Cheesecakes, No Bake

Chocolate Chip Cookie Cheesecake

4.8 from 30 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!

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.

IMG_4778

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

4.8 from 30 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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172 thoughts on “Chocolate Chip Cookie Cheesecake

  1. Hey wanted a plain basic no bake cheesecake recipe . I mean with no fruits or any flavour addded to it . I want it to be white . Pls help me with a recipe

  2. Really enjoyed this cheesecake. It was tasty and not overly sweet, easy to make and looked beautiful! Thanks a lot for the recipe Gemma! If you consider making it don’t hesitate ❤

  3. 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! ????

    1. Hi there,
      This recipe calls for 1lb/453g of cookie dough for the base. This is about 1/2 of the dough in my best ever chocolate chip cookies. You can use whatever cookie dough you like of course, and fewer chocolate chips too for the base. (https://www.biggerbolderbaking.com/cookie-recipes/) all of the cookie recipes are here for you. You can make your own mini cookies, or use ones from the store. If you use store bough cookies for the base then just mix the crushed cookies with a little butter to bring them together, about 2ozs will do it.
      I hope this is of help,
      Gemma 🙂

  4. 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

  5. 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

  6. 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?

    1. Hi Hakima,

      If the filling is already on there unfortunately you can’t do anything thing about it now. Everyones ovens can be different so it is good that you left it in for a further 12 minutes but it sounds like it might have needed more.

      I hope it still tasted good
      Gemma.

  7. 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 ????????❤️

  8. 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 ????

  9. 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?

    1. Hi Phebe,

      I’m delighted you like my recipes. I’m really not sure if what you are describing is something that went wrong, or is it more just the filling falling off?

      Is it super soft or something?
      Gemma.

  10. 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?

    1. 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 🙂

    1. 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 🙂

  11. 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

    1. 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 🙂

  12. 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

    1. 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 🙂

  13. 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?

    1. 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 😉

      1. 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!!

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

    1. 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 🙂

    1. 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 🙂

    1. 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 🙂

  15. 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!

    1. 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 🙂

      1. 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?

        1. 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 🙂

      2. 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!

        1. 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 🙂

  16. 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

    1. 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 🙂

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

    1. 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 🙂

  18. 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

    1. 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 🙂

  19. 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!

      1. 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?

        1. 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 🙂

  20. 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!

  21. 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?

  22. 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.

    1. 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 🙂

  23. 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.

    1. 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 🙂

      1. 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 ?

        1. 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 🙂

          1. 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.?

            1. 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 🙂

  24. 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???

    1. 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 🙂

  25. 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.

    1. 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

  26. 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!

    1. 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 🙂

    1. 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 🙂

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

    1. 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 😉

      1. 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?

        1. 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 🙂

  28. 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!

    1. 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 🙂

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

        1. 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 🙂

          1. 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?

            1. 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

  29. 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)??

    1. 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. 🙂

  30. 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 ?

  31. 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. ?

  32. 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

    1. 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. 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??
    ☺☺☺?????

  34. 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.

  35. 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

  36. 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

    1. 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. 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! ??

  38. 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

  39. 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 🙂

  40. 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 😀 😀

  41. 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!

  42. 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

  43. 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!

  44. 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

  45. 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. 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!

      1. 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?

      2. 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

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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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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