Go Back
Chocolate Chip Cookie Crust Cheesecake Recipe
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
Cook Time 16 minutes
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.