Just can’t get enough chocolate chip cookies? Love cookie dough even before it’s baked? This cheesecake is for you! [Jump to recipe]
First, block out some time. Lots of time. This is a bit of an involved recipe that creates not one but two separate cookie mixes as well as an entire cheesecake to go along with them.
Start by preparing the crust. We will use a gluten-free version of the standard Nestlé chocolate chip cookie recipe found on any bag of Nestlé brand chocolate chips. (Feel free to substitute your favorite brand of chocolate chips if desired.) After mixing the cookie recipe up, press it into a springform pan to form a cookie-thickness crust for a nice base for the forthcoming cheesecake goodness.
As the massive chocolate chip cookie crust bakes and then cools to room temp, move on to the chocolate chip cookie dough balls. The dough ball recipe is egg-less so there aren’t any pesky salmonella issues with eating raw dough! These drops of deliciousness are mixed up, formed into roughly half-inch diameter balls, placed on parchment paper lined baking sheets and then chilled in the freezer until they are nearly frozen. You want hard, but not rock solid consistency when you pull them out of the freezer, after letting them cool approximately 30 minutes or so.
While the dough balls cool, whip up a simple cheesecake. Use a standard cheesecake recipe with one simple change of replacing the granulated sugar with brown sugar to get a darker color for the cheesecake.
After preparing the cheesecake batter, fill the crust-filled springform pan with half the cheesecake batter and poke the dough balls into the batter. They should be nearly covered by the batter. Then add the rest of the batter and poke the remaining dough balls into the batter. Finally, smooth the top of the batter over the dough balls to get as smooth a surface as possible.
Cook in a water bath to help prevent cracking and to ensure a flat surface. After cooking thoroughly, remove from the water bath and allow to cool in the oven for an hour, and then on a wire rack until room temperature. Place in a fridge overnight for best results and garnish with stripes of melted chocolate and mini or regular chocolate chips. Serve (small) slices and enjoy!
Chocolate Chip Cookie Dough Cheesecake
Can’t get enough chocolate chip cookies? Love raw cookie dough? Try Chocolate Chip Cookie Dough Cheesecake to fill those cravings!
Crust
- 1 1/8 C flour (all purpose gluten-free blend)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C butter (1 stick softened)
- 5 tbsp sugar
- 5 tbsp packed brown sugar
- 1/2 tsp vanilla
- 1 egg
- 1 C chocolate chips (mini chips will work)
Cookie Dough
- 1/4 C butter (softened)
- 3/4 C light brown sugar (packed)
- 1/4 tsp fine sea salt
- 1/4 C milk
- 1 tsp vanilla extract
- 1 1/2 C flour (all purpose gluten-free blend)
- 1/2 tsp xanthan gum (not needed if contained in GF flour blend)
- 1/2 C mini chocolate chips
Filling
- 3 blocks cream cheese (3 x 8oz)
- 3 eggs
- 3/4 C brown sugar (packed)
- 1/4 C white sugar
- 1 tsp vanilla
- 1/4 tsp salt (a pinch of salt)
- 1 tbsp cornstarch
Garnish
- 1/4 C semi-sweet chips (for melting)
- 1 tsp Crisco or similar
- 1/4 C mini chocolate chips
Crust
- Combine flour, baking soda and salt in a bowl.
- Beat butter, sugar, brown sugar and vanilla in a mixer until creamy.
- Add eggs one at a time, beating after each addition.
- Gradually add in flour mixture until well mixed.
- Add in chips and mix in.
- Press into greased spring-form pan.
- Bake at 350 for 20-25 minutes or until golden brown. (Error on the side of slightly softer unless you want a crunchy crust!)
Cookie Dough
Add the butter, brown sugar, and salt to a medium bowl and mix until smooth and creamy.
Mix in the milk and vanilla until smooth.
Add the flour and xanthan gum (if used) and mix to completely combine. Stir in the mini chocolate chips. Cover and refrigerate for 30 minutes.
- Use a small scoop to form the dough into bite-sized balls and roll to form smooth edges. Place on a plate covered in wax paper or plastic wrap and repeat with the remaining dough.
- Cookie dough balls can be enjoyed immediately but we need to get them really cold (near frozen) for baking so place in the freezer until they are thoroughly chilled, but not frozen solid!
Filling
- Beat the room temperature cream cheese until soft, add the sugars and mix until incorporated. Add the eggs and mix until consistent. Add salt, vanilla and cornstarch and mix until smooth.
Pour 1/2 into the spring-form pan with the premade crust and add 1/2 the chilled cookie dough balls in a well-spaced out manner.
- Carefully pour the remainder of the cheesecake batter into the and poke the remaining cookie dough balls below the surface of the cheesecake (a bit messy!).
Smooth the cheesecake batter to fully cover the dough balls and bake in a water bath (bain-marie) for about 60 minutes at 350 degrees. Adjust timing to your oven and make sure there is just a slight wobble in the center when checking for done-ness.
- Remove from water bath after baking and cool in the turned-off oven for one-hour (with the door cracked open slightly).
- Remove from oven and cool to near room temperature before refrigerating.
- Melt the remaining chocolate chips and decorate the cheesecake with lines of chocolate striping the top of the cake and sprinkle on a handful of mini-chocolate chips to complete the garnish.
It is important to use egg-less cookie dough in the cookie dough balls as they shouldn’t get completely baked in the cheesecake (they are added at a near frozen temp) and should still be somewhat dough-like upon serving.
Take care with the preparation and serving of raw food products.
