Cookie Monster Cheesecake

Why You’ll Love This Recipe

This Cookie Monster Cheesecake is a dream come true for cookie lovers. The chewy, buttery cookie blondie layer at the bottom adds a wonderful texture contrast to the smooth and creamy cookies and cream cheesecake filling. The chocolate ganache drizzle on top gives the dessert an extra touch of indulgence, while the crushed mini chocolate chip cookies bring the whole “Cookie Monster” theme to life. With its layered goodness, it’s sure to be the star of any dessert table!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Chip Cookie Blondie:

• 4 oz unsalted butter (1/2 cup)
• 1/2 tsp salt
• 2.6 oz brown sugar, tightly packed (1/3 cup)
• 1 egg
• 1 tsp vanilla extract
• 4.4 oz all-purpose flour (125 g, 1 cup)
• 4 oz semisweet mini chocolate chips (2/3 cup)

For the Cookies and Cream Cheesecake:

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

For the Chocolate Ganache:

• 6 oz semisweet chocolate chips (1 cup)
• 1/2 cup whipping cream (118 ml)
• Pinch of salt

For Decoration:

• Mini chocolate chip cookies, whole and crushed

Directions

For the Chocolate Chip Cookie Blondie:

1. Preheat your oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper or grease it lightly.
2. In a microwave-safe bowl, melt the butter. Once melted, add the brown sugar, salt, egg, and vanilla extract. Mix well.
3. Stir in the flour and mini chocolate chips until combined.
4. Spread the cookie dough evenly into the bottom of the prepared pan. Bake for 12–15 minutes or until the blondie is set and lightly golden on the edges. Allow it to cool completely while you prepare the cheesecake layer.

For the Cookies and Cream Cheesecake:

1. Reduce the oven temperature to 325°F (163°C).
2. In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy.
3. Add the cornflour, granulated sugar, and a pinch of salt, mixing until combined.
4. Slowly add the whipping cream, vanilla extract, and blue gel food coloring, mixing just until smooth.
5. Add the eggs, one at a time, beating until incorporated after each addition. Once fully mixed, fold in the crushed Oreo cookies.
6. Pour the cheesecake mixture over the cooled cookie blondie layer in the springform pan.
7. Bake the cheesecake for 50–60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour. Afterward, refrigerate it for at least 4 hours, or overnight, to fully set.

For the Chocolate Ganache:

1. In a small saucepan, heat the whipping cream over medium heat until it just begins to simmer.
2. Remove the saucepan from the heat and add the chocolate chips and a pinch of salt. Stir until the chocolate has completely melted and the ganache is smooth.
3. Allow the ganache to cool slightly before drizzling it over the chilled cheesecake.

To Decorate:

1. Once the ganache has set, decorate the cheesecake with whole mini chocolate chip cookies and crushed mini chocolate chip cookies for extra texture and a playful “cookie monster” look.

Servings and Timing

• Servings: 10–12 slices
• Total Time: 30 minutes active, 6 hours for chilling

Variations

• Different Cookie Base: Swap the chocolate chip blondie base for a traditional chocolate cookie crust or even a graham cracker crust for a different flavor base.
• Non-Blue Cheesecake: If you prefer a classic cheesecake look, skip the blue food coloring and enjoy the creamy white filling with crushed Oreos.
• Add More Layers: Try adding an additional layer of whipped cream or a drizzle of caramel sauce over the ganache for added sweetness.

Storage/Reheating

This cheesecake should be stored in an airtight container in the refrigerator for up to 4–5 days. It’s best served chilled, so allow it to sit out for about 15–20 minutes before slicing for optimal texture. The ganache will firm up once refrigerated, but it will soften as it sits at room temperature, making for a creamy bite.

FAQs

1. Can I use a different type of cookie for the crust?

Yes! You can substitute the chocolate chip cookie blondie for a cookie crust made from Oreos, graham crackers, or any of your favorite cookies.

2. Can I make this cheesecake without the blue food coloring?

Absolutely! The blue food coloring is just for visual effect. The cheesecake will taste just as delicious without it.

3. How do I prevent cracks in my cheesecake?

To prevent cracks, make sure to avoid overbaking the cheesecake. The center should still be slightly jiggly when you remove it from the oven. Additionally, letting the cheesecake cool gradually inside the oven helps to reduce cracking.

4. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then foil before freezing. To thaw, simply place it in the refrigerator overnight.

5. Can I use full-fat cream cheese for the cheesecake layer?

Yes, full-fat cream cheese will give you the best texture and flavor, but you can use reduced-fat cream cheese if desired.

6. How can I make this cheesecake even richer?

For an extra indulgent treat, you can add a layer of caramel sauce or chocolate syrup between the cookie blondie and cheesecake layers.

7. Can I use a different kind of chocolate for the ganache?

Yes, you can use milk chocolate, dark chocolate, or even white chocolate chips for the ganache, depending on your preference.

8. How long do I need to chill the cheesecake?

For the best texture and flavor, chill the cheesecake for at least 4 hours, but overnight chilling is recommended.

9. Can I decorate the cheesecake ahead of time?

Yes, you can decorate the cheesecake with the ganache and cookies up to 1-2 hours before serving. Just keep it refrigerated until you’re ready to serve.

10. Can I skip the ganache and just top with cookies?

Yes, you can skip the ganache and simply decorate with whole and crushed cookies for a simpler version of this dessert.

Conclusion

Cookie Monster Cheesecake is a show-stopping dessert that brings together the best of both worlds: cookies and cheesecake. With a chewy cookie blondie base, a creamy cookies and cream filling, and a rich chocolate ganache topping, it’s the ultimate treat for any cookie lover. Whether for a special occasion or just because, this dessert is sure to delight both the eyes and the taste buds, making it a memorable addition to your dessert repertoire.

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