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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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4.91 from 10 votes
Chocolate Chip Cookie Cheesecake - every layer is COOKIE! Even the crust is a GIANT COOKIE!
Chocolate Chip Cookie Cheesecake
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 
Servings: 10
Calories: 435 kcal
Author: Gemma Stafford
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.
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*
Total Fat 32g 49%
Saturated Fat 18g 90%
Polyunsaturated Fat 7g
Cholesterol 71mg 24%
Sodium 289mg 12%
Total Carbohydrates 36g 12%
Sugars 28g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

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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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151 Comments

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  1. Amy Jost on September 2, 2018 at 9:42 pm

    I haven’t tried it yet because I’m not finished but I’m a little concerned because it was so much cookie it fills more than half the pan I’m hoping it will shrink back down but I’m not sure maybe I wasn’t supposed to make the full recipe or maybe I was to use a bigger cheesecake pan?

    • Gemma Stafford on September 3, 2018 at 2:12 am

      Hi Amy,
      The pan I used was a 9 inch pan, and this will feed about 10 people, a big cheesecake!
      The base should not fill 1/2 the pan, it should be about 5cms/1/2 inch on the base. You did not tell me about the size of your pan, so I am not sure what happened here!
      I hope you resolved it for you,
      Gemma 🙂

  2. nikkicc on August 9, 2018 at 2:46 pm

    Gemma,

    Do I need to use heavy cream to add in with my cream cheese? If not what kind of cream is recommended?

    • Gemma Stafford on August 10, 2018 at 2:27 am

      Hi there,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. These will not work in my ice cream recipes, and will struggle in a cheesecake, unless you stabilize it with gelatin. Check the fat content of your cream, if it under 35% then you can add gelatin/agar agar/Carrigeen moss etc.
      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 overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I hope this all helps! maybe too much information,
      Gemma 🙂

  3. PMerrow on August 8, 2018 at 7:10 pm

    I halved the recipe and made it in a 6 inch cake pan. I just lined it with cling wrap so I could take the cheesecake out easily when it was finished. It came out perfectly and taste so good. Thanks

    • Gemma Stafford on August 9, 2018 at 4:48 am

      Hi there,
      Yes! That is a great trick, and it works really well for no bake desserts. When you leave an overhang of the cling wrap you have a ‘lifter’.
      Thank you for your kind words, and for passing on this tip,
      Gemma 🙂

  4. Livy V. on August 4, 2018 at 3:58 pm

    Hi Gemma
    I’m making this cheesecake in a 9″ by 13″rectangle pan.
    Because I don’t have a pan like yours, also I need a
    bigger version. Should I double the recipe or leave as is.
    Thanks
    Livy

    • Gemma Stafford on August 5, 2018 at 3:25 am

      Hi Liv,
      The issue will be in the depth of the pan. This cheesecake will finish at 2 – 3 inches deep. It is doable in a larger, flatter pan, but if you want a deeper cake you will need to add 1/2 more of the recipe. This is based on the sq inches measurement, mine being 81sq inches, yours being 117 sq inches.
      I cannot guide you other than that as I am not sure how you will serve it, and if a less deep cake will work for you,
      Gemma 🙂

  5. Melissa on May 19, 2018 at 12:12 pm

    Hi Gemma, this looks delicious. I was wondering if I could blend the cheesecake mixture in a food processor instead of a mixer. Also, could I use light cream cheese?

    • Gemma Stafford on May 20, 2018 at 8:12 am

      Yes you can do it in a food processor. If you use a light cream cheese it will make your cheesecake soft as it is a softer cream.

      Best,
      Gemma.

  6. Carmen Chan on May 5, 2018 at 1:59 am

    Hi Gemma, how much water do I use to melt the powdered gelatine? Mine doesn’t come with instruction.

    • Gemma Stafford on May 5, 2018 at 10:38 am

      Hi Carmen,
      This depends on how you are using the gelatin.
      for cheesecake you would scatter the powder on a little water, say 1 teaspoon of gelatin to two tablespoons of the liquid that needs to be set, or use cold water. The gelatin will ‘bloom’. When it has bloomed, that means puffed up, pour off any water used, and add to a little of the liquid you wish to set, say cream for instance. Gently heat this, a few seconds in the microwave, or in a bowl over simmering water on the stove. The gelatin will dissolve. When this happens you can incorporate this into the larger amount of ingredients to be set. Great for a cheesecake for instance. Try it, it really works. It would take two teaspoons of powdered gelatin to set up this cheesecake.
      Gemma 😉

      • Carmen Chan on May 5, 2018 at 8:21 pm

        Thank you! I remember making a cheesecake a Long time ago and I had knobs of gelatin in the cake. This turned out smooth and it’s now setting in the fridge! Cross fingers. Made this with monkfruit sweetener and it’s tasting yummy!!

  7. Xi Cheng on December 28, 2017 at 1:17 pm

    Hi Gemma,
    do you knowhow to set the cake with agar agar powder? I use packaged philadephia cream cheese, it’s rather soft

    • Gemma Stafford on December 29, 2017 at 4:18 am

      Hi there,
      If your cheese is in block form, and the cream is a heavy dairy cream, then all will be well.
      There are different varieties of agar agar, and you will need to follow the directions on the pack. Some are 1:1 with gelatin, others not!
      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 overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!

      This is for gelatin really, but it is worth knowing!
      Gemma 🙂

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