Chocolate Chip Cookie Crust Cheesecake Recipe

Chocolate Chip Cookie Crust Cheesecake Recipe | Creamy & Delicious

I’ve always loved combining my favorite desserts into one irresistible treat, and this Chocolate Chip Cookie Crust Cheesecake Recipe is no exception. The first time I made it, I was amazed at how a chewy cookie base could perfectly support a creamy, chocolatey cheesecake layer. Every bite is indulgent, rich, and just a little nostalgic.

I love sharing this recipe because it’s fun to make and even more fun to eat. Let me walk you through how I create this show-stopping dessert in my own kitchen. You can also enjoy similar creative recipes like Air Fryer Mushroom Tinga Flautas Recipe for a fun twist on snacks.

Ingredients

Chocolate Chip Cookie Bottom

• 1/2 cup unsalted butter, room temperature – gives a rich, soft texture to the cookie base.
• 1/2 cup granulated sugar – helps balance sweetness and caramelization.
• 1/2 cup brown sugar, packed – adds chewiness and depth of flavor.
• 1 large egg – binds the dough together for a sturdy crust.
• 1 tsp vanilla extract – enhances the flavor of chocolate chips.
• 1 1/4 cups all-purpose flour – use fresh flour for the best texture.
• 1/2 tsp baking soda – gives the cookie a slight lift without over-expanding.
• 1/4 tsp salt – balances sweetness and enhances chocolate flavor.
• 3/4 cup chocolate chips – I like mini chips so they distribute evenly in the crust.

Chocolate Cheesecake Filling

• 16 oz cream cheese, softened – ensures a creamy, smooth filling.
• 1 cup powdered sugar – dissolves easily, giving a silky texture.
• 1 tsp vanilla extract – complements chocolate flavor.
• 8 oz semi-sweet chocolate, melted – adds richness and depth.
• 1/2 cup heavy whipping cream – makes the cheesecake fluffy.
• 1/2 cup mini chocolate chip cookies, chopped – optional, for extra cookie crunch.

Note: Serves 12–14 slices.

Variations

• Dairy-free: Substitute cream cheese with a vegan cream cheese and use dairy-free chocolate.
• Sugar-free: Use a sugar substitute suitable for baking in place of granulated and powdered sugar.
• Flavor-enhancing add-ins: Try adding a hint of espresso powder to the cheesecake for a mocha twist or sprinkle nuts into the crust for added crunch. You might also enjoy savory variations like Mexican Inspired Chicken Wings Recipe for your next gathering.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 16 minutes
• Total Time: 36 minutes

Equipment You Need

• 9-inch springform pan – ideal for easy removal of cheesecake.
• Mixing bowls – for both cookie and cheesecake layers.
• Electric mixer – ensures the cream cheese filling is smooth.
• Spatula – helps spread layers evenly.
• Saucepan or microwave-safe bowl – for melting chocolate.

How to Make Chocolate Chip Cookie Crust Cheesecake Recipe

Prepare the Cookie Crust

I start by creaming the butter with both sugars until fluffy. Then I mix in the egg and vanilla until smooth. Finally, I fold in the flour, baking soda, salt, and chocolate chips to form a thick dough, then press it into a greased springform pan.

Bake the Cookie Base

The cookie crust bakes at 350°F (175°C) for about 16 minutes. I let it cool completely before adding the cheesecake layer so it stays firm and doesn’t crumble.

Make the Cheesecake Filling

While the crust cools, I beat softened cream cheese with powdered sugar and vanilla until smooth. Then I fold in melted chocolate and whipped cream for a light, creamy texture. Optional chopped mini cookies go in last for a fun, chunky bite.

Assemble the Cheesecake

I gently spread the cheesecake mixture over the cooled cookie crust. I like to smooth the top with a spatula for a clean finish. If desired, I press mini chocolate chip cookies around the edge for decoration.

Chill and Serve

The cheesecake needs to chill in the fridge for at least 4 hours, preferably overnight. This allows the filling to firm up perfectly. I garnish with whipped cream, chocolate chips, and cookie crumbs just before serving.

Additional Tips for Making this Recipe Better

• I always use room-temperature butter and cream cheese for a smoother texture.
• I like mini chocolate chips in both the crust and filling to keep bites evenly sweet.
• I chill the cheesecake overnight to make slicing cleaner and easier.
• I add a pinch of espresso powder to the chocolate filling sometimes—it really enhances the chocolate flavor.

