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Chocolate Chip Cookie Cheesecake - every layer is COOKIE! Even the crust is a GIANT COOKIE!
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Chocolate Chip Cookie Cheesecake

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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. 

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4.9 from 8 reviews
Chocolate Chip Cookie Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 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
  1. 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.
  2. Bake at 350oF (180oC) for roughly 12 minutes or until brown. Set aside to cool.
  3. In a mixing bowl, combine cream cheese, brown sugar and vanilla extract.
  4. 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.
  5. 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.
  6. Once thick, add in the mini chocolate chips and stir in.
  7. 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.
  8. 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.
  9. To serve, top with some whipped cream and Cookie Sprinkles.
  10. 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.
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 Information
Serving size: 12 Calories: 435 per serving Fat: 32g Saturated fat: 18g Unsaturated fat: 7g Trans fat: 0g Carbohydrates: 36g Sugar: 28g Sodium: 289mg Fiber: 0g Protein: 5g Cholesterol: 71mg

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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136 Comments

  1. Kris on November 7, 2017 at 5:39 am

    How do we modify your recipe for a regular New York cheesecake? Do we just leave out the chocolate chips?

    • Gemma Stafford on November 8, 2017 at 1:09 pm

      Hi Kris,
      NO! The only cooked element of this is the base.
      A New York cheesecake is baked, with a crumb crust. It will usually involve eggs too, as it needs eggs to set up.
      I have one coming up very soon, watch this space!
      Gemma 🙂

  2. Krista Malone on August 31, 2017 at 8:36 pm

    Could meringue be used as a substitute for the cream? I know it’s sweeter but wonder if it would help set the cake well. Thanks.

    • Gemma Stafford on September 1, 2017 at 3:27 am

      Hi Krista,
      Do you mean a whipped egg white?
      This is a way to make a mousse, and as such it will set up. I have never tried this, but think it would work better if baked! sorry, I think this is not much help to you.
      you can also add gelatin, which is how you would set up a mousse. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      A bit of mixed up advice!!
      Gemma 🙂

      • Krista Malone on September 1, 2017 at 12:41 pm

        I did mean whipped egg whites. Awesome advice and thanks for the instruction.

  3. Sarah on August 29, 2017 at 11:31 pm

    Hi Gemma,

    This is a brilliant idea..am planning to bake
    a 9inch new york cheesecake using your choc chip cookie as the base..how much cookie dough base should I make based on your original chocolate chip cookies dough measurement? Should i double or triple the measurement coz in this recipe you mentioned 450gm of cookie dough but not sure how many grams you made for your original choc chip cookie recipe..appreciate your feedback soonest..thanks!

    • Gemma Stafford on August 30, 2017 at 1:32 am

      Hi Sarah,
      2 Tbsp (1oz/30g) butter
      3 Tbsp light-brown sugar – this is 60g or so.
      1 pinch salt
      1 tbsp whisked egg*
      ¼ tsp vanilla extract
      5 tbsp all-purpose flour – which will be 100g
      ⅛ tsp baking soda (this is a ½ of a ¼ tsp)
      4 tbsp chocolate chips (I use dark chocolate) 80g or so.
      I have written in the gram measurements here for you, so you will see that adding these up will give you the amount in one recipe. If you double this recipe you will have a thin (ish) base, but it should be sufficient for your need. If you triple it you can use some of the dough for extra cookies, or roll it into a sausage, wrap well and freeze for later.
      I hope this is of help to you,
      Gemma 🙂

      • Sarah on August 30, 2017 at 1:41 am

        Hi Gemma,

        You are a gem..it was indeed so nice of you to not just read but to reply with the measurenebts as well. It is so sweet of you. Thank you! Another question, how long should I bake the 9inch cookie base and in what temperature ? I guess it’s much better to bake the base first and let it cool off completely (can I chill them in the fridge?) before pouring in the new york cream cheese feeling then bake the filling and the cake together, right?

