Easy Chocolate Chip Cookie Cheesecake Recipe
If you love chocolate chip cookies and cheesecake, then this Easy Chocolate Chip Cookie Cheesecake recipe is the perfect dessert for you! It starts with a crust made from crushed chocolate chip cookies, which is then topped with a creamy no-bake cheesecake filling that’s packed with chunks of chocolate chip cookies throughout. Every bite is a delicious combination of two classic dessert favorites!
Table of Contents
I consider myself a chocolate chip cookie expert. With over 25 chocolate chip cookie variations on this site, there is something for everyone.
This recipe however, takes the cake {or cheesecake}! The perfect combination of crispy chocolate chip cookies with creamy no bake cheesecake filling is beyond special.
Whether I take this amazing recipe to a special occasion or make it for a quiet night at home, it is always a HUGE hit. So is this chocolate chip cookie dough cheesecake that is made with edible cookie dough!
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Tips & tricks to achieve the most delicious cookies of your life!
What goes into this Recipe
- Cream Cheese: Be sure to use full-fat cream cheese for this cheesecake filling, as it doesn’t have as much water content as the low fat variety.
- Chocolate Chip Cookie Crumbs: For the filling I used mini Chips Ahoy cookies but regular sized chocolate chips cookies would totally work too. I put them into a Ziploc bag and crushed them into bite sized pieces for the filling and blended them in a food processor for the chocolate chip cookie crust.
- Sweetened Condensed Milk: This thick, sweet milk is the perfect addition to the creamy cheesecake filling. It adds sweetness and helps bind everything together.
- Whipped Topping: Adding whipped topping to the filling makes it lighter and fluffier. You can also use it to decorate the top of the cheesecake for a beautiful finishing touch. If you prefer homemade whipped cream, combine 1 cup of heavy cream, 1/4 cup powdered sugar and a teaspoon of vanilla. Mix {or whisk} until you have stiff peaks and use.
See recipe card for full information on ingredients and quantities.
How to make the BEST Chocolate Chip Cookie Cheesecake
- To make the Easy Chocolate Chip Cookie Crust, combine the chocolate chip cookie crumbs, brown sugar, and melted butter in a bowl. Mix until everything is well incorporated. Pour the mixture into an ungreased springform pan and press the crumbs firmly into the bottom and slightly up the sides of the pan. Refrigerate while you prepare the filling.
- For the cheesecake filling, start by mixing together the softened cream cheese and sweetened condensed milk until creamy in a large bowl using an electric mixer or stand mixer with a paddle attachment. Make sure to get all the lumps out of the cream cheese at this stage. Add the thawed whipped topping to the whipped cream cheese mixture and fold it in gently with a spoon {instead of a hand mixer} until combined. Be careful not to over mix, as this can deflate the volume of the whipped topping.
- Chop up your chocolate chip cookies into bite-sized pieces. You want a variety of shapes and sizes for added texture in the filling.
- Fold the cookie chunks into the cream cheese filling by hand, distributing them evenly without deflating the batter.
- Pour the cheesecake batter into the prepared crust and spread it out into an even layer. Press some whole chocolate chip cookies into the top of the cheesecake for decoration.
- Refrigerate the cheesecake for at least 2 hours, or until set. When ready to serve, remove the outer ring of the springform pan and place the entire cheesecake on a serving plate. Sprinkle the top of the best cheesecake recipe with cookie crumbs for added crunch. You can also add additional whipped topping to a plastic bag {or piping bag} and pipe a border around the edge of the cake. Sprinkles with a few mini chocolate chips for an extra special touch.
Expert Tips
- Change up the crust and use a different type of cookie. Oreo cookies, Biscoff Cookies and Shortbread are all great options.
- Work with room temperature ingredients. This is the best way to make sure your cream cheese becomes perfectly smooth.
- Don’t over mix the cheesecake mixture once you have added the whipped topping. It adds volume and lightness to your cheesecake and over mixing it can deflate the batter.
- Be sure that you are scraping the bottom and sides of the bowl. The cream cheese and sweetened condensed milk mixture will hide in the bottom of the bowl and give you a weird texture, so be sure you are scraping everywhere with a rubber spatula a couple of times.
- Fold in the toppings. Gently folding them into the cheesecake will keep the filling from deflating and also ensure that they are evenly distributed.
Storage and Freezing
Store: Like most cheesecakes, this Easy Chocolate Chip Cookie Cheesecake needs to be refrigerated to maintain its creamy texture and prevent spoilage. Once the cheesecake has set, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. Leftovers will keep well for up to 4 days.
Freeze: If you want to save some of this delicious cheesecake for later, you can freeze it for up to 2 months. Wrap the cheesecake tightly in plastic wrap, then follow with a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, just thaw the cheesecake overnight in the refrigerator.
Recipe FAQs
While a springform pan makes it easier to remove and serve the cheesecake, you can use a regular 9-inch pie dish or even a square baking pan if that’s what you have on hand- that way you can make chocolate chip cheesecake bars! Just make sure to line the dish with parchment paper or plastic wrap for easier removal.
Yes, this cheesecake is a great make-ahead dessert! You can prepare it up to 2 days in advance and keep it covered in the refrigerator until you’re ready to serve. In fact, making it ahead of time allows the flavors to meld together even more.
While you can use low-fat cream cheese, I recommend using full-fat for the best flavor and texture. Low-fat cream cheese has a higher water content, which can affect the consistency of your cheesecake filling.
Do you love No Bake Cheesecakes? Try these Easy recipes…
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Easy Chocolate Chip Cookie Cheesecake
Ingredients
Chocolate Chip Cookie Crust
- 2 ¼ cups chocolate chip cookie crumbs
- 2 Tablespoons brown sugar {packed}
- ½ cup butter {melted}
Chocolate Chip Cookie Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping {thawed}
- ½-¾ cup chocolate chip cookies {chopped}
Toppings
- 4 ounces whipped topping
- 10 mini chocolate chip cookies
Instructions
Chocolate Chip Cookie Crust
- Combine chocolate chip cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a lightly greased springform pan. Press crumbs firmly into the bottom and slightly up the sides of the springform pan. Refrigerate until filling is ready.
Chocolate Chip Cookie Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the chocolate chip cookie crumbs so that they are evenly distributed.
Cheesecake Assembly
- Pour chocolate chip cookie cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving .
- To serve {if desired}, add whipped topping to a piping bag {or zipper bag} and pipe around the edge of the cheesecake, top with mini cookies and serve. Leftovers can be stored in the refrigerator for up to 4 days.
