Why You’ll Love Cookie Monster Cheesecake Recipe

This dessert brings together the best of all dessert worlds—chewy blondies, creamy cheesecake, and rich chocolate ganache. The playful blue hue and cookies-and-cream flavor make it a hit for birthdays, parties, or any time you want to serve something unique and memorable. It’s also a great make-ahead dessert that’s easy to portion and serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Chip Cookie Blondie:

unsalted butter
brown sugar
salt
egg
vanilla extract
all-purpose flour
semisweet mini chocolate chips

For the Cookies and Cream Cheesecake:

cream cheese
granulated sugar
cornflour (cornstarch)
salt
whipping cream
blue gel food coloring
vanilla extract
eggs
regular Oreo cookies

For the Chocolate Ganache:

semisweet chocolate chips
whipping cream
salt

Directions

Make the Blondie Base:
Preheat your oven to 350°F (180°C). Butter and line an 8-inch springform pan. Melt the butter, sugar, and salt in a saucepan, then let it cool slightly. Mix in the egg and vanilla, followed by the flour and chocolate chips. Spread the batter in the pan and bake for 15 minutes. Cool completely.
Prepare the Cheesecake Layer:
Reduce the oven temperature to 300°F (150°C). Beat the cream cheese, sugar, cornflour, and salt until smooth. Add the whipping cream, blue gel food coloring, and vanilla. Beat in the eggs one at a time, then fold in the crushed Oreos.
Bake the Cheesecake:
Pour the cheesecake batter over the cooled blondie base. Wrap the springform pan in foil to prevent leaks and place it in a larger pan filled with hot water (water bath). Bake for 60–70 minutes, until the center is set but slightly jiggly.
Cool the Cheesecake:
Turn off the oven and leave the cheesecake inside with the door slightly open for 15–30 minutes. Then cool it completely at room temperature before refrigerating overnight.
Make the Ganache:
Microwave the chocolate chips and cream together in 30-second intervals, stirring until smooth. Let it cool slightly, then spread over the chilled cheesecake.
Decorate:
Finish by adding mini chocolate chip cookies on top for that fun Cookie Monster vibe.

Servings and timing

This recipe yields approximately 10–12 servings.
Prep time: 30 minutes (plus chilling overnight)
Cook time: 1 hour 15 minutes
Total time: About 1 hour 45 minutes plus chilling

Variations

Swap the blue food coloring for another fun color to suit a different theme.
Use golden Oreos for a twist on the flavor and look.
Add crushed cookies to the ganache topping for extra crunch.
Replace the mini cookies on top with cookie crumbs or edible eyes for a Cookie Monster-themed party.
Use dark chocolate chips for a richer flavor in the blondie base or ganache.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days.
For longer storage, freeze individual slices tightly wrapped for up to 2 months. Thaw in the fridge overnight before serving.
This cheesecake is best served chilled; no reheating is necessary.

FAQs

How do I prevent my cheesecake from cracking?

Use a water bath and don’t overmix the batter. Let it cool gradually in the oven to prevent sudden temperature changes.

Can I make this without food coloring?

Yes, the blue food coloring is optional. You’ll still get a delicious cookies-and-cream flavor without it.

Can I use store-bought cookie dough for the base?

Yes, but homemade blondie gives the best texture and flavor for this recipe.

What’s the best way to crush the Oreos?

Place them in a zip-top bag and use a rolling pin to crush them roughly. You want chunks, not fine crumbs.

Can I make this ahead of time?

Yes, this cheesecake is perfect for making a day or two in advance. The flavors improve as it chills.

Why use cornstarch in the cheesecake?

Cornstarch helps to stabilize the cheesecake and gives it a creamier texture.

How do I know when the cheesecake is done?

The edges should be set and the center should have a slight jiggle. It will firm up more as it cools.

Can I skip the ganache?

Yes, but the ganache adds a rich chocolatey layer that balances the sweet and creamy cheesecake.

Can I use low-fat cream cheese?

It’s best to use full-fat cream cheese for the creamiest, richest texture.

What kind of pan should I use?

An 8-inch springform pan is ideal. It allows easy removal and a clean presentation.

Conclusion

Cookie Monster Cheesecake is a whimsical, flavor-packed dessert that’s sure to impress both kids and adults. With its layers of blondie, Oreo cheesecake, and ganache, it combines texture and taste in the best possible way. Whether you’re baking for a party or just treating yourself, this recipe delivers fun and deliciousness in every bite.

Cookie Monster Cheesecake

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A fun and indulgent Cookie Monster Cheesecake combining a chewy chocolate chip cookie blondie base, creamy cookies and cream cheesecake filling with a vibrant blue hue, and a rich chocolate ganache topping.

Author: Emily
Prep Time: 30 minutes + overnight chilling
Cook Time: 75-85 minutes
Total Time: 2 hours 15 minutes + chilling
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (180°C). Butter and line an 8-inch springform pan.
Melt butter, brown sugar, and salt together. Let cool slightly.
Mix in egg and vanilla extract until combined.
Fold in flour and mini chocolate chips.
Spread the batter evenly into the prepared pan and bake for 15 minutes. Let cool.
Reduce oven temperature to 300°F (150°C).
In a mixing bowl, beat cream cheese, granulated sugar, cornflour, and a pinch of salt until smooth.
Add whipping cream, a few drops of blue gel food coloring, and vanilla extract. Mix well.
Add eggs one at a time, mixing on low speed until just combined.
Fold in the crushed Oreo cookies.
Pour cheesecake batter over the cooled blondie layer in the springform pan.
Wrap the outside of the pan with foil and place in a water bath.
Bake for 60–70 minutes, until the center is just set.
Turn off the oven and leave the cheesecake inside for 15–30 minutes with the door slightly open.
Remove and cool to room temperature, then refrigerate overnight.
For the ganache, microwave semisweet chocolate chips and whipping cream together in intervals, stirring until smooth.
Let ganache cool slightly, then spread over the chilled cheesecake.
Decorate the top with mini chocolate chip cookies.

Notes

Start the cheesecake a day ahead for best results.
Ensure all ingredients are at room temperature for smooth mixing.
Use a water bath to bake the cheesecake to help prevent cracking.
Underbake the cookie layer slightly for a fudgy texture.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 30g
Sodium: 280mg
Fat: 33g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg