Cheesecakes, No Bake

Chocolate Chip Cookie Cheesecake

4.89 from 17 votes
Learn how to make my Chocolate Chip Cookie Cheesecake and wow your guests and yourself with layers upon layers of cookie goodness!
Chocolate Chip Cookie Cheesecake - every layer is COOKIE! Even the crust is a GIANT COOKIE!
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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.

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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.

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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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Watch The Recipe Video!

Chocolate Chip Cookie Cheesecake

4.89 from 17 votes
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
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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Comments & Reviews

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aditithakur
Member
aditithakur
9 months ago

Hey Gemma! What cookie dough recipe I am supposed to use for this cake? And also I am really getting confused about the quantity of the dough I am suppose the double the recipe in case of cookie dough? Please help me! ????

robbie1050
Member
robbie1050
10 months ago

Gemma, Could I use like Oreos in the Cheesecake Recipe? In place of Chocolate Chip Cookie Dough? And still use the chocolate chips?
Thanks Again!
Robbie

robbie1050
Member
robbie1050
10 months ago

Hello Again Gemma! I know you are busy, but I just have question for your CCC Cake Recipe. Is it 1lb 8oz. of Cream Cheese? If so, how many 8oz of C Cheese do I need? Math was Ugh!!! Please let me know okay! Is it 4? IDK!! Lol…
Thanks gemma!
Robbie

Hakima
Guest
Hakima
1 year ago

Hi Gemma
I tried your receipe in a 9 inch pan
But the crust is too thick and I think it’s not fully baked. I followed your instructions for temparture and even put it in the oven for more than 12 minutes and until it became brown. I let it set for the night. I used your cookie dough receipe without doubling the measures.
But the dough doesn’t seem cooked in the middle. Is there a way I can correct this?

Alsndhra
Member
Alsndhra
1 year ago

Hi gemma ! I just wanna tell you that i really love all you recipe, it is simple and yummy ????. I wanted to ask you about the cheesecake, is there anything that i can put beside whipping cream ?

Love from malaysia ????????❤️

Alsndhra
Member
Alsndhra
1 year ago

Hi gemma ! I’m alisa from malaysia ????????. I really love all of your recipe, it is simple and yummy ???? . I want to ask you about the cheescake, is there anything that i can put beside whipping cream ? Thank you in advance ????

Aks
Guest
Aks
1 year ago

Hi Gemma,

I wanted to know why you did not add Sugar in while whipping up the cream and cream cheese

Phebe Lou
Guest
Phebe Lou
1 year ago

Hi Gemma I just recently found your YouTube channel and I love it! I’m new to baking and though my end result tends to look like a 4 year old did it I still enjoy the fun that comes with it. Anyways I tried this recipe and I swear I followed your instructions perfectly however when I go to cut a slice the cheesecake wants to separate from the cookie crust. Could it be the cookie crust is too greasy or something? How could I fix this?

AmyJ
Member
AmyJ
1 year ago

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?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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