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A whole cookie dough cheesecake, freshly baked and topped with balls of edible cookie dough, ready to be sliced and served.

Cookie Dough Cheesecake: The Ultimate Indulgent Dessert

This Cookie Dough Cheesecake recipe is the ultimate dessert, featuring a creamy cheesecake filling loaded with safe-to-eat, egg-free cookie dough and a crisp Oreo crust. A guaranteed showstopper for any occasion!
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Crust
  • 24 Oreo cookies
  • 6 tbsp unsalted butter melted
For the Egg-Free Cookie Dough
  • 1 cup all-purpose flour heat-treated
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup mini chocolate chips
For the Cheesecake Filling
  • 32 oz cream cheese full-fat, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer
  • 1 Roasting Pan For the water bath

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Double wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Crush the Oreo cookies into fine crumbs using a food processor or rolling pin.
  3. Mix crumbs with melted butter. Press firmly into the bottom of the prepared pan.
  4. Bake for 10 minutes. Set aside to cool completely.
Make the Edible Cookie Dough
  1. Heat-treat the flour by baking it on a sheet at 350°F (175°C) for 5 minutes. Let it cool.
  2. In a bowl, beat softened butter with both sugars until light and fluffy.
  3. Beat in milk and vanilla. Gradually mix in the cooled flour and salt.
  4. Fold in mini chocolate chips. Roll into small, bite-sized balls and freeze for at least 30 minutes.
Create the Cheesecake Filling
  1. Beat room temperature cream cheese until completely smooth.
  2. Gradually add granulated sugar and beat until combined.
  3. Add eggs one at a time, mixing on low speed until just combined.
  4. Gently mix in sour cream, heavy cream, and vanilla extract until smooth.
Assemble and Bake
  1. Press one-third of the frozen cookie dough balls onto the cooled crust.
  2. Pour half of the cheesecake batter over the crust. Top with another third of the cookie dough balls.
  3. Pour the remaining batter on top and scatter the rest of the cookie dough balls over it.
  4. Place the pan in a larger roasting pan and create a water bath by pouring boiling water halfway up the sides.
  5. Bake at 350°F (175°C) for 60-70 minutes, until the edges are set and the center has a slight wobble.
  6. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  7. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight before serving.

Notes

For the creamiest cheesecake, make sure all your dairy ingredients and eggs are at room temperature.
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.