If you have a sweet tooth and a love for playful desserts, then you are going to adore the Cookie Monster Cheesecake Recipe. This fun and indulgent treat perfectly combines a rich chocolate chip cookie blondie base with a luscious, creamy blue cookies and cream cheesecake layer, all topped off with a glossy chocolate ganache and a mound of crunchy cookies. It’s not just a dessert; it’s a celebration on a plate that brings together textures, flavors, and that unmistakable nostalgic charm. Whether you’re looking to wow guests or treat yourself, the Cookie Monster Cheesecake Recipe will quickly become a favorite in your baking repertoire.
Ingredients You’ll Need
Gathering ingredients for the Cookie Monster Cheesecake Recipe is a breeze because each one plays an essential role in creating that perfect balance of flavor, texture, and vibrant color. From the buttery blondie base to the creamy cheesecake and the chocolatey ganache, these ingredients are simple yet crucial to crafting this showstopping dessert.
- Unsalted butter (4 oz / ½ cup): Brings richness and moisture to the blondie base for a tender crumb.
- Salt (½ tsp plus a pinch for cheesecake and ganache): Enhances sweetness and balances flavors beautifully.
- Brown sugar (2.6 oz / ⅓ cup, tightly packed): Adds a deep caramel note and moisture to the blondie.
- Eggs (4 total): Bind ingredients together and provide structure at different layers.
- Vanilla extract (2 tsp): Infuses warmth and enhances overall flavor depth.
- All-purpose flour (4.4 oz / 1 cup): Gives the blondie its bulk and chewiness, leveled and spooned for accuracy.
- Semisweet mini chocolate chips (4 oz / ⅔ cup in blondie, 6 oz / 1 cup for ganache): Offer melty pockets of chocolate joy throughout the dessert.
- Cream cheese (16 oz / 2 packets): The star ingredient of the cheesecake layer that provides creamy tanginess.
- Cornflour (2 tsp): Ensures the cheesecake sets up perfectly without cracking.
- Granulated sugar (3.5 oz / ½ cup): Sweetens the cheesecake while balancing the tang.
- Whipping cream (1 cup divided into ½ cup for cheesecake, ½ cup for ganache): Adds smoothness and silkiness in both cheesecake batter and ganache.
- Blue gel food coloring: Gives the cheesecake its playful “Cookie Monster” blue hue.
- Oreo cookies (15, crushed): Speckle the cheesecake with crunchy cookie bites that make every forkful exciting.
- Mini chocolate chip cookies (whole and crushed): Used for decorative flair and added texture on top of the finished cheesecake.
How to Make Cookie Monster Cheesecake Recipe
Step 1: Prepare the Chocolate Chip Cookie Blondie Base
Start by preheating your oven to 350°F (180°C), then grease an 8-inch (20 cm) springform pan, line the bottom with parchment paper, and dust the sides with flour to ensure your blondie doesn’t stick. Melt the butter, salt, and brown sugar together gently in the microwave, stirring every 30 seconds until smooth, and set it aside to cool slightly. Once it’s not hot to the touch, whisk in the egg and vanilla extract to create a silky batter. Add half the flour and fold it in carefully, then fold in the remaining flour and mini chocolate chips. Spread this glorious mixture evenly into the pan and bake for 15 minutes. Allow it to cool for 10–15 minutes before proceeding, then reduce the oven temperature to 300°F (150°C) to prepare for the cheesecake layer.
Step 2: Whip Up the Cookies and Cream Cheesecake Layer
While your blondie base cools, the cheesecake magic begins. Beat the cream cheese, cornflour, and sugar until creamy and smooth. Add a pinch of salt, whipping cream, blue gel food coloring, and vanilla extract, mixing on medium speed until you’ve reached that perfect Cookie Monster blue shade (feel free to add a little more blue to get it just right). Next, add the eggs one at a time, gently folding them in to keep the batter light. Finally, fold in the crushed Oreo cookies carefully to keep those chocolate cookie chunks intact.
Step 3: Combine and Bake in a Water Bath
Pour the blue cheesecake mixture over the slightly cooled blondie base, spreading it evenly. To prevent cracks and ensure gentle baking, double wrap your springform pan in foil and place it inside a larger baking tray. Pour hot water into the tray so it comes halfway up the sides of your pan, creating a water bath. Bake at 300°F (150°C) for 60–70 minutes until the center jiggles slightly but the edges are set. After baking, turn off the oven and let the cheesecake cool inside with the door ajar for 15–30 minutes before removing from the water bath.
Step 4: Chill Thoroughly
Once out of the oven, let your masterpiece cool completely at room temperature for up to 4 hours. Then, refrigerate it for at least 8 hours or, even better, overnight. This chilling step is critical as it allows those flavors to meld beautifully and the texture to firm just right.
Step 5: Prepare the Chocolate Ganache and Decorate
For the final flourish, make a luscious ganache by heating chocolate chips, whipping cream, and a pinch of salt in 30-second intervals, stirring until glossy and smooth. Chill the ganache until it thickens enough to spread without dripping. Then, spread it generously over the top and sides of your cheesecake—don’t worry about making it perfectly smooth; rustic charm suits this dessert well. Sprinkle whole and crushed mini chocolate chip cookies on top for that iconic Cookie Monster finish.
How to Serve Cookie Monster Cheesecake Recipe
Garnishes
For added delight, decorate your Cookie Monster Cheesecake Recipe with extra mini chocolate chip cookies—both whole and crushed—right before serving. A light dusting of cocoa powder or a drizzle of extra ganache can also elevate its look and flavor, making each slice a feast for the eyes and taste buds alike.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like raspberries or strawberries, which provide a tart contrast to the rich sweetness. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream can also complement the creamy texture, creating a well-rounded dessert experience.
Creative Ways to Present
For celebrations, serve your Cookie Monster Cheesecake Recipe on a decorative cake stand surrounded by colorful sprinkles or cookie crumbs to match its playful vibe. Try individual portions in clear dessert cups layered with extra cookie pieces and ganache for a party-friendly twist that keeps everyone smiling and wanting more.
Make Ahead and Storage
Storing Leftovers
Once assembled and decorated, store your cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 4 days—just make sure to bring it to room temperature for 15-20 minutes before serving to get the best texture.
Freezing
The Cookie Monster Cheesecake Recipe also freezes well. Wrap it tightly in a double layer of plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best flavor and texture preservation.
Reheating
This cheesecake is best served chilled or at room temperature, so avoid reheating. If it’s been frozen, just allow it to thaw properly as mentioned above and serve without warming to maintain that perfect creamy consistency.
FAQs
Can I use a regular oven-safe pan instead of a springform pan?
While a springform pan makes removing this cheesecake easier, you can use a regular oven-safe pan lined with parchment paper. Just prepare for a bit more careful handling when transferring slices.
What if I don’t have blue gel food coloring?
You can use regular liquid food coloring, but gel tends to produce a more vibrant, intense blue with less product, so start sparingly and increase as needed.
Can I substitute the crushed Oreo cookies with another type of cookie?
Absolutely! Any crunchy sandwich cookie or cookie with chocolate will add texture and complement the flavor, though Oreos are classic for the iconic look and taste.
Is it necessary to bake the cheesecake in a water bath?
Baking in a water bath helps prevent cracking and keeps the cheesecake silky and smooth, which is especially important for a multi-layered dessert like this one.
How do I prevent my ganache from becoming too runny?
Chill the ganache in the refrigerator until it thickens to a spreadable consistency before applying. If it’s too runny, simply refrigerate a bit longer and stir occasionally.
Final Thoughts
Giving the Cookie Monster Cheesecake Recipe a try is like inviting a burst of joy and indulgence to your dessert table. Its charming blue hue, rich layers, and irresistible crunch make it a standout treat that impresses both kids and adults alike. So roll up your sleeves, gather those ingredients, and get ready to bake a dessert that’s as fun to make as it is delicious to eat. You’ll be stocking up on compliments in no time!
Print
Cookie Monster Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 10 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cookie Monster Cheesecake is a playful and indulgent dessert combining a rich chocolate chip cookie blondie base topped with a creamy, vibrant blue cookies and cream cheesecake layer. Finished with luscious chocolate ganache and decorated with an assortment of mini chocolate chip cookies, this treat is perfect for special occasions or any time you want a fun and flavorful dessert.
