Cheesecake Cookie Dough Pull-Apart Cake Recipe
If you’ve ever stood in the kitchen, torn between rich, creamy cheesecake and the nostalgic comfort of cookie dough, the Cheesecake Cookie Dough Pull-Apart Cake is the dessert of your dreams. This showstopper combines gooey pockets of cheesecake-stuffed biscuits, hunks of cookie dough, melty chocolate chips, and a cascading sugar glaze into a crowd-pleasing treat that’s perfect for parties or weekend baking adventures. Each pull-apart piece delivers a playful mix of textures and flavors, sure to delight anyone who loves a whimsical dessert with big personality.
Ingredients You’ll Need
Don’t be fooled by the bakery-worthy results—this recipe comes together with everyday favorites that pack tons of flavor. Each ingredient brings its own magic, from the tangy cream cheese to the pops of chocolate, and it’s those simple touches that make this Cheesecake Cookie Dough Pull-Apart Cake so irresistible.
- Refrigerated cookie dough (16 oz): The heart of the cookie dough goodness—choose chocolate chip for melty charm, or sugar cookie for a sweet canvas.
- Cream cheese (8 oz, softened): For that signature cheesecake tang and creamy texture; let it warm up to soften for easy mixing.
- Granulated sugar (¼ cup): Sweetens the cheesecake filling just enough to balance the tang.
- Vanilla extract (1 teaspoon): Adds inviting warmth and depth to the filling.
- Mini chocolate chips (½ cup): Lend chocolatey bursts throughout the creamy center—mini gets you a little chocolate in every bite.
- Refrigerated biscuit dough (1 can, 16 oz, 8 biscuits): Pillowy, flaky biscuits are perfect vessels for the cheesecake stuffing.
- Butter, melted (2 tablespoons): Helps the cinnamon sugar cling and adds richness to every bite.
- Cinnamon sugar (1 tablespoon): Brings a hint of warmth and gentle crunch to the exterior.
- Powdered sugar (¼ cup): The base for a dreamy glaze that finishes the cake with a sweet flourish.
- Milk (1–2 teaspoons, for glaze): Thins the glaze to the perfect drizzling consistency—add a splash at a time.
How to Make Cheesecake Cookie Dough Pull-Apart Cake
Step 1: Prepare Your Baking Dish
Begin by preheating your oven to 350°F. Give your bundt pan or 9-inch round baking dish a generous coat of nonstick spray or butter. This step ensures your Cheesecake Cookie Dough Pull-Apart Cake releases easily and keeps all those beautiful layers intact.
Step 2: Mix the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until the mixture is super smooth and creamy. Stir in the mini chocolate chips—this quick filling comes together with minimal fuss and is the secret to rich, cheesecake-style bites inside every biscuit.
Step 3: Fill and Shape the Biscuit Dough
Pop open your can of refrigerated biscuits and separate each one. Cut every biscuit in half and flatten each piece gently to make a little disc. Place about 1 teaspoon of your cheesecake filling in the center of each disc, then pinch and seal the dough around the filling to form a ball. This is a great time to get the kids involved—just make sure they pinch the seams well to keep all that goodness inside!
Step 4: Butter, Cinnamon Sugar, and Cookie Dough Layers
Next, dip each sealed biscuit ball in the melted butter, then roll it in cinnamon sugar for an irresistibly cinnamon-kissed crust. Crumble your cookie dough into small, bite-sized chunks. Layer the filled biscuit balls and cookie dough pieces helter-skelter in your prepared pan, making sure to scatter everything evenly for the best pull-apart effect.
Step 5: Bake to Golden Perfection
Slide your assembled cake into the oven and bake for 35 to 40 minutes. You’re looking for a golden, puffed-up top and the mouthwatering aroma of warm cookie dough and baked cheesecake wafting through your kitchen. It’s tempting, but let the Cheesecake Cookie Dough Pull-Apart Cake cool for at least 10 to 15 minutes before inverting onto a serving plate—this rest lets the flavors meld and helps everything hold together.
Step 6: Glaze and Serve
Stir together the powdered sugar and just enough milk to make a smooth, pourable glaze. Using a spoon or small whisk, drizzle the glaze generously over your slightly warm pull-apart cake. Let it pool in the nooks and drizzle down the sides for a bakery-style finish that invites everyone to dig in.
How to Serve Cheesecake Cookie Dough Pull-Apart Cake
Garnishes
For a truly decadent finish, add a sprinkle of extra mini chocolate chips, a dusting of cinnamon sugar, or even a handful of chopped nuts right after you glaze the cake. Fresh berries piled in the center of your bundt also look stunning and add a touch of tartness to balance the sweetness.
