Cookie Dough Cheesecake with Edible Cookie Dough Chunks

This Cookie Dough Cheesecake is a baked cheesecake loaded with chunks of safe-to-eat cookie dough. It has a chocolate cookie crust, a tangy cream cheese filling, and buttery dough pieces in every slice.

It’s the dessert for anyone who can’t resist sneaking a spoonful of dough, now in a creamy, decadent cheesecake form. Make it once and it’ll become your go-to showstopper.

Why This Cheesecake Works So Well

The combination of dense, tangy cheesecake and sweet, chewy bits of cookie dough is one I keep coming back to. The edible dough is made without eggs and uses heat-treated flour, so you get all the cookie dough flavor without any worries.

Every bite has a little chew from the cold dough and a creamy melt from the cheesecake itself. The chocolate cookie crust adds a dark crunch that cuts through the richness, so the whole thing never feels too heavy.

Ingredients

• 1 1/2 cups chocolate cookie crumbs: for the crust, from about 20 chocolate wafer cookies
• 3 tbsp unsalted butter, melted: for the crust
• 2 tbsp granulated sugar: for the crust
• 1/2 cup unsalted butter, softened: for the cookie dough
• 1/2 cup packed light brown sugar: for the cookie dough
• 1/4 cup granulated sugar: for the cookie dough
• 2 tbsp whole milk: for the cookie dough
• 1 tsp vanilla extract: for the cookie dough
• 1 cup all-purpose flour: heat-treated for the cookie dough (see step 1)
• 1/2 cup mini semisweet chocolate chips: for the cookie dough
• 24 oz full-fat cream cheese, softened: for the filling
• 1 cup granulated sugar: for the filling
• 3 tbsp cornstarch: for the filling
• 1 tbsp vanilla extract: for the filling
• 3 large eggs, at room temperature: for the filling
• 1/2 cup sour cream, at room temperature: for the filling

Variations / Substitutions

• Swap the crust: Use a brownie bottom. Press pre-made brownie batter into the pan and bake for 15 minutes before adding the filling. It adds a fudgy layer.
• Gluten-free option: Use a 1-to-1 gluten-free flour blend for the dough and gluten-free chocolate cookies for the crust. The cheesecake itself is naturally gluten-free if your cornstarch is safe.
• Change the chip: White chocolate chips, peanut butter chips, or even chopped chocolate chunks work well in the dough. The bitterness of dark chocolate also balances the sweetness.
• Dairy-free: Swap in plant-based butter, dairy-free cream cheese, and coconut sour cream. The cheesecake will be softer but still delicious.
• If you like this, you might also enjoy our No-Bake Peanut Butter Cheesecake.

How to Make Cookie Dough Cheesecake

Step 1: Mix the Edible Cookie Dough

Start by making the cookie dough so it can chill. Heat-treat the 1 cup of flour: place it in a microwave-safe bowl and microwave in 30-second bursts, stirring between, until it reaches 165°F (74°C) on an instant-read thermometer. Let it cool completely.

In a large bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 minutes. Beat in 2 tbsp milk and 1 tsp vanilla. Stir in the cooled flour and 1/2 cup mini chocolate chips until a soft dough forms. Scoop into teaspoon-sized chunks, place on a plate, and refrigerate while you work on the crust and filling.

Step 2: Press and Bake the Crust

Preheat the oven to 350°F (175°C). In a bowl, stir together 1 1/2 cups chocolate cookie crumbs, 2 tbsp sugar, and 3 tbsp melted butter until the mixture looks like wet sand.

Press the crumbs firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to compact it. Bake for 8 minutes, then set aside to cool. Keep the oven on.

Step 3: Beat the Cheesecake Filling

In a large bowl (or stand mixer), beat 24 oz of cream cheese on medium speed until completely smooth, about 2 minutes. Scrape down the bowl. Add 1 cup sugar and 3 tbsp cornstarch and beat until smooth.

Mix in 1 tbsp vanilla, then add 3 eggs one at a time, beating on low speed just until each yellow streak disappears. Fold in 1/2 cup sour cream with a spatula until no white streaks remain. Do not overmix; overbeating after the eggs are in can cause cracks.

