This easy Chocolate Chip cookie dough cheesecake is the ultimate indulgence for dessert lovers. It features a golden, baked chocolate chip cookie dough crust, a rich and creamy cheesecake filling packed with mini chocolate chips and soft cookie dough balls. Crowned with a glossy layer of Nutella whipped cream.

Topped with freshly baked chocolate chip cookie dough bites and extra chocolate chips. This cheesecake is pure decadence in every bite. Perfect for birthdays, special occasions, or anytime you’re craving a show-stopping dessert.

This chocolate chip cookie dough cheesecake is the best cookie dough cheesecake you’ll ever try. It starts with a cookie crust and is packed with soft cookie dough balls that are baked right into the creamy cheesecake layer.

✿ We also have another cookie dough cheesecake on the website that’s more elaborate and layered—but this version is simpler, made with fewer ingredients, and just as delicious.

This cheesecake was born out of an intense craving for our original cookie dough cheesecake, but with key ingredients missing. We improvised and developed a simpler, streamlined version. It uses fewer ingredients and easier steps—yet delivers the same irresistible cookie dough flavor in every bite.

Cookie Dough Cheesecake

Grab These Ingredients

• Unsalted Butter: We’ll brown the butter to develop a rich, nutty flavor in both the cookie dough base and the baked cookie pieces on top.
• Granulated Sugar: Though brown sugar adds extra moisture and depth, this simplified version uses only granulated sugar to sweeten the cookie dough and cheesecake without extra complexity.
• Fresh Eggs: Use the freshest eggs you can find. They bind the cookie dough and contribute to a tender crumb; if you encounter double-yolk eggs, they’ll simply enrich the texture.
• All-Purpose Flour: Forms the structural backbone of the cookie dough and the baked cookie decorations, providing chewiness without heaviness.
• Chocolate Chips: Add generous amounts for melty pockets of chocolate in the dough and as mix-ins in the cheesecake, ensuring every bite is indulgent.
• Baking Soda: Leavening for the cookie dough pieces that you’ll bake separately and use as decorative toppers—helps them puff slightly and brown evenly.
• Heavy Whipping Cream (35% fat): Added into the cheesecake filling for lightness and stability, balancing the richness of the cream cheese and Nutella.
• Cornstarch: Stabilizes the cheesecake layer, preventing cracks and ensuring a silky, creamy texture that holds its shape when sliced.
• Full-Fat Cream Cheese: At room temperature, it blends smoothly into the filling to create a luxuriously creamy cheesecake base.
• Nutella: Generously added on top as a final garnish for that unmistakable hazelnut-chocolate finish—feel free to use plenty for maximum flavor.

Special Tools for Cookie Dough Cheesecake

How To Make an Easy Cookie Dough Cheesecake

❀cookie dough❀

Place the butter in a small saucepan over medium heat. Stir occasionally to prevent scorching. As the butter melts, it will foam and then begin to turn golden brown—watch for tiny brown flecks and a fragrant, nutty aroma. Once it reaches this stage, remove the pan from the heat and let the browned butter cool for about 5 minutes before using.

In a mixing bowl, whisk the granulated sugar into the warm—but not hot—browned butter until fully incorporated. Once the mixture is smooth, gently whisk in the eggs one at a time.

Ensure the butter has cooled slightly; if it’s too hot, it can cook the eggs and ruin the texture. Mix just until the eggs are fully blended

*Here’s a photo of the eggs—I actually gasped when I saw a double yolk. I definitely wasn’t expecting that!*

Now let’s go with treating the flour. Ideally I would toast the flour longer until it looks golden brown—it gives a nuttier, more delicious flavor—but this was made in a bit of a rush, so we just treated it slightly to kill any bacteria.

In a pan, pour the flour over low heat and continuously stir. Now it’s up to you if you wanna leave it after just 3–5 minutes or toast it a little longer—it will give a better flavor!

Allow the flour to cool slightly, then pour it into the bowl with the butter, sugar, and eggs. Use a spatula to gently fold everything together until just combined. Once the batter is smooth, stir in the chocolate chips—just make sure the mixture isn’t too warm, or the chips will melt and leave streaks throughout!

❀cookies❀

Now, use your cookie scoop to portion out six equal amounts of dough—this is just to measure, not to form the final shapes. Once you’ve scooped all six portions into a bowl, sprinkle in the baking soda and stir gently until it’s fully incorporated.

Use your cookie scoop to portion out six equal mounds of dough. Arrange the dough balls on a baking tray, leaving a little space around each one.. Transfer the tray to the freezer for at least 30 minutes—this firms up the cookies so they hold their shape perfectly when baked later and prevents spreading.

❀cheesecake filling❀

Now let’s set the cookie dough and mini cookies aside and move on to the cheesecake—it’s very simple and easy.

In a clean bowl, whisk the cornstarch into a small amount of heavy cream, creating a smooth, lump-free slurry. This pre-mixing ensures your cheesecake filling stays silky without any gritty pockets.

Grab a mixing bowl and add the softened cream cheese. Using a spatula, mix it thoroughly until it’s smooth and free of lumps. Ensuring the cream cheese is at room temperature helps achieve a creamy consistency.

Once the cream cheese is smooth, pour in the cornstarch mixture you prepared earlier. Switch to a whisk and gently mix until everything is fully combined and the batter is silky. This step ensures a smooth cheesecake filling without any lumps.

Add the eggs one at a time, whisking thoroughly after each addition. This gradual incorporation helps create a smooth, well-emulsified batter, reducing the risk of curdling and ensuring a consistent texture throughout the cheesecake.

Add the granulated sugar and heavy cream to the cream cheese mixture. Gently whisk until everything is fully combined and smooth.

❀build the cheesecake❀

Now, grab the cookie dough we prepared earlier. Press a portion of it evenly into the bottom of your springform pan, gently pushing it slightly up the sides. This creates a barrier that helps contain the cheesecake filling and prevents leaks. Ensuring the crust comes up the side of the pan, covering the seam of the springform pan, is important to prevent leaking and gives you a nice crust on each slice.

With the remaining dough, roll mini cookie dough balls

Now, pour the cheesecake filling into the prepared springform pan over the cookie dough base. Gently tap the pan on the counter to release any air bubbles and smooth the top with a spatula.

Next, take the mini cookie dough balls you shaped earlier and distribute them evenly over the surface of the cheesecake.

❀bake❀

Preheat your oven to 180°C (350°F). Once it’s hot, place the cheesecake on the middle rack and bake for 50 minutes, or until the edges are set and the center has a slight jiggle. This gentle wobble indicates the cheesecake is perfectly baked and will firm up as it cools.

After baking, turn off the oven and leave the cheesecake inside for an additional 30 minutes. This gradual cooling process helps prevent cracks by allowing the cheesecake to settle slowly. Once the 30 minutes have passed, remove the cheesecake from the oven and let it cool completely at room temperature.

Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to ensure it sets properly and achieves the best texture.

About 30 minutes before serving the cheesecake, preheat your oven to 180°C (350°F). Place the cookie dough balls on a parchment-lined baking sheet, spacing them evenly. Bake for 13 minutes, or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.

❀decorate❀

melt some Nutella until it’s smooth and pourable. Pour it over the chilled cheesecake, using a spatula to spread it evenly across the top.

Next, pipe whipped cream around the edges of the cheesecake. Place the freshly baked cookies on top of the whipped cream border. Finally, sprinkle chocolate chips in the center of the cheesecake.

Best Tips for an Easy Chocolate Chip Cookie Dough Cheesecake ✿

• Brown the butter until it emits a nutty aroma; this enhances the flavor of the cookie dough.
• Toast the flour for 3–5 minutes to eliminate bacteria. For a nuttier flavor, toast until golden brown.
• Allow browned butter and toasted flour to cool slightly before mixing to prevent melting chocolate chips or cooking the eggs.
• Incorporate plenty of chocolate chips into the dough for a rich taste. Ensure the dough isn’t too warm to prevent melting.
• Ensure cream cheese is at room temperature for a smooth, lump-free batter.
• Mix cornstarch with a portion of the cream first to prevent lumps, then incorporate into the cream cheese.
• Add eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter.
• After baking, turn off the oven and leave the cheesecake inside for 30 minutes to cool gradually, preventing cracks.

