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This Cookie Monster cheesecake recipe is so yummy. A layer of chocolate chip cookies, a thick layer of delicious cookies and cream cheesecake with chocolate ganache on top! I am in love with this.
Cookie Monster Cheesecake
Ingredients:
For the Chocolate Chip Cookie Blondie:
- 1/2 C unsalted sweet cream butter, softened
- ½ tsp salt
- 1/3 C brown sugar
- 1 egg
- 1 tsp vanilla
- 1 C flour
- 2/3 C mini chocolate chips
For the Cookies and Cream Cheesecake:
- 2 packs of cream cheese. softened
- 2 tsp cornstarch
- 1/2 C granulated sugar
- Pinch of salt
- 1/2 C whipping cream
- Blue gel food coloring
- 1 tsp vanilla
- 3 eggs
- 15 regular Oreo cookies crushed into small pieces
For the Chocolate Ganache:
- 1 C semisweet chocolate chips
- 1/2 C whipping cream
For the Chocolate Whipped Cream:
- 1 C Heavy whipping cream
- 1/4 C cocoa powder
- 1 tsp vanilla
- 1/4 C powder sugar
- 1 disposable piping bag fitted with a star tip
Directions
Chocolate Chip Cookie Blondie:
- Butter an 9-inch springform pan
- Line the bottom of the pan with parchment paper
- Dust the sides of the pan with flour.
- In a microwave-safe bowl melt the butter, salt, and brown sugar in 30-second intervals.
- Stirring after every 30 seconds.
- Mix to form a smooth butter-sugar mix.
- Set aside.
- Cool slightly.
- When the sugar mix has cooled, add the egg and vanilla.
- Whisk until fully mixed.
- Add half of the flour.
- Gently mix it into this batter.
- Add the other half of the flour.
- Add in the chocolate chips.
- Gently stir to mix, the batter will be thick
- Spoon the batter into the prepared pan.
- Spread it evenly.
- Bake at 350 degrees for 15 minutes.
- Remove from the oven.
- Allow to cool for at least 10 to 15 minutes.
- Reduce the oven temperature to 300 degrees.
Cookies and Cream Cheesecake
- Using a standing mixer, whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy.
- Add the cream and vanilla.
- Add a few drops of blue food and mix
- Mix on medium speed until the ingredients have combined and the mix is smooth. Continue to add more blue coloring until you have the blue Cookie Monster color.
- Add the eggs, one at a time.
- Mix on low speed until fully incorporated.
- Add the crushed Oreos.
- Gently stir to mix all ingredients.
- Pour the cheesecake batter over the cooled blondie layer.
- Place the baking tray in the oven and bake for 60 to 70 minutes.
- The cheesecake will be set but a little jiggly in the middle.
- Turn off the oven, don’t remove the cheesecake.
- Let the cheesecake cool for 15 to 30 minutes inside the oven with the oven door ajar.
- Allow the cheesecake to cool to room temperature completely.
- Carefully loosen the cheesecake from the springform pan.
- Run a thin butter knife along the edge of the pan to loosen the cake if it is sticking to the sides of the pan.
- Cover the cake.
- Refrigerate for at least 8 hours.
Chocolate Ganache:
- Pour the semisweet chocolate in a microwavable bowl.
- Add the cream.
- Microwave in 30-second intervals, stirring after every 30 seconds. (until the chocolate has melted)
- Mix to make sure the ganache is smooth.
- Let cool to a thick but spreadable consistency.
Chocolate Whipped Cream:
- Using the standing mixer, combine all ingredients and mix on medium speed until stiff peaks form scoop into a piping bag with a star tip.
To Decorate:
- After the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake first then cover the surface on top.
- Pipe on the whipped cream.
- Add the chocolate chip cookies on top and enjoy your delicious Cookie Monster Cheesecake!
More Great Recipes
- Reese’s Peanut Butter Cup Pie
- Churro Cheesecake Bars
- Unicorn Whoopie Pies
- Peanut Butter Muddy Buddy Cookies
Add as Google Trusted SourceCookie Monster Cheesecake
This Cookie Monster cheesecake recipe is so yummy. A layer of chocolate chip cookies, a thick layer of delicious cookies and cream cheesecake with chocolate ganache on top!
