This cookie dough cheesecake boasts a crunchy chocolate chip cookie crust that is filled with creamy brown sugar mini chip cheesecake and topped with semisweet ganache, edible cookie dough, and brown sugar buttercream.
THIS IS IT. THE most decadent, creamy, rich, and cookie-dough flavored dessert I’ve made to date. If you like cookie dough (this includes pretty much everyone, right?), then this Cookie Dough Cheesecake is definitely for you. It starts with a crunchy chocolate chip cookie crust, and then is filled with a creamy brown sugar mini chip cheesecake. It is topped with a semisweet ganache, a magnificent edible cookie dough (eggless, of course, so you can dig in with no apprehension), brown sugar buttercream, plus more mini chips and cookie crumbles. They layers come together in glorious harmony, and I cannot wait for you to try this truly exceptional cookie dough lovers dessert. Let’s make it.
What you’ll need to make this 6-Inch Cookie Dough Cheesecake:
Mini Chocolate Chip Cookies, Crunchy (I use Annie’s and love them, Chips Ahoy would work as well)
Salted butter
Cream cheese
Dark brown sugar
Heavy cream
Pure vanilla extract
Large eggs
Mini chocolate chips
Powdered sugar
Granulated sugar
Salt
All purpose flour
The Crust
I wanted a crust with the flavor of chocolate chip cookies, but also with the crunchy texture of a graham cracker or Oreo crust. Enter: the crunchy cookie crust. This cookie crust is incredibly flavorful and buttery, making it the perfect base for the rest of this cookie dough cheesecake.
Begin by placing the cookies in a food processor, and blending them until fine crumbs form. Alternatively you can use a gallon baggie and a rolling pin, and crush the cookies by hand. Mix the crumbs, the melted butter, and the sugar together in a small bowl (or in your food processor) until the texture is like coarse sand.
Press the crust into your parchment lined 9-inch spring-foam cheesecake pan, using the back end of a measuring cup or glass if needed to ensure it is firmly and evenly covering the pan and sides. Set this aside while you make the filling.
The Filling
Beat the cream cheese and brown sugar on medium for about 2 minutes. Add the heavy cream and vanilla, and mix to incorporate. Add the eggs and mix until just incorporated. Do not overmix this part. Gently fold in the chips.
Pour the cheesecake filling into the prepared pan. Line the outer bottom and edges of the cheesecake pan to protect it from any water getting in through the water bath. You can also line it with a reusable water bath liner I’ve lined below. (Less waste = great for the planet!). Place the cheesecake pan into a slightly larger pan (I used a 10-inch round cake pan). Pour enough water into the pan to cover about an inch. Bake the cheesecake At 350° for 1 hour and 45 minutes. Cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool at room temperature for about thirty minutes. Refrigerate for an additional 2-3 hours or overnight.
The Edible Cookie Dough + Ganache + Buttercream,
For the edible cookie dough, cream the butter and both sugars together in a small bowl. Add the heavy cream and mix well. Add the dry ingredients and mix until no powder remains. Gently fold in the mini chocolate chips. Roll into 2-tbsp balls and set in the fridge while you make the ganache.
This ganache is simply semisweet chunks plus heavy cream. So what is the best ratio of chocolate to cream for ganache? Simple: one part cream to two parts chocolate.
Heat the heavy cream in the microwave safe bowl for 30 seconds or until hot, but not bubbling. Please the semisweet chips into the hot bowl of cream, and ensure that all of the chips are covered. Let this stand for five minutes, and then whisk until the ganache is smooth. Pour the ganache over the chilled cheesecake and pop it back into the refrigerator for about 20 minutes for the ganache to set while you make the buttercream.
No sweeter three words have ever been typed: BROWN SUGAR BUTTERCREAM. This decadent frosting was one of the first buttercreams that I created years ago when I was procuring cake recipes to sell in my home bakery, and it remains one of my favorites to date. It is made with real brown sugar that isn’t cooked down to liquid, because I’ve always loved the slightly grainy texture that so perfectly mimics true cookie dough. This is the sweetest part of the entire dessert, and the perfect topper to the cheesecake.
Place all of the frosting ingredients in a medium bowl. Beat on low to incorporate the sugar, and then on medium/high for 30 seconds until smooth. Frost or pipe the buttercream onto the cheesecake around the cookie dough balls. Top with additional mini chips and cookie crumbs.
THE CONVERSION FROM 9-INCH TO 6-INCH (AND BACK AGAIN)
This 9-inch cheesecake is easily converted to a 6-inch, and my 6-inch cheesecakes are now easily converted to 9-inch cakes!
Now this isn’t a standard “triple the recipe” sort of conversion. The 6-inch cheesecakes tripled would be too large for the 9–inch pan. The conversion is a perfect balance of ingredients meant for the 9-inch pan.
To convert this 9-inch cheesecake to a 6-inch cheesecake:
Keep the crust measurements the same. This crust is perfect for a 9-inch as is, and extra thick plus taller for the 6-inch pan!
Use ⅓ the cream cheese (from 24 ounces to 8 ounces)
Use ⅓ the granulated sugar (from 1 ½ cups to ½ cup)
Half the heavy cream (from ⅔ to ⅓ cup)
Half the vanilla extract or bean paste (from 1 tablespoon to ½ tablespoon)
Use ⅓ the eggs (from 3 to 1)
I would say to use approximately ⅓ of the mix-ins as well, although you could half them if you want an extra filled cheesecake (say with my Oreo cheesecake).