        • Gemma Stafford on August 31, 2017 at 1:49 am

          Hi Sarah,
          Yes, i think you can at least partially bake the cookie base, I would do this in order to maintain the crispness. By the way, if it is a little crumbly it will not matter really, it will come together in the bake, like a crumble mix. All Recipes have one, (Chantal’s) you will find that online, it is a simple but basic one for a 9 inch pan. This really is a traditional batter, so it can be rocked up, with various additions as the mood takes you!
          Happy baking, Gemma 🙂

      • Sarah on August 31, 2017 at 12:35 am

        Hi Gemma,

        I am in the midst of making the cheesecake. . I tripled your original choc chip cookie recipe and the dough became crumbly. I tripled based on the measurement you gave me in your reply.what should I do? It is such a waste to throw it a way. Anything i could do to fix it? Appreciate your help soonest. Thanks!

        • Gemma Stafford on August 31, 2017 at 12:41 am

          Hi Sarah,
          did you change anything in the recipe?
          If you did not, and the mix is crumbly you will need to add a touch more egg to bind it, that is all it really needs now.
          If you substituted the egg use a little more of the egg substitute you used, it needs something to bind it,
          Gemma 🙂

  4. Sofia on July 3, 2017 at 10:53 am

    Hi Gemma! I made this for my sister’s birthday, and it was PHENOMENAL! It was super smooth, creamy and rich! I loved the cookie crust and sprinkles, SO decadent! I actually made a double batch for the base (4 times the original recipe) because one batch didn’t seem enough. Also, I didn’t think my cream cheese was particularly soft but it didn’t cut clean slices like yours, so I might need to use gelatin next time. Overall a solid recipe, my dad said he isn’t a huge fan of cheesecake but he LOVED this and said it was the best cheesecake he’s ever had! I think I can agree 😉 Thanks for the recipe! xx

    • Gemma Stafford on July 4, 2017 at 3:18 am

      Hi Sofia,
      That is so good to hear. Some cream cheese is designed for spreading, and is a little soft. In Ireland my Mum uses a little gelatin to set her cheesecakes.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

  5. Sandra Cruz on May 30, 2017 at 2:27 am

    Hi! Planned to make this but can I use all purpose cream instead? would it change the thickness of the cake?

    • Gemma Stafford on May 30, 2017 at 3:23 am

      Hi Sandra,
      Yes, it will affect the texture. I think you are talking about a manufactured cream, which is made with milk powder and milk fats. This is not real fresh dairy cream. It is a great substitute, but not for all recipes, it does not work for my ice cream, that is the sad news. The good news is that you can use it with a little gelatin. If you wish to can use a plant based one such as agar agar or Carrigeen moss/China grass. it is worth learning how to use these, they make a big difference to your baking, especially no bake cheesecake. Use a little, to try it out. Gelatin is easier if it suits you. Read up on this!
      Gemma 🙂

  6. Jane Evergreen on May 24, 2017 at 9:43 pm

    Good day Gemma! 😀 I love your recipes and this one’s one of my favorites. I made this last year for a birthday surprise party and I plan to make it again. But, I wanted to bake the whole cheesecake. I want to ask about the things I will change if I would bake this cheesecake. Love lots <3

    • Gemma Stafford on May 25, 2017 at 3:16 am

      Hi Jane,
      This is a totally different recipe if you wish to bake it. I would need to rewrite the whole recipe, and I will add this idea to my list. I do get request for baked cheesecakes, and I do have a couple here on the website. I will need time to think about this one!
      Gemma 🙂

  7. Felixza Cueto on May 23, 2017 at 8:38 am

    Hello Gemma! I really want to try this. After all, it looks super delicious! I have a question though. I wanted to add balls of cookie dough inside the cheesecake filling. Can I do that despite not baking the whole cheesecake? Thank you!

    • Gemma Stafford on May 23, 2017 at 8:50 am

      yeah you can do that no problem. Just pop them in there.

      Best,
      Gemma.

      • Felixza Cueto on May 24, 2017 at 9:46 pm

        Thank you for the reply. Last question though. If I would add gelatin in this recipe, would I need to use cream that’s good for whipping?

        • Gemma Stafford on May 25, 2017 at 3:12 am

          Hi there,
          Not so much, you can use a lighter cream if you need to. The heavy cream helps to set the cheesecake, the gelatin will play this role for you,
          Gemma 🙂

  8. Leah L on May 22, 2017 at 1:51 pm

    Hi! I’m planning on making this vegetarian and gluten free. I’ll be using vegan cream cheese (like Tofutti Better Than Cream Cheese) which I’ve used in “cheesecakes” before, and Rich’s Whip topping to replace the cream.

