (heat-treated); 2 tablespoons milk; ½ cup mini chocolate chips

Why You’ll Love This Recipe

I can’t get enough of how indulgent this cheesecake is. I love the creamy, smooth filling balanced by rich pockets of chocolate chip cookie dough. It’s the perfect dessert for celebrations or whenever I want to impress with minimal effort.

ingredients

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

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
16 oz (2 bricks) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup heavy cream

Cookie Dough Mix-In:
½ cup unsalted butter, room temperature
½ cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour (heat-treated or choose edible-safe mix)
2 tablespoons milk
½ cup mini chocolate chips

directions

I preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan with a graham cracker crust by combining the crumbs, sugar, and melted butter. I press it into the bottom and bake for 8–10 minutes, letting it cool afterward.

For the filling, I beat the cream cheese and sugar until smooth. I add the eggs one at a time, then stir in the vanilla, sour cream, and heavy cream until everything is silky.

I pour the cheesecake batter over the cooled crust.

Next, I prepare the cookie dough by creaming the butter and brown sugar, mixing in vanilla, flour, and milk, then folding in the chocolate chips.

I drop spoonfuls of cookie dough over the cheesecake and gently swirl with a knife for a marbled effect.

I bake it for 50–60 minutes until set around the edges and slightly jiggly in the center. I turn off the oven, crack the door, and let it cool inside for an hour.

After that, I refrigerate the cheesecake for at least 4 hours or overnight.

Before serving, I release the pan and garnish with more mini chocolate chips if I’m feeling extra.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 5 hours 30 minutes (including chilling)
Servings: 12 servings
Kcal: approximately 450 kcal per serving

Variations

Sometimes I use different cookie doughs like peanut butter or even brownie chunks. I’ve also added a chocolate ganache layer on top for extra decadence.

storage/reheating

I keep the cheesecake refrigerated and covered for up to 5 days. It also freezes beautifully for up to a month—just slice, wrap well, and thaw in the fridge overnight.

FAQs

Can I use store-bought cookie dough?

Yes, as long as it’s labeled safe-to-eat raw or made with heat-treated flour and no eggs.

How do I know when the cheesecake is done?

It should be set around the edges with a slight jiggle in the center. It will continue to set as it cools.

Can I skip the cookie dough mix-in?

Sure, but that’s the fun part. You’ll still have a delicious classic cheesecake.

Can I make this ahead of time?

Absolutely. I usually make it a day ahead so it sets completely and the flavors meld.

What kind of chocolate chips work best?

I prefer mini chocolate chips because they distribute more evenly and stay soft.

Conclusion

Chocolate Chip Cookie Dough Cheesecake is my go-to when I want to wow guests or satisfy my sweet tooth with something rich and creamy. Every slice is a perfect blend of cheesecake luxury and cookie dough comfort.