This Chocolate Chip Cookie Crust Cheesecake recipe is made with a chewy chocolate chip cookie crust on the bottom and a smooth, creamy no bake chocolate cheesecake on top! This combination of two tasty desserts is the jam!
If you love cookies and cheesecake, be sure to make this yummy Frosted Animal Cookie Cheesecake, and this amazing Monster Cookie Cheesecake Pie. They are cookie cheesecake recipes to die for!
The Best Chocolate Cheesecake Recipe
So I have kind of a thing for making fun and different desserts. First, it keeps life interesting. I make a lot of desserts, so changing things up and making something different is a nice change. Second, combining several desserts into one means not having to choose between them.
Several years ago there was this Cookie Dough Brownie Layer Cake. Then came things like this Ultimate Chocolate Chip Cookie Layer Cake and this Oreo Brookie Layer Cake. Now there are fun recipes like this Boston Cream Pie Cheesecake, my Snickerdoodle Cheesecake, and Outrageous Chocolate Coconut Cheesecake Cake. This cheesecake may not be quite as over-the-top as some of those, but it’s the next in line as far as fun and unique new recipes.
Plus, cookies + cheesecake + chocolate = deliciousness.
How To Make This Easy Cheesecake Recipe
This cheesecake is also easy to make, which is lovely. A fair number of steps, but not hard. First, you’ll make the cookie. It’s really just a chocolate chip cookie cake. You could even make it on it’s own and call it a day. That’d be sad though because it’s even more fun with the cheesecake on top. So you’ll bake the cookie and set it aside to cool.
Next it’s time to put together the cheesecake filling. The filling uses a combination of melted chocolate and powdered cocoa for it’s tasty chocolate flavor. There’s also some additional chopped up chocolate chip cookies in the cheesecake filling, just to make sure we have plenty of cookies going on. I used mini Chips Ahoy, but feel free to use your favorite ones.
When putting the cheesecake together, I added some additional mini Chips Ahoy around the edge. I think it’s a fun look, but it’s totally not necessary if you’d prefer to skip that step. The cookies don’t always stand up easily as you add them around the edges, so you can add spoonfuls of the filling as you go to hold them in place, if needed.
When you’re done, pop the cheesecake in the fridge to firm up. I like to leave it overnight just to be sure it’s nice and firm. To finish it off, add some chocolate whipped cream, mini chocolate chips and a few more cookies.
The combination of the chewy cookie crust with the smooth and creamy chocolate cheesecake is SO good! Definitely my new favorite way to eat a cookie.
More Chocolate Cheesecake Recipes
- Decadent Dark Chocolate Cheesecake
- German Chocolate Cheesecake
- Chocolate Cheesecake With Cake Bottom
- Guinness Chocolate Cheesecake
- Chocolate Donut Hole Cheesecake
Watch How To Make It
Chocolate Chip Cookie Bottomed Cheesecake
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Ingredients
Chocolate Chip Cookie Bottom
- 1/2 cup (112g) unsalted butter (room temperature)
- 1/2 cup (72g) light brown sugar
- 3 tbsp (39g) granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (195g) all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups (211g) semi-sweet chocolate chips
Cheesecake Filling
- 20 oz (565g) cream cheese (room temperature)
- 1/2 cup (104g) granulated sugar
- 5 tbsp (35g) natural unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 cup (42g) semi-sweet chocolate chips (melted)
- 1 1/4 cups (300ml) heavy whipping cream (cold)
- 1/2 cup + 2 tbsp (73g) powdered sugar*
- 1 cup (100g) chopped chocolate chip cookies
- Additional cookies (for edges**)
Chocolate Whipped Cream
- 3/4 cup (180ml) heavy whipping cream (cold)
- 1/4 cup (29g) powdered sugar
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Mini chocolate chips (optional)
Instructions
Make the Cookie Bottom
- To make the cookie bottom, preheat the oven to 350°F (176°C). Place parchment paper in the bottom of a 9-inch springform pan and grease the sides.
- Cream the butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in egg and vanilla extract until combined.
- In a separate bowl, combine the flour, baking soda, baking powder and salt.
- Add the dry ingredients to the butter mixture and mix until well combined.
- Stir in the chocolate chips. The cookie dough will be thick.
- Press the dough evenly into the springform pan.
- Bake for 16-18 minutes or until the edges are slightly golden.
- Remove from oven and allow to cool completely in the pan.
Make the Cheesecake Filling
- To make the cheesecake filling, add the cream cheese, sugar and cocoa powder to a large mixer bowl and beat until well combined and smooth.
- Add the vanilla extract and melted chocolate and mix until well combined. Set aside.
- In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
- Add about 1/3 of the whipped cream to the cream cheese mixture and fold carefully to combine.
- Add the remaining whipped cream and fold carefully until well combined.
- Add the chopped cookies and fold to combine.
Assemble the Cheesecake
- To put the cheesecake together, first add chocolate chips cookies around the sides of the pan, sitting on top of the edge of the cookie bottom. If you have trouble getting them to stand up, spoon small amounts of cheesecake filling up against the cookies to help keep them in place.
- Add the remaining cheesecake filling and spread into an even layer.
- Refrigerate cheesecake until firm, 5-6 hours or overnight.
- To finish off the cheesecake, make the chocolate whipped cream. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Remove the cheesecake from the springform pan and pipe swirls of whipped cream around the edge.
- Top the cheesecake with additional cookies and mini chocolate chips.
- Refrigerate cheesecake until ready to serve. Cheesecake is best for 3-4 days.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Could I freeze this? Planning ahead for something special 🙂
Yes, it would do well frozen. Just flash freeze, then wrap it well and thaw in the fridge.
Could you use the.refrigerated cookie dough in a roll.for.the crust
I’m not really sure what you mean?
This sounds delicious – and may be just what I’m looking for to bake for my husband’s birthday “cake!”
I am guessing Edward is wondering if bakers can use purchased, pre-made chocolate chip cookie dough (like Pillsbury’s tubes in the refrigerated section) in place of making the cookie bottom from scratch. 🙂
I hope he enjoys it!
Ohhh, I bet you’re right! Thank you!
I think I see what you mean now. A store bought cookie dough should be fine. I’m just not sure how much of it you’d need or what the bake time would be.
Could I double the chocolate chip cookie recipe and put it up the sides as well as the bottom so I don’t need to use store boughten cookies?
I think the cookie would probably slide down the sides of the pan during baking. But you could make your own cookies if you don’t want to buy them.
How big of a cheesecake pan should I use?
It’s a 9 inch.