How to Make the Perfect Cookie Dough Cheesecake
American · Easy · 85 min · 12 servings
This Cookie Dough Cheesecake is the ultimate kid friendly dessert combining two all-time favorite treats into one spectacular slice. Kids absolutely love the safe-to-eat edible cookie dough layered throughout the creamy cheesecake filling.
Why this recipe works
This Cookie Dough Cheesecake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 85 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 560 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 24 whole chocolate sandwich cookies crushed
- 5 tbsp unsalted butter melted
- 680 g cream cheese softened
- 0.75 cup granulated sugar
- 3 whole large eggs
- 1 cup heat treated all purpose flour
- 0.5 cup mini chocolate chips
Step by step instructions
Step 1: Prepare the Crust and Cookie Dough
Preheat oven to 175C or 350F. Mix crushed cookies with melted butter and press into a 9-inch springform pan then bake for 8 minutes. For the edible cookie dough mix heat treated flour with four tablespoons of softened butter, a quarter cup brown sugar, a pinch of salt, two tablespoons milk, and mini chocolate chips. Roll into small balls and refrigerate.
Step 2: Make the Cheesecake Filling
Beat cream cheese and sugar until perfectly smooth. Add eggs one at a time on low speed until just combined. Pour half the cheesecake batter over the cooled crust then scatter half the cookie dough balls over the top pressing them in lightly.
Step 3: Layer and Bake
Pour the remaining cheesecake batter over the cookie dough layer and smooth the top. Scatter a few more cookie dough balls on top and press them lightly into the surface. Bake at 160C or 325F for 50 to 55 minutes until edges are firm and center jiggles slightly.
Step 4: Cool and Serve
Allow the cheesecake to cool in the turned off oven with the door cracked for one hour. Refrigerate for at least four hours then decorate the top with extra cookie dough balls and mini chocolate chips before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heat treated all purpose flour → almond flour for a gluten free edible cookie dough
- chocolate sandwich cookies → graham crackers for a more traditional cheesecake crust
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using raw untreated flour in the edible cookie dough which can contain harmful bacteria
- Pressing cookie dough balls too close to the edges which causes uneven baking around the sides
Nutrition facts
Per serving: 560 calories, 8g protein, 55g carbs, 36g fat, 1g fiber.
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