    Will the Rich’s Whip beat up , mixed with the cream cheese, or should I beat it separately and fold it in?

    Thanks so much!

    • Gemma Stafford on May 22, 2017 at 3:34 pm

      I don’t know what Riches is so I’m not sure if it will be thick. Maybe beat it severalty and fold it in like you said 🙂

  9. Crystal on May 6, 2017 at 9:27 pm

    Hi Gemma,

    The cookies springkles are using the same recipe as the cookie dough? Can I use your cookie dough recipe to bake on top of my cheesecake?

    • Gemma Stafford on May 7, 2017 at 2:11 am

      Yes! sure you can, this will work for you,
      Gemma 🙂

    • Kate on May 17, 2017 at 9:10 am

      do i have to use cream

      • Gemma Stafford on May 19, 2017 at 10:12 pm

        for this recipe yes, it helps thicken the cheesecake 🙂

  10. Aditi on March 30, 2017 at 4:12 am

    i want to make the chocolate chip cookie cheesecake, how should i multiply the recipe for the base?

    • Gemma Stafford on March 31, 2017 at 3:26 am

      You will need to multiply the choc chip single cookie recipe by 4. Use what you needs for the base, then make little ones for decoration,
      Gemma 🙂

  11. Lizzy mari on March 17, 2017 at 12:27 pm

    Hi Gemma,
    How long will the crust/bottom need to cool? I made the sprinkels and they cooled down quick and got nice crunshy will this also happen with the crust? I am of course Heinz your crust.

    • Gemma Stafford on March 17, 2017 at 12:30 pm

      Hi Lizzie,
      It should not take long to cool this, depending on where you live.
      Yes, the base will be crunchy when it cools, it will soften slightly when the topping is added, but this is good too,
      Gemma 🙂

    • Lizzy mari on March 17, 2017 at 12:32 pm

      I wanted to write using not Heinz. My Auto correct is german because I am german.

      • Gemma Stafford on March 17, 2017 at 1:52 pm

        Ah! that makes sense, though I have lost the thread of this!
        Gemma 🙂

  12. Christabelle on March 13, 2017 at 10:05 pm

    Hi,
    Sorry, do you mind explaining how to add in gelatin into the cheese mixture. I don’t really understand from the note u published ?

    Thank you.

    • Gemma Stafford on March 14, 2017 at 5:25 am

      Take 2 sheets (2 teaspoons powdered gelatin) of gelatine, sponged as directed on the pack. (or 2 teaspoons of agar agar powder)
      Heat a little of the cream – about 100 ml – a bit above blood temperature – not hot!
      When the gelatine has softened pop it into the microwave for about 10 secs – or less – keep an eye on it.
      Pour the warm cream over the gelatine and stir it through – leave to stand while you get the mix ready, then, add to the mixer last! This really works, firming up the cake without making it stiff.
      Does this sound clear to you, let me know, I may need to re-phrase this,
      Gemma 🙂

      • Christabelle Chan on March 14, 2017 at 10:38 am

        So 100ml cream slightly heat up, add in the gelatin powder. Then pop into the microwave for 10sec or less. Right.? Why still need warm cream over gelatin?

        Sorry for my poor english understanding ?

        • Gemma Stafford on March 15, 2017 at 4:18 am

          NO!
          You have to ‘bloom’ the gelatin first. It will tell you this on the pack. This means that you cover the gelatin with cold water and allow it to stand, it will ‘bloom – expand’. Then you microwave it, or melt it over hot water, then add the warm cream. Try this one time when you are not baking, it is worth learning this technique,
          Gemma 🙂

          • Christabelle Chan on March 15, 2017 at 8:59 am

            So how much water for 2 teaspoon of gelatin powder.?

            So once the gelatin powder bloom at into the slightly warm cream and stir together and leave aside for the last part then add right.?



          • Gemma Stafford on March 17, 2017 at 1:53 pm

            Follow the instructions on the gelatin pack!
            You drain off the excess water, you just bloom the gelatin in this. If you do not try this you will not figure it out!
            Gemma 🙂



  13. Joanna Rebecca Jacob on March 6, 2017 at 8:14 am

    Wow Gemma?this is an amazing recipe! I made this earlier and just loved it. Is it possible for you to make a nutella cheesecake or anything nutella , because I just love nutella!?

