Chocolate Chip Cookie Cheesecake
Did you know that yesterday was National Chocolate Chip Cookie Day? I need to get myself a calendar and start marking these things down for next year. It just so happens that I had made these little cheesecakes a while ago and never did a post about them because my husband didn’t love them (more about that later). However I thought these would be perfect to share with you this Monday morning.
The recipes are simple and the method is easy. I used the classic chocolate chip cookie recipe off of the back of the Nestle Tollhouse chocolate chips bag. I divided the dough into 6 equal portions and baked the cookies in well-greased mini (6 inch) springform pans for about 15 minutes. Let the cookies cool completely. When cooled prepare the no bake cheesecake. I have been using this cheesecake recipe for years so I’m not really sure where it came from. It’s pretty classic, nothing out of the ordinary. Pour your cheesecake over the cooled cookies and refrigerate 5 hours (or overnight). Just before serving sprinkle with mini chocolate chips. As I said, my husband didn’t quite rave over this recipe so I hesitated sharing it with you. But it really is delicious. He’s just more of a fruit guy when it comes to cheesecake.
Sometimes you have to agree to disagree, right?
I originally made this for my teenage brother. He was a supporter of the recipe from first glance all the way through to the last bite! Enjoy! And happy National Chocolate Chip Cookie Day to you!
Chocolate Chip Cookie Cheesecake Recipe
Ingredients
- Chocolate chip cookie dough, purchased or prepared
- 2 8- ounce packages cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 8 oz tub Cool Whip or about 3/4 of a 12oz tub
- 1 teaspoon lemon juice, optional, to taste
Instructions
- Bake cookie dough into the bottom of 4 mini (6 inch) springform pans 350° for 11-15 minutes*
- Beat the cream cheese until smooth, then slowly add the sugar and vanilla (and lemon juice if using).
- Slowly beat the Cool Whip into the cream cheese mixture.
- Spoon filling onto cookie crust. Chill for 4-6 hours before serving.
*Modified from original version. Updated 5/2013
117 Comments on “Chocolate Chip Cookie Cheesecake”
Can you make these in a muffin pan?
I don’t see why not. I would use liners, or just be sure you are able to get them out of the pan.
Can I use one 9″ cheesecake pan instead? I don’t have mini ones!!!
Others have commented that they made it this way. You will have to adjust the baking time to ensure that the cookie base is baked through. Good luck! Thanks for stopping by!
Can this be made in any other type of pan?
Some others have made it in a 9 inch springform pan that I know of.
hola, soi iara de Argentina! se ven muy interesantes tus resetas me gustaria saber si podes publicarlas tambien en español. muchas gracias!!!
Hmm is anyone else encountering problems with the images on this blog loading?
I’m trying to figure out if its a problem on my end or
if it’s the blog. Any suggestions would be greatly appreciated.
This cake was reaaaalllyyyy sweet, too sweet for me but my bf loved it. I think it would be great paired with fresh fruit.
Oh my gosh I use to use this cheese cake recipe all the time but misplaced it and have been looking for it forever ! I seen this on Pinterest and it looks soo yummy I am making this tomorrow !! Thank you for sharing it with us !!
This looks like a great recipe!! Would cutting the recipe in half work alright?
I haven’t personally tried cutting this recipe in half.
How far in advance do you think I could make these? I’m thinking of making them in tiny mason jars for my son’s bday on Saturday. I just don’t want them to get icky or soggy…and I’m no sure how firm the filling layer is… Looks so delicious!
I wouldn’t do it more than a day in advance. You just don’t want the filling to collapse. Have a great party!
Loved this recipe!! It was so easy! My husband and I just enjoyed it. Everything I love; cheesecake, cookies, and chocolate chips! 😉
When do i add the lemon juice? Thanks
Wow the will be awesome with white chocolate chip I’m making