Cookie Monster Cheesecake Recipe
If you’re craving a dessert experience that mixes nostalgia with irresistible richness, then the Cookie Monster Cheesecake Recipe is about to become your new best friend in the kitchen. This dazzling creation pairs a buttery, chocolatey blondie base with a vibrant, creamy blue cheesecake loaded with oreo chunks, all topped off with luscious chocolate ganache and crunchy cookie pieces. It’s a stunning treat that delivers a fun twist on classic flavors, perfect for sharing at parties or whenever you need a show-stopping dessert that tastes even better than it looks.
Ingredients You’ll Need
Every ingredient in this Cookie Monster Cheesecake Recipe plays a crucial role, whether it’s adding texture, depth of flavor, or that eye-catching blue color that brings the Cookie Monster to life. These simple ingredients combine effortlessly to create layers of decadent goodness.
- Unsalted butter (115 g / ½ cup): Provides richness and moisture to the blondie base.
- Salt (½ tsp): Enhances all the sweet flavors and balances the dish.
- Brown sugar (75 g / ⅓ cup): Adds caramel notes and tenderness to the blondie.
- Egg (1): Binds the blondie ingredients for structure.
- Vanilla extract (1 tsp): Brings warmth and sweetness to both layers.
- All-purpose flour (125 g / 1 cup): The foundation of the blondie’s chewy texture.
- Semisweet mini chocolate chips (115 g / ⅔ cup): Melts into the blondie for irresistible pockets of chocolate.
- Cream cheese (455 g / 2 blocks): The creamy heart of the cheesecake layer.
- Cornflour (cornstarch) (2 tsp): Helps stabilize the cheesecake for perfect slicing.
- Granulated sugar (100 g / ½ cup): Sweetens the cheesecake without overpowering the flavors.
- Whipping cream (120 mL / ½ cup) plus another 120 mL / ½ cup: Adds silkiness to the cheesecake and richness to the ganache.
- Blue gel food coloring: Gives the cheesecake its signature vibrant blue color.
- Large eggs (3): Incorporate into the cheesecake for a smooth, velvety texture.
- Oreos (15, crushed): Chunky bits folded into the cheesecake for that iconic cookies and cream effect.
- Semisweet chocolate chips (170 g / 1 cup): The base of the chocolate ganache topping.
- Pinch of salt: Balances the sweetness and intensifies the chocolate flavor in the ganache.
- Mini chocolate chip cookies (whole and crushed): Essential for the final fun, crunchy decoration.
How to Make Cookie Monster Cheesecake Recipe
Step 1: Prepare the Chocolate Chip Cookie Blondie Base
Start by preheating your oven to 350°F (180°C) and prepping an 8-inch springform pan with butter, parchment, and a dusting of flour. Then melt the butter, salt, and brown sugar together to create a silky base mix. Once cooled, whisk in the egg and vanilla, and gently fold in flour and chocolate chips. The batter will be thick but luscious—press it evenly into the pan and bake for 15 minutes before letting it cool a little. This blondie base is the perfect foundation, delivering chewy, chocolate-studded goodness that contrasts wonderfully with the creamy cheesecake above.
Step 2: Mix the Cookies and Cream Cheesecake Layer
While the blondie layer bakes, make the cheesecake filling. Use a hand mixer to whip the cream cheese, cornstarch, and sugar until smooth and creamy. Next, blend in the salt, whipping cream, blue gel food coloring, and vanilla until evenly tinted in that iconic Cookie Monster shade. Add the eggs one at a time, mixing gently to maintain a silky texture, then fold in the crushed Oreos carefully. This mixture is creamy with delightful cookie chunks that bring both texture and bursts of chocolate flavor.
Step 3: Bake the Cheesecake in a Water Bath
Reduce the oven temperature to 300°F (150°C) and pour the cheesecake batter over the slightly cooled blondie base. To ensure a smooth, crack-free cheesecake, wrap the pan in foil and place it inside a larger tray filled halfway with hot water. This gentle steam bath style baking takes about 60 to 70 minutes, until the cheesecake is set but still jiggles slightly in the center. Then let it cool slowly in the oven for about 30 minutes to avoid cracks, followed by cooling completely at room temperature before chilling.
