Cookie dough and cheesecake—two irresistible desserts that come together in this decadent treat. If you're a fan of both, this recipe is going to be a hit! Imagine a rich, creamy cheesecake with chunks of cookie dough baked right in, all topped with a luscious chocolate ganache and whipped cream. It's a dessert that's perfect for special occasions or when you just want to treat yourself to something truly indulgent.
This recipe might seem a bit involved, but don’t worry—I'll guide you through it step by step. From preparing the cookie dough crust to whipping up the cheesecake filling and topping it all off with ganache and whipped cream, you’ll have an impressive dessert that looks as good as it tastes. Ready to get started? Let’s dive in!
Ingredients
Crust:
- Whole recipe of edible cookie dough (your favorite or store-bought)
Cheesecake:
- 40 grams cornstarch
- 1/2 tablespoon milk powder (optional)
- 50 grams of heavy whipping cream
- 450 grams cream cheese
- 3 eggs
- 100 grams condensed milk
- 100 grams Greek yogurt or regular yogurt
- 100 grams granulated sugar
- Extra cookie dough (for baking into the cheesecake)
Ganache:
- 100 grams dark or milk chocolate, chopped
- 75 grams heavy whipping cream
Whipped Cream:
- 50 grams heavy whipping cream
- 15 grams granulated sugar
Decoration:
- 4 tablespoons chocolate chips
- Additional cookie dough
Instructions
Step 1: Prepare the Cookie Dough Crust
- Start by greasing the inside of your cheesecake pan and lining the base with parchment paper.
- Press the edible cookie dough evenly into the base and up the sides of the pan to create the crust. Make sure it’s firm and even.
Step 2: Make the Cheesecake Batter
- In a separate bowl, combine the cornstarch, milk powder (if using), and heavy cream. Whisk until smooth and lump-free.
- In another bowl, crack the eggs, add granulated sugar, and whisk for about a minute until well combined.
- Soften the cream cheese using a spatula until smooth, then add it to the egg mixture along with the condensed milk and Greek yogurt. Mix well.
- Finally, add the cornstarch mixture to the batter and whisk until fully incorporated.
Step 3: Assemble and Bake the Cheesecake
- Preheat your oven to 160°C (320°F).
- Pour the cheesecake batter into the prepared cookie dough crust.
- Break small chunks of extra cookie dough and drop them into the cheesecake batter. Use as much as you like!
- Bake the cheesecake in the preheated oven for about 1 hour and 30 minutes. Check doneness by inserting a toothpick or skewer into the center—it should come out clean or with just a few moist crumbs.
- Allow the cheesecake to cool down completely, preferably overnight in the fridge.
Step 4: Prepare the Ganache
- Once the cheesecake is fully cooled, prepare the ganache by placing the chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a pan over medium heat until it begins to simmer, then pour it over the chocolate.
- Stir until the chocolate is completely melted and the ganache is smooth. Let it cool slightly at room temperature, but don’t let it harden.
Step 5: Whip the Cream
- Using an electric mixer, start beating the heavy whipping cream with the granulated sugar on medium-low speed. Gradually increase to medium-high speed.
- Beat until soft peaks form, and continue until stiff peaks are achieved. Be careful not to over-beat the cream.
Step 6: Decorate the Cheesecake
- Pour the chocolate ganache over the cooled cheesecake, letting it drip down the sides.
- Sprinkle chocolate chips around the edges of the cheesecake and pipe whipped cream on top.
- Add extra chunks of cookie dough as a final touch.
Now your cookie dough cheesecake is ready to be served! Slice it up and enjoy the rich, creamy layers with every bite. Don’t forget to snap a photo and share it with friends—you’ll definitely want to brag about this one!