Cookie Monster Cheesecake Recipe

Introduction

This Cookie Monster Cheesecake is a delightful treat combining rich cream cheese with crunchy Oreo and mini chocolate chip cookies. It’s a fun, indulgent dessert that’s perfect for cookie lovers wanting a creamy twist.

Ingredients

• 1 ½ cups Oreo cookies (crushed)
• 1/4 cup unsalted butter (melted)
• 16 oz (450g) cream cheese (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup mini chocolate chip cookies (for mixing in)
• 1 cup whipped cream
• 1/2 cup mini chocolate chip cookies (for garnish)
• Extra Oreo crumbs (for decoration)

Instructions

1. Step 1: Crush the Oreo cookies finely using a food processor, then mix them with the melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing well until combined.
3. Step 3: Add the eggs one at a time, beating well after each addition. Gently fold in the sour cream and the mini chocolate chip cookies.
4. Step 4: Preheat your oven to 325°F (160°C). Pour the cheesecake filling over the prepared crust and smooth out the top.
5. Step 5: Bake for about 60 minutes, or until the center is slightly jiggly but mostly set. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. Step 6: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
7. Step 7: Before serving, top the cheesecake with whipped cream, mini chocolate chip cookies, and a sprinkle of extra Oreo crumbs for decoration.

Tips & Variations

• For a stronger cookie flavor, add extra crushed Oreos to the filling along with the mini cookies.
• Use cream cheese at room temperature to ensure a smooth filling without lumps.
• Try swapping mini chocolate chip cookies with your favorite cookie for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, bring it to room temperature for 10-15 minutes before serving. Leftover cheesecake can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of mini chocolate chip cookies?

Yes, you can substitute with any small-sized cookie you prefer. Just make sure they’re bite-sized so they blend well in the filling.

Do I need a water bath to bake this cheesecake?

This recipe does not require a water bath. Baking at a low temperature and letting the cheesecake cool gradually inside the oven helps prevent cracking and ensures a creamy texture.

Cookie Monster Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

This Cookie Monster Cheesecake combines a rich, creamy cheesecake with a crunchy Oreo cookie crust and bursts of mini chocolate chip cookies mixed into the filling, topped with whipped cream and cookie garnishes for an irresistible dessert that’s perfect for cookie lovers.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookie Crust:

• 1 ½ cups Oreo cookies (crushed)
• 1/4 cup unsalted butter (melted)

For the Cheesecake Filling:

• 16 oz (450g) cream cheese (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup mini chocolate chip cookies (for mixing in)

For the Topping:

• 1 cup whipped cream
• 1/2 cup mini chocolate chip cookies (for garnish)
• Extra Oreo crumbs (for decoration)

Instructions

1. Prepare the Cookie Crust: Crush Oreo cookies finely using a food processor. Combine the crushed cookies with melted unsalted butter and press this mixture evenly into the bottom of a 9-inch springform pan, creating a firm base for the cheesecake.
2. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add granulated sugar and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, mixing well after each addition to ensure a silky batter. Gently fold in the sour cream and mini chocolate chip cookies for added texture and flavor.
3. Bake the Cheesecake: Preheat your oven to 325°F (160°C). Pour the cheesecake filling evenly over the prepared Oreo crust and smooth the top with a spatula. Bake the cheesecake for about 60 minutes or until the center is slightly jiggly but mostly set. After baking, turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
4. Chill and Serve: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavors. Before serving, spread whipped cream over the top, garnish with mini chocolate chip cookies and sprinkle extra Oreo crumbs for decoration and extra crunch.

Notes

• Ensure the cream cheese is fully softened to avoid lumps in the batter.
• Do not overbake; the center should remain slightly jiggly to keep the cheesecake creamy.
• Use a springform pan for easy removal of the cheesecake.
• For best flavor, chill the cheesecake overnight.
• Mini chocolate chip cookies add texture and a fun surprise inside the cheesecake.

Keywords: cookie monster cheesecake, Oreo cheesecake, chocolate chip cookies, creamy cheesecake, no crack cheesecake