I am beyond excited to share this Chocolate Chip Cookie Cheesecake with you! Picture this: a chewy chocolate chip cookie base, a velvety chocolate cheesecake filling, and to top it all off, a luscious layer of chocolate whipped cream. It’s truly a chocolate lover’s dream come true! This decadent dessert combines all the best textures — crispy, creamy, and chocolaty — into one irresistible bite.
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Why You’ll Love This Chocolate Chip Cookie Cheesecake
This cheesecake is everything you want in a dessert and more:
- Perfect for any occasion – Whether you’re hosting a dinner party or just craving something extra special, this cheesecake will impress!
- Variety of textures – Crispy cookie base, creamy cheesecake filling, and airy whipped cream — the combination is heavenly!
- Rich chocolate flavor – Every layer is packed with chocolate, from the base to the whipped cream.
- Easy to make ahead – This cheesecake needs to chill overnight, so it’s ideal for prepping in advance.
The Taste? Chocolate Heaven!
With each bite, you’ll experience the delightful crunch of the chocolate chip cookie base, followed by the smooth, rich chocolate cheesecake filling that just melts in your mouth. The crowning touch? A cloud of chocolate whipped cream that’s as light as air but loaded with cocoa flavor.
Ingredients You’ll Need
For the Chocolate Chip Cookie Base:
- 112g (1/2 cup) unsalted butter, at room temperature
- 72g (1/3 cup) light brown sugar
- 39g (3 tablespoons) sugar
- 1 egg
- 1.5 teaspoons vanilla extract
- 195g (1 and 1/2 cups) all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 211g (1 and 1/4 cups) semisweet chocolate chips
For the Cheesecake Filling:
- 565g (20 oz) cream cheese, at room temperature
- 104g (1/2 cup) sugar
- 35g (1/3 cup) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 42g (1.5 ounces) semisweet chocolate chips, melted
- 300ml (1 and 1/4 cups) heavy whipping cream, cold
- 73g (2/3 cup) powdered sugar
- 100g (1 cup) chocolate chip cookies, chopped
- Additional cookies for the sides (optional)
For the Chocolate Whipped Cream:
- 180ml (3/4 cup) heavy whipping cream, cold
- 29g (1/4 cup) powdered sugar
- 21g (3 tablespoons) unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- Mini chocolate chips (optional) for garnish
Tools You’ll Need
- 23cm (9-inch) springform pan
- Parchment paper
- Electric mixer (hand or stand)
- Spatula
- Mixing bowls
- Whisk
Let’s Bake: Step-by-Step Instructions
1. Make the Chocolate Chip Cookie Base:
- Preheat your oven to 176°C (350°F) and grease a 23cm (9-inch) springform pan. Line the bottom with parchment paper.
- Cream together the butter and both sugars until light and fluffy. Add the egg and vanilla extract, beating until combined.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture. Stir in the chocolate chips.
- Press the dough evenly into the bottom of your prepared pan. Bake for 16-18 minutes until lightly golden. Let the cookie base cool completely.
2. Prepare the Chocolate Cheesecake Filling:
- Beat the cream cheese, sugar, cocoa powder, vanilla extract, and melted chocolate chips together until smooth and creamy.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Stir in the chopped cookies. Pour the filling over the cooled cookie base and press additional cookies around the sides, if desired.
3. Chill the Cheesecake:
- Refrigerate the cheesecake until it’s firm, ideally overnight. This will give the flavors time to develop and the cheesecake to set.
4. Make the Chocolate Whipped Cream:
- Whip together the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
- Pipe or spread the whipped cream on top of the cheesecake and garnish with mini chocolate chips or extra cookies.
What to Serve with Chocolate Chip Cookie Cheesecake?
This indulgent dessert pairs beautifully with a scoop of vanilla ice cream, a drizzle of hot fudge, or even a fresh fruit compote for a contrasting flavor. It’s also divine served with a strong cup of coffee or espresso to balance out the richness.
Tips for Making the Perfect Cheesecake
- Room temperature ingredients: Ensure your butter and cream cheese are at room temperature for easy mixing and a smooth filling.
- Don’t skip the overnight chill: This cheesecake needs time to set and develop its flavors. Trust me, it’s worth the wait!
- Cookie base must be cool: Make sure the cookie base is fully cooled before adding the cheesecake filling, or it will melt the filling.
Storage Instructions
- Fridge: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezer: If you’d like to freeze it, wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Just thaw in the fridge overnight before serving.
Frequently Asked Questions (FAQ)
Can I use store-bought cookie dough for the base?