Step 4: Fold and Fill the Pan

Retrieve the chilled cookie dough chunks. Gently fold about three-quarters of them into the cheesecake batter with a spatula. Pour the batter over the cooled crust and smooth the top.

Dot the remaining dough chunks on top, pressing them lightly so they peek through. The batter will be thick enough to hold the pieces in place.

Step 5: Bake in a Water Bath

Wrap the outside of the springform pan in two layers of heavy-duty foil, making sure no water can seep in. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform.

Bake at 350°F for 55 to 60 minutes. The edges should look set but the center will still jiggle slightly when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove from the water bath, discard the foil, and cool to room temperature on a rack. Cover and refrigerate for at least 4 hours, or overnight.

Step 6: Slice and Serve

Once the cheesecake is thoroughly chilled, run a thin knife around the inside edge and release the springform sides.

Slice with a sharp knife, wiping it clean between cuts for the neatest slices. Serve cold, as is, or with a drizzle of warm chocolate sauce.

Tips for the Best Cookie Dough Cheesecake

• Make the dough ahead: The dough can be made up to 2 days in advance and stored in the fridge. Cold chunks hold their shape better when mixed into the batter.
• For a thicker crust, increase the crumbs to 2 cups and use 4 tbsp butter. Press it slightly up the sides before baking.
• If you don’t have chocolate wafers, use chocolate graham crackers or Oreo crumbs with the filling scraped off. The flavor will be a little sweeter, so you might reduce the crust sugar.
• To get clean slices, dip your knife in hot water and wipe it dry between each cut. The warm blade glides through the cold cheesecake and cookie dough chunks.

Storing Leftover Cheesecake

• Refrigerate: Cover tightly and store in the fridge for up to 5 days. Press plastic wrap directly onto the cut surface to keep it fresh.
• Freeze: Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

Can I use store-bought raw cookie dough?

No, that dough contains raw eggs and untreated flour, which are not safe to eat unbaked. Stick with this homemade edible version to stay safe.

Do I really need a water bath?

Yes, it’s the best way to keep the cheesecake from cracking and gives it a silky texture. Skipping it often leads to dry edges and a sunken center.

How do I heat-treat flour without a microwave?

Spread the flour on a parchment-lined baking sheet and bake at 300°F (150°C) for 5 to 7 minutes, stirring halfway, until it reaches 165°F (74°C). Cool completely before using.

Can I make this gluten-free?

Absolutely. Use a cup-for-cup gluten-free flour blend for the dough and gluten-free chocolate cookies for the crust. The cheesecake filling is naturally gluten-free (check your cornstarch label).

Cookie Dough Cheesecake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Calories: 540

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups chocolate cookie crumbs
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup mini semisweet chocolate chips
• 24 oz full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

Method

 

1. Heat-treat the flour: microwave in 30-second bursts, stirring, until 165°F (74°C). Cool. Cream 1/2 cup butter, brown sugar, and 1/4 cup sugar until fluffy. Add milk, vanilla, flour, and chocolate chips. Form small chunks and refrigerate.
2. Preheat oven to 350°F (175°C). Stir crumbs, 2 tbsp sugar, and melted butter; press into a 9-inch springform pan. Bake 8 minutes. Cool.
3. Beat cream cheese until smooth. Add 1 cup sugar and cornstarch; beat. Mix in vanilla. Add eggs one at a time on low speed. Fold in sour cream.
4. Fold most of the chilled dough chunks into batter. Pour over crust. Dot remaining chunks on top.
5. Wrap pan in foil, place in a roasting pan with hot water halfway up. Bake 55-60 minutes until edges are set. Turn off oven, crack door, cool 1 hour. Remove, cool to room temp, then chill at least 4 hours.
6. Run knife around edge, release sides. Slice and serve cold.

Notes

Chill the cheesecake for at least 4 hours, but overnight is even better for clean slices. The cookie dough can be made up to 2 days ahead and kept in the fridge.