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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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Chocolate Chip Cookie Cheesecake
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
I need the recipe modified to only have 2 blocks of creamcheese
Hey Gemma! If I doubled this recipe do you think I’d be able to get a 10 inch and a 7 inch cheesecake out of it?
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
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 ❤
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! ????
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
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
Hi there, yes i think doubling the recipe would be more than enough.
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?
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 ????????❤️