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Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake Recipe



The classic no-bake cheesecake gets a makeover with a chocolate chip cookie crust


  • Chocolate chip cookie dough, purchased or prepared
  • 2 8-ounce packages cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 8oz tub Cool Whip or about 3/4 of a 12oz tub
  • 1 teaspoon lemon juice (optional, to taste)


  1. Bake cookie dough into the bottom of 4 mini (6 inch) springform pans 350° for 11-15 minutes*
  2. Beat the cream cheese until smooth, then slowly add the sugar and vanilla (and lemon juice if using).
  3. Slowly beat the Cool Whip into the cream cheese mixture.
  4. Spoon filling onto cookie crust. Chill for 4-6 hours before serving. 


  • I used my favorite Chocolate Chip Cookie recipe as the crust.
  • If substituting whipping cream for Cool Whip you will need 1 cup. In a clean chilled bowl, beat the whipping cream until soft peaks form and replace with step 3.
  • *You CAN make this in a standard springform pan instead of 4 (6 inch) minis. I have not tried this method but other readers have and written to me that it turned out perfectly. You just need to adjust your cookie baking time. I would start with 350° for 20-25 minutes.

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