Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Canadian Recipes : Desserts

I wanted an impressive-looking cake for our 2024 family Christmas party and came across this recipe. It’s absolutely stunning and tastes as good as it looks! However, I discovered it’s even better when topped with homemade cookies. The first time I made it, my son Karl loved the cake but suggested I use my homemade cookies for the topping—and he was absolutely right!

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients of
Chocolate Chip Cookie Cheesecake

Base

350 g crunchy cookies, crushed (Chips Ahoy or PC Decadent or any hard cookie)
100 g unsalted butter, melted

Cheesecake

200 g milk chocolate, melted & cooled
350 ml whipping cream, cold
500 g cream cheese, room temp
120 g icing sugar
100 g crunchy cookies, broken into pieces

Topping

250 g semi sweet chocolate broken into chunks or chips
200 ml whipping cream
8 - 10 cookies, halved (homemade recommended - see my Ultimate Salted Chocolate Chunk Cookie recipe)

How to Make
Chocolate Chip Cookie Cheesecake

Base

Combine cookie crumbs and melted butter and press into springform pan.

Cheesecake

Melt milk chocolate in microwave, in 30 second blasts, then set aside.
Whip cream and put aside.
Beat room temperature cream cheese and icing sugar until smooth.
Add melted and slightly cooled milk chocolate and mix until combined.
Fold in whipped cream.
Fold in cookies.
Pour over base and smooth.
Refrigerate overnight.

Topping

Melt semi-sweet chocolate in microwave, in 30 second bursts.
Allow to cool for 15 minutes.
Pour over cake and refrigerate for 1 hour.
Add cookies before serving.

Notes

This is a very sweet recipe, so I would suggest very small slices.