Step 4: Make the Silky Chocolate Ganache
While the cheesecake chills, prepare the ganache by melting the semisweet chocolate with cream and a pinch of salt. Stir until smooth, then let it cool to a spreadable consistency—chilling in the fridge can speed this up. This rich ganache is going to be the decadent finish that wraps the whole dessert in a glossy, chocolatey hug.
Step 5: Decorate and Chill
Once chilled, spread the ganache over the sides and top of the cheesecake. It doesn’t need to be perfectly smooth because the real showstoppers are the mini chocolate chip cookies you’ll scatter on top afterward. This final touch adds crunch and completes the playful, irresistible Cookie Monster look and flavor.
How to Serve Cookie Monster Cheesecake Recipe
Garnishes
The classic mini chocolate chip cookies are a no-brainer when garnishing this cheesecake—they add texture and design that echo the cookie theme perfectly. You might also consider a few dollops of whipped cream or extra crushed Oreos sprinkled around for an added festive touch.
Side Dishes
A rich cheesecake like this pairs beautifully with simple sides such as fresh berries for a tart contrast, or a light mint salad for a fresh palate cleanser. If you want to keep the indulgence going, a scoop of vanilla bean ice cream is heavenly alongside a cold slice.
Creative Ways to Present
For parties, serve the Cookie Monster Cheesecake Recipe on a vibrant blue or bright white platter to bring out the cheesecake’s colors. You could also pipe cookie dough-flavored frosting around the edges or drizzle extra melted chocolate for a decadent drizzle effect that’ll wow your guests visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be tightly covered with plastic wrap or stored in an airtight container to keep it creamy and fresh. It will last beautifully for up to 4 days in the refrigerator, making it perfect for easy dessert access throughout the week.
Freezing
If you want to save slices for later, this cheesecake freezes well. Wrap portions individually in plastic wrap and foil, then place them in freezer bags. They keep up to 2 months, and thawing overnight in the fridge ensures they retain their creamy texture.
Reheating
Cheesecake is best enjoyed cold or at room temperature. If you prefer it slightly warmer, simply let slices sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving as this can cause the texture to change unexpectedly.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips will work just fine. They’ll create larger pockets of melty chocolate which adds a slightly different, but equally delicious texture to your blondie base and ganache.
What if I don’t have blue gel food coloring?
While the blue color is part of the fun, you can always omit the food coloring and enjoy a cookies and cream cheesecake without the vibrant blue. It will taste just as rich and indulgent.
How do I know when the cheesecake is done?
Look for the edges to be set and the center to still jiggle gently when you shake the pan. This ensures your cheesecake will be creamy without being raw in the middle once chilled.
Can I use a different type of cookie instead of Oreos?
Definitely! Any sturdy chocolate sandwich cookie will work, or even chocolate chip cookies chopped into chunks. Just remember that Oreos give the classic cookies and cream flavor that makes the recipe shine.
Is it necessary to use a water bath for baking this cheesecake?
Yes, the water bath helps prevent cracks and ensures even baking, giving your cheesecake that smooth, creamy consistency everyone loves. It’s worth the extra step for perfect results.
Final Thoughts
If you want a dessert full of personality and bursting with flavor, this Cookie Monster Cheesecake Recipe is calling your name. It’s a fun, indulgent treat that’s perfect for celebrations or just because. Whip it up, share with friends, and watch it disappear fast—it’s truly a crowd-pleaser with that nostalgic cookie magic baked right in.
Print
Cookie Monster Cheesecake Recipe
- Total Time: 11 hours 55 minutes
- Yield: 12 servings 1x
Description
This Cookie Monster Cheesecake combines a rich chocolate chip cookie blondie base with a creamy, vibrant blue cookies and cream cheesecake layer. Topped with a luscious chocolate ganache and crunchy mini chocolate chip cookies, this decadent dessert is perfect for fans of classic cookie flavors in a fun, eye-catching treat.
