Hi Bold Bakers!
Cheesecakes can come in all different shapes and flavors but this Chocolate Chip Cookie Cheesecake is not your Granny’s cheesecake! Unless your granny made cheesecake with a giant cookie on the bottom, then it is quite accurate.
This Cheesecake has a giant cookie base, cookie flavored cream cheese filling, and Cookie Sprinkles on top!!! Every layer is cookie! EVERY LAYER! I love the idea of a whole cookie as the base. Why wasn’t I doing this all along? It’s less work because you don’t need to blend cookies up into crumbs and although it’s not a No-Bake Cheesecake, it is a No-Fuss Cheesecake.
I covered the top of my Cheesecake with Cookie Sprinkles! Yes, you read that right. Essentially they are teenie tiny cookies but I prefer Cookie Sprinkles. I just can’t believe I never thought of a cookie sprinkle either! And all you need is my Best-Ever Chocolate Chip Cookie recipe to make these Sprinkles and the Cookie Base.
Do you need to know How to Make Cream Cheese to make this recipe? I have you covered. I have a fantastic recipe for Homemade Cream Cheese using just 2 ingredients and it takes no time at all to make.
As with most of my Cheesecakes, there is no gelatin or eggs used to set the Cheesecake. However it will need a good 12 hours in the fridge and preferably overnight. The colder it is the firmer the texture will be.
If cream cheese is particularly soft in your country, and you would like to add gelatin to it to ensure you get a firm cheesecake, then mix 2 teaspoons of cooled, melted gelatin into 4 tablespoons of cream. Then swiftly fold it into the whipped cream cheese.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Learn how to make my Chocolate Chip Cookie Cheesecake and wow your guests and yourself with layers upon layers of cookie goodness!
Author: Gemma Stafford
Servings: 10
Ingredients
- 2 cups (1lb/450g) cookie dough
- 3 cups (1lb 8oz/ 675g) cream cheese, room temperature
- ½ cup (3 oz / 90g) brown sugar
- 2 teaspoons vanilla extract
- 1 cups (8oz/225ml) cream
- 1 cup (6oz/170g) mini chocolate chips
Instructions
Press your raw cookie dough into a 9 inch cheesecake tin as evenly as possible. You can use my cookie dough recipe or buy cookie dough in a store.
Bake at 350oF (180oC) for roughly 12 minutes or until brown. Set aside to cool.
In a mixing bowl, combine cream cheese, brown sugar and vanilla extract.
Beat on high speed for about 4 minutes to remove any lumps in the cream cheese. Scrape down the bowl as you go. You want to end up with smooth, lump free cream cheese.
Pour in the cream and whip up the mix until thickened. Use a cream that whips up well as this will make your cheesecake firm.
Once thick, add in the mini chocolate chips and stir in.
Spoon over the cold cookie crust and flatten out with a spatula. Bang on the counter to help even it out and to release any air bubbles.
Place in the fridge overnight to chill it well and make sure it firms up. There are no eggs or gelatin to set the gelatin so it needs to get cold to set firm.
To serve, top with some whipped cream and Cookie Sprinkles.
It will keep for 3 day in your fridge. Also it can be made 2 days in advance so you can get it ready ahead of time for a special occasion or party.
Recipe Notes
If cream cheese is particularly soft in your country and you would like to add gelatin to it to ensure you get a firm cheesecake then mix 2 teaspoons of cooled,melted gelatin into 4 tablespoons of cream. Then swiftly fold it into the whipped cream cheese.
Cookie Dough: If you use my cookie dough for the base make sure you double the recipe as it is a small amount of dough.
Nutrition Facts
Chocolate Chip Cookie Cheesecake
Amount Per Serving (12 g)
Calories 435
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18g113%
Polyunsaturated Fat 7g
Cholesterol 71mg24%
Sodium 289mg13%
Carbohydrates 36g12%
Sugar 28g31%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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