Cookie Dough Cheesecake uses two cups edible cookie dough as both the bottom and side crust, then fills it with a cream-cheese mixture enriched by condensed milk and Greek yogurt. The source makes one cheesecake and records 30 minutes of preparation, 90 minutes of cooking, and 120 minutes total, but it does not provide a numeric serving count. A separate chill of at least five hours or overnight follows cooling. Chocolate ganache, whipped cream, four tablespoons chocolate chips, and extra cookie dough decorate the fully chilled cake.
Cookie Dough Cheesecake Ingredients
Cookie Dough Crust & Chunks: 2 cups edible cookie dough.
Cheesecake Filling: 1/4 cup cornstarch; 1/2 tablespoon milk powder (optional); 1/4 cup heavy cream; 2 cups cream cheese (450g); 3 eggs; 1/3 cup condensed milk; 1/3 cup Greek yogurt; 1/2 cup granulated sugar.
Ganache: 2/3 cup chocolate chips or chopped chocolate (100g); 1/3 cup heavy cream (75g).
Whipped Cream: 1/4 cup heavy cream; 1 tablespoon sugar.
Topping: 4 tablespoons chocolate chips; Extra cookie dough.
If you enjoy this recipe, you may also like No-Bake Oreo Cheesecake Bars.
How to Make Cookie Dough Cheesecake
- Make the Crust: Press edible cookie dough into the bottom and sides of a greased pan. Chill or freeze.
- Prep Cheesecake Mixture: Whisk cornstarch, milk powder, and cream until smooth. In another bowl, beat eggs with sugar. Add cream cheese, condensed milk, yogurt, and cornstarch mix. Whisk until creamy.
- Assemble: Pour mixture into the crust. Drop small cookie dough chunks on top.
- Bake: Bake at 160°C (320°F) for 1 hour and 30 minutes. Cool completely and chill for at least 5 hours or overnight.
- Ganache: Pour warm cream over chopped chocolate. Stir until smooth. Cool slightly.
- Whipped Cream: Beat cream with sugar until stiff peaks form.
- Decorate: Top chilled cheesecake with ganache, whipped cream, chocolate chips, and more cookie dough. Slice and enjoy!
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Press two cups edible cookie dough over the bottom and sides of a greased pan, then chill or freeze it. Whisk one-quarter cup cornstarch, the optional half tablespoon milk powder, and one-quarter cup heavy cream until smooth. In another bowl, beat exactly three eggs with one-half cup granulated sugar. Add 450 grams cream cheese, one-third cup condensed milk, one-third cup Greek yogurt, and the cornstarch mixture, whisking until creamy. Pour into the crust and add small pieces of extra cookie dough on top. Bake at 160°C (320°F) for one hour 30 minutes. Cool completely and chill at least five hours or overnight. For ganache, pour one-third cup warm cream over two-thirds cup chocolate. Whip the separate quarter cup cream with one tablespoon sugar. Decorate with both, four tablespoons chips, and extra dough.
If you enjoy this recipe, you may also like peach-brioche.
Critical Visual and Timing Cues
The cookie-dough crust should be firmly pressed with no bare pan showing and should remain cold while the filling is mixed. Cornstarch needs to disperse fully in cream before entering the batter; visible lumps can remain in the baked center. Beat eggs and sugar together, then add softened cream cheese and the other dairy ingredients without whipping in excessive air. Finished batter should look smooth and pour in a continuous ribbon. After the full 90-minute bake, cool gradually and completely before refrigeration. The long chill is what gives clean slices. Ganache should become glossy and smooth when warm cream meets chocolate, while the separate whipped cream should hold stiff peaks.
Serving and Storage
Decorate only after the cheesecake has chilled for at least five hours or overnight. Let ganache cool slightly before spreading so it does not melt the whipped cream or soften the surface. Add the whipped cream, separate four-tablespoon chocolate-chip portion, and extra edible cookie dough as listed, then slice with a clean knife. The source states one cheesecake but no serving number, so choose slice size at service rather than claiming an invented yield. Keep the dessert refrigerated because it contains cream cheese, eggs, cream, condensed milk, and yogurt. The recipe contains dairy, egg, and ingredients commonly associated with wheat; confirm that the edible cookie dough is prepared for uncooked consumption.
Practical Kitchen Notes
Three heavy-cream measures have separate jobs: one-quarter cup smooths the cornstarch mixture, one-third cup or 75 grams makes ganache, and another one-quarter cup becomes whipped cream. Do not combine them early. Likewise, two-thirds cup chocolate or 100 grams belongs in ganache, while four tablespoons chocolate chips are a final garnish. The main crust uses two cups edible cookie dough; additional dough appears in small pieces on the filling and as decoration. Milk powder is optional at one-half tablespoon. No raw conventional cookie dough should replace a product or recipe specifically made safe to eat.
Details Worth Preserving
Use a pan deep enough to hold both the side crust and filling. Grease it before pressing the dough, compact the base evenly, and chill it while weighing the remaining ingredients. Bring cream cheese to a workable temperature so it blends smoothly, but keep perishable ingredients out only as long as needed. Scrape the bowl between additions. Place the pan in a fully preheated 160°C (320°F) oven and preserve the entire one-hour-30-minute bake. The recorded 120-minute total does not include the separate five-hour or overnight chill, and both timing facts should remain explicit.
A Reliable Workflow
Stage the finish while the cake chills: measure the ganache chocolate, hold its one-third cup cream separately, and keep the final quarter cup cream cold for whipping. Warm only the ganache cream, pour it over the chocolate, wait briefly, and stir from the center until emulsified. Beat the cold cream with one tablespoon sugar just to stiff peaks. Apply toppings to a cold cheesecake in the documented order without hiding the cookie-dough identity. Return the cake to refrigeration until slicing. Since the source has a null serving field, record and present the complete cake honestly rather than converting it into an unsupported number of servings.
Recorded Recipe Tips
Conclusion
Cookie Dough Cheesecake makes 1 cheesecake in 120 recorded minutes, plus any separately stated baking, chilling, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Cookie Dough Cheesecake make?
It makes 1 cheesecake and does not record a numeric serving count.
- → How long does Cookie Dough Cheesecake take?
The recipe records 30 minutes of preparation, 90 minutes of cooking, and 120 minutes total, plus any separately stated baking, chilling, resting, or cooling time.
- → What equipment should be ready?
Prepare the cookware and utensils named in the method before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.