Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits for a different twist)
- 6 tablespoons unsalted butter, melted
- 1 cup all-purpose flour (heat-treated for safe eating in cookie dough)
- ½ cup unsalted butter, softened (for cookie dough)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup mini chocolate chips
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Substitution tips: If you want a gluten-free crust, try almond flour mixed with a bit of coconut oil instead of graham crackers. For a dairy-free option, use vegan butter and cream cheese alternatives that whip well. And if mini chocolate chips aren’t your favorite, chopped nuts or dried fruit can add a lovely texture change.
Instructions
- Start by preparing the edible cookie dough: In a small bowl, heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes. Let it cool completely. This step ensures the dough is safe to eat raw—Mama Lou was always careful about this when she made cookie dough for us kids.
- In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 3 minutes. Stir in the cooled flour, vanilla extract, salt, and mini chocolate chips. Set the cookie dough aside.
- For the crust, combine graham cracker crumbs and melted butter in a bowl until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. I like to use the bottom of a glass to press it down—Mama Lou’s little trick for a sturdy crust.
- Chill the crust in the refrigerator while you prepare the cheesecake filling.
- In a large bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add powdered sugar and vanilla extract, beating until well combined.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. This lightness is what makes the cheesecake feel so dreamy.
- Fold about two-thirds of the cookie dough into the cheesecake filling, saving the rest for topping.
- Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula. Sprinkle the remaining cookie dough over the top.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly. Patience is key here—Ouma and I learned early that waiting made all the difference in texture.
- When ready to serve, carefully remove the sides of the springform pan. For an extra touch of love, garnish with additional mini chocolate chips or a drizzle of chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
