Cookie Dough Cheesecake

Who doesn’t love to snack on choco-chip cookies or enjoy silky & smooth cheesecake for dessert after dinner? I reckon that the combination of both shall be a celebration. So, let’s celebrate and enjoy a slice of this heavenly cookie dough cheesecake.


  • For the Biscuit Base
  • 130gm Crushed Marie Biscuits
  • 100gm President Butter, Melted
  • For the Cheesecake
  • 100gm Milky Mist Cream Cheese
  • 50ml Amul Whipping Cream
  • 50ml Amul Sour Cream
  • 2 Tbsp Amul Mithai Mate
  • 2 Tbsp Sugar
  • For the Cookie Dough
  • 160gm Refined Flour
  • 100gm President Butter, Softened
  • 80gm Parry’s Brown Sugar
  • ½ Tsp Vanilla Essence
  • A Pinch Of Tata Salt
  • 60gm Dark Choco Chips
  • ½ Tsp Bakers Baking Soda
  • 1.5 Tbsp Milk


Prep: 20 minutes
Cooking: 20 minutes

  1. For biscuit base – Mix the butter and biscuits together till we get a sandy texture.
  2. Spread on a 6 inch spring form pan uniformly and chill for about 30 mins before pouring the cheesecake.
  3. For cookie dough – Mix the melted butter into the sifted flour till it is sandy in texture.
  4. Then add the sugar, salt, vanilla and baking soda and bring everything together. Use milk to knead if required.
  5. Now fold in the dark choco chips softly in the dough. Chill for about 30 mins.
  6. For Cheesecake – Whip everything together to soft peaks.
  7. For Assembly and Baking – Pour the cheesecake mix on top of the biscuit base then spread the cookie dough softly on top.
  8. Bake in a pre-heated oven at 180C for 20 – 25mins.
  9. Cool and chill overnight before serving.