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Slice of chocolate chip cookie dough cheesecake topped with cookie dough pieces

Chocolate Chip Cookie Dough Cheesecake

A rich and creamy dessert combining classic baked cheesecake with edible cookie dough bites and a buttery graham crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Graham cracker crumbs Use fine crumbs for firm crust; substitute digestive biscuits for similar flavor
  • 1/2 cup Unsalted butter, melted Room temperature butter yields even mixing; use salted and reduce added salt elsewhere
For the cheesecake filling
  • 16 oz Cream cheese, softened Full-fat cream cheese for best texture and flavor
  • 1 cup Granulated sugar Can reduce by 2 tablespoons for less sweetness
  • 1 teaspoon Vanilla extract Prefer pure vanilla for depth; almond extract can be used sparingly
  • 2 cups Whipped cream Fold gently to keep air; use stabilized whipped cream for longer holds
  • 1 cup Edible cookie dough bites Purchase safe-to-eat cookie dough or make egg-free dough at home
For the chocolate drizzle
  • 1/2 cup Chocolate chips Use semi-sweet for balance; dark chocolate intensifies richness
  • 1/4 cup Heavy cream Warm cream helps create a glossy ganache when mixed with chips

Method
 

Crust
  1. Preheat the oven to 325°F (160°C).
  2. Combine graham cracker crumbs and melted butter until evenly moistened.
  3. Press the crumb mixture firmly into the bottom of a springform pan for the crust.
Filling
  1. Beat the cream cheese, sugar, and vanilla until the mixture is completely smooth and lump-free.
  2. Fold the whipped cream carefully into the cream cheese base to maintain airiness.
  3. Add the edible cookie dough bites and gently fold until evenly distributed throughout the batter.
Bake and Chill
  1. Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
  2. Bake for 50-60 minutes until the edges are set but the center remains slightly jiggly.
  3. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours to fully set.
Chocolate Drizzle
  1. Melt the chocolate chips with the heavy cream in a microwave, stirring every 15 seconds until perfectly smooth.
  2. Drizzle the warm chocolate ganache over the chilled cheesecake before slicing and serving.

Notes

Soften the cream cheese at room temperature for at least 30 minutes to avoid lumps while beating. Press the crust firmly using the bottom of a measuring cup to create an even, compact base that won’t crumble. Chill for a minimum of four hours; overnight chilling yields cleaner slices and improved texture.