Chocolate Chip Cookie Dough Cheesecake

Serve chilled for best texture. Allow it to sit at room temp for 10–15 minutes before slicing for clean cuts.

Store leftovers in the fridge, covered, for up to 5 days.

Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge.

Variations
Add chopped nuts to the cookie dough for a crunch.

Swirl chocolate syrup over the top before serving.

Use chocolate cookie crust instead of graham cracker for extra indulgence.

FAQ
Q: Can I eat the cookie dough raw?
A: Yes, this dough contains no eggs, so it’s safe to eat even if it’s underbaked.

Q: Can I use store-bought cookie dough?
A: You can, but homemade gives you full control over texture and sweetness.

Q: What if I don’t have sour cream?
A: Greek yogurt is a good substitute for sour cream in the cheesecake filling.