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 irresistible allure of chocolate chip cookie dough. We’ve designed this guide to be completely foolproof, ensuring you get a stunning, crack-free cheesecake every single time. Whether you’re a seasoned baker or just starting, this dessert is guaranteed to impress everyone at the table. It’s the perfect showstopper for holidays, birthdays, or any time you need a truly decadent treat.
This isn’t just any cheesecake; it’s a masterpiece of textures and flavors. Imagine a buttery cookie crust, a rich and velvety cheesecake filling, and generous chunks of safe-to-eat, egg-free cookie dough studded throughout. It’s pure bliss in every bite. Ready to bake the best dessert of your life? Let’s get started!
Why You’ll Absolutely Love This Cookie Dough Cheesecake Recipe
- Perfectly Safe to Eat: The cookie dough is completely egg-free, so you can enjoy it raw without any worries.
- Rich & Creamy Texture: We use a classic water bath method to create an ultra-smooth, velvety cheesecake filling that melts in your mouth.
- Foolproof Instructions: Our step-by-step guide breaks down the process, making it simple for anyone to achieve bakery-quality results. If you’ve enjoyed our bakery-style chocolate chip cookies, you’ll appreciate the attention to detail here.
- A True Showstopper: With its impressive layers and decadent flavor, this cheesecake is perfect for special occasions and celebrations.
Key Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create three delicious components: the crust, the edible cookie dough, and the cheesecake filling itself. Here’s what you’ll need to gather.
For the Oreo Crust
- Oreo Cookies: The classic chocolate sandwich cookie provides a rich, crunchy base that complements the creamy filling.
- Unsalted Butter: Melted butter acts as the binder, holding the cookie crumbs together to form a solid crust.
For the Egg-Free Cookie Dough
- All-Purpose Flour: Make sure to heat-treat the flour to eliminate any potential bacteria, making it safe to eat raw.
- Unsalted Butter: Softened butter is essential for a creamy cookie dough texture.
- Brown & Granulated Sugar: A combination of both provides the classic cookie dough flavor and sweetness.
- Vanilla Extract: A splash of pure vanilla enhances all the other flavors.
- Milk: Just a little is needed to bring the dough together.
- Mini Chocolate Chips: Mini chips distribute more evenly, ensuring you get chocolatey goodness in every bite.
For the Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese at room temperature for the smoothest, lump-free filling.
- Granulated Sugar: Sweetens the filling to perfection.
- Large Eggs: Room temperature eggs incorporate better into the batter, preventing over-mixing.
- Sour Cream: Adds a subtle tang and incredible creaminess.
- Heavy Cream: Provides richness and a silky-smooth consistency.
- Vanilla Extract: For that classic, aromatic cheesecake flavor.
Step-by-Step Instructions to Make Cookie Dough Cheesecake
Follow these simple steps to assemble your masterpiece. We’ll start with the crust, move to the edible cookie dough, and finish with that luscious cheesecake filling.
Step 1: Prepare the Crust
- 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 waterproof it for the water bath later.
- In a food processor, pulse the Oreo cookies until they form fine crumbs. If you don’t have a food processor, you can place them in a zip-top bag and crush them with a rolling pin.
- Pour the cookie crumbs into a bowl and mix in the melted butter until fully combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake for 10 minutes. Once baked, set it aside to cool completely while you prepare the other components.
Step 2: Make the Edible Cookie Dough
- First, heat-treat your flour. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before using.
- In a medium bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the milk and vanilla extract. Gradually add the heat-treated flour and salt, mixing on low speed until just combined.
- Gently fold in the mini chocolate chips with a spatula.
- Roll the cookie dough into small, bite-sized balls (about 1/2 to 1 inch) and place them on a parchment-lined plate. Freeze for at least 30 minutes until firm. This prevents them from melting into the batter.
Step 3: Create the Creamy Cheesecake Filling
- In a large bowl, beat the room temperature cream cheese with an electric mixer on medium speed until completely smooth and free of lumps. This is a critical step for a creamy texture!
- Gradually add the granulated sugar and beat until smooth. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to over-mix, as this can cause cracks.
- Gently mix in the sour cream, heavy cream, and vanilla extract on low speed until the batter is smooth and well-combined.
Step 4: Assemble and Bake Your Cheesecake
- Retrieve about one-third of the frozen cookie dough balls and gently press them onto the cooled crust.
- Pour half of the cheesecake batter over the crust and cookie dough. Scatter another third of the cookie dough balls over the batter.
