20 Minute Shrimp Fettuccine
I love desserts that feel like two treats in one. This Cookie Dough Cheesecake is exactly that: a creamy, dense cheesecake studded with safe-to-eat cookie dough pearls and extra chocolate chips. It’s the kind of dessert that gets a second fork before you’ve finished telling people what’s in it.
There’s a rhythm to making it—cookie dough, crust, filling, then assembly. Each part is straightforward, but a couple of technique notes (and a little patience) make a huge difference. Read the steps through first; that will save time and frustration in the kitchen.
What’s in the Bowl
At its core this dessert has three layers: a buttery crumb crust, a smooth cream-cheese layer, and a chocolate-chip-studded cheesecake layer that hides little cookie dough balls. The cookie dough here is eggless and heat-treated flour is called for so it’s safe to eat raw and behaves like a mix-in rather than melting away during baking.
Textures are the point: crisp-ish crust, silken cheesecake, and soft cookie dough centers that give you small bites of classic cookie flavor while the cake holds together. The whipped cream on top is optional but it balances the richness and makes the presentation more celebratory.
Ingredients
- ½ cup butter, softened — for the cookie dough; adds richness and spreadability.
- ½ cup sugar — in the cookie dough; gives sweetness and helps texture.
- ½ cup packed light brown sugar — adds caramel notes to the cookie dough.
- 2 tablespoons milk — binds the cookie dough to the right softness.
- 2 teaspoons vanilla extract — flavoring for the cookie dough.
- 1 cup all-purpose flour, (heat treated – see note) — structure for the cookie dough; must be heat treated before using.
- 1/4 teaspoon salt — balances sweetness in the cookie dough.
- 1 cup mini chocolate chips — folded into the cookie dough for pockets of chocolate.
- 1 1/2 cups graham cracker crumbs or chocolate cookie crumbs — the base for the crust; choose based on desired chocolate intensity.
- 1/4 cup sugar — sweetens the crust and helps it bind.
- 6 tablespoons butter, melted — binds the crumbs into a firm crust.
- 4 (8-ounce) packages cream cheese, softened to room temperature — the cheesecake base; softened to avoid lumps.
- 1 cup sugar — sweetens the cheesecake batter.
- 4 large eggs — build the structure and richness; add them one at a time for stability.
- 1 tablespoon all-purpose flour — a little extra stability for the filling.
- 1 teaspoon vanilla extract — flavor for the cheesecake.
- 1 cup sour cream — adds tang and creaminess to the filling.
- 1 cup mini chocolate chips — folded into the cookie dough-laden half of the batter for extra chocolate bursts.
- 1 cup heavy whipping cream — for the whipped cream garnish.
- 1/3 cup powdered sugar — sweetens the whipped cream to soft peaks.
- Mini chocolate chips, for sprinkling — optional garnish to echo the speckles inside.
Cookie Dough Cheesecake: Step-by-Step Guide
- Preheat oven to 325°F. Lightly grease the bottom and sides of a 10-inch springform pan.
- Make the cookie dough: In a medium bowl, beat ½ cup softened butter, ½ cup sugar, and ½ cup packed light brown sugar until smooth. Add 2 tablespoons milk and 2 teaspoons vanilla extract and blend. Stir in 1 cup all-purpose flour (heat treated – see note), 1/4 teaspoon salt, and 1 cup mini chocolate chips until just combined.
- Form the cookie dough into small balls about 1 1/2 teaspoons each. Place the balls on a wax-paper-lined plate or baking sheet and freeze while you make the crust and filling. Reserve a few cookie dough balls to use on top of the finished cheesecake.
- Make and prebake the crust: In a medium bowl, combine 1 1/2 cups graham cracker crumbs (or chocolate cookie crumbs), 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake in the preheated oven for 6 minutes. Remove from oven and set aside.
- Make the cheesecake batter: In a large bowl, beat 4 (8-ounce) packages cream cheese (softened to room temperature) and 1 cup sugar on medium speed until smooth and free of lumps. Add the 4 large eggs one at a time, mixing on low speed after each just until incorporated. Add 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and 1 cup sour cream; mix on low speed just until blended. Scrape down the bowl as needed. Do not overmix.
- Assemble cheesecake with cookie dough pieces: Pour about half of the cheesecake batter over the prebaked crust and spread gently to an even layer. To the remaining batter, gently fold in the remaining cookie dough balls (except the reserved few) and 1 cup mini chocolate chips. Pour this mixture over the layer in the pan and spread evenly, trying to distribute cookie dough balls so slices will contain them.
- (Optional) If using a water bath to reduce cracking, tightly wrap the outside bottom and sides of the springform pan with aluminum foil, place the pan in a larger roasting pan, and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake at 325°F for 60 minutes. The center should still have a slight jiggle when done. Turn off the oven, crack the oven door open several inches, and let the cheesecake sit in the oven for 30 minutes.
