Ingredients

1 ½ cups Graham Cracker Crumbs

6 tablespoons Melted Unsalted Butter

2 tablespoons Granulated Sugar

1 cup All-Purpose Flour

½ cup Unsalted Butter, Softened

½ cup Granulated Sugar

¼ cup packed Light Brown Sugar

1 teaspoon Vanilla Extract (plus an additional teaspoon)

1-2 tablespoons Milk or Cream

¾ cup Mini Chocolate Chips

Two 8-ounce blocks Full-Fat Cream Cheese, Softened

1 cup Powdered Sugar (Confectioners’ Sugar)

1 ½ cups Heavy Cream (Cold)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper on the bottom. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press the mixture firmly and evenly into the bottom of the pan. Refrigerate while preparing the cookie dough and filling.

Step 2: Spread all-purpose flour on a microwave-safe plate. Microwave in 30-second intervals until the flour reaches 160°F (71°C) to heat-treat it. Let it cool completely. In another bowl, cream softened butter, granulated sugar, and light brown sugar until fluffy. Add 1 teaspoon vanilla extract and mix. Gradually add the cooled flour and mix on low until combined. Add milk or cream one tablespoon at a time until the dough forms. Stir in mini chocolate chips. Reserve ¼ cup of cookie dough for decoration and chill the rest.

Step 3: Beat softened cream cheese until smooth. Add powdered sugar and 1 teaspoon vanilla extract; beat until well mixed. In a chilled bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture.

Step 4: Remove the crust from the fridge. Spread half of the cheesecake filling evenly over the crust. Arrange chilled cookie dough balls on top. Spoon the remaining cheesecake filling over the cookie dough, smoothing the surface. Sprinkle reserved cookie dough crumbles or extra mini chocolate chips on top. Cover loosely with plastic wrap.

Step 5: Refrigerate for at least 6-8 hours, preferably overnight, to allow the cheesecake to set fully.

Tips & Variations

Heat-treating the flour is important to make the cookie dough safe to eat raw; do not skip this step.

If you prefer a firmer crust, add an extra tablespoon of melted butter to the graham cracker mixture.

For a nutty twist, fold chopped toasted pecans or walnuts into the cookie dough.

Use full-fat cream cheese and heavy cream for the richest texture and flavor.

Chocolate chip varieties can be swapped out for peanut butter chips or white chocolate chips for different flavor profiles.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it tightly wrapped to prevent it from absorbing other odors. When ready to serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing, as the texture of the cookie dough and cheesecake can change.

FAQs

Is the cookie dough safe to eat raw?

Yes, the flour is heat-treated to eliminate harmful bacteria, and no eggs are used, making this cookie dough safe to eat without baking.