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5 from 8 votes

Chocolate Chip Cookie Dough Cheesecake

This Chocolate Chip Cookie Dough Cheesecake is a rich homemade cheesecake is studded with generous chunks of cookie dough and mini chocolate chips, with an Oreo crust. Top it with some freshly whipped cream and more edible cookie dough bites for good measure!
Prep Time20 mins
Cook Time1 hr 30 mins
Additional Time4 hrs
Total Time5 hrs 50 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 890kcal
Author: Amy Nash


Cookie Dough

  • 1 cup all-purpose flour
  • ½ cup salted butter softened
  • cup light brown sugar packed
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons cream or milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 cup mini chocolate chips


  • package Oreos about 2 ½ cups crumbs
  • 4 Tablespoons salted butter melted


  • 32 ounces cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 4 eggs room temperature
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup sour cream room temperature
  • 1 cup mini chocolate chips


  • 2 cups sweetened whipped cream
  • Additional mini chocolate chips
  • Additional balls of edible cookie dough


  • Preheat oven to 325 degrees F.

Cookie Dough Balls

  • Place flour in a microwave-safe bowl and heat for 1 minute. Cool.
  • In a separate bowl, beat butter, brown sugar, and granulated sugar until creamy and light. Add the cream or milk and vanilla and beat again.
  • Add the flour and salt, mixing just to combine. Stir in the mini chocolate chips.
  • Roll into small balls and place on a plate or baking sheet lined with parchment paper. Freeze for 10-20 minutes.


  • Crush Oreos into fine crumbs with a food processor, blender, or ziploc bag and rolling pin. Add the melted butter and toss with a fork to evenly moisten.
  • Press into the bottom and partway up the sides of a 10-inch springform pan using a glass or measuring cup with a flat bottom. Set aside.


  • In a large bowl, beat the softened cream cheese, sugar, and flour until smooth using a hand mixer.
  • Add eggs, sour cream, and vanilla. Mix on low speed for 10-15 seconds, then scrape the bottom and sides of the bowl. Mix again just until smooth, taking care not to overmix the cheesecake filling.
  • Add half of the filling to the prepared crust.
  • Add most of the frozen cookie dough balls and mini chocolate chips to the remaining cheesecake batter, reserving enough cookie dough balls and mini chocolate chips for decorating the top of the cheesecake. Stir to combine, then spoon this over the top of the plain cheesecake filling.
  • Wrap the bottom of the springform pan in a plastic slow cooker liner or two layers of foil, then place the cheesecake in a larger pan and carefully pour water around the edges for a waterbath, if using.
  • Place the cheesecake in the oven and bake for 80-90 minutes (if using a water bath) or 60-70 minutes (if baking without a water bath), just until the edges are set but the center of the cheesecake jiggles a bit.
  • Turn oven off and crack the door open (you may need to prop it with a wooden spoon). Let the cheesecake cool slowly for 30-60 minutes.
  • Remove cheesecake and cool completely on a wire rack. Place the cooled cheesecake in the fridge to chill all the way before slicing.
  • Decorate with sweetened whipped cream, reserved cookie dough balls, and mini chocolate chips, if desired.


  • Pan size: I used a 10-inch springform pan, but a 9-inch springform pan will also work. The bake time might be slightly longer because of the thicker cheesecake in this case.
  • Freezing: Individual slices of cheesecake can be wrapped in plastic wrap and frozen for about 3 months. Thaw in the fridge overnight before serving.


Calories: 890kcal | Carbohydrates: 84g | Protein: 11g | Fat: 58g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 570mg | Potassium: 257mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1740IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 4mg