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Chocolate Chip Cookie Cheesecake lives up to its name, offering a decadent blend of rich chocolate flavors. Featuring a homemade, oversized chocolate chip cookie crust, layered with a smooth white chocolate and cream cheese filling, and topped with indulgent chocolate ganache, this dessert is a true crowd-pleaser.

Perfect for summer days when you’re craving something sweet but don’t want to spend too much time in the kitchen, this cheesecake is ideal for any occasion. Enjoy the delightful combination of textures and flavors in every bite!

How to make chocolate chip cookie cheesecake

Begin with preparing the chocolate chip cookie crust. Preheat your oven to 350°F (180°C) and grease an 8-inch (20cm) pan, then line it with parchment paper.

In a large bowl, mix together butter and both sugars until creamy. Add the egg and vanilla extract.

In a medium-sized bowl, sift together the flour, baking soda, cornstarch, and salt. Gradually add this mixture to the butter mixture, then fold in the chocolate chips.

Reserve about 6 oz (180g) of the cookie dough and refrigerate it for at least 30 minutes. Spread the remaining dough onto the bottom of the prepared pan and bake for 15 minutes. Let it cool completely.

With the chilled reserved dough, form mini cookies by rolling it into small balls and bake them at 325°F (160°C) for about 9 minutes. Let them cool completely before using.

How to prepare the white chocolate cream cheese filling

Melt white chocolate with 4 tbsp of cream in a heatproof bowl over simmering water. In a large bowl, mix cream cheese until smooth, then add powdered sugar and vanilla extract. Mix in the melted chocolate.

In another bowl, whip the whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture. Fold in chocolate pieces and about 8-10 broken cookies.

Line the pan with acetate sheet for easier removal if desired, then spread the filling over the crust. Refrigerate for 4-6 hours or overnight to set.

Prepare the chocolate ganache by melting chocolate and cream in a heatproof bowl over simmering water. Spread it evenly over the chilled cheesecake and refrigerate for another 30 minutes before serving.

Finally, decorate with the remaining mini cookies and the cake is ready to serve.

Hope you will try the recipe and enjoy the amazing flavors of this Chocolate Chip Cheesecake. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more cheesecake ideas check our full collection of Cheesecakes.

Chocolate Chip Cookie Cheesecake

4.80 from 5 votes

Chocolate Chip Cookie Cheesecake lives up to its name, offering a decadent blend of rich chocolate flavors. Featuring a homemade, oversized chocolate chip cookie crust, layered with a smooth white chocolate and cream cheese filling, and topped with indulgent chocolate ganache, this dessert is a true crowd-pleaser.

Servings servings

Prep Time 40

Cook Time 25

Total Time 1 5

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Ingredients

Cookie Crust

1/2 cup (113g) butter , room temperature
1/4 cup (50g) sugar
1/2 cup (100g) light brown sugar
1 egg
1 tsp (5g) vanilla extract
1 ½ cup (190g) flour
1 tsp (3g) cornstarch
3/4 tsp (4.5g) baking soda
1/2 tsp (3g) salt
1 cup (160g) chocolate chips or chocolate chunks

Cream Cheese Filling

7 oz (200g) white chocolate , small pieces
4 tbsp (60g) whipping cream
1 pound (500g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat) , chilled
1 oz (30g) semisweet chocolate , very small pieces
8-10 chocolate chip cookies

Chocolate Ganache

3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream

For decoration

remaining chocolate chip cookies
white chocolate , chopped

Instructions

Prepare the chocolate chip cookie crust.

Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20cm) pan.
In a large bowl mix butter with both sugars until creamy. Incorporate egg and vanilla extract.
In a medium-sized bowl, sift together the flour, baking soda, cornstarch,and salt.
Gradually incorporate to butter mixture.
Fold in chocolate chips.
Reserve about 6 oz (180g) cookie dough and refrigerate for at least 30 minutes.
Spread the remaining doug onto the bottom of the prepared pan.
Bake for 15 minutes and let cool completely.
With the chilled reserved dough make some mini cookies. Form into small balls and bake at 325 F (160C) for about 9 minutes. Let them cool completely until ready to use.

Prepare the white chocolate cream cheese filling.

Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
Fold in chocolate pieces and about 8-10 broken cookies.
Line the pan with acetate sheet for easier removal if desired and spread the filling over the crust.
Refrigerate for 4-6 hours or overnight to set.

Prepare the chocolate ganache.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Spread it evenly over the chilled cheesecake.
Refrigerate for another 30 minutes before serving.
Decorate with remaining mini cookies. Enjoy!

Video

Nutrition

Serving: 1 serving out of 12Calories: 636kcalCarbohydrates: 53.4gProtein: 8.1gFat: 45.6gSaturated Fat: 28.1gCholesterol: 120mgSugar: 36.9g

Calories: 636kcal

Course: Dessert

Cuisine: American

Keyword: chocolate cheesecake, chocolate chip cookie cheesecake, cookie cheesecake, no-bake cheesecake

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