How to Serve Chocolate Chip Cookie Crust Cheesecake Recipe

I usually slice it into 12–14 pieces and serve on white plates to make the chocolate pop. Garnishing with extra mini cookies, chocolate drizzle, or whipped cream makes it look bakery-worthy. It pairs perfectly with a hot cup of coffee or cold glass of milk.

Nutritional Information

Here’s a general breakdown per slice:

• Calories: 450 kcal – indulgent but worth every bite.
• Protein: 5 g – mostly from cream cheese.
• Carbohydrates: 40 g – from cookie base and chocolate.
• Fat: 28 g – rich, creamy, and satisfying.

Make Ahead and Storage

Storing

I store leftovers in an airtight container in the fridge. It stays fresh for up to 5 days, keeping the filling creamy and the crust chewy.

Freezing

You can freeze slices individually, wrapped in plastic and foil. They last up to 2 months and thaw in the fridge overnight.

Reheating

I don’t recommend microwaving as it changes texture; room temperature is best for serving.

Why You’ll Love This Recipe

Here’s why I keep making this dessert:

• Easy to prepare: The steps are simple, and the results are impressive.
• Versatile: Perfect for birthdays, holidays, or just because.
• Flavor-packed: Chocolate chip cookies plus chocolate cheesecake = pure bliss.
• Customizable: Add nuts, espresso, or a drizzle of caramel for unique variations.
• Crowd-pleaser: Everyone loves a dessert that combines cookies and cheesecake.
  

Ben Carraoli

Chocolate Chip Cookie Crust Cheesecake Recipe

I’ve always loved combining my favorite desserts into one irresistible treat, and this chocolate chip cookie crust cheesecake is no exception. The first time I made it, I was amazed at how a chewy cookie base could perfectly support a creamy, chocolatey cheesecake layer.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter room temperature – gives a rich, soft texture to the cookie base.
• 1/2 cup granulated sugar – helps balance sweetness and caramelization.
• 1/2 cup brown sugar packed – adds chewiness and depth of flavor.
• 1 large egg – binds the dough together for a sturdy crust.
• 1 tsp vanilla extract – enhances the flavor of chocolate chips.
• 1 1/4 cups all-purpose flour – use fresh flour for the best texture.
• 1/2 tsp baking soda – gives the cookie a slight lift without over-expanding.
• 1/4 tsp salt – balances sweetness and enhances chocolate flavor.
• 3/4 cup chocolate chips – I like mini chips so they distribute evenly in the crust.
• 16 oz cream cheese softened – ensures a creamy, smooth filling.
• 1 cup powdered sugar – dissolves easily giving a silky texture.
• 1 tsp vanilla extract – complements chocolate flavor.
• 8 oz semi-sweet chocolate melted – adds richness and depth.
• 1/2 cup heavy whipping cream – makes the cheesecake fluffy.
• 1/2 cup mini chocolate chip cookies chopped – optional, for extra cookie crunch.

Method

 

1. I start by creaming the butter with both sugars until fluffy. Then I mix in the egg and vanilla until smooth. Finally, I fold in the flour, baking soda, salt, and chocolate chips to form a thick dough, then press it into a greased springform pan.
2. The cookie crust bakes at 350°F (175°C) for about 16 minutes. I let it cool completely before adding the cheesecake layer so it stays firm and doesn’t crumble.
3. While the crust cools, I beat softened cream cheese with powdered sugar and vanilla until smooth. Then I fold in melted chocolate and whipped cream for a light, creamy texture. Optional chopped mini cookies go in last for a fun, chunky bite.
4. I gently spread the cheesecake mixture over the cooled cookie crust. I like to smooth the top with a spatula for a clean finish. If desired, I press mini chocolate chip cookies around the edge for decoration.
5. The cheesecake needs to chill in the fridge for at least 4 hours, preferably overnight. This allows the filling to firm up perfectly. I garnish with whipped cream, chocolate chips, and cookie crumbs just before serving.

Notes

• I always use room-temperature butter and cream cheese for a smoother texture.
• I like mini chocolate chips in both the crust and filling to keep bites evenly sweet.
• I chill the cheesecake overnight to make slicing cleaner and easier.
• I add a pinch of espresso powder to the chocolate filling sometimes—it really enhances the chocolate flavor.