Welcome to the dessert you’ve been dreaming of. This Cookie Dough Cheesecake is the ultimate fusion of two beloved classics: rich, creamy cheesecake and irresistible, chocolate-studded cookie dough. We’ve crafted a foolproof recipe that delivers a show-stopping dessert every single time. Forget worries about cracked tops or bland fillings; this is pure, decadent perfection. Whether you’re a seasoned baker or just starting, you’re in the right place to create a truly unforgettable treat.
This recipe features a crunchy Oreo crust, a velvety smooth cheesecake filling, and generous chunks of perfectly safe-to-eat, eggless cookie dough. It’s the perfect centerpiece for a special occasion or simply to satisfy a serious dessert craving.
Why This Is The Best Cookie Dough Cheesecake Recipe
There are many recipes out there, but this one is meticulously designed for success. We focus on a few key elements that set it apart.
- Perfectly Safe Edible Cookie Dough: We use heat-treated flour and no eggs, so you can enjoy every bite without a worry.
- Ultra-Creamy Texture: The secret is using full-fat, room-temperature ingredients and a specific mixing technique to avoid a dense, heavy cheesecake.
- Crack-Free Guarantee: By following our simple water bath and cooling instructions, you’ll achieve a beautifully smooth, professional-looking top.
- Balanced Flavors: The tangy cream cheese, sweet cookie dough, and rich chocolate create a perfectly balanced flavor profile that isn’t overwhelmingly sweet.
Ingredients You’ll Need
For the best results, gather your ingredients and ensure the dairy and eggs are at room temperature before you begin. This helps everything combine smoothly.
For the Oreo Crust
- 24 Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
For the Edible Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For the Cheesecake Filling
- 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
How to Make Cookie Dough Cheesecake (Step-by-Step)
Follow these detailed steps carefully for a flawless cheesecake. Precision is key, especially during the baking and cooling phases.
Step 1: Heat-Treat the Flour
Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5-7 minutes. This kills any potential bacteria, making it completely safe to eat raw. Let it cool completely before using.
Step 2: Prepare the Crust
Adjust the oven temperature to 350°F (175°C). In a bowl, mix the finely crushed Oreo crumbs with the melted butter until it resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
Step 3: Make the Edible Cookie Dough
In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the milk, vanilla extract, and salt. Gradually mix in the heat-treated flour until just combined. Be careful not to overmix. Gently fold in the mini chocolate chips. Roll the dough into small, bite-sized balls and place them on a parchment-lined plate. Freeze for at least 30 minutes until firm.
Step 4: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps. Slowly add the granulated sugar and mix until just combined. Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears. Scrape down the sides of the bowl, then mix in the sour cream and vanilla extract until everything is smooth. Do not overbeat the filling, as this incorporates too much air and can cause cracks.
Step 5: Assemble and Bake
Pour half of the cheesecake filling over the cooled Oreo crust. Gently press about two-thirds of the frozen cookie dough balls into the filling. Pour the remaining cheesecake filling on top to cover the cookie dough. Place the remaining cookie dough balls on top of the cheesecake, pressing them in lightly. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Place the pan in a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake at 325°F (163°C) for 65-75 minutes, or until the edges are set and the center is just slightly wobbly.
Step 6: Cool and Chill
Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour. This gradual cooling process is crucial for preventing cracks. Remove the cheesecake from the water bath and the foil wrapping. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Let it cool completely on a wire rack at room temperature. Once cool, cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, before slicing and serving.
Pro Tips for a Perfect, Crack-Free Cheesecake
Achieving that bakery-perfect finish is easy with these expert tips.
- Room Temperature is Non-Negotiable: Cold cream cheese will result in a lumpy batter. Softened cream cheese, eggs, and sour cream are essential for a silky-smooth texture.
- Don’t Overmix the Eggs: Beating too much air into the batter after adding the eggs is the number one cause of cracks. Mix on low speed and only until each egg is just incorporated.
- Embrace the Water Bath: A water bath (bain-marie) creates a humid environment in the oven, ensuring the cheesecake bakes gently and evenly, which is the best defense against cracking.
- Patience is a Virtue: The slow cooling process—first in the oven, then on the counter—is just as important as the baking. Drastic temperature changes will cause the cheesecake to contract and crack.
Variations and Serving Suggestions
While this classic Cookie Dough Cheesecake is a star on its own, you can easily customize it. Try adding a drizzle of melted chocolate or a dollop of whipped cream before serving. For a caramel twist, check out our recipe for Salted Caramel Cheesecake Balls, which has a delicious caramel component you could adapt. If you love a chocolatey base, consider the crust from our Hot Fudge Sundae Brownie Cheesecake for an even more decadent experience.
How to Store Your Cheesecake
Proper storage is key to enjoying your cheesecake for days. Store it covered in the refrigerator for up to 5 days. For longer storage, you can freeze it. To do so, place the entire cheesecake or individual slices on a baking sheet and freeze until firm. Then, wrap tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
Frequently Asked Questions
Yes, this cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap and then foil. It will keep well in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
While this specific recipe is for a baked cheesecake, you could adapt it. You would need to use a no-bake cheesecake filling (typically containing gelatin or whipped topping for structure) and press it into the crust, layering it with the safe-to-eat cookie dough.
The best way to prevent cracks is to use room temperature ingredients, avoid overmixing the batter (especially after adding eggs), use a water bath during baking, and allow the cheesecake to cool down slowly in the turned-off oven.
Stored properly in an airtight container or covered with plastic wrap, the cheesecake will last for up to 5 days in the refrigerator.
Absolutely. This recipe uses heat-treated flour and is completely egg-free, making the cookie dough 100% safe to consume raw.
More Decadent Desserts to Try
If you’re a cheesecake lover, you won’t want to miss our stunning Pecan Pie Cheesecake (coming soon), another perfect holiday or special occasion dessert.
Tried This Recipe? Share It!
We absolutely love seeing your creations! If you make this Cookie Dough Cheesecake recipe, please leave a comment below and let us know how it turned out. Don’t forget to share a picture of your masterpiece on Pinterest. Your feedback and shares help our community grow!
Cookie Dough Cheesecake Recipe
Cookie Dough Cheesecake: The Ultimate Indulgent Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5-7 minutes. Let it cool completely before using.
- Adjust oven to 350°F (175°C). Mix crushed Oreo crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
- Beat butter and sugars until fluffy. Mix in milk, vanilla, and salt. Add heat-treated flour until just combined. Fold in mini chocolate chips. Roll into small balls and freeze for 30 minutes.
- Beat softened cream cheese until smooth. Mix in sugar. Add eggs one at a time on low speed. Mix in sour cream and vanilla extract until smooth. Do not overbeat.
- Pour half the filling over the crust. Add two-thirds of the cookie dough balls. Top with remaining filling and remaining cookie dough. Place in a water bath. Bake at 325°F (163°C) for 65-75 minutes.
- Turn off oven and cool cheesecake inside with the door cracked for 1 hour. Cool completely at room temperature. Refrigerate for at least 6 hours or overnight before serving.
Notes
Do not overmix the batter after adding the eggs to prevent the cheesecake from cracking.
The slow cooling process is essential for a perfect, crack-free top.