Ingredients
Chocolate Chip Cookie Blondie Layer
- 115 g unsalted butter (½ cup)
- ½ tsp salt
- 75 g brown sugar (tightly packed ⅓ cup)
- 1 egg
- 1 tsp vanilla extract
- 125 g all-purpose flour (1 cup, spooned and levelled)
- 115 g semisweet mini chocolate chips (⅔ cup)
Cookies and Cream Cheesecake Layer
- 455 g cream cheese (2 blocks)
- 2 tsp cornflour (cornstarch)
- 100 g granulated sugar (½ cup)
- 1 pinch salt
- 120 mL whipping cream (½ cup)
- Blue gel food coloring, as needed
- 1 tsp vanilla extract
- 3 large eggs
- 15 regular Oreo cookies, crushed into small pieces
Chocolate Ganache and Decoration
- 170 g semisweet chocolate chips (1 cup)
- 120 mL whipping cream (½ cup)
- 1 pinch salt
- Mini chocolate chip cookies (whole and crushed) for decoration
Instructions
- Prepare the Pan: Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper, and dust the sides with flour to prevent sticking.
- Melt Butter and Sugar: Combine butter, salt, and brown sugar in a heatproof bowl; microwave in 30-second intervals, stirring between, until melted and smooth. Allow to cool slightly.
- Make Blondie Batter: Whisk the egg and vanilla into the cooled butter-sugar mixture. Fold in half the flour, then the remaining flour along with the semisweet mini chocolate chips until just combined; the batter will be thick.
- Bake Blondie Layer: Spread the blondie batter evenly in the prepared pan. Bake for 15 minutes, then remove and let cool for 10 to 15 minutes. Reduce oven temperature to 300°F (150°C) to prepare for cheesecake baking.
- Prepare Cheesecake Batter: Using a hand mixer, beat cream cheese, cornflour, and granulated sugar until smooth. Add salt, whipping cream, blue gel food coloring (adjusting for a deep blue shade), and vanilla extract; mix until smooth.
- Add Eggs and Oreos: Incorporate eggs one at a time on low speed or by whisking manually until fully combined. Fold in crushed Oreos carefully, avoiding overbeating to maintain texture.
- Assemble Cheesecake: Pour the cheesecake batter over the cooled blondie layer evenly. Double wrap the bottom of the springform pan tightly with two layers of foil to prevent water seepage.
- Prepare Water Bath and Bake: Place the foil-wrapped pan into a larger baking tray. Fill the larger tray with hot water about halfway up the sides of the springform pan, ensuring no water seeps inside. Bake at 300°F (150°C) for 60 to 70 minutes until the cheesecake is set but slightly jiggly in the center.
- Cool in Oven: Turn off the oven. Let the cheesecake cool inside with the door ajar for 15 to 30 minutes to gently complete cooking.
- Cool to Room Temperature: Remove cheesecake from the oven and water bath; cool completely at room temperature for up to 4 hours depending on ambient temperature.
- Refrigerate: Loosen the edges with a thin butter knife if necessary, cover, and chill the cheesecake in the refrigerator for at least 8 hours or overnight to firm up fully.
- Make Chocolate Ganache: Place semisweet chocolate and salt in a heatproof bowl; add whipping cream and microwave in 30-second intervals, stirring until the chocolate melts and the mixture is smooth. Cool until thick but spreadable.
- Decorate Cheesecake: Spread ganache evenly on the sides and top of the chilled cheesecake. It’s fine if the top isn’t perfectly smooth since it will be decorated.
- Finish Decoration: Once the ganache sets, garnish the top with whole and crushed mini chocolate chip cookies for texture and visual appeal.
- Serve: Slice and serve the visually stunning and delicious Cookie Monster Cheesecake as a show-stopping dessert.
Notes
- Double-wrap the pan tightly with foil to prevent water from leaking into the cheesecake during the water bath baking.
- Do not overbeat the cheesecake batter after adding the eggs to avoid incorporating too much air which can cause cracks.
- Adjust the blue food coloring incrementally to achieve the iconic deep Cookie Monster blue shade.
- Allow sufficient chilling time for the cheesecake to set properly before decorating and serving.
- Use a water bath to ensure gentle, even baking and to prevent cracking in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
