Chocolate Chip Cookie Cheesecake – a delicious recipe with Chocolate Chip Cookies, Butter, Sugar, Cream Cheese, Vanilla, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350 F. Prepare a deep dish pie plate or 8"" round cake pan by covering the bottom with parchment paper and then spraying the paper with cooking spray. I didn't cut the paper. I just put a square piece in the round pan, pushed it in and sprayed it. I think a greased pan would also work. Parchment makes for easy cleanup.", "Crush a cup and a half of chocolate chip cookies (approximate amount). I put them into a large Ziplock bag and used my hands to crush them. Put the crushed cookies into a bowl. Add melted butter and 2 tablespoons of sugar. Mix together, using a fork to crush any large pieces. Press into the bottom of the prepared pan.", "In a separate bowl, use a mixer to whip cream cheese. Add vanilla and sweetened condensed milk. Mix until smooth. Add egg. Mix 30 seconds. Pour over the crust.", "Sprinkle chocolate chips on top. Bake for 30 minutes or until set. Cool and then refrigerate at least 2 hours."]
676
kcal
Calories
50
g
Fat
43
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cup Crushed Chocolate Chip Cookies. I Used Trader Joe's Gluten Free Crispy Crunchy Chocolate Chip Cookies. Any Crispy Chocolate Chip Cookie Should Work., 4 Tablespoons Melted Butter, 2 Tablespoons Granulated Sugar (I Used Cane Sugar), 8 ounces, weight Softened Cream Cheese. (I Used 1/3 Less Fat), and more.
Yes, Chocolate Chip Cookie Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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