If you’re on the hunt for a show-stopping dessert that combines playful nostalgia with gourmet indulgence, look no further than this Cookie Monster Cheesecake with a decadent Chocolate Chip Cookie Blondie crust. This eye-catching, crowd-pleasing dessert is the ultimate mashup for cookie lovers, cheesecake fanatics, and anyone who believes that dessert should be as fun as it is delicious.
With a vibrant blue cookies and cream cheesecake layer, a gooey blondie base filled with mini chocolate chips, and a rich chocolate ganache coating topped with whipped chocolate cream and mini cookies—this dessert is a celebration of textures and flavors. Whether you’re prepping for a birthday, bake sale, family gathering, or just want to wow your friends on Instagram, this Cookie Monster Cheesecake delivers!
Who This Recipe is For
This recipe is perfect for:
- Home bakers who love creative and whimsical desserts
- Cookie and cheesecake lovers looking for the best of both worlds
- Parents planning fun-themed parties for kids (or Cookie Monster fans of any age!)
- Anyone wanting to make an unforgettable dessert centerpiece
What makes this cheesecake extra special is the combination of a chewy, cookie-style crust with a light, fluffy, and vibrant cheesecake filling. And let’s not forget that glossy chocolate ganache and pillowy chocolate whipped cream on top!
Why You’ll Love This Recipe
- Two desserts in one: A soft cookie blondie meets rich cookies and cream cheesecake.
- Playful presentation: The blue cheesecake filling and cookie decorations make it super photogenic.
- Make-ahead friendly: Best when chilled overnight, so it’s ideal for planning ahead.
- Customizable: Easily adapted for other flavor combinations or color themes.
Ingredients You’ll Need
For the Chocolate Chip Cookie Blondie Base:
- ½ cup unsalted sweet cream butter (softened)
- ½ teaspoon salt
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- ⅔ cup mini chocolate chips
For the Cookies and Cream Cheesecake:
- 2 (8 oz) packs cream cheese (softened)
- 2 teaspoons cornstarch
- ½ cup granulated sugar
- Pinch of salt
- ½ cup whipping cream
- Blue gel food coloring
- 1 teaspoon vanilla extract
- 3 eggs
- 15 Oreo cookies, crushed
For the Chocolate Ganache:
- 1 cup semisweet chocolate chips
- ½ cup whipping cream
For the Chocolate Whipped Cream:
- 1 cup heavy whipping cream
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
For Decoration:
- Mini chocolate chip cookies (whole)
- Disposable piping bag fitted with a star tip
Kitchen Equipment Needed
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Microwave-safe bowl
- Whisk
- Standing mixer or hand mixer
- Rubber spatula
- Measuring cups & spoons
- Piping bag with star tip
- Cooling rack
- Knife (for loosening sides)
- Offset spatula (optional but helpful for spreading ganache)
Step-by-Step Instructions
1. Make the Chocolate Chip Cookie Blondie Base
- Preheat the oven to 350°F (175°C).
- Butter a 9-inch springform pan. Line the bottom with parchment paper and dust the sides with flour.
- In a microwave-safe bowl, melt butter, salt, and brown sugar in 30-second intervals, stirring each time, until smooth.
- Let it cool slightly. Then whisk in the egg and vanilla.
- Add half of the flour and mix gently. Add the remaining flour and fold in the chocolate chips. Batter will be thick.
- Spread evenly into the pan and bake for 15 minutes.
- Remove from oven and let cool for 10–15 minutes.
- Reduce oven temperature to 300°F (150°C).
2. Prepare the Cookie Monster Cheesecake Filling
- In a mixer, beat cream cheese, cornstarch, and granulated sugar until smooth.
- Add whipping cream, vanilla, and a few drops of blue gel coloring. Mix well, adding more blue as needed for that perfect Cookie Monster hue.
- Add eggs one at a time, mixing on low speed until fully combined.
- Gently fold in crushed Oreo cookies.
- Pour cheesecake batter over the cooled blondie base.
3. Bake the Cheesecake
- Bake at 300°F for 60–70 minutes. The center should be set but slightly jiggly.
- Turn off the oven and crack the door open. Let it cool in the oven for 15–30 minutes.
- Let the cheesecake come to room temperature, then refrigerate for at least 8 hours or overnight.
4. Make the Chocolate Ganache
- Microwave chocolate chips and cream in 30-second intervals until smooth.
- Stir well and let cool until thick but still spreadable.
5. Make the Chocolate Whipped Cream
- Beat all ingredients in a mixer on medium speed until stiff peaks form.
- Scoop into a piping bag fitted with a star tip.
6. Decorate!
- Once the cheesecake is fully chilled, spread ganache around the sides and top.
- Pipe chocolate whipped cream around the edges or across the top.
- Finish with mini chocolate chip cookies for a fun, playful finish.
Tips, Tricks, and Swaps
- No blue food coloring? You can leave it out or swap for another color theme—think pink for Valentine’s Day or green for a monster-themed party.
- Short on Oreos? Substitute with chocolate sandwich cookies or even chopped chocolate chunks.
- Make it gluten-free: Use a 1:1 gluten-free flour blend for the blondie base and gluten-free cookies for the cheesecake.
- No springform pan? Line a deep 9-inch round cake pan with parchment paper with an overhang for easy removal.
How to Store Leftovers
- Fridge: Store leftovers tightly wrapped or in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze slices individually wrapped in plastic wrap and foil. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
What to Serve With Cookie Monster Cheesecake
This rich and colorful dessert pairs beautifully with:
- Cold milk – Classic and complementary
- Hot coffee or espresso – Balances the sweetness
- A scoop of vanilla or cookies & cream ice cream – For extra indulgence
- Fresh berries – A tart contrast to the creamy, chocolatey richness
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! In fact, it’s even better when chilled overnight. Make it up to 2 days in advance and decorate right before serving.
What if I don’t have a piping bag?
You can use a zip-top plastic bag with the tip cut off. While it won’t give the same decorative flair, it works in a pinch!
Can I use store-bought cookie dough for the blondie base?
You can! While homemade gives the best texture and flavor, pre-made cookie dough is a great shortcut.
My cheesecake cracked—what did I do wrong?
Cracks can happen due to overmixing or sudden temperature changes. Cooling the cheesecake slowly in the oven with the door ajar helps prevent this. Don’t worry, the ganache and whipped cream will hide any imperfections!
Can I use another type of cookie instead of Oreos?
Definitely. Try chocolate chip cookies, peanut butter cookies, or your favorite sandwich cookie.
Final Thoughts
This Cookie Monster Cheesecake with Chocolate Chip Cookie Blondie base is the dessert dreams are made of. It’s a joyful, over-the-top treat that’s as fun to make as it is to eat. With bold color, rich flavor, and layers of cookie goodness, it’s bound to be a hit with anyone lucky enough to grab a slice.
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Happy baking, and don’t forget to save a slice for the Cookie Monster in your life! 🍪💙
