Description
Cookie Monster Cheesecake is a delightful and visually fun dessert featuring a vibrant blue cream cheese filling studded with chunks of chocolate chip and chocolate sandwich cookies, all nestled on a rich chocolate cookie crust. Perfect for parties or a playful treat, this recipe combines the creamy indulgence of cheesecake with the nostalgic crunch of cookies for a unique and kid-friendly dessert.
Ingredients
Scale
For the crust:
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons melted butter
For the filling:
- 3 (8-ounce) blocks cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Blue gel food coloring, a few drops
- 1/2 cup chopped chocolate chip cookies
- 1/2 cup chopped chocolate sandwich cookies
For the topping:
- 1 cup whipped cream or whipped topping
- Mini chocolate chip cookies
- Mini chocolate sandwich cookies
- Additional crushed cookies for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the crust: Using a food processor, pulse chocolate sandwich cookies into fine crumbs. Combine the crumbs with melted butter until the mixture is evenly moistened. Press this mixture firmly onto the bottom and slightly up the sides of the pan to form the crust. Bake for 8 minutes, then remove and let cool completely.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition to incorporate without overbeating. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
- Add color and cookies: Add a few drops of blue gel food coloring to achieve the iconic Cookie Monster blue. Gently fold in the chopped chocolate chip cookies and chopped chocolate sandwich cookies, distributing them evenly throughout the filling.
- Assemble and bake: Pour the filling mixture over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set but still slightly jiggly to the touch.
- Cool the cheesecake: Turn off the oven and crack the door open; let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set.
- Add topping and serve: Before serving, spread whipped cream or whipped topping over the cheesecake. Decorate with mini chocolate chip cookies, mini chocolate sandwich cookies, and sprinkle additional crushed cookies on top to create the fun and iconic Cookie Monster appearance.
Notes
- Use gel food coloring to maintain the cheesecake’s texture without thinning the batter while achieving vibrant blue color.
- This recipe can be adapted to make mini cheesecakes using a muffin tin; reduce baking time to approximately 20–22 minutes accordingly.
- Ensure cream cheese is softened properly to avoid lumps in the filling.
- Allow the cheesecake to cool gradually for best texture and to minimize cracking.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32g
- Sodium: 360mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