    • Gemma Stafford on March 7, 2017 at 8:13 am

      Yea! I am really happy to hear this Joanna, good job!
      Gemma 🙂

  14. Zean Gabriel Castillo on February 26, 2017 at 4:11 am

    But its okay ???

  15. Zean Gabriel Castillo on February 26, 2017 at 4:09 am

    Hi gemma your chocolate chip cookie cheesecake is really look delicious i wish i could make it someday because we have no such a expensive equipments like a stand mixer???

    • Gemma Stafford on February 26, 2017 at 5:56 am

      Hi there,
      You know people made this type of cake long before there were mixers!
      You think what you have which you can use to bake with. Mixers are really just an aid!
      Thank you for being in touch,
      Gemma 🙂

  16. Keertana on December 24, 2016 at 10:39 pm

    Hi Gemma!!
    Love your recipes!! Can you make mini cheesecakes like cupcakes?

    • Gemma Stafford on December 26, 2016 at 7:14 am

      Thank you for this suggestion, I will add it to my list,
      Gemma 🙂

  17. NashaeEvansCookBoss on December 10, 2016 at 8:01 pm

    gemma this has been a great recipe i like and im glad i can finally make it for the first time love you gemma your a inspiration

    • Gemma Stafford on December 11, 2016 at 2:40 am

      That is great, thank you, i am happy to have you with us,
      Gemma 🙂

  18. Eric on November 9, 2016 at 1:14 pm

    Hi Gemma,

    I want to make this cheesecake, it looks amazing! The recipe says it needs 2 cups of cookie dough, do you know how many cups your single serve cookie dough recipe makes? Wanted to get an idea of how much of the ingredients I’ll need in total before I go grocery shopping.

    Thanks so much! Love your channel and all your recipes!
    Eric A.

    • Gemma Stafford on November 10, 2016 at 1:43 am

      Hi Eric, if you go to a recipe, and add up the ingredients, you will find what you need to know.
      ents

      2 Tbsp (1oz/30g) butter
      3 Tbsp light-brown sugar = 1/2 cup
      1 pinch salt
      1 tbsp whisked egg*
      ¼ tsp vanilla extract
      5 tbsp all-purpose flour = 1 cup
      ⅛ tsp baking soda (this is a ½ of a ¼ tsp)
      4 tbsp chocolate chips (I use dark chocolate)
      If you double this recipe you will have what you need, and a little left over for the sprinkles 🙂 Gemma

  19. Marcia on October 10, 2016 at 4:36 pm

    Super creamy and rich…. wish I tripled the cookie dough recipe. Quick question, how come there’s no trans fat in the cheesecake but cream cheese has trans fat!

    • Gemma Stafford on October 11, 2016 at 1:45 am

      Hi Marcia,
      All dairy has slight transfats – proportional to the ‘water’ content. So as you concentrate the fats into cheese, you concentrate the trans fats too!
      Gemma 🙂

  20. Jane on October 9, 2016 at 12:07 pm

    Just made the cheesecake, the cookie is sweet, the filling is very cream cheesy..is it supposed to be like that?

    • Gemma Stafford on October 10, 2016 at 1:33 am

      Hi Jane,
      Did you follow the recipe exactly? the cream needs to be fresh dairy cream, this tends to balance the ‘cheesey’ taste, and also the sweetness of the cookies.
      Gemma 🙂

      • Jane on October 10, 2016 at 6:05 am

        Yeah, I did. I’m hoping the filling will set up to be very rich lol

  21. Elizabeth on October 7, 2016 at 8:30 am

    Hi Gemma, to the cream cheese/sugar mix, can I add whipped cream that’s already been whipped to soft peaks?

    • Gemma Stafford on October 7, 2016 at 8:54 am

      hi there Elizabeth, this depends on what this is? if it is fresh dairy whipped cream I think it will be good, but there is a volume difference between liquid cream, and whipped cream, and I could not be sure how that will work for you! Gemma 😉

      • Elizabeth on October 7, 2016 at 12:56 pm

        Okay, also about how much cream would you need for the rosettes on top?

