Ingredients

1 ½ cups Graham Cracker Crumbs

6 tablespoons Melted Unsalted Butter

2 tablespoons Granulated Sugar

1 cup All-Purpose Flour

½ cup Unsalted Butter, Softened

½ cup Granulated Sugar

¼ cup packed Light Brown Sugar

1 teaspoon Vanilla Extract

1-2 tablespoons Milk (or Cream)

¾ cup Mini Chocolate Chips

Two 8-ounce blocks Full-Fat Cream Cheese, Softened

1 cup Powdered Sugar (Confectioners’ Sugar)

1 teaspoon Vanilla Extract

1 ½ cups Heavy Cream (Cold)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until moistened. Press this mixture evenly into the bottom of the pan. Refrigerate while preparing the dough and filling.

Step 2: Heat-treat the flour by spreading it on a microwave-safe plate and microwaving in 30-second intervals until it reaches 160°F (71°C). Let it cool completely. In a bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy. Beat in vanilla extract. Gradually add the cooled flour, mixing gently. Add milk or cream one tablespoon at a time until the dough comes together. Stir in mini chocolate chips by hand. Reserve ¼ cup for decoration and chill the rest.

Step 3: Beat the softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, mixing until well combined. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until combined.

Step 4: Remove the crust from the fridge. Pour half the cheesecake filling over the crust and spread evenly. Arrange chilled cookie dough balls over this layer. Spoon the remaining cheesecake filling on top, smoothing out the surface. Sprinkle the reserved cookie dough crumbles and extra mini chocolate chips over the top. Cover loosely with plastic wrap.

Step 5: Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set fully before serving.

Tips & Variations

Make sure to heat-treat your flour to ensure the cookie dough is safe to eat raw.

You can substitute mini chocolate chips with chopped nuts or white chocolate chips for a different texture.

Add a pinch of salt to the crust mixture to balance sweetness.

Use cream instead of milk in the cookie dough for a richer texture.

Storage

Store the cheesecake in the refrigerator, loosely covered, for up to 4 days. To enjoy best texture and flavor, consume within 2 days. If freezing, wrap tightly and freeze up to 1 month; thaw in the fridge overnight before serving. Let refrigerated cheesecake sit at room temperature for 10-15 minutes before slicing for easier cuts.

FAQs

Can I use regular flour without heat-treating it?

It’s important to heat-treat the flour to kill any potential bacteria since this recipe uses raw flour in the cookie dough. Doing so makes the cookie dough safe to eat without baking.

Is this cheesecake suitable for freezing?

Yes, you can freeze the assembled cheesecake for up to a month. Be sure to wrap it tightly with plastic wrap and a layer of foil. Thaw it overnight in the refrigerator before serving.