Cookie dough cheesecake served on a plate

Cookie dough cheesecake

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(4 ratings)

Prep: 1 hr Cook: 1 hr, 10 mins plus chilling and 3 hrs cooling


Serves 15

Celebrate Easter with our creamy choc cheesecake – it has a rich base studded with cookie dough, and it's all topped with silky ganache. Decorate with mini eggs and cookies

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal774
  • fat25g
  • saturates27g
  • carbs81g
  • sugars58g
  • fibre3g
  • protein9g
  • salt0.7g
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  • sunflower or veg oil, for the tin
  • 200g milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 500g soft cheese
  • 3 large eggs, at room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g golden caster sugar
  • 200ml soured cream
  • 3 tbsp plain flour
  • 1 tsp vanilla paste

For the cookie dough base

  • 225g light brown soft sugar
  • 225g golden caster sugar
  • 250g salted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 egg yolks (freeze the whites for another recipe)
  • 2 tbsp vanilla paste
  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 225g plain flour
  • 225g self-raising flour
  • 200g dark chocolate chips

For the ganache

  • 100g dark chocolate, chopped

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 100g milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 300ml double cream
  • 2 tbsp caster sugar

For the decoration

  • chocolate mini eggs, chocolate nests and white chocolate buttons (see tips, below)


  1. Line the base of a deep 20cm loose-bottomed cake tin with baking parchment, then line the sides using a strip of parchment that comes above the tin by about 7cm (as the cheesecake will rise in the oven). Lightly oil the parchment. 

  2. Make the cookie dough by beating both sugars and the butter in a stand mixer for 5 mins, or until light and fluffy. Tip in the egg yolks, vanilla paste and milk, then beat again until well combined. Divide the mixture between two mixing bowls, then beat the plain flour into one half of the mixture and the self-raising into the other. Divide the chocolate chips between the two bowls and beat both again until the chocolate chips are evenly distributed. Will keep covered in the fridge for up to three days.

  3. Put the self-raising flour mixture in the fridge while you press the plain flour cookie dough into the base of your prepared cake tin. Keep chilled in the fridge while you prepare the rest of the cheesecake. 

  4. Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment, then take the cookie dough made with the self-raising flour out of the fridge. Pinch pieces of the dough and roll into balls the size of marbles until you have used all the dough. Space them apart on the baking sheets and bake for 5-7 mins or until golden brown. Leave on a wire rack to cool. 

  5. To make the main part of the cheesecake, melt both the milk and dark chocolate pieces in a heatproof bowl set over a saucepan of barely simmering water, then set aside to cool down a little. Beat the soft cheese in a large bowl to loosen it, then beat in one egg at a time. Whisk in the sugar, soured cream, flour and vanilla for 5 mins or until light and frothy. Leave for 20 mins to come to room temperature, then slowly pour in the chocolate and gently fold it in until the mixture is even in colour.

  6. Heat the oven to 170C/150C fan/gas 3½. Remove the cake tin from the fridge and pour the chocolate and cheese mixture over the cookie dough base. Bake for 40 mins or until set on top with a slight wobble in the centre, then turn the oven off and leave the cheesecake inside to cool down slowly for 3 hrs (it will dip slightly in the middle). Chill in the fridge until completely cold.

  7. For the ganache, put the dark and milk chocolate in a heatproof bowl. Put the cream and sugar in a saucepan and set over a medium heat until steaming (don’t let it boil), then pour over the chocolate. Whisk to melt the chocolate and create a smooth, glossy mixture. Chill in the fridge for 1 hr or until the ganache is thick and spoonable.

  8. When the cheesecake is cold, place on a serving plate or cake stand, then swirl over the ganache. Decorate with the choc chip cookies and some chocolate mini eggs, chocolate nests and white chocolate buttons, if you like.

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Comments, questions and tips

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14th Apr, 2020
This cheesecake is very rich but it’s delicious. Next time I make it I think I’ll try to scale down the size and try some alternative toppings to make a birthday cheesecake.
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