- Remove the cheesecake from the oven and from the water bath if used. Let it cool completely on a wire rack. Once cooled to room temperature, refrigerate until thoroughly chilled (best if chilled overnight).
- Make the whipped cream garnish: In a bowl, whip 1 cup heavy whipping cream with 1/3 cup powdered sugar until soft peaks form.
- To serve: Release and remove the springform ring, slice the cheesecake, top slices with whipped cream, the reserved cookie dough balls, and additional mini chocolate chips as desired.
Why It’s Crowd-Pleasing
This cheesecake combines two universal comforts—cheesecake and cookie dough—so it hits broad appeal. People who like classic desserts and those who love a playful twist both find something to cheer for. Texture plays a starring role: the crust gives you backbone, the filling gives you cream, and the cookie dough adds chew and nostalgia.
It’s also visually appealing. When you slice it, those little cookie dough pearls peek through and the chocolate chips speckle the cut—perfect for sharing or photographing. Finally, it’s a repeatable showstopper: once you make it, guests ask for it again.
Dairy-Free/Gluten-Free Swaps
Swapping is possible, but expect texture differences.
- Dairy-free: Use dairy-free cream cheese and a dairy-free sour cream alternative. Replace butter with a vegan stick butter substitute in the crust and cookie dough, and use canned coconut cream stabilized with a pinch of powdered sugar for the whipped topping. Baking behavior will change slightly; the filling may be looser and require longer chilling.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour that’s heat treatable for the cookie dough. For the crust, use gluten-free graham or chocolate cookie crumbs. Make sure any chocolate chips are certified gluten-free.
- Egg rule: The cookie dough here is eggless, which makes that component easier to adapt. The cheesecake itself requires eggs for structure; some egg replacers or commercial vegan egg blends can work but will alter the final texture.
Equipment at a Glance
- 10-inch springform pan — essential for removing the cheesecake cleanly.
- Stand mixer or hand mixer — for smooth cream cheese and light whipped cream.
- Medium and large mixing bowls — keep components separate and tidy.
- Roasting pan (if using water bath) and heavy-duty foil — helps prevent cracks.
- Wire rack — for cooling the cheesecake to room temperature before refrigeration.
- Spoon or small scoop for forming cookie dough balls — consistent size helps distribution.
Troubles You Can Avoid
Cracks in the top: don’t overmix the batter and consider the water bath. Also avoid high oven temperatures; this recipe bakes at 325°F for a reason.
Soggy crust: press crumbs firmly and prebake for the full 6 minutes. Let the crust cool slightly before adding the filling so it’s set.
Cookie dough melting away: freeze the dough balls before assembly. If they thaw before baking, they’ll smear through the batter. Frozen pearls keep their shape during the bake.
Runny filling: underbake a little—center jiggle is normal—and then let it cool slowly in the oven and chill thoroughly. Overnight refrigeration is best.
Seasonal Twists
Make it seasonally relevant with small changes that don’t derail the procedure.
- Spring/Summer: Fold in chopped strawberries or use a strawberry compote swirl on the top after chilling for freshness.
- Fall: Swap half the cookie dough chips to butterscotch or add a teaspoon of ground cinnamon to the cookie dough for warmth.
- Winter: Use peppermint extract in the whipped cream (start with 1/4 teaspoon) and sprinkle crushed candy canes with the chocolate chips for a festive crunch.
What I Learned Testing
Make the cookie dough balls uniform. When I used inconsistent sizes, the distribution was uneven and some slices missed the dough surprises. A small teaspoon or melon baller gives consistent results.
Chilling matters. One test baked right through and the cookie dough lost its identity because I didn’t freeze the balls first. Freezing them keeps them compact and helps the batter set around them rather than absorbing them.
Let the cheesecake cool slowly. I once rushed it to the fridge and ended up with condensation and a slightly dull top. Cooling in the oven and then chilling overnight preserves texture and taste.
Keep-It-Fresh Plan
Store covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze individual slices up to 2 months. Thaw overnight in the fridge. Avoid adding the whipped cream garnish until right before serving—if refrigerated on top it will weep and soften the decoration.
Helpful Q&A
Can I make the cookie dough ahead of time?
Yes. Freeze the cookie dough balls on a sheet and transfer to a sealed bag. They hold shape in the freezer for several weeks. Add them frozen to the batter when assembling.
Do I have to use a water bath?
No, but it helps reduce cracking and creates a suppler edge-to-center texture. If you skip it, be extra gentle with mixing and don’t overbake.
How do I heat treat the flour?
