Cookie Monster Cheesecake

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By: Jill Mills Updated: Jun 30, 2023

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!

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Cookie 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!

Servings: 12

Prep: 30 minutes mins

Cook: 1 hour hr 30 minutes mins

Chill Time: 4 hours hrs

Print Rate Save Saved!

Ingredients

  

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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.

Last Step:

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Nutrition

Calories: 472kcal | Carbohydrates: 42g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 141mg | Potassium: 194mg | Fiber: 2g | Sugar: 30g | Vitamin A: 931IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 2mg

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