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Chocolate Chip Cookie Dough Cheesecake

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5 from 1 vote
a close up image of a slice of cheesecake on a white plate

Whip up this Chocolate Chip Cookie Dough Cheesecake for a decadent cheesecake recipe. This is an easy and delicious homemade cookie dough cheesecake that is loaded with chocolate chip cookie dough and chocolate ganache.

a close up image of a slice of cheesecake on a white plate

A Chocolate Chip Cookie Dough Crust made from store-bought cookie dough, dense and rich cheesecake filling, topped with a thick chocolate ganache, edible cookie dough, and chocolate chips to decorate each slice.

Chocolate Chip Cookie Dough Cheesecake

This is the best chocolate chip cookie dough cheesecake recipe I have made so far. If you love cookie dough and love cheesecake, you will swoon over the flavor pairing.

Can You Eat Raw Flour

It is not safe to eat raw flour though I’ve done it for years myself. Raw flour can contain E. coli and make people sick so it’s better to be safe than sick or sorry. This is why you will see for the cookie dough portion that you will microwave the flour in to cook it in a sense. This will then make it edible to eat in a raw cookie dough form.

I just wanted to clear that up before we get into making this recipe because I know it’s a question many people will have.

slice of cheesecake on a white plate with mini chocolate chips sprinkled around the cheesecake and the rest of the cheesecake behind it

How to Make Chocolate Chip Cookie Dough Cheesecake

This recipe does have quite a few steps to it, but it will be totally worth it. Start by working on your cookie dough crust.

You can use store-bought cookie dough or make your own. Prepare your springform pan according to the recipe below. Press the dough into the prepared pan and bake.

While the crust is baking, work on the cheesecake filling. You’ll start by beating the cream cheese in a mixing bowl until smooth. Next add in the granulated sugar, powdered sugar, and flour. Continue to mix until combined.

Add in the vanilla extract and then the eggs one at a time. Beat in each egg just until incorporated before adding the next. Scrape down the bowl and beat in the heavy cream.

Pour the batter into the pan and bake as directed. Once the cheesecake is done, allow to cool and then store in the fridge. It will need time to set up. Then you work on the chocolate ganache sauce, and when you are ready pour over the cheesecake. Sprinkle on chocolate chips if you would like.

Place back in the fridge and then work on making the edible cookie dough topping. Before serving, add on the balls of cookie dough.

Full directions are below in the printable recipe card.

up close photo of a slice of cheesecake showing the top of the cheesecake with the chocolate chips and edible cookie dough balls

Craving More Cheesecake Ideas

  • Mini Mint Cheesecakes | These mini mint cheesecakes are a personal-sized cheesecake that is loaded with chocolate and mint flavor. Whip these up for any and every occasion.
  • Blood Orange Cheesecake | If you have a yearning for blood orange whip up this blood orange cheesecake. It is gorgeous and full of citrus flavor.
  • Snickerdoodle Cheesecake Bars | This is a great cookie inspired bar recipe you might enjoy. A cheesecake that is paired with a snickerdoodle bar.

How To Store Leftover Cookie Dough Cheesecake

This cheesecake needs to be stored in the fridge and will last covered for up to 5 days. I would recommend it to not stay out at room temperature for more than 2 hours at a time.

How to freeze Chocolate Chip Cookie Dough Cheesecake

If you want to save it even longer, consider storing it in the freezer for up to three months.

To freeze the whole cheesecake, let the cheesecake cool completely. Place it in the freezer for several hours until frozen. Wrap the cheesecake in plastic wrap or foil and store in a freezer-safe airtight container.

To freeze the cheesecake in slices, place each slice of cheesecake on a parchment paper lined baking sheet and place in the freezer until frozen. Wrap each piece in plastic wrap or foil and store in a freezer-safe airtight container.

Then just remove from the freezer and thaw on the counter for a quick thaw or allow it to thaw in the fridge overnight.

horizontal photo of the side of a cheesecake on a white plate with a bowl behind it

Can I use homemade chocolate chip cookie dough for the crust?

Yes! If you have a go-to chocolate chip cookie recipe that you want to use for the crust, go for it.

Just remember, if you have any cookie dough left over, it can’t be used for the edible cookie dough on the top because it contains eggs. Instead, just bake off the remaining dough as cookies.

a close up image of a slice of cheesecake on a white plate
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5 from 1 vote

Chocolate Chip Cookie Dough Cheesecake

Course Dessert
Cuisine American
Keyword Chocolate Chip Cookie Dough Cheesecake
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Chill Time 8 hours
Total Time 9 hours 50 minutes
Servings 12 slices
Calories 947kcal



  • 16.5 ounce store-bought chocolate chip cookie dough


  • 5 (8 ounce packages) cream cheese room temperature
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 1/3 cup heavy cream

Chocolate Ganache

  • 8 ounces chocolate almond bark
  • 8 ounces milk chocolate chips
  • 1/2 cup heavy cream
  • milk chocolate chips for garnish

Edible Cookie Dough

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream
  • 1 cup mini chocolate chips



  • Preheat oven to 350 degrees F. Line the bottom and sides of a 9.5-inch springform pan with parchment paper.
  • Press the store-bought package of chocolate chip cookie dough evenly into the bottom of the springform pan.
  • Place the pan in the preheated oven for 12 – 16 minutes or until the crust is golden brown.
  • Remove the crust from the oven to cool. Work on the cheesecake batter.
  • Bump the oven temperature up to 425 degrees F.


  • Add the cream cheese in a large mixing bowl. Beat with a hand mixer on medium until creamy.
  • Add in the granulated sugar, powdered sugar, and flour and continue to beat until combined.
  • Add in the eggs one at a time and beat in each egg until adding the next. Scrape down the bowl.
  • Add in the heavy cream and vanilla. Beat until the heavy cream is incorporated.
  • Pour the cheesecake batter into the springform pan. The crust doesn’t need to be cooled completely.
  • Place the springform pan in a slightly larger pan to prevent water from the water bath leaking into the cheesecake. You can also double wrap the springform pan with heavy-duty tin foil instead.
  • Place the two pans or foil-wrapped springform pan in an even larger pan. Fill the largest pan with about 1 inch of hot water.
  • Place the cheesecake in the 425 degree preheated oven for 15 minutes then turn the oven down to 350 and bake the cheesecake for 1 hour, or until the center is barely jiggly when the pan is moved. When the cheesecake starts to brown on top, make a foil tent over the top to prevent the cheesecake from getting too dark.
  • Let the cheesecake cool to room temperature and place it into the fridge overnight to set up.


  • Add the chocolate almond bark, chocolate chips, and heavy cream in a microwave-safe bowl. Microwave for 30-second intervals and stir after each interval. You’ll need to microwave in 30-second intervals several times until the ganache looks smooth and glossy.
  • Pour the chocolate ganache over the top of the chilled cheesecake. Let it sit until the chocolate begins to set up, between 30 minutes to an hour.
  • Once it begins to thicken, sprinkle the milk chocolate chips on the top of the ganache. Place the cheesecake back into the fridge to set up.

Edible Chocolate Chip Cookie Dough

  • Place the flour in a microwave-safe bowl, and microwave for 2 minutes on high, stopping at 15-second intervals and stirring the flour well.
  • Remove from the microwave and add salt. Stir well with a spatula and set aside.
  • In a large mixing bowl, add butter, sugar, brown sugar and vanilla, until beat with a hand mixer on medium until light and fluffy.
  • Add the heavy cream and beat until smooth and creamy.
  • Add the flour mixture and mix until all ingredients are well blended. Scrape down the sides of the bowl.
  • Add the chocolate chips and fold them into the cookie dough.
  • Place the dough in the refrigerator for 2 hours to chill.
  • After the dough is chilled, remove from the refrigerator and roll into small balls.
  • Place the cookie dough balls on a parchment paper lined cookie sheet and refrigerate until time to serve the cheesecake.
  • When you’re ready to serve the cheesecake, place the cheesecake on a large cake plate.
  • Add the edible cookie dough balls on top of the cheesecake around the edges.
  • Cut and serve.


I used Pillsbury chocolate chip cookie dough for the crust, but you can use any prepared dough or make your own cookie dough.
DO NOT SKIP the step where you cook the flour in the microwave for the Edible cookie dough. Some flours have been known to carry traces of Salmonella, so cooking the flour prevents any bacteria in the Edible cookie dough.
I’ve found a serrated knife works best to cut through this decadent cheesecake.


Calories: 947kcal | Carbohydrates: 130g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 138mg | Sodium: 497mg | Potassium: 163mg | Fiber: 2g | Sugar: 94g | Vitamin A: 994IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg
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