Easy Chocolate chip Cookie Dough Cheesecake

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• Author: Archersfood
• Prep Time: 1h
• Cook Time: 1h
• Total Time: 2h
• Yield: 12 1x

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Ingredients

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Cookie dough 

• 240 grams butter
• 100 grams granulated sugar
• 2 eggs (Small)
• 320 grams all purpose flour 
• 150 grams chocolate chips

 

• 1/2 teaspoon baking soda 

cheesecake 

• 200 grams heavy whipping cream
• 40 grams cornstarch 
• 450 grams cream cheese
• 3 eggs
• 200 grams granulated sugar 

decorate 

• 100 grams Nutella (melted)
• 50 grams chocolate chips
• whipped cream 
• 6 cookies

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Instructions

Cookie dough

1. Melt butter in a pan over medium heat, stirring occasionally. Continue until it turns golden brown and emits a nutty aroma. Remove from heat and let cool for 5 minutes
2. In a mixing bowl, combine granulated sugar with the cooled browned butter. Stir until well blended.
3. Ensure the mixture isn’t hot to avoid cooking the eggs. Add eggs one at a time, mixing thoroughly after each addition until smooth.
4. In a separate pan over low heat, toast flour for 3–5 minutes, stirring continuously. Allow to cool slightly.
5. Gradually add the treated flour to the butter mixture. Mix with a spatula until combined. Fold in chocolate chips, ensuring the mixture isn’t too warm to prevent melting.
6. Using a cookie scoop, portion out six equal amounts of dough. Place them in a separate bowl, add baking soda, and mix until incorporated.
7. Roll the dough portions into balls and place them on a baking tray lined with parchment paper. Freeze for at least 30 minutes.

Cheesecake

1. In a small bowl, mix cornstarch with a portion of heavy cream until smooth.
2. In a large mixing bowl, beat softened cream cheese until smooth. Add the cornstarch mixture and whisk until combined.
3. Add eggs one at a time to the cream cheese mixture, whisking thoroughly after each addition.
4. Add granulated sugar and remaining heavy cream. Gently whisk until fully combined and smooth.
5. Press some cookie dough evenly into the bottom of a springform pan, bringing it slightly up the sides to create a barrier.
6. Pour cheesecake filling over the cookie dough base. Gently tap the pan to release air bubbles. Distribute cookie dough balls evenly over the surface, pressing them in slightly.
7. Preheat oven to 180°C (350°F). Place cheesecake on the middle rack and bake for 50 minutes, or until edges are set and center slightly jiggles.
8. Turn off the oven and leave the cheesecake inside for 30 minutes. Remove and let cool completely at room temperature.
9. Once cooled, refrigerate for at least 4 hours, or overnight, to set. 

bake cookies 

1. Preheat oven to 180°C (350°F). Place reserved cookie dough balls on a parchment-lined baking sheet. Bake for 13 minutes, or until edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Decorate

1. Melt Nutella until smooth and pourable. Pour over the chilled cheesecake, spreading evenly. Pipe whipped cream around the edges. Place baked cookies on top of the whipped cream border. Sprinkle chocolate chips in the center.

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Notes

• Brown the butter until it emits a nutty aroma; this enhances the flavor of the cookie dough.
• Toast the flour for 3–5 minutes to eliminate bacteria. For a nuttier flavor, toast until golden brown.
• Allow browned butter and toasted flour to cool slightly before mixing to prevent melting chocolate chips or cooking the eggs.
• Incorporate plenty of chocolate chips into the dough for a rich taste. Ensure the dough isn’t too warm to prevent melting.
• Ensure cream cheese is at room temperature for a smooth, lump-free batter.
• Mix cornstarch with a portion of the cream first to prevent lumps, then incorporate into the cream cheese.
• Add eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter.
• After baking, turn off the oven and leave the cheesecake inside for 30 minutes to cool gradually, preventing cracks.