If you’re a die-hard dessert lover, prepare to fall head over heels for this rich, decadent, and drool-worthy Chocolate Chip Cookie Dough Cheesecake. It’s a dessert that blends two classics—cookie dough and cheesecake—into one show-stopping treat that’s as beautiful to look at as it is sinful to eat.

This recipe is perfect for special occasions, celebrations, or whenever you want to make something that feels extra. With layers of creamy cheesecake studded with mini chocolate chips, a cookie crumb crust, a silky ganache topping, and fluffy whipped cream—every bite is pure heaven.

Who This Recipe Is For

This cheesecake is made for:

• Chocolate chip cookie lovers who crave that nostalgic flavor in a new form.

• Cheesecake fans looking for a rich, bakery-worthy dessert.

• Bakers and entertainers who want to impress at dinner parties or celebrations.

• Anyone craving an indulgent weekend bake to treat themselves and loved ones.

Whether you’re a seasoned baker or a weekend kitchen warrior, this recipe walks you through every step to dessert perfection.

Ingredients You’ll Need

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (Oreos with filling removed work great)

• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 blocks (8 oz each) cream cheese, softened

• 3/4 cup granulated sugar

• 1/2 cup light brown sugar, packed

• 3 large eggs

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• 1 1/4 cups mini chocolate chips

For the Ganache Topping:

• 1/2 cup heavy cream

• 3/4 cup semi-sweet chocolate chips

For the Whipped Cream:

• 1/2 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

For Garnish:

• Mini chocolate chips

Kitchen Equipment You’ll Need

• 9-inch springform pan

• Parchment paper

• Mixing bowls

• Hand mixer or stand mixer

• Rubber spatula

• Saucepan

• Baking sheet (for water bath)

• Aluminum foil

• Whisk

• Piping bag (optional, for whipped cream decoration)

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). Line the bottom of your springform pan with parchment paper and lightly grease the sides.

In a bowl, mix chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan to form a smooth, even crust.

Bake for 8–10 minutes, then set aside to cool completely.

Step 2: Make the Cheesecake Filling

Beat softened cream cheese until smooth and fluffy. Add in granulated sugar and brown sugar, and mix until fully combined.

Add eggs one at a time, beating just until each is incorporated. Mix in sour cream and vanilla extract. Lastly, fold in mini chocolate chips using a spatula.

Pour the cheesecake filling over the cooled crust.

Step 3: Bake in a Water Bath

Wrap the outside of the springform pan with two layers of aluminum foil to prevent leakage. Place the pan in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the cheesecake pan.

Bake for 55–65 minutes, or until the center is set but still slightly jiggly.

Step 4: Cool Gradually

Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

After that, transfer the cheesecake to the fridge and chill for at least 4 hours, or preferably overnight.

Step 5: Make the Ganache

Heat heavy cream in a small saucepan until it just begins to simmer. Pour over semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.

Allow the ganache to cool slightly until spreadable, then pour and smooth it over the chilled cheesecake.

Step 6: Whip the Cream

In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. You can use a piping bag to add elegant swirls on each slice or spoon dollops on top.

Sprinkle with extra mini chocolate chips for a bakery-style finish.

Pro Tips & Tricks

• Room Temp Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature for a smooth, lump-free batter.

• Water Bath Success: Use a roasting pan and ensure your foil wrap is tight—this step is key for even baking and a crack-free top.

• Avoid Overbeating: Mix the batter until just combined to avoid incorporating too much air.

• Chilling Time: Overnight chilling yields the best texture. Don’t rush it!

• For Clean Slices: Dip a sharp knife in hot water and wipe clean between cuts.

Variations & Swaps

• Cookie Dough Swirl: Drop small chunks of edible cookie dough into the batter for bursts of cookie dough flavor.

• Oreo Base: Use whole crushed Oreos (with filling) instead of plain cookie crumbs for a sweeter, softer crust.

• White Chocolate Chips: Swap the minis for white chocolate or butterscotch chips for a different twist.

• Peanut Butter Ganache: Add 1–2 tablespoons of peanut butter to your ganache for a nutty layer of richness.

How to Store Leftovers

In the Fridge: Store cheesecake covered or in an airtight container for up to 5 days.

In the Freezer: Freeze whole or sliced cheesecake (without whipped cream) wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

Whipped Cream: Add fresh whipped cream just before serving for best results.

What to Serve With Chocolate Chip Cookie Dough Cheesecake

This cheesecake is rich and indulgent, so keep your pairings simple:

• Coffee or espresso – balances the sweetness perfectly

• Milk – for a nostalgic, classic combo

• Port wine or dessert wine – for a fancy pairing

• Fresh berries – offer a tart contrast to the creamy richness

FAQ – Chocolate Chip Cookie Dough Cheesecake

Can I make this ahead of time?

Yes! In fact, it’s best made a day ahead so it has plenty of time to chill and set.

What kind of chocolate chips should I use?

Mini semi-sweet chips work best, but you can use regular if needed. Milk or dark chocolate chips also work depending on your taste preference.

Can I skip the water bath?

Technically yes, but the texture won’t be as smooth and you risk cracking. It’s worth the extra step!

How do I know when the cheesecake is done?

The edges should look set while the center still jiggles slightly. It will continue to firm up as it cools and chills.

Can I use a different pan size?

You can use a 10-inch springform, but the cheesecake will be thinner. Adjust baking time slightly and monitor doneness.

Final Thoughts

Chocolate Chip Cookie Dough Cheesecake is the ultimate indulgent dessert that brings together everything we love—cookies, cheesecake, chocolate, and cream—all in one luxurious bite. It’s rich, decadent, and perfect for making memories around the dessert table.

If you enjoyed this recipe, please share it with your fellow dessert lovers and don’t forget to subscribe to the blog for more decadent treats, baking tips, and sweet inspiration straight from my kitchen to yours.

Happy baking—and remember, life’s too short to skip dessert!