Cookie Dough Cheesecake

There’s something instantly comforting about the scent of warm cookie dough meeting the tangy richness of baked cream cheese — a buttery, sweet aroma that pulls you into the kitchen and won’t let go. Each forkful of this Cookie Dough Cheesecake delivers contrasts: a crisp graham-cracker base, a luxuriously smooth cheesecake body studded with pockets of chewy cookie dough, and (if you choose) a cloud of whipped cream on top. The first bite gives you cream, crunch, and chocolate — a nostalgic trip to after-school snacks wrapped in party-ready elegance.

This recipe is perfect for celebrations, potlucks, or any time you want to make an impression without fussy technique. It’s indulgent enough for holidays, comforting for cozy weekend gatherings, and adaptable for summer dessert tables. If you love cookie-dough treats, you might also enjoy these no-bake cookie dough bites for a quick snack that echoes the same flavors.

At a Glance

Prep Time: 25 minutes (active)
Cook Time: 50–60 minutes
Total Time: ~5 hours (includes chilling time)
Servings: 12 slices
Difficulty Level: Moderate — requires basic baking skills and attention to doneness

Nutrition Highlights

Estimated nutrition per serving (1 of 12). Values are approximate and were calculated using ingredient nutrient values from USDA FoodData Central and typical product labels; adjust if you use low-fat or sugar alternatives.

Calories: 485 kcal
Protein: 6.5 g
Carbohydrates: 37 g
- Sugars: 21 g
- Fiber: 1 g
Total Fat: 35 g
- Saturated Fat: 20 g
Sodium: 320 mg
Cholesterol: 105 mg

Notes: These figures are estimates based on standard full-fat ingredients. If you prefer lower calories or fat, consider reduced-fat cream cheese, less sugar, or smaller slices. (Source: USDA FoodData Central.)

Why You’ll Love It

Irresistible texture contrast: the soft, dense cheesecake with chewy cookie dough pieces and a crisp crust keeps every bite interesting.
Comfort and nostalgia: the cookie-dough element evokes childhood treats while the cheesecake brings sophistication — great for family gatherings.
Showstopper without fuss: it looks impressive on a dessert table but uses straightforward steps and familiar pantry ingredients.
Versatile: serve chilled or at room temperature for a casual slice, or dress it up with sauces and whipped cream for celebrations.

How to Make Cookie Dough Cheesecake

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened (24 oz / 680 g total)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup chocolate chip cookie dough (store-bought or homemade), diced into 1/2-inch pieces
1/2 cup sour cream
Optional for serving: 1/2 cup heavy cream, whipped (see tips)

Optional ingredients & substitutions

Gluten-free: use GF graham crumbs or a GF cookie crumb crust.
Lower-sugar: replace some or all sugar with a suitable baking erythritol or stevia blend (check conversion).
Dairy-free / vegan: for a full vegan switch, use vegan cream cheese alternatives and a plant-based cookie dough — baking times and texture will vary.
Add-ins: swirl in chocolate ganache, peanut butter, or caramel for extra richness.

Directions

Preheat the oven to 325°F (162°C). Grease a 9-inch springform pan and wrap the outside with foil if using a water bath (optional).
In a medium bowl, mix graham cracker crumbs and melted butter until evenly moistened. Press the mixture into the bottom of the springform pan to form an even crust (use the base of a glass to compact it). Chill while you prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth and free of lumps. Add the sugar and vanilla extract and beat until well combined and creamy.
Add eggs, one at a time, beating on low speed and scraping the bowl after each addition so the mixture stays smooth. Do not overbeat after eggs are incorporated.
Fold in the sour cream and the diced cookie dough until just combined — a few streaks or small lumps of dough are fine and add texture.
Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake for 50–60 minutes, or until the edges are set and the center is just slightly jiggly (it will firm as it chills). If the top browns too quickly, tent with foil in the last 15 minutes.
Remove from oven and allow to cool on a wire rack for 1 hour. Then refrigerate for at least 4 hours or overnight for best texture.
For extra richness and presentation, whip 1/2 cup heavy cream to soft peaks and spread over the chilled cheesecake before slicing.

