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cookie dough cheesecake

A rich and creamy cheesecake with chunks of edible cookie dough, perfect for dessert lovers.
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Prep Time 40 minutes
Total Time 40 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.75 cups all-purpose flour
  • 1 cups unsalted butter (softened to room temperature)
  • 0.75 cups light brown sugar (packed)
  • 0.5 cups granulated sugar
  • 2 tablespoons heavy cream (cold)
  • 1.5 teaspoons vanilla extract
  • 0.25 teaspoons salt
  • 1.25 cups mini semi-sweet chocolate chips
  • 24 oz cream cheese (softened to room temperature)
  • 1.5 cups powdered sugar (sifted, divided)
  • 1.25 cups heavy cream (very cold)
  • 8 oz whipped topping
  • 2 tablespoons mini semi-sweet chocolate chips
  • 10 pieces edible cookie dough balls

Method
 

Preparation Steps
  1. Preheat the oven to 300°F (150°C).
  2. Line a large rimmed baking sheet with parchment paper. Evenly spread the all-purpose flour over the parchment paper.
  3. Heat the flour in the oven for 5-7 minutes, ensuring it does not burn. Remove and let it cool completely.
  4. In a large mixing bowl, beat together the butter, light brown sugar, and granulated sugar until light and fluffy, about 1-2 minutes.
  5. Add the heavy cream, vanilla extract, and salt. Mix until fully incorporated.
  6. Add the heat-treated flour gradually, mixing on low until fully incorporated. The batter will be thick.
  7. Stir in the mini semi-sweet chocolate chips until evenly distributed.
  8. Press 2 cups of edible cookie dough into an even layer at the bottom of a springform pan. Chill in the refrigerator.
  9. Shape remaining cookie dough into 10 balls for garnish and refrigerate.
  10. For the filling, beat together softened cream cheese and 1 cup powdered sugar until smooth.
  11. In a separate bowl, beat heavy cream, remaining powdered sugar, and vanilla until stiff peaks form.
  12. Gently fold the whipped cream into the cream cheese mixture. Fold in chopped cookie dough balls.
  13. Spread the cheesecake batter over the crust. Chill for at least 6 hours.
  14. Top with whipped topping, chocolate chips, and garnish with cookie dough balls. Slice and serve.

Notes

This cookie dough cheesecake combines creamy layers with edible cookie dough chunks for a delightful treat.