Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake is as good as it sounds, rich, chocolaty and decadent. A homemade large chocolate chip cookie crust topped with a silky white chocolate and cream cheese filling and topped with chocolate ganache. Absolutely delicious and definitely a crowd pleasure.

This cheesecake is perfect for summer days as it doesn’t require too much baking and makes a perfect dessert for any occasion. Enjoy!

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Chocolate Chip Cookie Cheesecake

4.50 from 4 votes

Chocolate Chip Cookie Cheesecake is as good as it sounds. A homemade large chocolate chip cookie crust topped with a silky white chocolate and cream cheese filling and topped with chocolate ganache. Absolutely delicious and definitely a crowd pleasure.

Servings 12 servings

Prep Time 40 mins

Cook Time 25 mins

Total Time 1 hr 5 mins

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Ingredients

  

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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 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 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 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: 1gCalories: 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