How to Make the Ultimate Cookie Monster Cheesecake

Introducing the Cookie Monster Cheesecake—this dessert is not just a treat for the palate but also a vibrant spectacle that’s sure to impress at any gathering. Combining a rich chocolate chip cookie blondie base with a luscious blue cookies and cream cheesecake layer, each bite is a playful blend of textures and flavors, making it a favorite for both kids and adults alike.


  • Unsalted Butter: 1/2 cup
  • Salt: 1/2 tsp
  • Brown Sugar: 1/3 cup
  • Egg: 1
  • Vanilla Extract: 1 tsp
  • All-Purpose Flour: 1/2 cup
  • Semisweet Mini Chocolate Chips: 1/2 cup

Cookies and Cream Cheesecake:

  • Cream Cheese: 16 oz
  • Cornstarch: 2 tsp
  • Granulated Sugar: 1/3 cup
  • Salt: Pinch
  • Whipping Cream: 1/2 cup
  • Blue Gel Food Coloring
  • Vanilla Extract: 1 tsp
  • Eggs: 3
  • Regular Oreo Cookies, crushed: 15

Chocolate Ganache:

  • Semisweet Chocolate Chips: 3/4 cup
  • Heavy Whipping Cream: 1/2 cup
  • Salt: Pinch


Prepare the Blondie Base:

  1. Preheat the oven to 350°F. Butter and flour an 8-inch springform pan.
  2. Melt butter with salt and brown sugar. Let it cool slightly, then mix in the egg and vanilla.
  3. Stir in flour until just combined, fold in chocolate chips.
  4. Spread the mixture into the prepared pan and bake for 15-16 minutes. Allow to cool.

Assemble the Cheesecake Layer:

  1. Reduce oven temperature to 300°F.
  2. In a large bowl, beat cream cheese with cornstarch, sugar, and a pinch of salt.
  3. Gradually add whipping cream, blue food coloring, and vanilla. Mix well.
  4. Incorporate eggs one at a time, mixing minimally. Fold in crushed Oreos.
  5. Pour the cheesecake mixture over the cooled blondie base.

Baking and Cooling:

  1. Wrap the bottom of the pan in foil and place in a water bath.
  2. Bake for 60-70 minutes, or until set but slightly wobbly in the center.
  3. Turn off the oven and let the cheesecake cool inside for 15-30 minutes, then remove and chill overnight.

Adding the Ganache:

  1. Microwave the chocolate chips, cream, and a pinch of salt until smooth.
  2. Let the ganache cool slightly, then spread over the chilled cheesecake.
  3. Decorate with additional broken cookie pieces.

Prep Time:

  • Active: 1 hour 45 minutes
  • Chilling: Overnight

Chef’s Advice:

For the most vivid and appealing blue hue, invest in high-quality gel food coloring. This will ensure your cheesecake not only tastes delicious but also looks spectacular without the need for excessive amounts.

FAQ Section

Q: Can I use a different type of cookie for the base or filling? A: Absolutely! While chocolate chip cookies and Oreos are recommended for their classic appeal and flavor compatibility, feel free to experiment with other cookies like chocolate biscotti or graham crackers for a different twist.

Q: What’s the best way to ensure my cheesecake doesn’t crack? A: Avoid overmixing the eggs, and ensure all ingredients are at room temperature before mixing. The water bath during baking and allowing the cheesecake to cool gradually in the turned-off oven will also help prevent cracking.

Q: How long can I store the Cookie Monster Cheesecake? A: This cheesecake can be stored in the refrigerator for up to 4 days. Ensure it’s tightly covered to maintain freshness and prevent it from absorbing other flavors from the fridge.

Q: Is there a faster cooling method if I’m short on time? A: While chilling overnight is ideal for texture and flavor development, you can expedite the process by allowing the cheesecake to cool to room temperature and then placing it in the freezer for a couple of hours. Just be sure to wrap it well to avoid freezer burn.

Key Takeaway:

The Cookie Monster Cheesecake is more than just a dessert—it’s an experience. Its vibrant color and decadent layers make it the perfect centerpiece for any festive occasion or a special treat to brighten any day. Whether you’re a seasoned baker or a beginner, this cheesecake promises delight and satisfaction in every blue bite.

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