Just Wait Till You Try These Cookie Dough Cheesecakes
You ever have one of those days where you just need something a bit reckless and indulgent? That was me a couple of years back, absolutely knackered after a long work week, and the only solution was baking (because, honestly, retail therapy is overrated and also who wants to put on pants?). So this Cookie Dough Cheesecakes recipe was whipped together out of equal parts stubbornness and emergency sweet tooth. Side note: my sister still texts about these, and she’s not exactly a dessert person. Take that as proof, I guess.
Why You’ll Love This (Or, Why We Keep Making Them)
I make this when I want people to leave my house grinning and slightly overstuffed. Or when I deserve a little treat that doesn’t require three hours of fiddly prep (which I never have patience for). My family goes a bit bonkers for these because—seriously—it’s everything everyone likes: cookie dough and cheesecake in perfect harmony. I’ve tried skipping a step before, thinking maybe it’d save time—nope, regretted it. So, just trust the process, mate.
What You’ll Need—Plus Some Swaps
- 1 1/2 cups crushed graham crackers (Sometimes I use digestive biscuits, if I’m out. My gran used to, so maybe that’s why?)
- 1/4 cup melted butter (Real butter is best, but margarine works if that’s all you’ve got)
- 8 oz cream cheese, softened (Philadelphia’s the gold standard, apparently, but store brand is totally fine—not all of us want to remortgage for cream cheese)
- 1/3 cup granulated sugar (honestly, I eyeball this and it’s never been an issue)
- 1 egg (Room temp is best, but straight from the fridge in a pinch)
- 1 tbsp flour (plain or all-purpose, don’t sweat it)
- 1/2 tsp vanilla extract (I sometimes double it. Oops?)
- 1 cup edible cookie dough bites (store-bought or homemade—I’ll confess, I’ve done both. Tollhouse brand is grand, but homemade is a flex.)
- Optional: 1/3 cup mini chocolate chips for a bit more oomph
How To Make Cookie Dough Cheesecakes (No Stress, Promise)
- Preheat your oven to 325°F (160°C). Line a muffin tin with little cupcake liners. Makes clean-up almost too easy.
- Mix your crushed graham crackers (or digestives) with the melted butter until sandy. Press a spoonful into the bottom of each liner—just tamp it down with your thumb, you’re not building the pyramids.
- In a medium bowl, grab your mixing spoon (or a whisk—sometimes I use a fork, works the same) and beat together the softened cream cheese, sugar, egg, flour, and vanilla. I taste test here, against my best intentions.
- Stir in the cookie dough bites and chocolate chips. I like to save a small handful for topping later, purely for aesthetics (and bonus chocolate).
- Spoon the cheesecakey mix over each crust. It might look a bit lumpy with all the dough bits—that’s completely normal. If they overflow a tad, don’t panic.
- Bake for about 18-22 minutes, until a smidge wobbly in the middle but not sloshy. I once overbaked these and learned my lesson: they set more as they cool. Learn from me, please.
- Let cool on the counter for about 20 minutes, then transfer to the fridge for at least 2 hours. Or overnight if you’re a patient person (not me).
How I Learned (Often the Hard Way): Notes
- Don’t stress if your crusts end up uneven. I swear every batch has one that’s all cockeyed and it still tastes lush.
- Once, I tried using low-fat cream cheese—ha. Don’t. It was more cheesecake soup than anything else.
- The kid next door said he likes these frozen. I’m not sure I agree, but hey, try it if you fancy a brainfreeze.
Wild Experiments & A Meh Attempt: Variations
- Peppermint extract instead of vanilla? Surprisingly fresh, but only use a teeny splash or it’ll taste like toothpaste. Ask me how I know.
- I swapped in peanut butter chips for the choc chips one time. Decent, but… not better, just different.
- Oh, and I once tried gluten-free biscuits for the base—pretty crumbly but tasty. Bit of a mess on the plate, though!
No Fancy Kit? Here’s What To Do
Look, a stand mixer is great, but a big bowl and a wooden spoon (or your trusty fork) works just as well. No muffin tin? I’ve made them in ramekins before and honestly, they’re extra cute.
How To Store (If They Last That Long)
Pop them in a container in the fridge, they’ll last 3-4 days—but honestly, in my gaff, they’re gone by morning. If you want to freeze them, wrap each one individually, and let them defrost in the fridge before eating. They lose a tiny bit of their silky texture, though—just a heads up.
The Way I Serve Them
We do them as an end-of-week treat, sometimes with a scoop of vanilla ice cream (which is extra, but life’s too short, yeah?). My mate dips her cheesecake into extra cookie dough—chaotic energy I sort of love.
What I’ve Learned (AKA: Pro Tips From Failure)
- Do not try to rush the chilling. Warm cheesecakes = soupy centers. I once thought the freezer could save time (spoiler, it doesn’t, just cracks them).
- Overfilling the cups? Learned the hard way; you’ll end up with muffin-pan cement. Keep it just below the rim, trust me.
Cookie Dough Cheesecakes: Real Questions I Get
- Do I have to use edible cookie dough?
Technically no, but it’s way safer—nobody wants dodgy tums from raw eggs or flour. And it tastes spot on. - Can I make these without eggs?
Actually, yes, if you swap in a bit of Greek yogurt (around 3 tbsp). Texture’s slightly different, but still lush. - How do I know when they’re done?
Look for set, slightly wobbly centers. If they look totally solid in the oven, probably overbaked (been there…) - Help, my crust fell apart!
Ah, happens to the best of us. Next time just press down a bit more firmly—or actually, sprinkle the crumbs on top and pretend it was all part of the plan. - Can I double the batch?
Yeah, but use two tins (or else you’ll be waiting all day for the second round). Or bribe someone to help wash up as you go—kitchen teamwork, you know?
And a quick aside because this always irks me: if you spill a bit of the cheesecake mixture on the counter, don’t panic! Wipe it up, carry on, maybe pop the kettle on for a cuppa (I always do—why not?). Cheesecake is meant to be fun, and if the dog ends up licking a few stray crumbs, well… that’s just part of the adventure in my house.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mini chocolate chips, plus more for topping
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
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2In a medium bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
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3Stir in the flour and salt until just combined, then fold in 1/4 cup mini chocolate chips to form the cookie dough.
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4Press about 1 tablespoon of cookie dough into the bottom of each cupcake liner to form the base.
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5In another bowl, beat cream cheese and sour cream until smooth. Add in a little sugar if desired and mix until creamy. Spoon the cheesecake mixture over each cookie dough base, smoothing the tops.
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6Top with a few mini chocolate chips and bake for 22 minutes, until centers are just set. Let cheesecakes cool completely, then chill in the refrigerator before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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