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Cookie Monster Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 25 reviews
  • Author: admin
  • 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

Scale

Chocolate Chip Cookie Blondie

  • 4 oz (½ cup) unsalted butter
  • ½ tsp salt
  • 2.6 oz (â…“ cup) brown sugar, tightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 4.4 oz (1 cup) all-purpose flour (spoon and level)
  • 4 oz (â…” 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

  1. 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.
  2. 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.
  3. Mix wet ingredients: Once the butter mixture is cooled, whisk in the egg and vanilla extract until the batter is smooth and homogeneous.
  4. 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.
  5. 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.
  6. Prepare the cheesecake mixture: While the blondie base cools, beat the cream cheese, cornflour, and granulated sugar together until smooth and creamy.
  7. 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.
  8. 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.
  9. Assemble the cheesecake: Pour the cheesecake batter over the slightly cooled blondie base in the springform pan.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Add cookies for decoration: Decorate the ganache-covered cheesecake with whole and crushed mini chocolate chip cookies for added texture and a fun appearance.
  16. 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.

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Find it online: https://easycookingvibes.com/cookie-monster-cheesecake-recipe/