Ingredients
Chocolate Chip Cookie Blondie
- 4 oz (½ cup) unsalted butter
- ½ tsp salt
- 2.6 oz (⅓ cup) brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- 4.4 oz (1 cup) all-purpose flour (spoon and level)
- 4 oz (⅔ cup) semisweet mini chocolate chips
Cookies and Cream Cheesecake
- 16 oz (2 packets) cream cheese
- 2 tsp cornflour (cornstarch)
- 3.5 oz (½ cup) granulated sugar
- Pinch of salt
- ½ cup (118 ml) whipping cream
- Blue gel food coloring
- 1 tsp vanilla extract
- 3 eggs
- 15 Oreo cookies, crushed into small pieces
Chocolate Ganache and Decoration
- 6 oz (1 cup) semisweet chocolate chips
- ½ cup (118 ml) whipping cream
- Pinch of salt
- Mini chocolate chip cookies (whole and crushed)
Instructions
- Prepare the blondie base: Preheat your oven to 350°F (180°C). Grease an 8-inch (20 cm) springform pan, line the bottom with parchment paper, and dust the sides with flour to prevent sticking.
- Melt butter mixture: In a heatproof bowl, melt the butter, salt, and brown sugar in the microwave using 30-second intervals, stirring after each, until fully melted and combined. Allow it to cool slightly.
- Mix wet ingredients: Once the butter mixture is cooled, whisk in the egg and vanilla extract until the batter is smooth and homogeneous.
- Add flour and chocolate chips: Fold in half of the all-purpose flour carefully, then fold in the remaining flour along with the semisweet mini chocolate chips, mixing to combine without overworking the batter.
- Bake the blondie base: Spread the blondie batter evenly into the prepared pan and bake for 15 minutes. Remove from oven and let it cool for 10-15 minutes. Meanwhile, lower the oven temperature to 300°F (150°C) for baking the cheesecake layer.
- Prepare the cheesecake mixture: While the blondie base cools, beat the cream cheese, cornflour, and granulated sugar together until smooth and creamy.
- Add flavor and color: Mix in a pinch of salt, whipping cream, blue gel food coloring (adding more to achieve the desired Cookie Monster shade), and vanilla extract on medium speed until evenly combined.
- Incorporate eggs and Oreos: Add the eggs one at a time, mixing gently on low speed or by hand to avoid overmixing. Then fold in the crushed Oreo cookies carefully.
- Assemble the cheesecake: Pour the cheesecake batter over the slightly cooled blondie base in the springform pan.
- Prepare a water bath and bake: Double wrap the springform pan with foil to prevent water seepage, place it in a larger baking tray, and fill the tray with hot water halfway up the sides of the pan.
- Bake the cheesecake: Bake for 60-70 minutes at 300°F (150°C) until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let it cool inside with the door ajar for 15-30 minutes to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and water bath, let it cool to room temperature for up to 4 hours, then refrigerate for at least 8 hours or overnight for full set and flavor development.
- Make the chocolate ganache: Place chocolate chips, whipping cream, and a pinch of salt in a heatproof bowl. Microwave in 30-second increments, stirring between each, until smooth and glossy. Allow the ganache to cool until thickened to a spreadable consistency, refrigerating if needed.
- Decorate the cheesecake: Once chilled, spread the ganache evenly over the top and sides of the cheesecake. It doesn’t need to be perfectly smooth as it will be adorned with cookies.
- Add cookies for decoration: Decorate the ganache-covered cheesecake with whole and crushed mini chocolate chip cookies for added texture and a fun appearance.
- Serve: Slice into 8 servings and enjoy this vibrant, indulgent Cookie Monster Cheesecake!
Notes
- Make sure to cool the blondie layer before pouring the cheesecake batter to avoid mixing layers or cooking the cheesecake unevenly.
- Using blue gel food coloring will provide a more intense color without altering the cheesecake consistency.
- Double wrapping the pan with foil is essential to prevent water from the bain-marie from leaking into the cheesecake batter.
- Use room temperature ingredients—especially cream cheese and eggs—for a smoother batter and to prevent lumps.
- The water bath baking helps the cheesecake cook evenly and prevents cracking.
- Allow the ganache to cool enough to avoid melting the cheesecake topping when spreading.
