Description
This Cookie Monster Cheesecake is a whimsical, fun dessert made with a chocolate chip cookie crust, creamy blue cookies-and-cream filling, rich chocolate ganache, and cookie crumbles. Perfect for parties, birthdays, or any sweet craving!
Ingredients
For the crust:
- 2 cups crushed chocolate chip cookies
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- Blue gel food coloring (for the Cookie Monster look)
- 1 ½ cups chopped chocolate chip cookies and chocolate sandwich cookies
For the ganache topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For garnish:
- Whipped chocolate frosting (piped on top, optional)
- Crushed cookies (chocolate chip and Oreo)
Instructions
- Make the crust: Preheat oven to 325°F (160°C). Mix crushed cookies with melted butter until combined. Press firmly into the bottom of a springform pan. Bake for 8–10 minutes, then set aside to cool.
- Prepare the cheesecake filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Mix in sour cream, eggs, vanilla extract, and flour until just combined. Add a few drops of blue gel food coloring until you reach your desired Cookie Monster blue shade. Gently fold in chopped cookies.
- Bake the cheesecake: Pour filling over the cooled crust. Place the springform pan in a larger pan and fill with hot water halfway up the sides (water bath method). Bake for 55–65 minutes, until edges are set and the center is slightly jiggly. Turn off oven, crack the door, and let the cheesecake cool slowly for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
- Make the ganache: Heat heavy cream until just simmering, then pour over chocolate chips. Stir until smooth and glossy. Let cool slightly before pouring over chilled cheesecake.
- Decorate: Pipe swirls of chocolate frosting on top and sprinkle with crushed cookies for the Cookie Monster finish. Slice, serve, and enjoy!
Notes
- Always use room temperature cream cheese for a smooth filling.
- Don’t overmix after adding eggs to avoid cracks in the cheesecake.
- Use a water bath to prevent splitting and to keep the cheesecake moist.
- Chill overnight for best flavor and texture.
- For extra fun, add mini chocolate chip cookies on top before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour