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This chewy chocolate chip cookie bottomed chocolate cheesecake combines a decadent base, a creamy chocolate filling, and irresistible topping decorations. It’s the perfect balance of cookie comfort and the indulgence of cheesecake, making it a wonderful choice for celebrations or just a special treat.
I love serving this dessert during birthdays. The first time I made it, the mix of textures and flavors became an instant family favorite.
Ingredients
- Chocolate Chip Cookie Base:
- 112 g unsalted butter: room temperature – ensures a smooth and cohesive cookie batter
- 72 g light brown sugar: adds moisture and a slight caramel flavor
- 39 g granulated sugar: balances sweetness
- 1 large egg: binds the cookie dough together
- 1½ tsp vanilla extract: enhances the overall flavor
- 195 g all-purpose flour: forms the structure of the cookie layer
- ¾ tsp baking soda: helps the cookie base rise subtly
- ¼ tsp baking powder: ensures the right amount of lift
- ¼ tsp salt: balances and enhances flavors
- 211 g semi-sweet chocolate chips: delivers rich bursts of chocolate
- Cheesecake Filling:
- 565 g cream cheese: room temperature – creates the creamy texture essential for cheesecake
- 104 g granulated sugar: sweetens the filling
- 35 g natural unsweetened cocoa powder: provides a rich chocolate depth
- 1 tsp vanilla extract: complements the creamy cocoa flavor
- 42 g semi-sweet chocolate chips melted: intensifies the chocolate essence
- 300 ml heavy whipping cream cold: lightens and fluffs the cheesecake
- 73 g powdered sugar: stabilizes and adds sweetness to the whipped cream
- 100 g chopped chocolate chip cookies: adds a fun garnish
How To Make Cookie Bottomed Chocolate Cheesecake
- Prepare the Chocolate Chip Cookie Base:
- In a mixing bowl cream butter light brown sugar and granulated sugar until fluffy. Add the egg and vanilla extract evenly incorporating them. Gradually mix in the flour baking soda baking powder and salt until a dough forms. Fold in the semi-sweet chocolate chips then press the dough evenly into the bottom of a parchment-lined 9 or 10-inch springform pan. Bake at 350°F until lightly golden and set. Let it cool completely.
- Make the Cheesecake Filling:
- Using an electric mixer beat the cream cheese until smooth and fluffy. Add the granulated sugar cocoa powder and vanilla extract mixing thoroughly. Slowly drizzle in the melted semi-sweet chocolate chips until the mixture is even. Chill your heavy whipping cream beforehand then whip it with the powdered sugar until stiff peaks form. Carefully fold it into the chocolate filling to maintain its airy texture.
- Assemble the Cheesecake:
- Spread the prepared chocolate cheesecake filling over the cooled cookie base ensuring an even layer. Decorate the top with additional whipped cream piped along the edges and sprinkle chopped chocolate chip cookies for texture and presentation. Chill the entire cheesecake in the refrigerator for at least 4 hours or overnight for best results.
I’ve always loved experimenting with cookie bases in desserts. Once I added chocolate chip cookies to the mix it became the ultimate crowd-pleaser.
Storage Tips
Keep the cheesecake well-covered in the refrigerator for up to 4 days ensuring it retains its texture and freshness. For longer storage freeze individual slices and defrost in the fridge a few hours before serving.
Ingredient Substitutions
You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor. For a lighter variation try substituting whipped topping for heavy cream in the filling.
Serving Suggestions
This cheesecake pairs wonderfully with fresh strawberries or raspberries on the side for a fruity contrast to the richness. A drizzle of caramel or salted caramel sauce also complements the flavors beautifully.
This layered dessert isn’t just a treat but an experience combining all things we love about chocolate chip cookies and cheesecake in a single divine bite.
Recipe FAQs
- → What makes the cookie base chewy?
The combination of room temperature butter, brown sugar, and the right balance of baking soda and baking powder ensures a soft and chewy cookie texture.
- → Can I use a different cookie for the base?
Yes, you can substitute chocolate chip cookies with another type of cookie like peanut butter or oatmeal for a different flavor profile.
- → How do I ensure the cheesecake filling is creamy?
Make sure the cream cheese is at room temperature to avoid lumps and whip the filling well for a smooth, creamy texture.
- → How do I melt chocolate chips for the filling?
Melt the chocolate chips in a microwave-safe bowl in short bursts, stirring after each interval, or use a double boiler for gentle, even heating.
- → Can I prepare this dessert ahead of time?
Yes, this dessert can be made a day in advance and stored in the refrigerator until ready to serve. It can also taste better as the flavors meld.