        • Gemma Stafford on October 8, 2016 at 3:08 am

          Hi there Elizabeth, you will need about 200ml, in order to get it to whip!
          Gemma 🙂

  22. Lacey on October 2, 2016 at 11:11 am

    Is it possible to overbeat the cheesecake filling?

    • Gemma Stafford on October 3, 2016 at 1:17 am

      Hi Lacey, not really! when it is thick enough then it is ready, no point in taking it any further!
      Gemma 🙂

  23. Katie on October 1, 2016 at 12:40 pm

    can i use a dough hook attachment to mix the cheesecake batter? it’s the only one i have

    • Gemma Stafford on October 2, 2016 at 2:40 am

      Hi Katie, this will not do it for you! do you have an electric hand mixer? this will work better as the mix needs to be beaten,
      Gemma 🙂

      • Katie on October 2, 2016 at 7:39 am

        No, sadly mine broke and I currently can’t afford another one :c do you think trying the dough hook would be better or just using a whisk?

        • Gemma Stafford on October 3, 2016 at 1:34 am

          Hi Katie, i think I am losing the thread of this chat!
          yes you can half the recipe for the caramel sauce.
          yes, you can bake the cookie sprinkles a little longer to crisp them – do remember they will crisp as they cool.
          Do you mean food processor for the cheesecake mix? if so yes the processor will work as long as it is big enough for the mix.
          Processors deflate whipped cream, so it will not be good for incorporating whipped cream into a recipe.
          Happy baking katie!
          Gemma 🙂

      • Katie on October 2, 2016 at 8:27 am

        I do not sadly. Would a simple whisk be better?

  24. Jane on October 1, 2016 at 10:19 am

    Hi Gemma! I’d like to make this for Canadian Thanksgiving but my mixer only has the dough hook attachment. Should I use that to make the cream cheese filling or do it by hand? How long mixing if by hand? Thanks!

    • Gemma Stafford on October 2, 2016 at 2:43 am

      This is work by hand! however it is how people worked in the old days, when a lot of recipes were developed. Elbow grease!
      It will take some time, you need to get it right, use a wooden spoon to start to get it going, then you may be able to get a whisk through it. It will take a good 20 mins! Gemma 🙂

      • Jane on October 2, 2016 at 8:55 am

        Thanks! I went back and watched some of your other cheesecake videos and found that you used a food processor. Would that work here?

        • Gemma Stafford on October 3, 2016 at 1:36 am

          Jane, i am getting confused! do you mean incorporating cream into the cheese mix?
          This can be done in a food processor. When you are trying to incorporate whipped cream into another ingredient the processor will deflate the cream, so a whisk is best for that.
          Gemma 🙂

          • Jane on October 7, 2016 at 6:00 am

            So could I use a food processor to mix the cream cheese, brown sugar, and vanilla? Then put it into a bowl and whisk in the cream?



          • Gemma Stafford on October 7, 2016 at 8:30 am

            Hi Jane, yes, this should work perfectly for you.
            Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers



      • Lacey on October 2, 2016 at 11:06 am

        Hey, would a food processor work

        • Gemma Stafford on October 3, 2016 at 1:18 am

          Hi Lacey,
          food processors deflate cream – it will be better to use a small hand whisk if possible, Gemma 🙂

  25. Keertana on September 30, 2016 at 10:43 pm

    Hi Gemma!! This looks really yummy!! Going to try it out!

    A quick question before I start… Can i make this in a mini sized version (like a cookie cheese cupcake)??

    • Gemma Stafford on October 1, 2016 at 1:48 am

      Yes, this recipe would be perfect for a muffin case/tray, enough for one one person, but big enough to decorate too!. It is a big mix and will make 24 + cupcakes – depending on size. 🙂

  26. Zoey on August 30, 2016 at 5:48 am

    Can I use an 8inch pan if I don’t have the 9 inch one?

    • Gemma Stafford on August 31, 2016 at 3:19 am

      Sure you can! 🙂

  27. Jack Sheehan on August 15, 2016 at 4:20 pm

    Hi Gemma!
    I’m from Ireland. Do you think do you think I should add the gelatine for when I make this cake as the cream cheese, when softened, is very soft. I really love your channel, especially your cheesecake recipes ! I can assure you I will be making this!
    Thanks Jack ?