The bake temperature is the same at 350°. The bake time is shorter at 75-90 minutes depending on the thickness of the cheesecake (the more mix-ins, like Oreos, the thicker the cheesecake requiring a slightly longer bake time). I find that generally I go about 85-90 minutes for mine, and my oven is very average.
This works in reverse for converting the 6-inch cakes to 9-inches:
Keep the crust the same. Triple the cream cheese, granulated sugar, and eggs. Double the heavy cream and the vanilla extract or bean paste (you can double any other extracts as well).
Triple any mix-in’s such as peanut butter, nutella, or cocoa powders. Double or triple any candy mix-in’s such as Oreos to your liking.
For the ganaches, whipped creams, and other toppings, double these ingredients.
For any questions, simply send me a message via email or Instagram. I’m happy to chat!
PRODUCTS USED
Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), the water bath liner (in 6-inches and 9-inches, I have both and love them), the piping bags, and piping tip.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the edible cookie dough.
Pamela’s makes a crunchy mini chocolate chip cookie that is gluten free and simply wonderful. There is a trace amount of dairy in them though, so be aware of that.
Scharffenberger makes an Oat Milk Chocolate that is dairy free and vegan. It would be a wonderful replacement for the chocolate chips in both the cheesecake and the edible cookie dough.
If you loved this cookie dough cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS – if you love chocolate chip cookies, be sure to try these amazingly easy Soft Chocolate Chip Cookies!
Cookie Dough Cheesecake
Ingredients
For the Crust:
- 1 ¼ Cups Annies Mini Chocolate Chip Cookies, crushed to fine crumbs
- ¼ Cup Salted Butter, melted
- 2 Tablespoons Granulated Sugar
For the Filling:
- 24 Ounces Cream Cheese, softened to room temperature
- 1 ½ Cups Dark Brown Sugar (golden or light would work too), packed
- ⅔ Cup Heavy Cream
- 1 Tablespoon Pure Vanilla Bean Paste or Extract
- 3 Large Eggs, room temperature
- 1 Cup Mini Chocolate Chips
For the Edible Cookie Dough:
- ½ Cup Salted Butter, softened
- ¼ Cup Granulated Sugar
- ¼ Cup Dark Brown Sugar, packed (golden or light would work too)
- ¼ Cup Heavy Cream
- ½ Teaspoon Salt
- 1 ¼ Cup All Purpose Flour*
- ¾ Cup Mini Chocolate Chips
For the Ganache:
- ¼ Cup Heavy Cream
- ½ Cup Semisweet Chips or Chunks
For the Buttercream:
- ¼ Cup Salted Butter, softened
- 2 Tablespoons Dark Brown Sugar, packed (golden or light would work too), packed
- ½ Teaspoon Pure Vanilla Bean Paste or Extract
- ½ Cup Powdered Sugar
- Splash Of Heavy Cream
Instructions
- For the crust: Place the cookies in a food processor, and blend to fine crumbs. Alternatively you can use a gallon baggie and a rolling pin, and crushed by hand. Mix the crumbs and the butter until the texture is like coarse sand. Press the crust into your parchment lined 9-inch spring-foam cheesecake pan, using the back end of a measuring cup or glass if needed to ensure it is firmly and evenly covering the pan and sides. Set this aside while you make the filling.
- For the cheesecake filling: Beat the cream cheese and brown sugar on medium for about 2 minutes. Add the heavy cream and vanilla, and mix to incorporate. Add the eggs and mix until just incorporated. Do not overmix this part. Gently fold in the chips.
- Pour the cheesecake filling into the prepared pan. Line the outer bottom and edges of the cheesecake pan to protect it from any water getting in through the water bath. Place the cheesecake pan into a slightly larger pan (I used a 10-inch round cake pan). Pour enough water into the pan to cover about an inch. Bake the cheesecake At 350° for 1 hour and 45 minutes. If your cheesecake is browning too fast, dome some foil over the top hallways through. Cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool at room temperature for about thirty minutes. Refrigerate for an additional 2-3 hours or overnight.
- Make the edible cookie dough: Cream the butter and both sugars together in a small bowl. Add the heavy cream and mix well. Add the dry ingredients and mix until no powder remains. Gently fold in the mini chocolate chips. Roll into 2-tbsp balls and refrigerate while you make the ganache and buttercream.
- Make the ganache: Heat the heavy cream in the microwave safe bowl for 30 seconds or until hot, but not bubbling. Please the semisweet chips into the hot bowl of cream, and ensure that all of the chips are covered. Let this stand for five minutes, and then whisk until the ganache is smooth. Pour the ganache over the chilled cheesecake and pop it back into the refrigerator for about 20 minutes for the ganache to set while you make the buttercream.Make the buttercream: Combine all ingredient in a small bowl and mix well with a standing or hand mixer. Pipe or spread onto the Cheescake between the cookie dough balls. Top with additional mini chips and cookie crumbs if desired. Slice and serve. Store covered in the refrigerator for up to 4 days. Enjoy! *It has been said that there is a small risk of E. coli when consuming raw flour. If this concerns you, microwave your flour for 1 minute 15 seconds, or until a 160° temperature is reached. Allow it to cool completely and proceed with the edible cookie dough recipe.
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