Cookie Monster Cheesecake Recipe

Delight in the ultimate dessert with our Cookie Monster Cheesecake, perfect for both cookie lovers and cheesecake aficionados. This recipe layers a chocolate chip cookie blondie with a rich and creamy cookies and cream cheesecake, all topped off with a luscious chocolate ganache. It’s a festive and fun treat that’s sure to impress at any gathering.


Chocolate Chip Cookie Blondie:

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

Cookies and Cream Cheesecake:

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

Chocolate Ganache:

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


  1. Prepare Blondie Base: Preheat oven to 350°F (180°C). Butter and line an 8-inch springform pan. Melt butter, sugar, and salt; cool slightly before mixing in egg and vanilla. Fold in flour and chocolate chips, then spread in pan. Bake for 15 minutes and cool.
  2. Cheesecake Layer: Reduce oven to 300°F (150°C). Mix cream cheese, sugar, cornflour, and salt until creamy. Add cream, food coloring, and vanilla, then eggs one at a time. Fold in crushed Oreos. Pour over blondie layer. Wrap pan in foil, set in a water bath, and bake for 60-70 minutes.
  3. Cool and Ganache: Turn off oven, cool cheesecake in oven for 15-30 minutes, then at room temperature. Refrigerate overnight. For ganache, microwave chocolate and cream, stirring until smooth. Cool slightly before spreading on cheesecake.
  4. Decorate: Add mini chocolate chip cookies on top.


  • Start the cheesecake a day ahead for best results.
  • Keep all ingredients at room temperature to ensure smooth mixing.
  • Use a water bath to bake the cheesecake to prevent cracks.
  • Underbake the cookie layer slightly for a fudgy texture.


Q: Can I make this cheesecake gluten-free? A: Yes, simply substitute the all-purpose flour with a gluten-free blend and ensure your chocolate chips and cookies are certified gluten-free.

Q: How long can I store the cheesecake? A: This cheesecake can be refrigerated for up to 5 days. Make sure it’s covered to prevent it from absorbing other flavors.

Q: Can the cheesecake be frozen? A: Yes, you can freeze the cheesecake for up to a month. Thaw in the refrigerator overnight before serving.


The Cookie Monster Cheesecake is a dream come true for dessert lovers. Its layers of flavor and texture, from the gooey blondie base to the creamy cheesecake and rich ganache, make it an unforgettable treat. Whether for a special occasion or a weekend indulgence, this cheesecake promises delight in every bite!

Leave a Comment