Chocolate Crumb Crust Recipe Cheesecake

This is a fantastic baked cheesecake with a chocolate cookie crust and berry topping. A great flavor combination that is always a crowd-pleaser. It requires no water bath and freezes beautifully so you can make it ahead.Bake it the traditional way in a round pan or use a rectangular one, and cut it into squares to serve at larger gatherings and potlucks.

Go to. The one that has people asking for the recipe all the time. Or rather, asking me to make it for them, since, you know, you are 'the baker' in the family.

The filling is wonderfully traditional and greatly enhanced by the chocolate cookie base and a mixed berry topping. Chocolate, cheesecake, and berries together are a fantastic idea. And these cheesecake bars are creamy, cheesy, not too sweet, and enough to feed a small crowd.

Chocolate Chip Cookie Cheesecake Bars • Kroll's Korner

I am very particular about not adding starches (flour, cornstarch) to my cheesecake fillings. I know the oven and refrigerator will accomplish what I want:the creamiest cheesecake that cuts perfectly.

It's incredibly easy to make, and I enhance it with lemon juice and some premium raspberry or blackberry jam to give it more structure. This recipe is in the recipe card at the end of this post.

Let me know in the comments below if you made this recipe andloved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.

Pumpkin Cheesecake With A Bourbon Chocolate Cookie Crust

Organization:read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!

Baking time:keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.

Dessert for a crowd: cheesecake is such a favorite for most people, so bake this recipe in a rectangular pan (the cake will not be as tall), and then you can cut it into smaller squares and feed many more guests. If you do two cheesecakes you can serve dessert to 24 people or something. It depends on the size of the servings.

Oreo Cookie Crust Recipe

Round cake pan: of course, you can go the traditional way and make a taller round cheesecake using a 9-inch springform pan. The baking time will be longer.

The key is not beating it so that we don't incorporate air. If the ingredients are at room temperature, you should have no problem. What I do is use that as my way of knowing if they're at the right temperature: if I'm not able to easily mix the batter with a hand whisk is because the ingredients have not softened enough.

Low is better than medium. I have gone back and forth for years testing this. And even though I might bake it at the standard 350°F/180°C for ten minutes initially, the bulk of the baking is done at 300°F/150°C at the most, sometimes less than that. Similar to baking a flan recipe, the lower temperature ensures that the batter doesn't puff up much. The cheesecake will slightly rise, but not much.

No Bake Cookie Dough Cheesecake Recipe

This is crucial and it consists of 3 parts: letting it cool for a while in the oven after it's turned off; letting it completely cool to room temperature on a wire rack; refrigerating it for at least 8 hours (a whole day is better). I have tested this thoroughly and it renders the creamiest cheesecakes.

A stay in the freezer. There’s probably a chemical explanation. But it's just my experience. Let thaw in the fridge overnight and then at room temperature. The slower it defrosts, the better the texture.

Topping: Keep in mind the ratio of filling and berry sauce if making squares or bars. This is not a very tall cake as it's baked in a rectangular pan, so too much topping will not let the filling shine. Besides the mixed berry topping shown in the recipe card, you can also use our basic blueberry sauce, strawberry sauce (topping), or homemade cherry sauce.

Vanilla No Bake Cheesecake With A Chocolate Cookie Crust Recipe

I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.This cookie dough cheesecake is basically my dream dessert. Rich and creamy cheesecake is baked with a layer of chocolate chip cookie dough on the bottom, so each bite is met with perfect amount of batter to dough. The entire cheesecake is baked inside a graham cracker chocolate chip crust and is topped with whipped cream, chocolate chips, and even more cookie dough!

One of the major inspirations for this cookie dough cheesecake recipe is my cookie dough cake. Globs of cookie dough are baked inside layers of vanilla cake and the entire thing is smothered in cookie dough frosting. It’s kind of insane but in the best way.

So when it came to applying the same idea to a cheesecake, texture is something I really focused on. Any good cheescake is super soft and creamy, so I had to think about how that would best work with a chilled firm cookie dough.

I Made A Bittersweet Dark Chocolate Cheesecake With Chocolate Cookie Crumb Crust

Also thinking about the eating experience, I wanted to ensure that a fork could easily dig through the layers without any clunkiness.

In the end, I landed on the BEST cookie dough cheesecake that is baked with a thick layer of cookie dough along the bottom of the cheesecake. With the cookie dough between the batter and the crust, this ensures each bite is met with the same exact amount of batter the dough. It also makes this cheesecake easy to slice as the knife first glides through the soft cheesecake and then to the more firm dough and crust.

That’s not to say the cookie dough is hard as a rock, but it’s naturally more firm than soft cheesecake especially once the cheesecake has chilled. And to ensure the cookie dough isn’t TOO firm, I also have a fix for that!

Chocolate Cookie Crust

Fortunately for us, the cookie dough in this recipe is at the very bottom of a mound of cheesecake. Since cheesecake is baked low and slow, the dough itself doesn’t react the same way it would if it were baked on its own. Instead, the dough stays nice and…well…doughy!

As for the texture mentioned in the previous section, this cookie dough is also much more soft and buttery than an actual cookie dough meant to make cookies.

As for consuming the cookie dough, it’s completely safe BUT the cookie dough decorations on top are not exposed to any heat so they require an extra step.

Berry Cheesecake In Chocolate Crust Recipe

Since the decorations come from the same batch as the baked cookie dough, the entire dough is made using heat-treated flour. This is done so simply by microwaving the flour for about 90 seconds. This heat will kill any potential bacteria as flour, not eggs, is actually the main reason why we are always warned NOT to eat raw cookie dough.

Cheesecake can definitely be tricky so I have an entire post dedicated to all of my tip and tricks for baking perfect cheesecake.

I highly recommend reading it through as there as I packed it FULL with tons of helpful cheesecake baking info, but to summarize the most important tips:

Kitchen Tips: Easy Graham Cracker Crust Recipe

After the initial overnight chill, cover the pan or store the cheesecake in an air tight container. It will then keep in the refrigerator for about a week. If you are not using the dry milk powder in the whipped cream, only add the whipped cream when you’re about the serve.

This is used as a stabilizer for the whipped cream, allowing it to keep its shape for a longer period of time. It’s not necessary, but it does help!

Cheesecakes have a mind of their own and even if you take every precaution, a crack can sometimes form. But don’t worry! If yours cracks, it’s an easy fix. When sprinkling the chocolate chips on top of the warm cheesecake, sprinkle a layer that covers the surface. You can also spread the chips smooth once they’re nice and melty, creating a thin layer of chocolate on top to conceal the crack underneath.

Chocolate Cookie Crumb Crust

Make sure to tag me @butternutbakery onInstagramand comment below if you make thiscookie dough cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

This cookie dough cheesecake is my two favorite desserts combined! Rich and creamy cheesecake is mixed with chocolate chips and baked on top of a layer of cookie dough, all atop a graham cracker chocolate chip crust. It’s rich, decadent, and so insanely good. 

I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!

Chocolate Chip Cookie Cheesecakes