Chocolate Chip Cookie Dough Cheesecake


Here's a recipe post i've been itching to share with you guys! Enjoy!!!

I had a bunch of chocolate chip cookie dough truffles that hadn't been coated in chocolate yet and I didn't want it to go to waste. I also wanted to give it a different flavor profile. Something that wasn't just sweet on sweet. I thought of incorporating it in a cheesecake. Not saying that I was the first person to think of this combination, it's definitely been done before but I loved the thought of it being uncommon.

I knew I had to do it because I couldn't stop thinking about it. That's usually how I go about posting recipes and articles here. If the undying urge to make it is there, then I feel it's totally blog-worthy.

Chocolate Chip Cookie Dough Cheesecake


ookie Dough Truffles

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup miniature semisweet chocolate chips

Graham Cracker Crust

  • 1 cup graham crackers, crushed
  • 1 Tbsp. granulated sugar
  • 3/4 stick butter, melted


  • 2 (8 oz.) box of cream cheese
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup chocolate chips
  • 1 cup Cookie Dough Truffles (recipe below)


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Crust: combine all graham cracker crust ingredients until well blended. Pat on to a pie pan until evenly distributed including the sides of the pan. Bake for 8-10 minutes and let cool.
  3. Cheesecake: Whip cream cheese until light and fluffy, add in sugar. Combine eggs one at a time until well blended. Fold in chocolate chips and chocolate chip cookie dough truffles. Pour mixture on to the crust. Bake for 35-40 minutes and let cool.
  4. Garnish with whipped cream and mini chocolate chip cookies.

Cookie Dough Truffles

  1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
  2. Shape into half-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.