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Chocolate Chip Cookie Bottomed Cheesecake Recipe

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★★★★★

4.7 from 54 reviews

This decadent Chocolate Chip Cookie Bottomed Cheesecake combines the rich, creamy texture of cocoa-infused cheesecake filling with a buttery chocolate chip cookie crust. Topped with chocolate whipped cream and extra cookies, this dessert is perfect for celebrating any special occasion or indulging your sweet tooth with a unique twist on a classic favorite.

Ingredients

Scale

Cookie Bottom

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (72g) light brown sugar
  • 3 tbsp (39g) sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups (211g) semi-sweet chocolate chips

Cheesecake Filling

  • 20 oz (565g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 5 tbsp (35g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup (42g) semi-sweet chocolate chips, melted
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup + 2 tbsp (73g) powdered sugar
  • 1 cup (100g) chopped chocolate chip cookies
  • Additional cookies, for edges (such as Mini Chips Ahoy)

Chocolate Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • Mini chocolate chips, optional

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (176°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
  2. Make Cookie Dough Base: Cream the butter together with light brown sugar and sugar until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this mixture to the butter mixture and blend well.
  4. Add Chocolate Chips: Stir in the semi-sweet chocolate chips until evenly distributed. The dough will be thick at this point.
  5. Form Cookie Crust: Press the cookie dough evenly onto the bottom of the springform pan. Bake for 16-18 minutes, or until the edges turn slightly golden.
  6. Cool Cookie Base: Remove the pan from the oven and let the cookie bottom cool completely while remaining in the pan.
  7. Prepare Cheesecake Filling: Using a large mixer, beat together the room temperature cream cheese, sugar, and cocoa powder until smooth and creamy. Add vanilla extract and melted chocolate chips, mixing until well combined.
  8. Whip Cream for Filling: In a separate mixing bowl, whip the cold heavy cream with powdered sugar on high speed until stiff peaks form.
  9. Fold Cream into Cheesecake Mixture: Gently fold about one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream carefully to maintain airiness.
  10. Add Cookie Pieces: Fold in the chopped chocolate chip cookies evenly throughout the cheesecake filling.
  11. Assemble the Cheesecake: Place additional whole chocolate chip cookies vertically around the sides of the springform pan, on top of the cookie base. Use small amounts of cheesecake filling to help them stand if necessary. Pour and spread the remaining cheesecake filling evenly in the pan.
  12. Chill Cheesecake: Refrigerate the cheesecake for 5-6 hours, or preferably overnight, until fully set and firm.
  13. Make Chocolate Whipped Cream Topping: Whip the cold heavy cream with powdered sugar, cocoa powder, and vanilla extract at high speed until stiff peaks form.
  14. Decorate Cheesecake: Remove cheesecake from the springform pan. Pipe or dollop the chocolate whipped cream around the edges of the cheesecake. Garnish with additional cookies and optional mini chocolate chips.
  15. Store: Refrigerate the finished cheesecake until ready to serve. Best enjoyed within 3-4 days for optimal freshness.

Notes

  • Do not reduce the powdered sugar in the whipped cream; it stabilizes the cream and ensures the cheesecake has the correct consistency.
  • Additional cookies used around the edges help structure the sides and add extra texture; Mini Chips Ahoy cookies are ideal.
  • Make sure the cream cheese is at room temperature for smoother mixing.
  • Allow the cookie base to cool completely before adding the cheesecake layer to prevent melting or softening.
  • This cheesecake requires refrigeration for several hours to firm up properly.

Keywords: chocolate chip cookie cheesecake, chocolate cheesecake, chocolate chip dessert, baked cheesecake, cookie crust cheesecake, chocolate whipped cream topping

Find it online: https://flavorsbymaya.com/chocolate-chip-cookie-bottomed-cheesecake-recipe/