Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

(9-inch springform pan, serves 12-14)

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 15 sheets)
• 1/2 cup melted butter
• 1/4 cup granulated sugar
• Pinch of salt

For the Edible Cookie Dough Layer:

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tbsp milk (or heavy cream)
• 1 tsp vanilla extract
• 1 cup heat-treated flour (see note)
• 1/2 tsp salt
• 1 cup mini chocolate chips

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, room temp
• 1 cup powdered sugar
• 1 1/2 cups heavy cream, cold
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips (for folding)

For Topping:

• Whipped cream
• Chocolate syrup
• Extra cookie dough balls

Instructions

1. Prepare the Crust:

1. Mix graham crumbs, melted butter, sugar, and salt.
2. Press firmly into a 9-inch springform pan (bottom and slightly up sides).
3. Freeze for 15 minutes while making the cookie dough.

2. Make the Edible Cookie Dough:

1. Beat butter, brown sugar, granulated sugar, milk, and vanilla until fluffy.
2. Mix in heat-treated flour (microwave flour 1 min, stirring every 15 sec to kill bacteria).
3. Fold in chocolate chips.
4. Press 2/3 of the dough into the chilled crust (save the rest for topping).

3. Whip the Cheesecake Filling:

1. Beat cream cheese and powdered sugar until smooth.
2. In another bowl, whip heavy cream and vanilla to stiff peaks.
3. Gently fold whipped cream into cream cheese mix.
4. Fold in mini chocolate chips.

4. Assemble & Chill:

1. Pour cheesecake filling over cookie dough layer.
2. Crumble reserved cookie dough on top.
3. Chill at least 6 hours (overnight best).

5. Serve:

• Drizzle with chocolate syrup and add whipped cream rosettes.
• Garnish with mini cookie dough balls (roll reserved dough into tiny bites).

Pro Tips:

✔ Heat-treating flour: Microwave for 60-75 sec (stirring every 15 sec) or bake at 350°F for 5 mins to kill bacteria.
✔ For a firmer cheesecake: Add 1 tbsp unflavored gelatin dissolved in 2 tbsp hot water to the filling.
✔ No-bake hack: Use premade cookie dough (like Pillsbury’s edible dough) for the base.

This showstopper is creamy, crunchy, and packed with cookie dough goodness—perfect for birthdays or when you can’t decide between cookies and cheesecake! 🍪🍰 Let me know if you’d like a gluten-free or vegan version.