Side Dishes
While this dessert is a star all on its own, pairing it with a scoop of vanilla ice cream or a drizzle of warm caramel makes it even more indulgent. Fresh fruit, like sliced strawberries or raspberries, brings a burst of freshness and a beautiful pop of color to your plate.
Creative Ways to Present
For a party-ready twist, serve the Cheesecake Cookie Dough Pull-Apart Cake on a pretty cake stand with individual forks for easy sharing. Try dividing it into mini pull-apart portions in muffin tins for personal-sized treats, or set out bowls of extra glaze and toppings so everyone can customize their slice.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store them in an airtight container at room temperature for up to two days. The interior stays wonderfully moist, and you can enjoy pieces at snack-time or as a sweet breakfast treat with your morning coffee.
Freezing
To freeze the Cheesecake Cookie Dough Pull-Apart Cake, let it cool completely then wrap it tightly in plastic wrap followed by aluminum foil. Store in the freezer for up to a month. When you’re ready to enjoy it again, allow the cake to thaw at room temperature or overnight in the fridge for the freshest texture.
Reheating
To get that gooey-fresh effect, warm slices (or the whole cake) in a 300°F oven for about 10 minutes, or pop single portions in the microwave for 20–30 seconds until just heated through. A quick reheat restores the softness and brings out those cozy aromas again.
FAQs
Can I use homemade cookie dough instead of store-bought?
Absolutely! Homemade cookie dough works beautifully in this recipe. Choose your favorite chocolate chip or sugar cookie recipe, just make sure the dough is chilled so it crumbles and bakes evenly alongside the biscuits.
What if I don’t have a bundt pan?
No bundt pan? No problem! You can use a standard 9-inch round baking dish or even a large loaf pan. Just keep an eye on the bake time and check for doneness by looking for a golden crust on top.
Can I prepare the Cheesecake Cookie Dough Pull-Apart Cake ahead of time?
Yes, you can assemble the pull-apart cake up to a day ahead. Cover it tightly and store in the fridge until you’re ready to bake. Baking times might be a few minutes longer if baking straight from the refrigerator.
What mix-ins can I add for even more fun?
Feel free to stir in chopped nuts (like pecans or walnuts), toffee bits, or swirls of caramel for extra layers of flavor and texture. This cake is all about creativity—so play with your favorite additions!
Is this recipe kid-friendly?
Definitely! Not only will kids love eating it, but they’ll also have a blast helping to fill, roll, and layer the biscuit balls and cookie dough chunks. It’s a fun family baking project with a sweet payoff for helpers.
Final Thoughts
The Cheesecake Cookie Dough Pull-Apart Cake isn’t just a dessert—it’s the kind of recipe that brings people together, sparks kitchen fun, and delivers a blend of flavors everyone will remember. I can’t wait for you to try it, share it, and watch smiles appear with every gooey, chocolate-studded pull-apart bite. Happy baking!
Print
Cheesecake Cookie Dough Pull-Apart Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Cheesecake Cookie Dough Pull-Apart Cake that combines the irresistible flavors of cookie dough and creamy cheesecake in a fun, pull-apart style cake. Perfect for any sweet occasion!
Ingredients
Cookie Dough Filling:
1 package (16 oz) refrigerated cookie dough (chocolate chip or sugar), 8 oz cream cheese (softened), ¼ cup granulated sugar, 1 teaspoon vanilla extract, ½ cup mini chocolate chips.
Biscuit Layer:
1 can (16 oz) refrigerated biscuit dough (8 biscuits), 2 tablespoons butter (melted), 1 tablespoon cinnamon sugar.
Glaze:
¼ cup powdered sugar, 1–2 teaspoons milk (for glaze)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and grease a bundt pan or 9-inch round baking dish.
- Prepare cheesecake filling: In a mixing bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Stir in mini chocolate chips.
- Fill and assemble cake: Cut each biscuit in half and flatten slightly. Scoop about 1 teaspoon of the cheesecake filling onto each piece and seal into a ball. Roll in melted butter, then in cinnamon sugar. Crumble cookie dough and layer the filled biscuit balls and cookie dough chunks in the pan.
- Bake: Bake for 35–40 minutes until golden brown.
- Glaze and serve: Let cool, then invert onto a plate. Mix powdered sugar with milk to make a glaze and drizzle over the top.
Notes
- You can use homemade cookie dough if preferred.
- Add chopped nuts or caramel bits for extra flavor and texture.
- Best served warm for gooey, melty goodness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24 g
- Sodium: 360 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