Yes, you can! Using store-bought cookie dough can save time, but homemade will always have that extra special touch.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is even better when made ahead since it needs time to chill. It’s perfect for prepping the day before an event.
How do I prevent my cheesecake from cracking?
Since this is a no-bake cheesecake filling, you won’t have to worry about cracking! Just be sure to chill it properly.
Conclusion: The Ultimate Dessert
If you’re looking for a dessert that’s sure to impress, this Chocolate Chip Cookie Cheesecake is it! With its irresistible combination of textures and deep chocolate flavors, it’s bound to become a favorite in your home. Whether it’s for a special occasion or just because, this cheesecake is the perfect treat to share with family and friends.
For more indulgent dessert recipes like this, check out our Peach Cobbler Cheesecake or the Chocolate Swirl Cheesecake Bars — they’re just as delicious!
Share Your Creation: If you try this recipe, I’d love to see your results! Be sure to tag me on Pinterest and leave a review. Happy baking! 🍪🍫
Nutritional Information (Per Serving)
- Calories: ~475
- Carbohydrates: 48g
- Protein: 7g
- Fat: 30g
- Sugar: 36g
Cheesecake aux Cookies et Pépites de Chocolat
Equipment
- Moule à charnière de 23 cm
- Papier sulfurisé
- Batteur électrique
- Spatule
- Bols à mélanger
- Fouet
Ingredients
- Pour la base de cookie aux pépites de chocolat :
- 112 g de beurre non salé à température ambiante
- 72 g de sucre roux
- 39 g de sucre
- 1 œuf
- 1,5 cuillères à café d'extrait de vanille
- 195 g de farine tout usage
- 3/4 cuillère à café de bicarbonate de soude
- 1/4 cuillère à café de levure chimique
- 1/4 cuillère à café de sel
- 211 g de pépites de chocolat mi-sucré
- Pour la garniture de cheesecake :
- 565 g de fromage à la crème à température ambiante
- 104 g de sucre
- 35 g de cacao en poudre non sucré
- 1 cuillère à café d'extrait de vanille
- 42 g de pépites de chocolat mi-sucré fondues
- 300 ml de crème fraîche épaisse froide
- 73 g de sucre glace
- 100 g de cookies aux pépites de chocolat hachés
- Cookies supplémentaires pour décorer les côtés facultatif
- Pour la crème fouettée au chocolat :
- 180 ml de crème fraîche épaisse froide
- 29 g de sucre glace
- 21 g de cacao en poudre non sucré
- 1/2 cuillère à café d'extrait de vanille
- Pépites de chocolat miniatures facultatif
Instructions
- Préparer la base de cookie :
- Préchauffez le four à 176°C. Beurrez un moule à charnière de 23 cm et tapissez le fond de papier sulfurisé.
- Mélangez le beurre et les sucres jusqu'à ce que le mélange soit léger et mousseux. Ajoutez l'œuf et l'extrait de vanille et mélangez bien.
- Dans un autre bol, mélangez la farine, le bicarbonate de soude, la levure chimique et le sel. Incorporez graduellement ce mélange sec à la préparation de beurre. Ajoutez les pépites de chocolat et mélangez.
- Pressez la pâte uniformément dans le moule préparé et faites cuire pendant 16-18 minutes. Laissez refroidir complètement.
- Préparer la garniture de cheesecake :
- Battez le fromage à la crème, le sucre, le cacao en poudre, la vanille et les pépites de chocolat fondues jusqu'à obtenir une texture lisse.
- Dans un bol séparé, fouettez la crème fraîche avec le sucre glace jusqu'à formation de pics fermes. Incorporez délicatement cette crème fouettée dans le mélange de fromage à la crème.
- Ajoutez les cookies hachés. Versez cette garniture sur la base de cookie refroidie et, si vous le souhaitez, décorez les côtés avec des cookies supplémentaires.
- Chill :
- Laissez reposer le cheesecake au réfrigérateur jusqu'à ce qu'il soit ferme, idéalement toute la nuit.
- Préparer la crème fouettée au chocolat :
- Fouettez ensemble la crème fraîche, le sucre glace, le cacao en poudre et l'extrait de vanille jusqu'à ce que des pics fermes se forment.
- Décorez le dessus du cheesecake avec cette crème fouettée et saupoudrez de pépites de chocolat miniatures si vous le souhaitez.
Notes
Ce cheesecake est parfait à préparer la veille pour laisser le temps à la garniture de bien prendre.
Servez avec de la glace à la vanille ou un coulis de chocolat pour encore plus de gourmandise !
