Introduction
The secret to a perfect cookie dough cheesecake is balance: a sturdy crust, a silky cheesecake base, and cookie dough
that’s safe to eat (no eggs + heat-treated flour). Bake it low and slow, chill it long enough, and you’ll get clean,
gorgeous slices with cookie dough in every bite.
Ingredients
Cookie Crust
- 2 1/2 cups (250 g) crushed chocolate chip cookies (or Oreos/graham crackers)
- 6 tbsp (85 g) butter, melted
- 1 tbsp sugar (optional)
- Pinch of salt (optional)
Safe Edible Cookie Dough Bites (No Eggs)
- 1 cup (125 g) all-purpose flour (heat-treated; see instructions)
- 1/2 cup (113 g) butter, softened
- 1/2 cup (100 g) brown sugar, packed
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup (130 g) mini chocolate chips
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened (3 blocks)
- 1 cup (200 g) granulated sugar
- 1 tbsp cornstarch (optional, helps prevent cracks)
- 1 cup (240 g) sour cream, room temp
- 2 tsp vanilla extract
- 3 large eggs, room temp
- 1 cup (170 g) semi-sweet chocolate chips
- 1–1 1/2 cups cookie dough bites (from above), chilled
Optional Toppings
- Whipped cream
- Chocolate ganache or chocolate drizzle
- Extra cookie dough bites
- Mini chocolate chip cookies
- Flaky sea salt (tiny pinch = magic)
Pan: 9-inch (23 cm) springform pan. Bake setup: large roasting pan for a water bath (recommended).