    • Gemma Stafford on August 16, 2016 at 1:27 am

      Hi Jack,
      Nice to have you with us! My Mum uses a gelatine or Jelly to stabilize her cheesecake. Philadelphia no longer produce the block of cream cheese for Ireland and the UK, and the tub one is considerably softer. She uses this chart: (http://www.theauberginechef.com/wp-content/uploads/2012/06/No-Bake-Cheesecake.pdf).
      Alternatively you can chill in the freezer and serve semi frozen, it is delicious like this too!
      Gemma 🙂

  28. Dickson on August 8, 2016 at 11:02 pm

    Oh. No. I’ve actually planned out which cake recipe from BBB to make for each of my family member on their birthdays…and now this came out and ruined my plan. I need another sibling now. ?

    • Gemma Stafford on August 9, 2016 at 1:00 am

      Ha ha Dickson,
      You will need to get your parents on board, there is only so much i can do!
      Gemma lol 🙂 🙂

  29. Cristina on August 6, 2016 at 10:47 pm

    I will love for you to make a key lime cheesecake.

    • Gemma Stafford on August 8, 2016 at 6:43 am

      lovely idea. I’ll add it to my list 🙂

  30. Tiba sheikh on August 6, 2016 at 11:37 am

    Hello gemma, how r u? I have tried this recipe and it turns out amazing i have send u pics to plz upload.

    • Gemma Stafford on August 8, 2016 at 7:22 am

      I’m great thank you. I can’t wait to see you pictures 🙂

  31. Sama on August 2, 2016 at 4:43 am

    Hi Ms Gemma
    I was wondering if you could make homemade corn syrup and lollipops..
    Thanxx
    ❤❤

    • Gemma Stafford on August 2, 2016 at 2:54 pm

      It is on my list Sama :), thanks for the request

  32. Luvmyladodgers on August 1, 2016 at 9:11 am

    From watching the video and then making the cookie sprinkles and crust, is there a step missing that you must refrigerate the dough before using? Doubling the recipe for the crust it came out almost like melted ice cream, I ended up adding two additional 1/8 cup measures and still had a very soft dough. In the video you were holding the glob by hand, so when I made the sprinkles I used room temp butter instead of melted and was very careful to make sure my measurements were accurate just to be sure and I ended up adding two additional tablespoons of flour and baked them but even after I refrigerated the dough it was too gooey to roll so ended up dropping baby drops

    • Gemma Stafford on August 2, 2016 at 1:27 am

      Hi there,
      It really sounds like the measurements were off!
      when you double a recipe it often happens, even to me sometimes 🙁
      This recipe is accurate, it works for other people too. i think it is back to the drawing board for you,
      Gemma 🙂

  33. Kristiyan on August 1, 2016 at 6:44 am

    Hi Gemma!!
    Can I use the cookie sprinkles recipe for the base for the cheesecake?
    And can I double the recipe- 1/2 part for the base and the other part for the sprinkles??
    ☺☺☺?????

    • Gemma Stafford on August 2, 2016 at 1:52 am

      Hi Kristiyan,
      Yes, you can do it as you wish.
      double the recipe to make lots of cookie dough. i prefer a full base so that the cake has a solid bottom!
      Gemma 🙂

  34. Nana on July 31, 2016 at 5:15 pm

    I’m thinking of doing a variation of this recipe, except I will use a snickerdoodle cookie base, a chocolate cookie filling, and sugar cookie sprinkles. What do you think? I value your opinion on this.

    • Gemma Stafford on August 1, 2016 at 2:17 am

      Hi Nana,
      Go for it I say! It is all about experimenting with recipes, this is how you make things your own.
      Gemma 🙂

  35. Kerri on July 31, 2016 at 9:19 am

    Hi Gemma this looks amazing I’ll definitely have to try it. Just wondering can I I grind up some cookies and fold them in with the cream cheese

    • Gemma Stafford on July 31, 2016 at 12:54 pm

      Hi Kerri,
      Yes you can, this will be delicious too,
      Gemma 🙂

  36. LuvMyLADodgers on July 31, 2016 at 7:58 am

    Husbands bday is Tuesday. If you knew how much I hate chocolate you would know how difficult it is to find something to make him for his bday and Valentine’s Day. When we go to a local produce market I cringe as we go through the check out cuz the looks I get from the cashiers cuz they think the 33 chocolate bars (he has a thing about the number 33) are for me.

