Imagine the perfect dessert mashup: a buttery chocolate chip cookie base topped with a creamy, velvety cheesecake layer. This Chocolate Chip Cookie Bottomed Cheesecake combines two beloved classics into one irresistible treat that will have everyone asking for seconds.
What makes this dessert truly special is how the textures play off each other—the slightly crisp edges of the cookie base give way to a chewy center, all supporting that rich, smooth cheesecake topping. It’s the best of both worlds in every single bite!
Why You’ll Love This
- No specialized equipment needed—just basic mixing bowls and a standard baking dish
- Perfect make-ahead dessert that actually tastes better after chilling overnight
- Impressive presentation with minimal effort—looks like you spent hours in the kitchen
- Versatile recipe that can be dressed up with different toppings for any occasion
- Smaller yield (4 servings) means you won’t be tempted by leftovers for days
Ingredients
- 112g unsalted butter, room temperature
- 72g light brown sugar
- 39g sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 195g all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 211g semi-sweet chocolate chips
- 565g cream cheese, room temperature
- 104g sugar
- 35g natural unsweetened cocoa powder
- 1 tsp vanilla extract
- 42g semi-sweet chocolate chips, melted
- 300ml heavy whipping cream, cold
- 73g powdered sugar
- 100g chopped chocolate chip cookies
- Additional cookies, for edges
- 180ml heavy whipping cream, cold
- 29g powdered sugar
- 21g natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Mini chocolate chips, optional
Instructions
- Preheat oven to 176°C. Line a 9-inch springform pan with parchment paper and grease the sides.
- Cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes.
- Mix the egg and vanilla extract into the butter mixture until combined.
- In a separate bowl, mix flour, baking soda, baking powder, and salt.
- Add dry ingredients to the wet mixture and mix until combined. Stir in chocolate chips.
- Press dough into the springform pan. Bake for 16-18 minutes or until edges are slightly golden. Cool completely in the pan.
- Beat cream cheese, sugar, and cocoa powder in a bowl until smooth. Mix in vanilla and melted chocolate. Set aside.
- In another bowl, whip heavy cream and powdered sugar on high speed until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream. Add chopped cookies and fold until combined.
- Place chocolate chip cookies around the sides of the pan along the cookie bottom. Spread cheesecake filling into an even layer over the cookie base.
- Refrigerate the cheesecake until firm, about 5-6 hours or overnight.
- Whip heavy cream, powdered sugar, cocoa powder, and vanilla extract in a bowl until stiff peaks form.
- Remove cheesecake from pan. Pipe chocolate whipped cream swirls around the edges. Top with additional cookies and mini chocolate chips. Refrigerate until ready to serve.
Tips & Variations
- For a festive touch, swap regular chocolate chips for seasonal colored candy-coated chocolate pieces
- Add 1/4 teaspoon of cinnamon to the cookie dough for a warm, cozy flavor profile
- Try white chocolate chips and add some lemon zest to the cheesecake layer for a bright variation
- If the cheesecake starts browning too quickly, loosely cover with foil for the last 10 minutes of baking
- For cleaner cuts, chill the dessert thoroughly and use a knife dipped in hot water (and wiped dry) between slices
Serving Suggestions
This decadent dessert is perfect on its own, but for an extra special presentation, try drizzling each serving with warm caramel sauce or chocolate ganache. A dollop of lightly sweetened whipped cream and some fresh berries on the side creates a beautiful contrast to the rich flavors.
For a truly indulgent experience, serve slightly warmed with a scoop of vanilla ice cream. The contrast between the warm dessert and cold ice cream creates a magical flavor experience that’s impossible to resist!
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- The cheesecake is done when the center jiggles slightly but the edges are set
- Allow to come to room temperature for about 15 minutes before serving for the best texture
- Can be frozen for up to 1 month – thaw overnight in the refrigerator
FAQs
Can I make this recipe ahead of time?
Absolutely! This dessert actually benefits from being made a day ahead, allowing the flavors to meld and the texture to set perfectly.
Can I use pre-made cookie dough to save time?
Yes, store-bought cookie dough works as a time-saving alternative, though the homemade version offers better flavor and texture control.
Why did my cheesecake layer crack?
Cracks usually form from overbaking or cooling too quickly. Next time, bake just until the center is slightly jiggly and let it cool gradually at room temperature before refrigerating.
Can I double this recipe for a larger crowd?
Yes! Double all ingredients and bake in a 9×13-inch pan, adding about 5-10 minutes to the baking time. Check doneness by looking for set edges with a slight jiggle in the center.
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