Cheesecake Cookie Dough Cheesecake

The ultimate dessert mashup—creamy cheesecake swirled with edible cookie dough, all on a buttery graham cracker crust. This showstopping treat is safe to eat, decadent, and impossible to resist!

Why You’ll Love This Recipe

No-bake cookie dough – Safe to eat (heat-treated flour)
Velvety cheesecake – Perfectly smooth and rich
Graham cracker crust – Adds the ideal crunch
Chocolate drizzle – Takes it over the top

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• ½ cup sour cream

the Eggless Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup heat-treated flour (microwave 1 min to kill bacteria)
• ½ tsp salt
• ½ cup mini chocolate chips

For Topping (Optional):

• Extra cookie dough balls
• Chocolate ganache drizzle
• Whipped cream

Step-by-Step Instructions

1. Make the Crust

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool.

2. Prepare the Cookie Dough

5. In a bowl, beat butter, brown sugar, and granulated sugar until fluffy.
6. Add milk and vanilla, mixing until smooth.
7. Stir in heat-treated flour and salt, then fold in mini chocolate chips.
8. Set aside ½ cup for topping; reserve the rest for swirling.

3. Make the Cheesecake Filling

9. Beat cream cheese and sugar until smooth (~3 min).
10. Add vanilla and eggs one at a time, mixing just until combined.
11. Blend in sour cream until creamy.

4. Assemble & Bake

12. Drop spoonfuls of cookie dough into the cheesecake batter and gently swirl.
13. Pour over the crust.
14. Bake in a water bath at 325°F (160°C) for 50-60 minutes until edges are set but center jiggles slightly.
15. Turn off the oven, crack the door, and let cool 1 hour inside.

5. Chill & Decorate

16. Refrigerate at least 4 hours (overnight is best).
17. Top with extra cookie dough balls, chocolate drizzle, and whipped cream before serving.

Pro Tips

Heat-treat flour: Microwave for 1 minute at 50% power, stirring every 15 sec.
Room-temperature ingredients: Prevent lumps in the cheesecake.
Water bath: Wrap the pan in foil to prevent leaks.
Clean slices: Dip a knife in hot water before cutting.

Variations

• Peanut butter cookie dough: Replace ¼ cup flour with peanut butter.
• Salted caramel: Drizzle caramel sauce on top.
• Oreo crust: Swap graham crackers for Oreo crumbs.

Storage

• Fridge: Up to 5 days (covered).
• Freeze: Without toppings for 1 month (thaw overnight in fridge).

FAQ

Can I use store-bought cookie dough?
Yes, but ensure it’s egg-free or heat-treated.

Why a water bath?
Prevents cracks and ensures even baking.

Can I make it ahead?
Yes! Cheesecake tastes better after 24 hours of chilling.

Final Thoughts

This cheesecake is decadent, creamy, and packed with cookie dough goodness—perfect for birthdays, holidays, or when you need an unforgettable dessert!

Yield: 12-16 slices

More Easy TikTok Recipes to Try:

• 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
• Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
• TikTok Baked Feta Pasta
• TikTok Potato Bake

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