    He loves sweets but cake and frosting aren’t his thing so I figure this is going to be the perfect dessert combining two of his favorites chocolate chip cookies and cheesecake only question is do you think the cookie crust would hold up if I made a cheesecake that requires baking as non baked cheesecake to him isn’t cheesecake

    • Gemma Stafford on July 31, 2016 at 8:17 am

      Hi there,
      Well first of all happy birthday to your husband, it sounds like you have him spoiled!
      It depends on your baked recipe. i would be inclined to part bake the cookie dough before adding the cheesecake batter, just to ensure a crisp finish, balance out the cooking times for each recipe. The cookie dough will take being soft and chewy, or can crisp, so take your pick,
      Gemma 🙂

  37. Suntron3000 on July 30, 2016 at 8:05 pm

    Hi Gemma! Can you show us how to make a white chocolate mud cake, I’ve tried so many recipes and just couldn’t find one that was moist, yet still dense like a mud cake thanks! ??

    • Gemma Stafford on July 31, 2016 at 8:00 am

      Hi there,
      Thank you for this suggestion, I will need to do some research, I have added it to my list,
      Gemma 🙂

  38. Najlafarook2197 on July 30, 2016 at 10:58 am

    Hey Gemma, hope your doing well. I wanted to know if you could make a video on how to make cakes in a pressure cooker. I love all of your recipes and have tried out a few of them and all of them tasted amazing

    • Gemma Stafford on July 31, 2016 at 8:24 am

      Hi there,
      Thank you for this suggestion, I will add it to my list,
      Gemma 🙂

  39. MashalFatima on July 30, 2016 at 3:07 am

    Hey Gemma,
    Thank you for one more amazingly bold recipe…… chocolate chip is my favorite cookie …… I sure have to give it a try……one thing more I used to make cream cheese in my own way before knowing the actual recipe, as I can’t give up on anything I used to take one cup cheddar cheese and just warm it a little bit using microwave to soften it and then bring it to room temperature. After that as the name suggests cream and cheese I used to add half cup cream and whip it all together. It tastes really good and it almost had the same texture.
    Mashal 🙂

    • Gemma Stafford on July 31, 2016 at 11:17 am

      Hi Mashal,
      That is a great tip for the bold bakers out there, thank you for this!
      I would never have thought of this, well done you,
      Gemma 🙂

  40. Natalie on July 29, 2016 at 8:41 am

    Hi Gemma, have been a really long fan of your channel and can’t wait to try out your mug molten cake recipes now that I live in Japan with no oven 🙁

    Your cookie sprinkles remind me of this popular snack series in Japan! You should definitely try them out if you see them in an Asian market. 😀 They have them in chocolate chip / hazelnut / even baby oreos!

    https://www.amazon.com/Bourbon-Japanese-Snack-Assortment-snacks/dp/B014W33BMY

    More mug videos please 😀 😀

    • Gemma Stafford on July 31, 2016 at 1:18 pm

      Hi natalie,
      Thank you for this, I will certainly check it out. Many more mug recipes to come!
      Gemma 🙂

  41. Adriel Hanks on July 29, 2016 at 7:01 am

    hi again!
    I was wondering if you think it would taste good if I put the edible cookie dough in the cheesecake base.
    Thanks for your time!

    • Gemma Stafford on August 1, 2016 at 1:55 pm

      sure, it will bake a little differnetly because it does’ have eggs but it will work 🙂

  42. Mash on July 29, 2016 at 12:09 am

    Hi Gemma this looks so yuummm thank you for the homemade creamcheese I’m hoping you come out with a video of a baked creamy cheesecake using your homemade cheese lots of love

    • Gemma Stafford on July 29, 2016 at 12:59 am

      Hi Mash,
      Thank you for that great suggestion, I will add it to my list,
      Gemma 🙂

  43. Mary G. on July 28, 2016 at 10:57 pm

    Hey Gemma,
    This is an amazing recipe!! I’m definitely gonna try it!!
    I was wondering can you do a video on bagels?
    I’ve been struggling with that for a while and it would be really helpful if you could do a video on bagels

    Thank you!

