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Cookie Monster Cheesecake: A Fun and Indulgent Treat


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert that combines a chewy chocolate chip cookie blondie base with creamy cookies and cream cheesecake, topped with rich chocolate ganache and decorated with mini cookies. This is sure to be a hit with cookie lovers of all ages!


Ingredients

Scale

Chocolate Chip Cookie Blondie:

  • 4 oz (½ cup) unsalted butter
  • ½ tsp salt
  • 2.6 oz (⅓ cup) brown sugar, tightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 4.4 oz (1 cup) all-purpose flour (spoon and level)
  • 4 oz (⅔ cup) semisweet mini chocolate chips

Cookies and Cream Cheesecake:

  • 16 oz (2 packets) cream cheese
  • 2 tsp cornflour (cornstarch)
  • 3.5 oz (½ cup) granulated sugar
  • Pinch of salt
  • ½ cup (118 ml) whipping cream
  • Blue gel food coloring
  • 1 tsp vanilla extract
  • 3 eggs
  • 15 Oreo cookies, crushed into small pieces

Chocolate Ganache:

  • 6 oz (1 cup) semisweet chocolate chips
  • ½ cup (118 ml) whipping cream
  • Pinch of salt

To Decorate:

  • Mini chocolate chip cookies (whole and crushed)

Instructions

  • For the Chocolate Chip Cookie Blondie:
    • Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) springform pan, line the bottom with parchment paper, and dust the sides with flour.
    • In a heatproof bowl, melt the butter, salt, and brown sugar in the microwave in 30-second intervals, stirring between each. Set aside to cool slightly.
    • Once cooled, whisk in the egg and vanilla until fully mixed.
    • Add half of the flour and fold it into the mixture. Then add the remaining flour and mini chocolate chips, folding to combine.
    • Spread the batter evenly into the prepared pan and bake for 15 minutes. Remove from the oven and let cool for 10-15 minutes. Lower oven temperature to 300°F (150°C) for the cheesecake layer.
  • For the Cookies and Cream Cheesecake:
    • While the blondie is cooling, whip the cream cheese, cornflour, and sugar until smooth and creamy.
    • Add salt, whipping cream, a few drops of blue food coloring, and vanilla extract. Mix on medium speed until fully combined. Add more blue coloring if needed to achieve the Cookie Monster color.
    • Add the eggs one at a time, mixing on low speed or by hand. Fold in the crushed Oreo cookies, being careful not to overmix.
    • Pour the cheesecake batter over the slightly cooled blondie layer.
    • Double wrap the springform pan in foil and place it in a larger baking tray. Fill the tray with hot water halfway up the sides of the springform pan.
    • Bake for 60-70 minutes, until the cheesecake is set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 15-30 minutes.
    • Remove the cheesecake from the oven and water bath, then let it cool at room temperature for up to 4 hours. Refrigerate for at least 8 hours or overnight.
  • For the Chocolate Ganache:
    • Place the chocolate chips, cream, and salt in a heatproof bowl and microwave in 30-second intervals, stirring between each until smooth. Cool the ganache until it thickens to a spreadable consistency (refrigerate to speed up the process).
  • To Decorate:
    • Once the cheesecake has chilled, spread the ganache over the top and sides of the cheesecake. It doesn’t need to be perfectly smooth since it will be topped with cookies.
    • Decorate with whole and crushed mini chocolate chip cookies.
  • Serve:
    • Slice and enjoy this fun and indulgent treat!

Notes

Let the cheesecake cool completely before refrigerating to ensure the best texture.

  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg