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Chocolate Chip Cookie Cheesecake: The Ultimate Dessert Mashup Recipe

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5 from 133 reviews

This Chocolate Chip Cookie Cheesecake is the ultimate dessert mashup combining a crunchy chocolate chip cookie crust with a creamy, rich cheesecake filling studded with mini chocolate chips. Finished with a drizzle of melted chocolate and cookie crumbles, it’s a decadent treat perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups crunchy chocolate chip cookies (such as Chips Ahoy), crushed
  • 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup sour cream, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • ½ cup mini chocolate chips

For the Topping (Optional):

  • ¼ cup mini chocolate chips or regular chocolate chips
  • 1 teaspoon vegetable oil or shortening
  • Extra chocolate chip cookies, crumbled (for garnish)

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Crush the cookies in a food processor or place them in a zip-top bag and smash with a rolling pin. Mix the crumbs with melted butter until well combined. Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly while you prepare the filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and fluffy using an electric mixer. Add sour cream, granulated sugar, and vanilla extract, and mix until fully incorporated. Beat in the eggs one at a time on low speed to avoid overmixing. Sprinkle in the flour and mix until just combined. Gently fold in the mini chocolate chips with a spatula.
  3. Assemble and Bake: Pour the creamy filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the countertop to release any trapped air bubbles. Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  4. Cool Completely: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set.
  5. Decorate & Serve: Melt the chocolate chips with vegetable oil or shortening in the microwave in 15-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the chilled cheesecake. Garnish with crushed chocolate chip cookies or additional mini chocolate chips for an extra touch of crunch and flavor. Slice and enjoy your ultimate chocolate chip cookie cheesecake dessert.

Notes

  • Use room temperature ingredients to ensure smooth cheesecake batter.
  • Be careful not to overmix the batter to avoid cracks in the cheesecake.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
  • Chilling overnight produces a creamier texture and better flavor.
  • You can substitute mini chocolate chips with regular-sized ones based on preference.
  • The crust can be made with any brand of crunchy chocolate chip cookies.

Keywords: chocolate chip cookie cheesecake, chocolate chip cookie crust, cheesecake recipe, chocolate chip dessert, easy cheesecake, no-bake crust dessert

Find it online: https://kochenmitviktoria.com/chocolate-chip-cookie-cheesecake-the-ultimate-dessert-mashup-recipe/