Ingredients
Chocolate Chip Cookie Blondie
- 1/2 Cup unsalted sweet cream butter, softened
- 1/2 Teaspoon salt
- 1/3 Cup brown sugar
- 1 egg
- 1 Teaspoon vanilla
- 1 Cup flour
- 2/3 Cup mini chocolate chips
Cookies and Cream Cheesecake
- 2 packs cream cheese, softened
- 2 Teaspoons cornstarch
- 1/2 Cup granulated sugar
- Pinch salt
- 1/2 Cup whipping cream
- Blue gel food coloring
- 1 Teaspoon vanilla
- 3 eggs
- 15 regular Oreo cookies crushed into small pieces
Chocolate Ganache
- 1 Cup semisweet chocolate chips
- 1/2 Cup whipping cream
Chocolate Whipped Cream
- 1 Cup Heavy whipping cream
- 1/4 Cup cocoa powder
- 1 Teaspoon vanilla
- 1/4 Cup powder sugar
- Mini chocolate chip cookies, whole
- 1 disposable piping bag fitted with a star tip
- decoration
Instructions
Chocolate Chip Cookie Blondie
- Preheat the oven to 350 degrees.
- Butter an 9-inch springform pan. Line the bottom of the pan with parchment paper. Dust the sides of the pan with flour.
- In a microwave-safe bowl melt the butter, salt, and brown sugar in 30-second intervals. Stirring after every 30 seconds.
- Mix to form a smooth butter-sugar mix.
- Set aside and cool slightly.
- When the sugar mix has cooled, add the egg and vanilla. Whisk until fully mixed.
- Add half of the flour. Gently mix it into this batter.
- Add the other half of the flour. Add in the chocolate chips.
- Gently stir to mix, the batter will be thick
- Spoon the batter evenly into the prepared pan.
- Bake at 350 degrees for 15 minutes.
- Remove from the oven. Allow to cool for at least 10 to 15 minutes.
- Reduce the oven temperature to 300 degrees.
Cookies and Cream Cheesecake
- Using a standing mixer, whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy.
- Add the cream and vanilla. Add a few drops of blue food gel and mix.
- Mix on medium speed until the ingredients have combined and the mix is smooth. Continue to add more blue coloring until you have the blue Cookie Monster color.
- Add the eggs, one at a time. Mix on low speed until fully incorporated.
- Add the crushed Oreos. Gently stir to mix all ingredients.
- Pour the cheesecake batter over the cooled blondie layer.
- Place the baking tray in the oven and bake for 60 to 70 minutes.
- The cheesecake will be set but a little jiggly in the middle.
- Turn off the oven, don’t remove the cheesecake.
- Let the cheesecake cool for 15 to 30 minutes inside the oven with the oven door ajar.
- Allow the cheesecake to cool to room temperature completely.
- Carefully loosen the cheesecake from the springform pan.
- Run a thin butter knife along the edge of the pan to loosen the cake if it is sticking to the sides of the pan.
- Cover the cake.
- Refrigerate for at least 8 hours.
Chocolate Ganache
- Pour the semisweet chocolate in a microwavable bowl.
- Add the cream
- Microwave in 30-second intervals, stirring after every 30 seconds. (until the chocolate has melted)
- Mix to make sure the ganache is smooth.
- Let cool to a thick but spreadable consistency.
Chocolate Whipped Cream
- Using the standing mixer, combine all ingredients and mix on medium speed until stiff peaks form scoop into a piping bag with a star tip
Decorate
- After the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake first then cover the surface on top.
- Pipe on the whipped cream.
- Add the chocolate chip cookies on top.
Nutrition
Calories: 472kcalCarbohydrates: 42gProtein: 6gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 122mgSodium: 141mgPotassium: 194mgFiber: 2gSugar: 30gVitamin A: 931IUVitamin C: 0.3mgCalcium: 67mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Maybe add you need to do a water bath so people don’t have the same outcome I did.
I think you meant to say ” 1 egg” and not ” 1 legg” lol
Thank you for publishing your delicious recipes. I have the raspberry Danish roll cooking as I’m writing this comment.