This Instant Pot Chocolate Chip Cookie Dough Cheesecake is everything I hold near and dear wrapped up in one incredible dessert. Cheesecake with a chocolate chip cookie dough crust, sweet cream cheese filling with chocolate chips and topped with ganache.
Originally posted March 2019, updated May 2024
As a fan of the Cheesecake Factory, I have eaten a lot of cheesecake. But this one - it is possibly the best cheesecake I've ever had the pleasure of making or eating! It's simple and delicious and impressive! You'll want to be whipping up this recipe again and again!
Instant Pot Chocolate Chip Cookie Dough Cheesecake
Years ago I made a traditional Chocolate Chip Cookie Dough Cheesecake and shared it here on my other blog. That was an amazing cheesecake and to this day, it's a favorite!
So when I was considering new recipes for my Instant Pot, I knew I'd love to have a version of that cheesecake with chocolate chip cookies. This recipe is not exactly like that recipe - I'd like to consider it a new and improved version! I
The crust is made from cookie dough. Yes, the premade kind you buy in a tube. And it couldn't be more perfect. I could seriously eat the entire cheesecake all by myself.
Chocolate Chip Cookie Crust Cheesecake
This Easy Chocolate Chip Cookie Dough Cheesecake batter is almost identical to my basic cheesecake recipe here, except I mixed mini chocolate chips into the batter. I absolutely love getting the added texture of those tiny chocolate chips throughout the cheesecake! I swear this Instant Pot Choccolate Chip Cookie Dough Cheesecake is like a little slice of heaven.
You could even call it a Cookie Dough Crust Cheesecake - that's how good this cheesecake is with the cookie dough crust!
Love chocolate - you might also have a peek at this Instant Pot Chocolate Cheesecake.
Ingredients
Crust:
- Nonstick cooking spray
- Premade chocolate chip cookie dough (you will only need about 10 ounces)
Cheesecake Filling:
- Cream cheese, softened to room temperature. Be sure to use full-fat cream cheese
- Granulated sugar
- Sour cream
- Vanilla extract
- Eggs, at room temperature
- Mini chocolate chips
Ganache and Toppings:
- ¼ cup heavy whipping cream
- ½ cup mini chocolate chips
- *If you have leftover cookie dough from the crust, you can bake it into cookies and use them for garnish!!
- Mini chocolate chip cookies*, mini chocolate chips and/or whipped cream for topping (optional)
How to Make a Chocolate Chip Cookie Dough Cheesecake
Before you begin, please make sure that all cold ingredients are warmed to room temperature including the cream cheese, sour cream, and eggs.
How to Make the Cookie Crust
First, we're going to make a crust. This is the easiest thing in the world.
- Prepare a 7-inch cheesecake pan with a circle of parchment paper or wax paper on the bottom and spray the sides of the pan with nonstick spray.
- Press chunks of chocolate chip cookie dough into the bottom of the pan to make the crust. Make sure you make the layer of chocolate chip cookie dough even in the bottom of the greased springform pan. You can use the bottom of a glass or the bottom of a measuring cup to help with this. If you want a crispy crust, bake it for 8-10 minutes at 350°F. Set aside the unbaked or baked crust.
Note: You probably won't need the whole roll of cookie dough, so you can thank me later when you're snacking on that cookie dough ? And if you are one of those people who like crunchy cookies, follow the steps for baking the crust. This will help give it more of a crispy-ness. If you are like me and the doughy-er the better, then follow the directions without baking and you will be golden! unless you want to bake it as mentioned above.
How to Make the Creamy Cheesecake Filling
Next, mix up the filling. The secret to the filling is having the cream cheese at room temperature and mixing it until there are NO lumps. This could take several minutes of mixing with a hand mixer, but you want to make sure it's super creamy and smooth!
- Using an electric mixer or a hand mixer and a large bowl, cream the cream cheese until light and fluffy, make sure there are no lumps, this should take 5-7 minutes to get the cream cheese mixture perfectly smooth.
- Once there are no lumps remaining, add in the granulated sugar, sour cream and vanilla and mix until combined.
- Add the eggs and prick the yolks, Gently fold this mixture over and over with a rubber spatula until the eggs are well incorporated. I do not recommend using an electric mixer for this step.
