Chocolate Chip Cookie Dough Cheesecake – Decadent, Creamy, and Irresistible

This Chocolate Chip Cookie Dough Cheesecake is a dreamy dessert that brings together two beloved classics: creamy cheesecake and rich cookie dough. With a buttery graham cracker crust, a light yet luscious cheesecake filling, and chunks of chocolate chip cookie dough throughout, this treat is indulgent yet approachable — perfect for holidays, special occasions, or anytime you want to impress.

Why You’ll Love This Recipe

Best of Both Worlds – Creamy cheesecake meets chewy, chocolatey cookie dough.
Lighter Take on a Classic – All the indulgence, with smart ingredient swaps.
Showstopping Dessert – Looks and tastes impressive but easy to prepare.
Make-Ahead Friendly – Chill and serve when ready, stress-free.

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tbsp light butter, melted
• 1 tbsp sugar or sweetener of choice

For the cheesecake filling:

• 8 oz reduced-fat cream cheese, softened
• ½ cup nonfat Greek yogurt
• ½ cup sugar or substitute
• 1 tsp vanilla extract
• 2 large eggs

For the cookie dough:

• ¼ cup light butter, softened
• ¼ cup brown sugar
• 1 tbsp unsweetened applesauce
• ½ tsp vanilla extract
• ½ cup flour (heat-treated for safety)
• Pinch of salt
• ¼ cup mini chocolate chips

Instructions

1. Make the Crust
Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.

2. Prepare the Cookie Dough
In a medium bowl, cream together butter and brown sugar. Stir in applesauce and vanilla. Add flour and salt, mixing until dough forms. Fold in mini chocolate chips. Roll into small marble-sized balls and refrigerate.

3. Make the Cheesecake Filling
In another bowl, beat cream cheese until smooth. Add Greek yogurt, sugar, and vanilla; mix until combined. Beat in eggs one at a time just until incorporated.

4. Assemble and Bake
Pour cheesecake filling over cooled crust. Gently press half of the cookie dough balls into the filling and sprinkle the rest over the top. Bake for 35–40 minutes, until edges are set but center is slightly jiggly. Cool at room temperature, then refrigerate at least 4 hours or overnight.

5. Serve
Run a knife around the edge of the pan before releasing. Slice and enjoy chilled.

Nutritional Information (Per Serving)

Calories: 220
Protein: 6g
Fat: 9g
Carbohydrates: 28g
Sugar: 18g
Fiber: 1g

Tips for Success

• Chill Thoroughly – The cheesecake needs time to set for the best texture and clean slices.
• Heat-Treat Flour – Microwave or bake flour before using in cookie dough for food safety.
• Use Mini Chips – Smaller chocolate chips distribute more evenly and keep the texture light.

Why This Recipe Works

This recipe keeps all the charm of a classic cheesecake while lightening it up with Greek yogurt and reduced-fat cream cheese. The cookie dough is made safe-to-eat with no eggs and heat-treated flour, adding sweet, chewy bites of nostalgia to every creamy slice.

Chocolate Chip Cookie Dough Cheesecake is a fun, decadent dessert that combines the best parts of two favorites in a perfectly portioned, lighter way. Creamy, chocolate-studded, and absolutely irresistible, it’s sure to be a hit at any table.