- Pour the remaining cheesecake batter on top, spreading it evenly. Top with the last of the cookie dough balls.
- 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.
- Bake at 350°F (175°C) for 60-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling process is another secret to preventing cracks.
- Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, or preferably overnight.
Expert Tips for a Perfect, Crack-Free Cheesecake
- Room Temperature Ingredients are Key: Ensure your cream cheese, eggs, and sour cream are all at room temperature. This helps them combine easily without over-mixing, which is a primary cause of cracks.
- Don’t Skip the Water Bath: A water bath (or bain-marie) creates a humid environment in the oven, promoting even baking and preventing the cheesecake from drying out and cracking.
- Avoid Over-Mixing: Once you add the eggs, mix on low speed and only until they are just incorporated. Over-mixing introduces too much air, which can cause the cheesecake to puff up and then crack as it cools.
- Cool it Slowly: The gradual cooling process—first in the turned-off oven, then on the counter—prevents drastic temperature changes that can shock the cheesecake and cause it to crack. Patience is a virtue when it comes to cheesecake! For another recipe that requires patience, try our amazing Stuffed Cornish Game Hens (coming soon).
How to Store Your Cookie Dough Cheesecake
Proper storage is essential to keep your cheesecake fresh and delicious. Once fully cooled, cover the cheesecake tightly with plastic wrap or foil. It can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake. To do this, place the chilled cheesecake (uncovered) in the freezer until firm. Then, wrap it tightly in a double layer of plastic wrap and a final layer of aluminum foil. It can be frozen for up to 2 months. To thaw, transfer it to the refrigerator and let it thaw overnight. For a savory make-ahead meal, check out our dump-and-bake chicken and rice casserole (coming soon).
Cookie Dough Cheesecake FAQs
While this specific recipe is for a baked cheesecake, you can adapt it. You would need a no-bake cheesecake filling (typically without eggs) and let it set in the refrigerator instead of baking. The crust and cookie dough components would remain the same.
Certainly. A classic graham cracker crust would also be delicious with this cheesecake. Simply substitute the Oreos with graham cracker crumbs in the same quantity.
The best ways to prevent cracks are to use room temperature ingredients, avoid over-mixing the batter (especially after adding eggs), use a water bath during baking, and allow the cheesecake to cool down slowly in the oven with the door ajar.
This cheesecake is perfect for making ahead of time! It needs to chill for at least 6 hours but is even better after chilling overnight. You can make it up to 2-3 days before you plan to serve it.
Yes, absolutely! The recipe uses egg-free cookie dough and calls for heat-treating the flour, which eliminates any potential bacteria. This makes it completely safe to enjoy raw.
Ready for More Dessert Inspiration?
We hope you loved making this incredible Cookie Dough Cheesecake! It’s a dessert that never fails to impress and is worth every moment spent in the kitchen. If you tried this recipe, we would love to hear from you. Please leave a comment and a rating below to let us know how it turned out. For more delicious recipes and baking inspiration, be sure to follow us on Pinterest!
Cookie Dough Cheesecake Recipe
Cookie Dough Cheesecake: The Ultimate Indulgent Dessert
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Double wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Crush the Oreo cookies into fine crumbs using a food processor or rolling pin.
- Mix crumbs with melted butter. Press firmly into the bottom of the prepared pan.
- Bake for 10 minutes. Set aside to cool completely.
- Heat-treat the flour by baking it on a sheet at 350°F (175°C) for 5 minutes. Let it cool.
- In a bowl, beat softened butter with both sugars until light and fluffy.
- Beat in milk and vanilla. Gradually mix in the cooled flour and salt.
- Fold in mini chocolate chips. Roll into small, bite-sized balls and freeze for at least 30 minutes.
- Beat room temperature cream cheese until completely smooth.
- Gradually add granulated sugar and beat until combined.
- Add eggs one at a time, mixing on low speed until just combined.
- Gently mix in sour cream, heavy cream, and vanilla extract until smooth.
- Press one-third of the frozen cookie dough balls onto the cooled crust.
- Pour half of the cheesecake batter over the crust. Top with another third of the cookie dough balls.
- Pour the remaining batter on top and scatter the rest of the cookie dough balls over it.
- Place the pan in a larger roasting pan and create a water bath by pouring boiling water halfway up the sides.
- Bake at 350°F (175°C) for 60-70 minutes, until the edges are set and the center has a slight wobble.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight before serving.
Notes
Don't over-mix the batter once the eggs are added; this is the key to preventing cracks.
Chilling the cheesecake overnight yields the best texture and flavor.
