Molten Cookie Dough Cheesecake
Molten Cookie Dough Cheesecake
Ingredients
For the Edible Cookie Dough
- 2 cups all-purpose flour, heat-treated
- 1/2 cup vegan butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup dairy-free milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup dairy-free mini chocolate chips
For the Dairy-Free Cheesecake Batter
- 24 ounces dairy-free cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup dairy-free sour cream
- 1/4 cup dairy-free milk
- 1 tablespoon vanilla extract
- 1/2 cup dairy-free mini chocolate chips
For the Dairy-Free Chocolate Ganache
- 1 cup dairy-free chocolate chips
- 1/2 cup dairy-free heavy cream
For Assembly
- 1 parchment paper, as needed
- 1 cooking spray, as needed
Instructions
- 1
Heat treat the flour for the edible cookie dough: Spread the all-purpose flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave on high for 1 minute, stirring every 15 seconds, until it reaches 160°F (71°C). Let cool completely.
⏱️ 15 min•🌡️ 300
- 2
Prepare the edible cookie dough: In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy. Beat in the dairy-free milk and vanilla extract. Gradually add the heat-treated flour and salt, mixing until just combined. Stir in the dairy-free mini chocolate chips. Divide the cookie dough into three portions: 1/2 for the crust, 1/4 for the molten globs, and 1/4 for garnish. Chill the portions for 30 minutes.
⏱️ 20 min
- 3
Prepare the cheesecake batter: In a large bowl, beat the softened dairy-free cream cheese until smooth. Add the granulated sugar and cornstarch, beating until well combined and no lumps remain. Mix in the dairy-free sour cream, dairy-free milk, and vanilla extract until the batter is silky smooth. Gently fold in the dairy-free mini chocolate chips.
⏱️ 10 min
- 4
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in if using a water bath.
⏱️ 5 min•🌡️ 325
- 5
Form the crust: Take the largest portion of chilled edible cookie dough (1/2 of the total) and press it evenly into the bottom of the prepared springform pan. Use a spatula or the back of a spoon to create a thick, even layer.
⏱️ 5 min
- 6
Assemble the cheesecake: Pour about half of the cheesecake batter over the cookie dough crust, spreading it gently to cover the crust evenly.
⏱️ 2 min
- 7
Add molten cookie dough globs: Take the second portion of chilled edible cookie dough (1/4 of the total) and form small, irregular-shaped globs (about 1-inch in diameter). Place these globs evenly spaced on top of the cheesecake batter.
⏱️ 5 min
- 8
Pour the remaining cheesecake batter over the cookie dough globs, ensuring they are fully covered and the batter is evenly distributed. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min
- 9
Bake the cheesecake: Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
⏱️ 60 min•🌡️ 325
- 10
Cool and chill: Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight.
⏱️ 240 min - 11
Prepare the ganache: In a microwave-safe bowl, combine the dairy-free chocolate chips and dairy-free heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and glossy. Alternatively, heat the cream in a small saucepan until simmering, then pour over the chocolate chips and let sit for 5 minutes before stirring until smooth.
⏱️ 5 min
- 12
Apply ganache: Once the cheesecake is thoroughly chilled, remove it from the springform pan. Pour the slightly cooled ganache over the top of the cheesecake. Use an offset spatula to spread it evenly, allowing some to drip decoratively down the sides.
⏱️ 5 min
- 13
Garnish and serve: Take the remaining portion of edible cookie dough (1/4 of the total) and form small scoops or crumbles. Arrange these on top of the ganache-covered cheesecake. Sprinkle with extra dairy-free mini chocolate chips, if desired. Slice and serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Molten Cookie Dough Cheesecake
For the Edible Cookie Dough
- 2 cups all-purpose flour, heat-treated
- 1/2 cup vegan butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup dairy-free milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup dairy-free mini chocolate chips
For the Dairy-Free Cheesecake Batter
- 24 ounces dairy-free cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup dairy-free sour cream
- 1/4 cup dairy-free milk
- 1 tablespoon vanilla extract
- 1/2 cup dairy-free mini chocolate chips
For the Dairy-Free Chocolate Ganache
- 1 cup dairy-free chocolate chips
- 1/2 cup dairy-free heavy cream
For Assembly
- 1 parchment paper, as needed
- 1 cooking spray, as needed
Instructions
- 1
Heat treat the flour for the edible cookie dough: Spread the all-purpose flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave on high for 1 minute, stirring every 15 seconds, until it reaches 160°F (71°C). Let cool completely.
⏱️ 15 min•🌡️ 300 - 2
Prepare the edible cookie dough: In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy. Beat in the dairy-free milk and vanilla extract. Gradually add the heat-treated flour and salt, mixing until just combined. Stir in the dairy-free mini chocolate chips. Divide the cookie dough into three portions: 1/2 for the crust, 1/4 for the molten globs, and 1/4 for garnish. Chill the portions for 30 minutes.
⏱️ 20 min - 3
Prepare the cheesecake batter: In a large bowl, beat the softened dairy-free cream cheese until smooth. Add the granulated sugar and cornstarch, beating until well combined and no lumps remain. Mix in the dairy-free sour cream, dairy-free milk, and vanilla extract until the batter is silky smooth. Gently fold in the dairy-free mini chocolate chips.
⏱️ 10 min - 4
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in if using a water bath.
⏱️ 5 min•🌡️ 325 - 5
Form the crust: Take the largest portion of chilled edible cookie dough (1/2 of the total) and press it evenly into the bottom of the prepared springform pan. Use a spatula or the back of a spoon to create a thick, even layer.
⏱️ 5 min - 6
Assemble the cheesecake: Pour about half of the cheesecake batter over the cookie dough crust, spreading it gently to cover the crust evenly.
⏱️ 2 min - 7
Add molten cookie dough globs: Take the second portion of chilled edible cookie dough (1/4 of the total) and form small, irregular-shaped globs (about 1-inch in diameter). Place these globs evenly spaced on top of the cheesecake batter.
⏱️ 5 min - 8
Pour the remaining cheesecake batter over the cookie dough globs, ensuring they are fully covered and the batter is evenly distributed. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min - 9
Bake the cheesecake: Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
⏱️ 60 min•🌡️ 325 - 10
Cool and chill: Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight.
⏱️ 240 min - 11
Prepare the ganache: In a microwave-safe bowl, combine the dairy-free chocolate chips and dairy-free heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and glossy. Alternatively, heat the cream in a small saucepan until simmering, then pour over the chocolate chips and let sit for 5 minutes before stirring until smooth.
⏱️ 5 min - 12
Apply ganache: Once the cheesecake is thoroughly chilled, remove it from the springform pan. Pour the slightly cooled ganache over the top of the cheesecake. Use an offset spatula to spread it evenly, allowing some to drip decoratively down the sides.
⏱️ 5 min - 13
Garnish and serve: Take the remaining portion of edible cookie dough (1/4 of the total) and form small scoops or crumbles. Arrange these on top of the ganache-covered cheesecake. Sprinkle with extra dairy-free mini chocolate chips, if desired. Slice and serve chilled.
⏱️ 5 min