    • Gemma Stafford on July 29, 2016 at 1:03 am

      Hi Mary,
      Bagels are on my list, coming up sometime in the future,
      Gemma 🙂

  44. Madiha on July 28, 2016 at 7:52 pm

    Hi Gemma
    I have tried each and every recipe of yours, it turned out amazing. I made salted caramel cheese cake with graham cracker base..( my own imagination) it was delicious but basics erecipe was yours of course.. Will soon try this one.. Thanx a lot for yummy recipes

    • Gemma Stafford on July 29, 2016 at 1:18 am

      Hi Madiha,
      That is great, well done you, I love to hear bold Bakers rocking up the recipes for their own taste, thank you for sharing this with me.
      Gemma 🙂

  45. Maggie on July 28, 2016 at 4:26 pm

    Gemma, this cheesecake looks absolutely stunning!! ?? A quick question, to make the cookie sprinkles, how much time do I have to bake the cookies??? Thank you, Gemma! And I will be definetly trying this cheesecake, like DUH!!!!! ☺☺☺☺

  46. Princess Sapphire on July 28, 2016 at 12:51 pm

    This is great !!!! I’ll have to try it sometime.

    • Gemma Stafford on July 28, 2016 at 1:07 pm

      Hi there,
      Yes do try it, it is good!
      Gemma 🙂

  47. Jan on July 28, 2016 at 10:11 am

    Do you have the nutrional data on the Chocolate Chip Cookie Cheesecake? Thanks!

    • Gemma Stafford on August 9, 2016 at 11:11 am

      I just updated the nutritional value there Jen for this cake.

      I hope you enjoy it 🙂

  48. Adriel Hanks on July 28, 2016 at 9:44 am

    I love all of your recipes! I have been making your desserts non stop this summer. My Mom’s birthday is coming up and I am throwing her a fondue party and I would love a recipe for that. Thank You!

    • Gemma Stafford on July 28, 2016 at 1:11 pm

      Hi Adriel,
      Thank you for this suggestion, i do not have this planned for the near future, but i will add it to my list,
      Gemma 🙂

  49. Nuz on July 28, 2016 at 9:22 am

    Hi Jemma, did you make this cheesecake with your homemade cream cheese?

    • Gemma Stafford on July 28, 2016 at 1:15 pm

      Hi Nuz,
      Yes i did, i added back a little of the whey to keep it moist or you can add a little cream,
      Gemma 🙂

      • Nuz on August 2, 2016 at 4:39 am

        Thank you so much, now I’m definitely gonna try your cream cheese recipe!

        • Gemma Stafford on August 2, 2016 at 1:26 pm

          That is great Nuz!
          gemma 🙂

  50. Safah on July 28, 2016 at 9:09 am

    I really love the pretzels they were yummy

    • Gemma Stafford on July 28, 2016 at 1:15 pm

      hi Safah,
      That is great, I am so happy to hear that,
      Gemma 🙂

      • Faiza on July 29, 2016 at 4:31 am

        Hii gemma i love ur vids
        Can u make mini monkey bread in a mug
        Plz
        I will be glad to see u make it
        Thanks

        ~faiza

        • Faiza on July 29, 2016 at 4:32 am

          Also in a microwave not in a oven

      • BakerMommy5 on September 22, 2016 at 12:49 am

        Hello Gemma!
        I am BakerMommy5, I seen you on youtube and was hooked. I have a recipe I would love to have your take on! The chocolate chip Frappe! Im addicted but broke lol. $5 when I have coffee the means at home. Please please how would you make one?
        ?BakerMommy5?

        • Gemma Stafford on September 23, 2016 at 2:24 am

          Hi there, I have that on my list for some time, i will get to it asap, need to rescue you!
          Gemma 🙂

      • Aadhithyan Babu on March 30, 2017 at 6:58 am

        hi Gemma ,
        Really loved your recipe , i am vegetarian and i found it too useful to fulfill my dream
        thank you for sharing and i have a problem in commenting pls help me in how to comment
        thank you <3

        • Gemma Stafford on March 31, 2017 at 3:18 am

          Hi there,
          Thank you for your kind comment! you managed it very well this time.
          Gemma 🙂

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