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This easy Chocolate Chip Cookie Cheesecake combines a chewy chocolate chip cookie crust with a creamy no bake cheesecake, mini chocolate chips, and garnished with balls of edible cookie dough – it’s the ultimate dessert that combines two favorite desserts in one!
Chocolate Chip Cookie Cheesecake with Chocolate Chip Cookie Crust
Chocolate chip cookie cheesecake is the ultimate dessert for chocolate chip cookie and cheesecake lovers! The base is a store-bought, refrigerated chewy chocolate chip cookie crust and then it’s filled with a rich, creamy, no bake cheesecake filling and mini chocolate chips.
If you love chocolate chip cookies, or are a cookie dough lover, and cheesecake then this chocolate chip cookie cheesecake is the dessert for you. It combines two classic desserts into one decadent treat.
This easy cheesecake looks impressive but is surprisingly simple to make – no water bath needed because the cheesecake is no bake! The buttery cookie crust adds plenty of chocolate chip cookie flavor, while the creamy cheesecake layer balances it perfectly.
Why You’ll Love This Almost No Bake Cheesecake Recipe
- 🍪 Two Favorite Desserts In One : Chocolate chip cookies and cheesecake make an amazing combination.
- 🍪 Rich and Creamy : The cheesecake filling has a smooth, velvety texture.
- 🍪 Loaded with Chocolate : Chocolate chips and cookie dough are incorporated throughout the dessert.
- 🍪 Easy To Make : Simple ingredients come together to make an unforgettable cheesecake.
- 🍪 Make Ahead Dessert : Because the cheesecake tastes better with more chill time – it’s the perfect dessert to make ahead of time, up to 24 hours!
- 🍪 Perfect For a Special Occasion : It’s an impressive dessert for holidays, parties, gatherings, and celebrations.
Ingredients Needed
Chocolate Chip Cookie Crust Ingredients
- Eat-or-Bake Chocolate Chip Cookie Dough : This is the safe to eat raw, or bake the cookies, and it comes in a log shape in a 30 ounce size. You will cut half of the log (so about 15 ounces) into ¼”-inch discs for the crust. The remaining cookie dough can be used for a garnish rolled into small cookie dough balls.
No Bake Cream Cheesecake Filling Ingredients
- Cream Cheese : Use full fat cream cheese for the best thick texture, creaminess, and it will help the cheesecake set much better. Since it is a no bake filling, you need the extra fat to help it set and thicken. The recipes calls for 24 ounces, which is equal to three 8-ounce bars of cream cheese.
- Light Brown Sugar
- Powdered Sugar
- Pure Vanilla Extract
- Salt : I use sea salt
- Miniature Semi-Sweet Chocolate Chips
- Cool Whip
Toppings & Garnish Ingredients (Optional)
- Whipped Cream
- Balls of Cookie Dough : Use the leftover cookie dough from the crust, rolled them into small balls, and decorate the cheesecake with them. The cookie dough goes perfectly with the chocolate chip cookie crust.
- Miniature Semi-Sweet Chocolate Chips
- Crushed/Chopped Chocolate Chip Cookies : Buy some store-bought cookies, such as Chips Ahoy or Famous Amos, and crush them into smaller pieces for decoration.
How To Make Chocolate Chip Cookie Cheesecake (Printable Recipe Card)
Preheat the oven to 350°F. Grease a 9-inch springform pan with softened butter, shortening, or spray with nonstick cooking spray (I prefer using softened butter).
Chocolate Chip Cookie Crust : Cut the cookie dough “log” in half – you only want to use about 15 ounces of it for the crust. Set aside the remaining half in the fridge for later.
Cut the remaining half of the cookie dough log into thin ¼”-inch discs. Spread them onto the bottom of the springform pan, and then firmly press them together until it covers the base of the pan in an even crust layer with no gaps.
Bake the crust for 20 minutes or until it is golden brown. Remove from the oven and allow it to cool completely to room temperature before proceeding; about 1 hour.
No Bake Cheesecake Filling : Add the cream cheese into a large mixing bowl, use an electric mixer or a stand mixer with the paddle attachment, to beat the cream cheese on medium speed until it’s creamy, smooth, and there are no lumps.
Add in the light brown sugar, powdered sugar, vanilla extract, and salt. Continue beating until thoroughly combined.
Add the mini chocolate chips and use a spatula to fold them in until evenly distributed. Then add the cool whip and gently mix with the spatula until it is completely incorporated.
Spoon the cheesecake filling into the springform pan over the cookie crust. Smooth it out into an even layer.
Refrigerate, Garnish, & Serve : Cover the pan with plastic wrap, and place it in the refrigerator for at least 4-6 hours, but overnight is best and what I recommend.
When you are ready to serve, run a think table knife around the edge of the cheesecake, and carefully remove the ring of the springform pan. Transfer the cheesecake to a large cake stand, plate, or platter and decorate the top of the cheesecake with whipped cream, additional mini chocolate chips, and you can use the remaining cookie dough, roll it into balls and place them around the cheesecake.
Cut into slices and serve the cheesecake chilled.
Storage Instructions
Cover the cheesecake tightly with plastic wrap, and store it in the refrigerator for up to 4 days.
The cheesecake cannot sit out at room temperature for too long, or else it will start to soften. I recommend serving the cheesecake chilled from the fridge for the best taste and texture.
Use Homemade Fresh Whipped Cream Instead of Cool Whip
Add 1 cup heavy whipping cream + 1/4 cup powdered sugar into a mixing bowl. Use an electric mixer to beat until stiff peaks form; about 4 to 5 minutes. Start on low speed to avoid splashing and increase the speed as needed. Fold this into the cream cheese mixture instead of using Cool Whip.
