Chocolate Chip Cookie Cheesecake (Print-Friendly Version)
Chewy cookie base with creamy chocolate cheesecake and cookie garnish for a decadent dessert.
# What You'll Need:
→ Chocolate Chip Cookie Bottom
01 -
112 grams unsalted butter, room temperature
02 -
72 grams light brown sugar
03 -
39 grams granulated sugar
04 -
1 large egg
05 -
1 1/2 teaspoons vanilla extract
06 -
195 grams all-purpose flour
07 -
3/4 teaspoon baking soda
08 -
1/4 teaspoon baking powder
09 -
1/4 teaspoon salt
10 -
211 grams semi-sweet chocolate chips
→ Cheesecake Filling
11 -
565 grams cream cheese, room temperature
12 -
104 grams granulated sugar
13 -
35 grams natural unsweetened cocoa powder
14 -
1 teaspoon vanilla extract
15 -
42 grams semi-sweet chocolate chips, melted
16 -
300 milliliters heavy whipping cream, cold
17 -
73 grams powdered sugar
18 -
100 grams chopped chocolate chip cookies
19 -
Additional chocolate chip cookies for edges
→ Chocolate Whipped Cream
20 -
180 milliliters heavy whipping cream, cold
21 -
29 grams powdered sugar
22 -
21 grams natural unsweetened cocoa powder
23 -
1/2 teaspoon vanilla extract
24 -
Mini chocolate chips, optional
# How to Make It:
01 -
Preheat oven to 176°C. Line a 9-inch springform pan with parchment paper and grease the sides.
02 -
Cream butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
03 -
Mix the egg and vanilla extract into the butter mixture until fully combined.
04 -
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
05 -
Add dry ingredients to wet mixture and mix until combined. Stir in semi-sweet chocolate chips.
06 -
Press dough evenly into prepared pan. Bake 16-18 minutes until edges are lightly golden. Cool completely in pan.
07 -
Beat cream cheese, sugar, and cocoa powder until smooth. Add vanilla and melted chocolate, mixing until incorporated.
08 -
Whip heavy cream and powdered sugar on high speed until stiff peaks form.
09 -
Fold one-third of whipped cream into cream cheese mixture, then fold in remaining whipped cream. Gently fold in chopped cookies.
10 -
Arrange chocolate chip cookies around pan edges on cookie base. Spread cheesecake filling evenly over cookie base.
11 -
Refrigerate cheesecake for 5-6 hours or overnight until firm.
12 -
Whip heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
13 -
Remove cheesecake from pan. Pipe chocolate whipped cream swirls on edges. Garnish with additional cookies and mini chocolate chips. Refrigerate until serving.
# Additional Tips:
01 -
Do not reduce powdered sugar in whipped cream, as it stabilizes the mixture.