Mini cookie dough cheesecake. This delicious dessert is a velvety smooth cheesecake stuffed with chocolate chip cookie dough, then topped with whipped cream and mini chocolate chip cookies. This is the ultimate dessert recipe for anyone who loves cheesecake and cookie dough!
So did you know that cheesecake is one of my favorite desserts? It’s probably the most amazing dessert after eclairs that I’ve ever had. By now you are probably looking through the website and realizing that I share virtually no cheesecake recipes here. You are right, I don’t. That’s because out of all the desserts I make, I am the most paranoid about the calories in cheesecake. I think it’s because I know I can’t control myself around cheesecake and any portion control I can do just won’t be enough so I just stay away.
But lately I have been seriously craving cheesecake and I wanted it to be something kind of rich and decadent, so I decided to just go for it and make cookie dough cheesecake. Originally, I want going to make a larger cheesecake, but I couldn’t find my big springform pan, and had to settle for my mini springform pans. This is what I used. It’s kind of like built in portion control. Except You make six cheesecakes. And after you eat one, there are still five others around that can “mysteriously” disappear.
The cookie dough cheesecake uses my favorite chocolate chip cookie dough recipe cut in half and without eggs. Most of the recipe goes inside the cheesecake, but then I make a small flax egg to stir into the rest to bake mini cookies for the top of the cookie dough cheesecake. I tried baking the cookies without any egg, and they just spread so much, even as small rounds of dough that were baked after an overnight chill and frozen! They need some type of binder and the flax was the easiest way to do it, but you can use a bit of beaten egg or egg white.
Why you need cookie dough cheesecake in your life
- Rich and creamy
- Lots and lots of cookie dough
- Surprisingly easy to put together
Graham Cracker Crust
Fresh Whipped Cream