By This Cookie Monster Cheesecake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Cookie Monster Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cookie Monster Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
2 cups crushed chocolate chip cookies
¼ cup melted butter
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup heavy cream
3 large eggs
1 tsp vanilla extract
Blue food coloring
1 cup mini chocolate chip cookies, roughly chopped
1 cup crushed Oreos
For the Topping:
½ cup whipped cream
Mini chocolate chip cookies and Oreo pieces
PREPARATION STEPS
Preheat oven to 325°F (160°C). Mix crushed chocolate chip cookies and melted butter. Press into a 9-inch springform pan. Chill for 10 mins.
Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by heavy cream, vanilla, and blue food coloring until evenly mixed.
Fold in chopped chocolate chip cookies and crushed Oreos.
Pour filling over the crust and smooth the top. Bake for 55-65 mins until the center is slightly jiggly. Cool and refrigerate for at least 4 hours.
Top with whipped cream, mini cookies, and Oreo pieces before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
