Dessert

Cookie Dough Cheesecake Recipe

BySarah Summers January 27, 2026January 27, 2026

Introduction

Cookie Dough Cheesecake is a delightful dessert that combines the creamy richness of classic cheesecake with the nostalgic taste of edible cookie dough. This indulgent treat offers a perfect balance of textures and flavors, making it an irresistible choice for any special occasion or simply to satisfy your sweet tooth.

A tall slice of layered dessert sits on a white plate, featuring a creamy, light beige base mixed with small chunks of cookies and dark chocolate pieces. The dessert has several visible layers, with a thick drizzle of dark chocolate syrup flowing down the sides. On top, there are whole mini cookie chunks and dollops of chocolate adding texture and color contrast. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chocolate sandwich cookies, crushed
6 tbsp unsalted butter, melted
32 oz full-fat cream cheese, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
½ cup full-fat sour cream, room temperature
¼ cup all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar (for cookie dough)
½ cup packed light brown sugar
1 tsp vanilla extract (for cookie dough)
2 tbsp milk
1 ¼ cups all-purpose flour, heat-treated
½ tsp salt
½ cup mini chocolate chips
Additional mini chocolate chips (optional, for garnish)
Chocolate syrup or ganache (optional, for garnish)
Whipped cream (optional, for serving)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan with cooking spray.
Step 2: Crush the chocolate sandwich cookies finely and mix them with the melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 8-10 minutes, then remove and set aside.
Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 ½ cups granulated sugar and continue beating until fluffy. Mix in the vanilla extract and sour cream. Add the eggs one at a time, mixing gently to avoid overbeating. Fold in the ¼ cup flour until just combined.
Step 4: Increase your oven temperature to 325°F (160°C). Wrap the bottom of the springform pan in foil to prevent water leaks. Pour the cheesecake batter over the crust. Place the pan in a water bath by setting it in a larger baking dish filled with hot water, then bake for 60-75 minutes, until the cheesecake is set but still slightly jiggly in the center.
Step 5: Turn off the oven and crack the door open. Leave the cheesecake inside for about an hour to cool gradually. Then remove it from the oven and allow it to come to room temperature before refrigerating for at least 6-8 hours or overnight for best results.
Step 6: To make the edible cookie dough, heat-treat the 1 ¼ cups of all-purpose flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes to eliminate any bacteria. After cooling, mix the softened ½ cup butter with ¼ cup granulated sugar, ½ cup brown sugar, 1 tsp vanilla extract, and 2 tbsp milk until creamy. Stir in the heat-treated flour, ½ tsp salt, and ½ cup mini chocolate chips until combined.
Step 7: Spread or dollop the edible cookie dough evenly over the chilled cheesecake surface. Return the cheesecake to the refrigerator and chill for another 1-2 hours to let the cookie dough set slightly.
Step 8: Serve the cheesecake with optional garnishes like extra mini chocolate chips, drizzled chocolate syrup or ganache, and a dollop of whipped cream for an extra indulgent touch.

Tips & Variations

Heat-treat the flour for the cookie dough by baking it in the oven to ensure it’s safe to eat raw.
To prevent cracks in your cheesecake, avoid overmixing the batter and use the water bath method during baking.
For a different flavor, swap the chocolate sandwich cookies with peanut butter or oatmeal cookies for the crust.
If you prefer a sweeter crust, add a tablespoon of sugar when mixing the cookie crumbs and butter.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 4-5 days. To keep it fresh, use plastic wrap or an airtight container. When ready to serve, let it sit at room temperature for about 15 minutes to soften slightly. This cheesecake is not recommended for freezing due to the cookie dough topping, which might change texture upon thawing.

How to Serve

A tall slice of ice cream cake sits on a white plate, showing multiple layers inside. The bottom layer is a dark brown cookie crust, with chunks of cookies inside the creamy light beige ice cream layer above it. The top layer is a thick swirl of creamy white ice cream mixed with chocolate chunks. The cake is covered in a shiny dark chocolate drizzle that runs down the sides, and cookie pieces are scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight to fully set and develop flavors. Prepare it a day in advance and keep it refrigerated until serving.

Is the cookie dough safe to eat raw?

Yes, the recipe includes heat-treated flour and no raw eggs in the cookie dough, making it safe to eat raw and enjoy as a topping.

Sarah Summers