Description
This indulgent Cookie Monster Cheesecake combines a decadent chocolate chip cookie crust with a creamy, vibrant blue cheesecake filling packed with crushed Oreos and chocolate chips. Finished with rich chocolate ganache, whipped cream, and adorable mini chocolate chip cookie decorations, this dessert is perfect for parties and special occasions, delighting both cheesecake and cookie lovers alike.
Ingredients
Scale
Cookie Crust
- 1/2 Cup unsalted sweet cream butter, softened
- 1/2 Teaspoon salt
- 1/3 Cup brown sugar
- 1 egg
- 1 Teaspoon vanilla extract
- 1 Cup all-purpose flour
- 2/3 Cup mini chocolate chips
Cheesecake Filling
- 2 packs (16 oz total) cream cheese, softened
- 2 Teaspoons cornstarch
- 1/2 Cup granulated sugar
- Pinch of salt
- 1/2 Cup whipping cream
- Blue gel food coloring (as needed for vibrant color)
- 1 Teaspoon vanilla extract
- 3 eggs
- 15 regular Oreo cookies, crushed into small pieces
- 1 Cup semisweet chocolate chips
Chocolate Ganache Topping
- 1/2 Cup whipping cream
- 1 Cup heavy whipping cream
- 1/4 Cup cocoa powder
- 1 Teaspoon vanilla extract
- 1/4 Cup powdered sugar
Decoration
- Mini chocolate chip cookies (whole)
- 1 disposable piping bag fitted with a star tip
Instructions
- Prepare Cookie Crust: In a mixing bowl, cream together softened butter, salt, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually blend in the flour, then fold in mini chocolate chips. Press this dough evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Add cornstarch, granulated sugar, and a pinch of salt, blending thoroughly. Mix in whipping cream, blue gel food coloring until the desired blue shade is achieved, and vanilla extract. Incorporate eggs one at a time, mixing gently after each addition. Fold in the crushed Oreos and semisweet chocolate chips evenly.
- Assemble and Bake: Pour the cheesecake filling over the chilled cookie crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 90 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. Then, allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prepare Chocolate Ganache: In a saucepan, combine whipping cream, heavy whipping cream, and cocoa powder. Heat gently, stirring until smooth and heated through but not boiling. Remove from heat and whisk in vanilla extract and powdered sugar until glossy. Let ganache cool to room temperature, then pour over the chilled cheesecake for a smooth, even layer.
- Decorate: Fill a disposable piping bag fitted with a star tip with remaining whipped cream and pipe decorative swirls or dollops around the edges of the cheesecake. Garnish with mini chocolate chip cookies placed atop the whipped cream for the classic ‘Cookie Monster’ look. Chill the finished cheesecake until ready to serve.
Notes
- Ensure cream cheese and butter are softened to room temperature for a smooth batter and dough.
- Use blue gel food coloring sparingly to achieve vibrant color without altering flavor.
- Baking the cheesecake at a low temperature and using the oven cooldown method helps prevent cracks.
- Crush Oreos to medium-small pieces to retain texture without overpowering the filling.
- Allow the cheesecake to chill thoroughly before slicing for clean servings.
