Delicious Cookie Monster Cheesecake is the ultimate playful dessert that combines a chocolate chip cookie blondie base with a vibrant blue cookies and cream cheesecake, all topped with a rich chocolate ganache. This whimsical treat is perfect for satisfying your sweet tooth, with layers of flavor and texture that make every bite irresistible. The cheesecake is easy to make and provides a fun, colorful twist on traditional cheesecake. Whether you're serving this for a special occasion or just because, it's sure to bring smiles to everyone's faces. Garnish with extra cookie pieces for a fun finish, and enjoy the blend of creamy cheesecake, chocolatey goodness, and a touch of cookie crunch!
Delicious Cookie Monster Cheesecake is a fun and tasty dessert that combines the best of a chocolate chip cookie blondie and a vibrant blue cookies and cream cheesecake. This dessert is perfect for any occasion, whether it's a birthday, a special celebration, or just a treat for yourself. The base is a chewy, chocolatey blondie that holds up beautifully to the rich, creamy cheesecake layer, which is infused with crushed Oreos and colored a playful blue. Topped with a silky chocolate ganache, this cheesecake is both eye-catching and delicious.
INGREDIENTS
- Unsalted butter: 1/2 cup
- Salt: 1/2 tsp + pinch (for ganache)
- Brown sugar: 1/3 cup
- Egg: 1 (for blondie base) + 3 (for cheesecake)
- Vanilla extract: 1 tsp (for blondie base) + 1 tsp (for cheesecake)
- All-purpose flour: 1/2 cup
- Semisweet mini chocolate chips: 1/2 cup
- Cream cheese: 16 oz (2 packages), softened
- Cornstarch: 2 tsp
- Granulated sugar: 1/3 cup
- Whipping cream: 1/2 cup (for cheesecake) + 1/2 cup (for ganache)
- Blue gel food coloring: To desired color
- Oreo cookies: 15 regular, crushed
- Semisweet chocolate chips: 3/4 cup (for ganache)
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Step 2:
- In a saucepan, melt the butter with 1/2 tsp salt and brown sugar over medium heat. Remove from heat and mix in the egg and 1 tsp vanilla extract.
- Step 3:
- Stir in the flour until just combined, then fold in the mini chocolate chips.
- Step 4:
- Spread the batter evenly into the prepared springform pan. Bake for 15-20 minutes until lightly golden. Let cool completely.
- Step 5:
- In a large bowl, beat the softened cream cheese with cornstarch, granulated sugar, and a pinch of salt until smooth.
- Step 6:
- Add the whipping cream, blue gel food coloring, and 1 tsp vanilla extract, mixing until fully combined and the desired color is reached.
- Step 7:
- Add the eggs one at a time, beating just until blended after each addition.
- Step 8:
- Fold in the crushed Oreos. Pour the cheesecake mixture over the cooled blondie base, spreading it evenly.
- Step 9:
- Lower the oven temperature to 300°F (150°C). Place the springform pan in a water bath and bake for 50-60 minutes, or until the center is just set.
- Step 10:
- Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
- Step 11:
- Refrigerate the cheesecake overnight for the best texture and flavor.
- Step 12:
- To make the ganache, microwave the chocolate chips, heavy cream, and a pinch of salt in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Step 13:
- Spread the ganache over the chilled cheesecake and decorate with extra cookie pieces if desired.
Serving and Storage Tips
- For the best flavor and texture, chill the cheesecake overnight before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- You can also freeze individual slices of the cheesecake for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes
- To ensure a smooth cheesecake texture, make sure all ingredients are at room temperature before mixing.
- If you prefer a less sweet cheesecake, reduce the amount of sugar in the filling by 1/4 cup.
Tips from Well-Known Chefs
- Chef Mia suggests adding a few drops of peppermint extract to the ganache for a minty twist.
- Chef Alex recommends using dark chocolate instead of semisweet for a richer, more intense flavor.