Cookie Dough Cheesecake

Biscuit base, topped with chocolate chip cookie dough, chocolate chip cheesecake decorated with cream and cookie dough.


I was inspired to make this cheesecake when I recently visited a restaurant and ordered millionaire cheesecake. However that cheesecake had a cookie dough layer and it was delicious I decided to try and make my own cookie dough cheesecake.


I started off using cookies as a base for the cheesecake mixed with my favourite biscuits hobnobs. For the cookie dough I used milk chocolate chips but these can be substituted for white chocolate chips. I added chocolate chips at the last minute to the cheesecake mix and I’m really glad I did they add more texture. I also added a tablespoon of vanilla, which gives almost an ice-cream taste to the cheesecake.

This serves 10-12


For the Base

150g hobnobs

150g cookies

150g butter

For the Cookie Dough

150g light brown sugar

200g plain flour

100g butter

1-2 tablespoons milk

1tbsp vanilla paste

50g chocolate chips

For the Cheesecake

600g cream cheese (full fat)

100g icing sugar

1tbsp vanilla paste

300ml double cream

150g chocolate chips

 To Decorate

150g cream

Left over cookie dough


  1. For the base – Place the hobnobs, cookies and butter in a food processor until completely blended together.
  2. Press the mixture into the bottom of your cake tin (I use a 20cm cake tin) and place in the fridge to chill.
  3. For the cookie dough – Place the sugar, flour and butter into a bowl and mix until combine. Add the milk vanilla paste and chocolate chips until the mixture is all combine.
  4. Split the mixture into thirds, place one-third in the fridge to chill, you will use this to decorate the cheesecake at the end. Roll the other 2/3 to the size of your cake tin. I found this easiest between 2 pieces of baking parchment. Once the cookie dough is the same size as your cake tin, take your tin out of the fridge and place the cookie dough over the top of your biscuit base then return to the fridge.
  5. For the cheesecake – whisk the cream cheese icing sugar and vanilla paste in a bowl. Pour in the double cream and continue mixing until it forms stiff peaks, finally add the chocolate chips. Place the cheesecake mixture on top of your biscuit and cookie dough base and leave in the fridge over night to chill.
  6. To decorate – Remove from the cake tin, whip the double cream until it forms stiff peaks and pipe on top of your cheesecake. Decorate with the leftover cookie dough.

Tips and Tricks 

I always use full fat cream and cream cheese in my cheesecake.

To get the best results, set your cheesecake in the fridge overnight otherwise it might still be a little runny, but if you are short on time and want to risk it, go for it!

The cheesecake will last covered in the fridge for 3 days.

Check out my other recipes here! 

Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Leave me a comment and let me know what you think!

Sarah x

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