- Fold in the mini chocolate chips.
- Pour the cheesecake batter over the cookie dough crust.
- Tap the cheesecake on the counter a few times to bring any air bubbles to the surface.
- Completely wrap and cover the pan with aluminum foil.
- Prepare your pressure cooker by placing the trivet inside along with 1 cup of water. This creates the same environment as baking in an oven with a water bath which means you end up with a creamy, perfect cheesecake!
- Add the cheesecake on top of the trivet carefully and place the lid on sealing.
- Using the manual button, cook on high pressure for 45 minutes. Allow it to natural release.
- Once you can open the pot, remove the cheesecake carefully, and remove the foil wrapping. Let the cheesecake cool completely on a wire rack then move to the fridge for at least 6 hours to overnight.
- After the chocolate chip cookie cheesecake has set, run a butter knife around the outside edges to loosen the cheesecake, then remove the outer ring of the pan and add a ganache topping.
As you can see below the center of the cheesecake cracked. While this might bother me if I were taking it to a party, we were just having it at home.
Also, it will be covered in chocolate ganache so the crack won't matter. It will still be a delicious cheesecake with luxuriously creamy filling.
How to Make Ganache
- Last, to make chocolate ganache, warm the cream in the microwave for about 30 seconds or until steaming. Pour the hot cream over the ½ cup chocolate chips and let it sit for 3-4 minute until you get melted chocolate. As soon as the chocolate is melty, whisk until completely smooth (I use a fork for such a small amount).
- Spread over the top of the cheesecake and top with whipped cream and/or chocolate chip cookies.
- Enjoy this delicious dessert! This is the best cookie dough cheesecake!!
Pro Tips
- Make sure to use room temperature ingredients. This makes for much easier mixing and a very creamy filling. This is true for any Instant Pot Cheesecake recipe.
- If you have leftover cookie dough from the crust, you can bake it into cookies and use them for garnish! Or snacking. Or eating raw. No judgment here.
Serving Suggestions
You can use several things as toppings or garnish for this cookie dough cheesecake recipe. Here are my suggestions:
- Top with whole chocolate chip cookies or broken up cookie pieces.
- Mix up some heavy cream into fresh whipped cream and use that for topping.
- Spinkle more mini chips on top.
More Instant Pot Cheesecakes
Because I am a cheesecake lover, my list of cheesecake recipes is a mile long...
- Instant Pot Triple Chocolate Cheesecake (perfect for chocolate lovers!)
- Instant Pot Banana Pudding Cheesecake
- Red White and Blueberry Instant Pot Cheesecake
- Instant Pot Funfetti Cheesecake
- Instant Pot Cranberry Orange Cheesecake
- Instant Pot OREO Cheesecake
- Instant Pot Chocolate Covered Strawberry Cheesecake
- Instant Pot Eggnog Cheesecake with Gingersnap Crust
- Instant Pot Peppermint Cheesecake with OREO Crust
- Instant Pot Sweet Potato Cheesecake
- Instant Pot Praline Cheesecake
- Instant Pot Pecan Pie Cheesecake
Happy Baking!
Recipe
Instant Pot Chocolate Chip Cookie Dough Cheesecake
- Total Time: 8 hours 45 minutes
- Yield: 6 1x
Description
This Instant Pot Chocolate Chip Cookie Dough Cheesecake is everything … wrapped up in one incredible dessert. It is possibly the the best cheesecake I’ve ever had the pleasure of making 0r eating! It’s simple and delicious and impressive! You’ll want to be whipping up this recipe again and again!
Ingredients
For the Cheesecake:
1 small package chocolate chip cookie dough (you will only need about 10 ounces)
2 packages cream cheese, softened to room temperature
½ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
2 eggs, at room temperature
½ cup mini chocolate chips
Mini chocolate chip cookies, mini chocolate chips and/or whipped cream for topping (optional)
For the ganache topping:
¼ cup heavy whipping cream
½ cup mini chocolate chips
Instructions
- Before you begin, please make sure that all cold ingredients are warmed to room temperature including the cream cheese, sour cream, and eggs.
- Prepare a 7” springform pan with a circle of parchment or wax paper on the bottom and spray the inside of the pan with nonstick spray.