Spread the flour on a baking sheet and bake at 350°F for about 5 minutes, or microwave in short bursts, stirring, until it reaches 165°F. Let it cool before using. This reduces any pathogens for a safe-to-eat raw dough.
Why add flour to the cheesecake batter?
The tablespoon of flour stabilizes the filling slightly, helping it set without becoming rubbery and making it easier to slice cleanly.
Before You Go
This Cookie Dough Cheesecake rewards a little attention to detail. Freeze the dough balls. Prebake the crust. Let it chill fully. Do those three things and you’ll pull a showstopper out of the fridge that slices neatly and tastes even better the next day.
If you make it, photograph a slice with the cookie dough pearls visible and tell me which variation you tried. Small swaps are welcome, but don’t skip the overnight chill—patience turns a good cheesecake into a great one.
Cookie Dough Cheesecake
Ingredients
Ingredients
- 1/2 cupbutter softened
- 1/2 cupsugar
- 1/2 cuppacked light brown sugar
- 2 tablespoonsmilk
- 2 teaspoonsvanilla extract
- 1 cupall-purpose flour (heat treated - see note)
- 1/4 teaspoonsalt
- 1 cupmini chocolate chips
- 1 1/2 cupsgraham cracker crumbs or chocolate cookie crumbs
- 1/4 cupsugar
- 6 tablespoonsbutter melted
- 4 8-ounce packagescream cheese, softened to room temperature
- 1 cupsugar
- 4 large eggs
- 1 tablespoonall-purpose flour
- 1 teaspoonvanilla extract
- 1 cupsour cream
- 1 cupmini chocolate chips
- 1 cupheavy whipping cream
- 1/3 cuppowdered sugar
- Mini chocolate chips for sprinkling
Instructions
Instructions
- Preheat oven to 325°F. Lightly grease the bottom and sides of a 10-inch springform pan.
- Make the cookie dough: In a medium bowl, beat ½ cup softened butter, ½ cup sugar, and ½ cup packed light brown sugar until smooth. Add 2 tablespoons milk and 2 teaspoons vanilla extract and blend. Stir in 1 cup all-purpose flour (heat treated - see note), 1/4 teaspoon salt, and 1 cup mini chocolate chips until just combined.
- Form the cookie dough into small balls about 1 1/2 teaspoons each. Place the balls on a wax-paper-lined plate or baking sheet and freeze while you make the crust and filling. Reserve a few cookie dough balls to use on top of the finished cheesecake.
- Make and prebake the crust: In a medium bowl, combine 1 1/2 cups graham cracker crumbs (or chocolate cookie crumbs), 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake in the preheated oven for 6 minutes. Remove from oven and set aside.
- Make the cheesecake batter: In a large bowl, beat 4 (8-ounce) packages cream cheese (softened to room temperature) and 1 cup sugar on medium speed until smooth and free of lumps. Add the 4 large eggs one at a time, mixing on low speed after each just until incorporated. Add 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and 1 cup sour cream; mix on low speed just until blended. Scrape down the bowl as needed. Do not overmix.
- Assemble cheesecake with cookie dough pieces: Pour about half of the cheesecake batter over the prebaked crust and spread gently to an even layer. To the remaining batter, gently fold in the remaining cookie dough balls (except the reserved few) and 1 cup mini chocolate chips. Pour this mixture over the layer in the pan and spread evenly, trying to distribute cookie dough balls so slices will contain them.
- (Optional) If using a water bath to reduce cracking, tightly wrap the outside bottom and sides of the springform pan with aluminum foil, place the pan in a larger roasting pan, and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake at 325°F for 60 minutes. The center should still have a slight jiggle when done. Turn off the oven, crack the oven door open several inches, and let the cheesecake sit in the oven for 30 minutes.
- Remove the cheesecake from the oven and from the water bath if used. Let it cool completely on a wire rack. Once cooled to room temperature, refrigerate until thoroughly chilled (best if chilled overnight).
- Make the whipped cream garnish: In a bowl, whip 1 cup heavy whipping cream with 1/3 cup powdered sugar until soft peaks form.
- To serve: Release and remove the springform ring, slice the cheesecake, top slices with whipped cream, the reserved cookie dough balls, and additional mini chocolate chips as desired.
Equipment
- 10-inch springform pan
- Mixing Bowls
- Electric Mixer
- Medium Bowl
- Large Bowl
- Baking Sheet
- wax paper
- Wire Rack
- roasting pan (for water bath)
- Oven
Notes
HOW TO HEAT TREAT FLOUR
Flour should be treated before eating raw. Here's how you do it. Microwave flour on high in a microwave safe bowl for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
WATER BATH
A water bath helps the cheesecake not to crack on top. I personally don't love with messing with the water bath so I fill a casserole dish halfway with water and place it on the rack below the cheesecake. This helps and isn't messy.