Pro Tips From The Test Kitchen
- It’s important to beat the cream cheese first before adding the other ingredients. This ensures that the creamy cheesecake filling will be lump-free before adding the whipped topping. Beat the softened cream cheese until it is completely smooth, lump-free, and it has that whipped and fluffy look to it.
- The chocolate chip cookie crust must be completely cooled before adding the cheesecake layer inside. It’s at least 1 hour of cooling time to ensure the crust is completely cooled to room temperature.
- Use full-fat cream cheese only! You need the fat to help the no bake cheesecake filling set up properly and thicken. It also tastes much better than the lite or reduced-fat cream cheese. Set the cream cheese bars out at room temperature up to 2 hours before beginning the recipe to make sure they’re well softened.
- Decorate the whole cheesecake or decorate each slice of cheesecake as you serve it. Whipped cream, mini chocolate chips, crushed chocolate chip cookies, and cookie dough balls (use the remaining safe-to-eat cookie dough to do this, from the log of cookie dough you used for the crust).
More No Bake Cheesecake Recipes You’ll Love
- No Bake Lemon Cheesecake
- No Bake Strawberry Cheesecake
- Easy Homemade Cheesecake In a Jar (No Bake Cheesecakes)
- No Bake Pistachio Cheesecake Pie
- No Bake Lemon Cheesecake Pie
- No Bake Black Forest Cheesecake
- No Bake Snickers Cheesecake Pie
- Easy Pecan Pie Cheesecake Pie (No Bake Cheesecake)
- No Bake Blueberry Cheesecake (Easy Homemade Graham Cracker Crust)
Chocolate Chip Cookie Cheesecake
Equipment
Ingredients
Chocolate Chip Cookie Crust
- 1 package (30 oz) refrigerated ready to eat-or-bake chocolate chip cookie dough
No Bake Cheesecake Filling
- 3 bars (8 oz each) full-fat cream cheese softened
- ¾ cup packed light brown sugar
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- 1 cup miniature semi-sweet chocolate chips
- 1 container (8 oz) Cool Whip thawed
Garnish (Optional)
- whipped cream (store-bought or homemade)
- cookie dough balls (use the leftover cookie dough from the crust, optional)
- miniature semi-sweet chocolate chips
- mini Chips Ahoy cookies
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with softened butter, shortening, or spray with nonstick cooking spray (I prefer using softened butter).
Chocolate Chip Cookie Crust
- Cut the cookie dough "log" in half – you only want to use about 15 ounces of it for the crust. Set aside the remaining half in the fridge for later.1 package (30 oz) refrigerated ready to eat-or-bake chocolate chip cookie dough
- Cut the remaining half of the cookie dough log into thin ¼”-inch discs. Spread them onto the bottom of the springform pan, and then firmly press them together until it covers the base of the pan in an even crust layer with no gaps.
- Bake the crust for 20 minutes or until it is golden brown. Remove from the oven and allow it to cool completely to room temperature before proceeding; about 1 hour.
No Bake Cheesecake Filling
- Add the cream cheese into a large mixing bowl, use an electric mixer or a stand mixer with the paddle attachment, to beat the cream cheese on medium speed until it's creamy, smooth, and there are no lumps.3 bars (8 oz each) full-fat cream cheese
- Add in the light brown sugar, powdered sugar, vanilla extract, and salt. Continue beating until thoroughly combined.¾ cup packed light brown sugar, ½ cup powdered sugar, 2 teaspoons pure vanilla extract, ¼ teaspoon sea salt
- Add the mini chocolate chips and use a spatula to fold them in until evenly distributed. Then add the cool whip and gently mix with the spatula until it is completely incorporated.1 cup miniature semi-sweet chocolate chips, 1 container (8 oz) Cool Whip
- Spoon the cheesecake filling into the springform pan over the cookie crust. Smooth it out into an even layer.
Refrigerate, Garnish, & Serve
- Cover the pan with plastic wrap, and place it in the refrigerator for at least 6 hours, but overnight is best and what I recommend.
- When you are ready to serve, run a think table knife around the edge of the cheesecake, and carefully remove the ring of the springform pan. Transfer the cheesecake to a large cake stand, plate, or platter and decorate the top of the cheesecake with whipped cream, additional mini chocolate chips, and you can use the remaining cookie dough, roll it into balls and place them around the cheesecake.whipped cream, cookie dough balls, miniature semi-sweet chocolate chips, mini Chips Ahoy cookies
- Cut into slices and serve the cheesecake chilled.
Notes
- It’s important to beat the cream cheese first before adding the other ingredients. This ensures that the creamy cheesecake filling will be lump-free before adding the whipped topping. Beat the softened cream cheese until it is completely smooth, lump-free, and it has that whipped and fluffy look to it.
- The chocolate chip cookie crust must be completely cooled before adding the cheesecake layer inside. It’s at least 1 hour of cooling time to ensure the crust is completely cooled to room temperature.
- Use full-fat cream cheese only! You need the fat to help the no bake cheesecake filling set up properly and thicken. It also tastes much better than the lite or reduced-fat cream cheese. Set the cream cheese bars out at room temperature up to 2 hours before beginning the recipe to make sure they’re well softened.
- Decorate the whole cheesecake or decorate each slice of cheesecake as you serve it. Whipped cream, mini chocolate chips, crushed chocolate chip cookies, mini Chips Ahoy cookies, and cookie dough balls (use the remaining safe-to-eat cookie dough to do this, from the log of cookie dough you used for the crust).
Nutrition
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