- Take 10 ounces of cookie dough and press into the bottom of the pan evently to make the crust. If you want a crispy crust, bake it for 8-10 minutes at 350°F. Set aside the unbaked or baked crust.
- Using an electric mixer, cream the cream cheese until light and fluffy, make sure there are no lumps, this should take 5-7 minutes.
- Once there are no lumps remaining, add in the granulated sugar, sour cream and vanilla and mix until combined.
- Add the eggs and prick the yolks, Gently fold this mixture over and over until the eggs are well incorporated. I do not recommend using an electric mixer for this step.
- Fold in the mini chocolate chips.
- Pour the cheesecake batter over the cookie dough crust. Completely wrap and cover the pan with aluminum foil.
- Prepare your Instant Pot by placing the trivet inside along with 1 cup of water.
- Add the cheesecake on top of the trivet carefully and place the lid on sealing.
- Using the manual button, cook on high pressure for 45 minutes. Allow to naturally release.
- Once you can open the pot, remove the cheesecake carefully, and remove the foil wrapping. Allow to cool completely on a wire rack. Once cool, move to the fridge for at least 6 hours to overnight.
- Once the cheesecake has set, you can remove the outer ring of the pan and add a ganache topping.
- To make ganache, warm the cream in the microwave for about 30 seconds or until steaming. Pour the hot cream over the ½ cup chocolate chips and let it sit for 3-4 minutes. Then whisk until completely smooth (I use a fork for such a small amount).
- Spread over the top of the cheesecake and top with whipped cream and/or chocolate chip cookies.
- Enjoy!
- Prep Time: 8 hours
- Cook Time: 45
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
DID YOU ENJOY THIS RECIPE?? CHECK OUT SOME OF MY OTHER INSTANT POT GOODIES!
Erin
I followed this recipe to a “T” and when I took it out of the instant pot and I wrapped it. The middle was clearly not done.
Did I do something wrong?
I ended up putting it in the oven for 10-15 mins at 350° after I put it back in the instant pot for another 10 minutes at high pressure with a quick release
Millie
I followed the recipe to a “T” as well mine was super runny in the middle. So I tired to do 15 more minutes in the instant pot but not enough. Putting it in the oven now at 359 for a little. What did we do wrong???
Teresa
If cooked in oven what temperature and how long would it need to cook
Jess
Can I bake this in an oven instead?
Rose
I don't have the conversion for that yet but I do have a similar recipe for the oven on my other blog here: https://rosebakes.com/chocolate-chip-cookie-dough-cheesecake-recipe/
lil
Looks delicious. Before I try it, how much is in one "package cream cheese"? Is it whipped or the standard cream cheese?
Rose
8 oz.
Victoria
Someone posted this recipe on reddit and I immediately had to go out and make it. It turned out fantastic; I will definitely make it again!
Rose
Yay! Thank you!!
Sara
Have you ever put chunks of cookie dough in the cheese cake before you put it in the instant pot?
Dawn
I followed the recipe and not even close to done. I had to finish it in the oven. Does anyone know what could have gone wrong.
Megan
I have made this recipe a few times now and everyone always loves it! I am wondering if it would be possible to make them individual 8oz jars? How long do you think they would need in the instant pot?
TAMMY LIKOVETZ
This recipe came out perfect. I followed exactly. It is now my go to recipe for a base cheesecake and I mix up the flavors. Perfect every single time!
Marla
I’ve made this twice now and both times I followed the recipe exactly, and both times it came out too wobbly. I had to finish it at 325 for 10 mins in a regular oven. Still delicious though!
Mindy
Very tasty recipe! I took the comments advice in mind when I made it and the center was still not set fully but it was pretty close! I added an extra 10 min so that wasn't enough. My advice for the recipe would be
*add 20 min to the cook time
*don't skip the step with baking the crust, you're removing extra moisture with this step which is good for this recipe
*don't skip the step with mixing the cream cheese, I let mine for for like 6-7 min on the stand mixer
*let the instapot naturally depressurize for an hour. (I figure a trick to getting baked cheesecakes to come out without cracks is to leave them in the oven with it turned off for an hour so I would be the same concept here)
**this one's unnecessary but I subbed 1/4 of the white sugar for brown sugar, so it would have that cookie batter taste to it