Practical tips

Avoid overmixing after adding eggs — too much air causes cracks and sinking.
Use room-temperature cream cheese and eggs for a smoother batter.
Check doneness by gently shaking the pan; the center should wobble slightly, not be runny.
To prevent cracks, bake with a water bath or bake at a lower temp and cool gradually.
Chill thoroughly before slicing to get clean slices.

Best Pairings

Classic: simple whipped cream and a dusting of cocoa or cookie crumbs.
Sauces: warm salted caramel, chocolate ganache, or a strawberry compote.
Beverages: strong coffee or espresso balances the richness; a dessert wine like Moscato or a dark stout works nicely.
Casual: serve alongside vanilla ice cream or a scoop of cookie dough ice cream for an over-the-top treat.

Storage Instructions

Room temperature: Do not keep cheesecake at room temperature for more than 2 hours — dairy-based desserts are perishable (USDA guideline).
Refrigerator: Store covered in the fridge for up to 3–4 days to maintain cream-cheese freshness and texture. Wrap the springform pan or transfer slices to an airtight container.
Freezer: Cheesecake freezes well. Wrap tightly in plastic wrap and foil or store slices in an airtight container; freeze up to 2 months. Thaw in the refrigerator overnight before serving.

Chef’s Advice

Texture is everything: use full-fat cream cheese for the creamiest mouthfeel; low-fat versions can lead to a grainy texture.
Cookie dough placement: dice cookie dough small so it distributes evenly and won’t sink to the bottom. Refrigerate the dough chunks briefly before folding in if they’re very soft.
Prevent soggy crust: press crumbs firmly and pre-chill the crust before pouring the filling; blind-baking for 5–7 minutes can help if you want extra crispness.
Clean slices: run a knife under hot water, dry it, and slice with a warm blade for tidy pieces.

Creative Twists

Salted Caramel Cookie Dough Cheesecake: swirl 1/2 cup warm salted caramel into the filling and drizzle more on top.
Gluten-Free / Almond Crust: replace graham crumbs with finely ground almonds and a touch of coconut flour; press and bake as directed. For cookie dough, try using almond-flour chocolate chips in place of wheat-based dough — see this almond-flour cookie reference for ideas: almond flour chocolate chip cookies recipe.
Mini cheesecakes: bake in a muffin tin lined with paper cups for individual portions; adjust bake time to 18–22 minutes.
Chocolate lovers: fold in 1/2 cup mini chocolate chips to the filling and use chocolate graham crumbs for the crust.

All Your Questions Answered

Q: Can I use store-bought cookie dough?
A: Yes — store-bought cookie dough works well and is convenient. Dice it into small pieces and fold in cold so it doesn’t fully melt during baking.

Q: My cheesecake cracked — how can I prevent that next time?
A: Avoid overmixing and don’t overbake. Cool the cheesecake gradually (turn the oven off and crack the door for 10 minutes) before removing it. A water bath also helps maintain even temperature.

Q: How do I make this lighter?
A: Use reduced-fat cream cheese, lower the sugar slightly, or serve smaller slices. Substituting part of the sugar with a sugar substitute can also reduce calories, but may slightly alter texture.

Q: Can I freeze slices with toppings?
A: It’s best to freeze plain slices and add whipped cream, caramel, or fresh fruit after thawing for the best texture.

Q: Is there a safer way to serve raw cookie dough?
A: If you’re using homemade cookie dough, use pasteurized eggs or omit eggs in the cookie-dough portion to avoid raw egg risk. Alternatively, use cookie dough made specifically for safe raw consumption.

Conclusion

This Cookie Dough Cheesecake brings together the playful nostalgia of raw cookie dough and the grown-up elegance of cheesecake — a dessert that’s both comforting and celebratory. Give it a try for your next gathering, and don’t forget to share photos and notes from your tweaks. For more inspiration and a different take on cookie-dough cheesecake, see this creative version at Cookie Dough Cheesecake – Butternut Bakery and another delicious approach here: Cookie Dough Cheesecake | The Girl Who Ate Everything. Enjoy — and happy baking!