Cookie Dough Cheesecake
Cookie Dough Cheesecake is the ultimate dessert if you love rich, indulgent treats! It combines a creamy cheesecake filling with soft chunks of cookie dough and plenty of chocolate chips.
Instead of being overly sweet or dense, this version balances texture and flavor perfectly. Plus, it includes better-for-you ingredients like coconut sugar and honey while still tasting like a bakery-quality dessert!
Whether you are making it for a celebration or just craving something special, this recipe delivers every time!
Why This Recipe Works
- First, the applesauce adds moisture without making the cookie dough greasy. As a result, you get a soft texture that holds its shape.
- In addition, the honey creates a smooth and balanced sweetness in the cheesecake filling. This helps avoid the overly sugary taste found in many recipes.
- Meanwhile, arrowroot powder stabilizes the filling, which leads to clean and professional-looking slices.
- Most importantly, the water bath ensures even baking and prevents cracks. Because of this, the cheesecake stays creamy throughout.
- Finally, chilling the cheesecake overnight allows it to fully set, giving you the perfect texture for slicing and serving.
Ingredients
Cookie Dough
- 2 sticks unsalted butter, room temperature
- 1.5 cups coconut sugar or light brown sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 3 cups gluten free flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup dark chocolate chips
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1 cup sour cream
- ½ cup honey
- 2 eggs
- 1 tbsp vanilla extract
- 1 tbsp arrowroot powder
- ½ cup mini dark chocolate chips
Chocolate Ganache
- 1 cup heavy cream
- 1 cup dark chocolate chips
Step-by-Step Instructions
Make the Cookie Dough
Start by creaming the butter and coconut sugar until smooth. Then, mix in the applesauce and vanilla extract until fully combined.
Next, add the flour, baking soda, and salt. Stir until a thick dough forms, and fold in the chocolate chips.
After that, press half of the dough into your prepared pan and bake until lightly golden.
Prepare the Cheesecake Filling
While the crust cools, beat the cream cheese and sour cream until smooth and creamy. Then, add the honey, eggs, vanilla, and arrowroot powder.
Be careful not to overmix at this stage, as it can introduce too much air into the batter. Finally, fold in the mini chocolate chips.
Assemble the Cheesecake
Once the crust is ready, pour half of the cheesecake filling over it. Then, add chilled cookie dough balls evenly across the surface.
Afterward, pour the remaining cheesecake batter on top and smooth it out into an even layer.
Bake Using a Water Bath
Reduce the oven temperature and place the cheesecake into a water bath. This step helps create a smooth, crack-free texture.
Bake until the edges are set but the center still has a slight jiggle. Then, allow it to cool gradually before transferring it to the fridge.
Chill and Add Ganache
After chilling overnight, prepare the ganache by heating the cream and mixing it with chocolate chips.
Let it cool slightly before pouring it over the cheesecake. Finally, top with the remaining cookie dough pieces before serving.
Baking Time and Texture Guide
| Stage | What to Look For |
| Crust baked | Light golden edges |
| Cheesecake done | Slight jiggle in center |
| Fully chilled | Firm and sliceable |
Pro Tips for Perfect Cheesecake
Do not overmix the batter or it will crack
Always use room temperature ingredients
Keep the water bath halfway up the pan
Let this Cookie Dough Cheesecake cool slowly to prevent sinking
Chill overnight for best texture
Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Cracks on top | Overmixing or no water bath | Mix gently and always use water bath |
| Dense texture | Overbaking | Remove when center jiggles |
| Soggy crust | Water leakage | Wrap pan in foil |
| Cheesecake sinking | Rapid cooling | Cool gradually |
Storage and Freezing
Store this Cookie Dough Cheesecake in the refrigerator for up to 4 days.
To freeze, wrap slices tightly and freeze up to 90 days. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Yes, as long as you heat treat the flour to remove bacteria.
It is strongly recommended for a smooth, crack free cheesecake.
Yes, it actually tastes better the next day after chilling overnight.
You can, but most store-bought dough contains raw eggs and untreated flour. If you use it, ensure it is labeled “safe to eat raw” or “edible” to maintain the best texture and safety.
Cracks are usually caused by overmixing the eggs or cooling the cake too quickly. Follow the “Slow Cool” method in step 7 to ensure a smooth surface every time.
You May Also Like
- Chocolate Cheesecake Bars
- Cookie Dough Brownies
- Gluten Free Cheesecake Bars
- Cookie Dough Bites
- Cookie Dough Cake
If you make this Cookie Dough Cheesecake brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Cookie Dough Cheesecake
Ingredients
Cookie Dough
- 2 sticks unsalted butter, room temperature
- 1.5 cups coconut sugar, or light brown sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 3 cups gluten free flour, see note
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup dark chocolate chips
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1 cup sour cream
- ½ cup honey
- 2 eggs
- 1 tbsp vanilla extract
- 1 tbsp arrowroot powder
- ½ cup mini dark chocolate chips
Chocolate Ganache
- 1 cup dark chocolate chips
- 1 cup heavy cream
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Cut a circle of parchment paper and place it in the bottom of a 9 inch springform pan. In addition, generously spray with nonstick spray.
- Then, make the cookie dough. In a stand mixer, add the room temperature butter and coconut sugar. Beat until creamy and mixed. Then, add in the applesauce and vanilla. Stir until combined.
- Mix in the flour, baking soda, and salt until a thick dough is formed. Then, fold in the chocolate chips.
- Take HALF of this mixture and press it into the bottom of the lined springform pan. It should be no more than ½ inch thick. Take the other HALF of the cookie dough, roll it into 1 inch balls, and place those in the fridge while you make the cheesecake filling.
- Bake the crust for 15 to 18 minutes, or until gently golden brown along the edges.
- For the cheesecake filling, add the room temperature cream cheese and sour cream to the bowl of a stand mixer. Beat until creamy.
- Then, add in the honey, eggs, vanilla, and arrowroot powder. Mix together until just mixed. Do not over mix.
- Gently fold in the mini chocolate chips.
- Once the crust has baked, pour HALF of the cheesecake mixture on top. Remove the cookie dough balls from the fridge. Sprinkle 10 to 12 cookie dough balls on top of the cheesecake filling. Then, pour the remainder of the cheesecake filling on top. Smooth into an even layer.
- Turn the oven down to 325 degrees Fahrenheit. Place the springform pan into a larger roasting pan with edges. Pour hot water down into the roasting pan so that the water comes up about halfway on the cheesecake pan.
- Bake for 60 to 70 minutes, or until the edges are just barely set and the middle is still jiggly. Remove from the oven. Allow the cheesecake to sit in the water bath for another 30 minutes at room temperature.
- Then, cool overnight in the fridge.
- When ready to serve, make the chocolate ganache. In a saucepan, add the heavy cream over medium heat. Once lightly bubbling, add in the chocolate chips. Stir until creamy. Remove from the heat and allow the ganache to cool down for 20 minutes.
- Then, pour the ganache on top of the cooled cheesecake. Add the remaining cookie dough balls on top and serve!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- For safety concerns, I recommend heat treating your flour. Simply microwave your flour for 45 seconds to remove any bacteria.
- The cheesecake should be slightly jiggly when you remove it from the oven.
- Allow the cheesecake to fully cool overnight. This is vital.
- Store any leftovers in the fridge for up to 4 days. Freeze for 90 days if needed.